Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Bacon & Gruyere: 3 strips cooked crispy bacon (crumbled) + 1/4 cup Gruyere cheese.
- Spinach & Feta: 1/2 cup chopped fresh spinach + 2 tablespoons crumbled feta.
- Sausage & Cheddar: 1/4 cup cooked breakfast sausage crumbles + 2 tablespoons sharp cheddar.
- Roasted Red Pepper: 2 tablespoons diced jarred roasted red peppers + 1 tablespoon green onions.
- Broccoli & Parmesan: 1/4 cup finely chopped steamed broccoli + 1 tablespoon grated Parmesan.
Instructions
- Preheat your oven to 300°F (150°C). Place a 9×13 inch baking pan on the bottom rack of the oven and fill it halfway with boiling water. This creates a steam-filled environment which is the secret to that soft, Starbucks-like texture. Generously grease a silicone muffin tin with non-stick cooking spray.
- Add the eggs, cottage cheese, Monterey Jack cheese, salt, and pepper into a high-speed blender. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and slightly frothy. This aeration is key to a light and airy bite.
- Divide your chosen fillings (bacon, veggies, etc.) evenly among the 12 muffin cups. Pour the egg mixture over the fillings until each cup is about 3/4 of the way full. Use a small spoon to gently stir the fillings into the egg base so they are distributed evenly.
- Place the muffin tin on the middle rack, directly above the pan of water. Bake for 25 to 30 minutes. The egg bites are done when the centers are set and no longer jiggle. They will puff up in the oven and then deflate slightly as they cool.
- Allow the egg bites to cool in the tin for at least 5 to 10 minutes. Gently run a plastic knife around the edges or simply pop them out if using a silicone mold. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
- Cook Time: 40 minutes