Ingredients
Scale
- 8 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1.5 cups shredded sharp cheddar cheese (or Gruyere)
- 1/2 cup cooked bacon bits or turkey sausage crumbles
- 1/2 cup finely chopped fresh spinach
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray (olive oil or avocado oil)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a silicone muffin pan with non-stick cooking spray. If you are using a metal muffin tin, consider using parchment liners or greasing it very heavily to prevent sticking. Place the muffin pan on a large baking sheet for stability.
- Add the eggs, cottage cheese, salt, pepper, and garlic powder into a high-speed blender. Blend on high for 30-45 seconds until the mixture is completely smooth and slightly frothy. This step is crucial because it incorporates air and ensures no “curds” remain from the cottage cheese, resulting in that signature silky texture.
- Divide the chopped spinach and cooked bacon (or sausage) evenly among the 12 muffin cups. Pour the egg mixture over the fillings until each cup is about 3/4 full. Sprinkle the shredded cheese on top of each cup, lightly pressing it down with a spoon so it integrates with the egg mixture.
- Place the baking sheet in the oven. For an extra creamy “sous-vide” effect, place a small baking dish filled with an inch of hot water on the bottom rack of the oven to create steam. Bake for 22-25 minutes, or until the centers are set and the tops are slightly golden. The egg bites will puff up in the oven and deflate slightly as they cool.
- Remove the pan from the oven and let the egg bites cool in the tin for at least 5-10 minutes. This helps them firm up so they pop out easily. Use a silicone spatula or a butter knife to gently loosen the edges. Serve immediately or let them cool completely on a wire rack before storing.
- Cook Time: 35 minutes