Ingredients
Scale
- 4 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese (plus a little extra for topping)
- Optional: Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with non-stick cooking spray or use a high-quality silicone muffin pan for the easiest removal. In a blender or food processor, combine the 4 eggs and 1 cup of cottage cheese. Blend on high for about 20-30 seconds until the mixture is completely smooth and airy. If you prefer a chunkier texture, you can skip the blender and whisk by hand, but blending is what creates that signature “egg bite” fluffiness.
- Stir the shredded cheddar cheese into the blended mixture by hand. Pour the batter into the prepared muffin cups, filling each about three-quarters of the way full. If you have extra cheese, sprinkle a tiny bit on top of each bite for a golden crust. Place the muffin tin in 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. The bites will puff up significantly in the oven and then deflate slightly as they cool.
- Remove the tin from the oven and let the egg bites rest for at least 5 minutes. This cooling period is crucial because it allows the structure to set so they don’t break apart. Carefully run a butter knife around the edges of each bite to pop them out. Serve immediately while warm, or allow them to cool completely on a wire rack before transferring them to an airtight container for storage. Pair them with a side of fresh fruit or a slice of avocado for a complete meal.
- Cook Time: 30 minutes