Ingredients
Scale
- 4 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup shredded cheddar cheese (or Gruyere)
- Optional: Pinch of salt and black pepper
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a silicone muffin tin or a standard metal muffin pan with non-stick cooking spray. In a high-speed blender, combine the eggs, cottage cheese, salt, and pepper. Blend on high for about 30 seconds until the mixture is completely smooth and airy. Blending the cottage cheese is the secret to achieving that “cloud-like” texture without any visible curds.
- Divide the blended egg mixture evenly among six muffin cups, filling them about three-quarters of the way to the top. Sprinkle the shredded cheddar cheese over the top of each cup. If you want a more integrated flavor, you can gently stir the cheese into the batter with a toothpick. Place the tin in the center rack of the oven and bake for 22 to 25 minutes. The egg bites are done when they have risen significantly and the centers are just set.
- Remove the pan from the oven and let the bites rest for 5 minutes. They will deflate slightly as they cool; this is completely normal. Use a rubber spatula or a knife to gently pop the bites out of the tin. Serve them warm with a side of fresh fruit or a splash of hot sauce. If you are meal prepping, allow them to cool completely on a wire rack before storing them in an airtight container in the refrigerator.
- Cook Time: 30 minutes