Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or whole milk cottage cheese
- 1 cup shredded sharp cheddar cheese (or Gruyère for a nuttier flavor)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup chopped baby spinach
- 1/4 cup cooked bacon bits or diced ham (optional)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a silicone muffin pan generously with non-stick cooking spray. If you are using a metal muffin tin, consider using paper liners or silicone liners to prevent sticking, as egg dishes tend to cling to metal surfaces. Place the muffin pan on top of a larger baking sheet for stability.
- Place the eggs, cottage cheese, salt, black pepper, and garlic powder into a blender. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and slightly frothy. Blending the cottage cheese is the secret to achieving that signature “sous-vide” texture without needing expensive equipment.
- Divide your chopped spinach and cooked bacon (or other desired mix-ins) evenly among the 12 muffin cups. Pour the blended egg mixture over the fillings, filling each cup about 3/4 of the way to the top. Sprinkle the shredded cheddar cheese over each cup and use a toothpick or small spoon to gently swirl the cheese into the egg mixture.
- For the best results, pour about an inch of hot water into the bottom of the larger baking sheet (the one holding your muffin pan). This creates a steam-filled environment that prevents the eggs from browning or becoming tough. Bake for 22 to 25 minutes, or until the centers are set and the tops are just beginning to firm up.
- Remove the pan from the oven and let the egg bites rest for at least 5 minutes. They will deflate slightly as they cool, which is perfectly normal. Gently run a plastic knife or spatula around the edges to pop them out. Serve immediately or store in an airtight container for later.
- Cook Time: 35 minutes