Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1 cup shredded Gruyere or sharp white cheddar cheese
- 1/4 cup cooked bacon bits or chopped sautéed spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 300°F (150°C). Grease a standard 12-cup silicone muffin tin or a regular metal muffin tin very well with non-stick spray. Place a baking dish filled with an inch of hot water on the bottom rack of the oven to create a steam-filled environment, which ensures the eggs stay creamy rather than rubbery.
- Add the eggs, cottage cheese, shredded cheese, salt, pepper, and onion powder into a high-speed blender. Pulse until the mixture is completely smooth and aerated. This blending process is what creates that signature “sous-vide” texture without actually needing a sous-vide machine.
- Divide your bacon bits or sautéed spinach evenly among the 12 muffin cups. Pour the egg mixture over the top of the mix-ins until each cup is about three-quarters full. Gently stir each cup with a toothpick if you want the ingredients distributed through the center.
- Place the muffin tin on the middle rack, directly above the water bath. Bake for 20 to 25 minutes, or until the centers are set and the tops are slightly firm to the touch. Avoid over-baking, as this will cause the eggs to puff up and then deflate quickly.
- Remove the tin from the oven and let the egg bites sit for at least 5 minutes. If using a silicone tray, they should pop right out. If using a metal tray, run a thin knife around the edges to serializer them before lifting them out carefully.
- Cook Time: 35 minutes