Ingredients
Scale
- 8 large eggs
- 1 cup cottage cheese (low fat or full fat)
- 1.5 cups cremini or button mushrooms, finely chopped
- 1 cup Swiss cheese, shredded
- 1 small shallot, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh chives for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup silicone muffin tin with non-stick spray or butter. Heat the olive oil in a medium skillet over medium heat. Add the chopped mushrooms and minced shallots. Sauté for 5 to 7 minutes until the mushrooms have released their moisture and turned a golden brown. Stir in the dried thyme during the last minute of cooking, then remove the skillet from the heat to cool slightly.
- In a blender or large mixing bowl, combine the eggs, cottage cheese, salt, and black pepper. If using a blender, pulse for about 15 seconds until the mixture is completely smooth and airy; this creates the signature velvety texture. If mixing by hand, whisk vigorously until no large lumps of cottage cheese remain. Gently fold in the sautéed mushroom mixture and half of the shredded Swiss cheese using a spatula.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters of the way full. Sprinkle the remaining Swiss cheese over the top of each bite. Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the eggs are set and the tops are lightly golden. Allow them to rest in the tin for 5 minutes before gently removing them with a silicone spatula or knife.
- Arrange the warm egg bites on a serving platter and garnish with fresh chopped chives if desired. Serve immediately for the best texture. If you are preparing these for later, allow them to cool completely on a wire rack before transferring them to an airtight container for storage.
- Cook Time: 40 minutes