Ingredients
Scale
- 4 large eggs
- 1 cup low-fat or 2% cottage cheese
- 1/2 cup shredded cheddar cheese (plus a little extra for topping)
- Optional: Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard muffin tin with non-stick cooking spray or use silicone muffin liners. Silicone liners are highly recommended for this recipe as they prevent sticking and make cleanup effortless. In a blender or food processor, combine the eggs and the cottage cheese. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and aerated.
- Pour the egg and cottage cheese mixture into a mixing bowl and fold in the shredded cheddar cheese. Distribute the mixture evenly among 6 to 8 muffin cups, filling each about three-quarters of the way to the top. If desired, sprinkle a tiny bit of extra cheese on top of each bite. Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the centers are set and the tops are just beginning to turn a light golden brown.
- Remove the muffin tin from the oven and let the egg bites rest for at least 5 minutes. They will deflate slightly as they cool, which is perfectly normal. Gently run a knife around the edges or pop them out of the silicone liners. Serve them warm with a side of fresh fruit or a slice of whole-grain toast for a complete, balanced breakfast.
- Cook Time: 30 minutes