Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or whole-milk cottage cheese
- 1 cup shredded Gruyère or Swiss cheese
- 1 cup mushrooms (cremini or white button), finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil (for sautéing)
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 300°F (150°C). Grease a standard silicone muffin tin thoroughly with non-stick spray or a little oil. Heat the olive oil in a small skillet over medium heat. Add the diced mushrooms and a pinch of salt. Sauté for 5 to 7 minutes until the mushrooms are golden brown and all moisture has evaporated. Remove from heat and let them cool slightly.
- While the mushrooms cool, place the eggs, cottage cheese, salt, pepper, and garlic powder into a blender. Blend on high for about 30 seconds until the mixture is completely smooth and frothy. This blending step is crucial because it breaks down the cottage cheese curds, creating that silky Starbucks-style consistency.
- Divide the sautéed mushrooms and half of the shredded Gruyère cheese evenly among the 12 muffin cups. Pour the egg mixture over the fillings until each cup is about 3/4 full. Sprinkle the remaining cheese on top. Place the muffin tin inside a larger baking dish or a deep sheet pan. Carefully pour boiling water into the larger pan until it reaches about halfway up the sides of the muffin tin. This water bath (bain-marie) creates steam, ensuring the eggs cook gently and stay moist.
- Place the pans in the oven and bake for 25 to 30 minutes, or until the centers of the egg bites are set and no longer jiggle. Remove the muffin tin from the water bath and let the bites cool in the pan for 5 minutes. Gently run a plastic knife or spatula around the edges to pop them out. Serve warm or store for later!
- Cook Time: 40 minutes