Ingredients
Scale
- 3 large eggs
- 1/2 cup low-fat or full-fat cottage cheese
- 1/4 teaspoon sea salt and black pepper (to taste)
- Optional: Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard muffin tin with non-stick cooking spray or use a high-quality silicone muffin liner. If you use a silicone tray, you may not need spray, but a light coating ensures the bites pop out perfectly every time. Set the tray aside on a baking sheet for stability.
- In a medium bowl, crack the three eggs and add the cottage cheese and seasoning. For a “scrambled” chunky texture, simply whisk them together vigorously with a fork. For a smooth, velvety texture similar to sous-vide egg bites, pour the ingredients into a blender and pulse for 15 seconds until the mixture is completely uniform and frothy.
- Pour the egg mixture evenly into 6 muffin cups, filling each about three-quarters of the way full. Place the tin in the oven and bake for 20 to 25 minutes. The bites are done when they have risen slightly and the centers are set but still look moist. Avoid overcooking, as they will continue to firm up as they cool.
- Remove the muffin tin from the oven and let the bites rest for 5 minutes. They will deflate slightly as they cool—this is normal! Use a butter knife or a small spatula to gently loosen the edges and lift them out. Serve them warm immediately or store them in an airtight container for later.
- Cook Time: 30 minutes