Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- 1/4 cup cooked bacon bits or diced ham (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). While the oven heats up, boil a small kettle of water; you will need this for the water bath later. Heavily grease a silicone muffin pan or a standard metal muffin tin with cooking spray or butter to ensure the egg bites slide out easily.
- In a high-speed blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and slightly frothy. This blending process is what incorporates air and creates that signature “sous vide” texture without the actual machine.
- Distribute the shredded cheese and cooked bacon bits evenly into the bottom of the muffin cups. Pour the blended egg and cottage cheese mixture over the fillings until each cup is about three-quarters full. Do not overfill, as the eggs will rise slightly during the baking process.
- Place the muffin tin inside a larger roasting pan or rimmed baking sheet. Carefully pour the hot water from your kettle into the larger pan until it reaches about halfway up the sides of the muffin tin. Carefully slide the entire setup into the oven. Bake for 20 to 25 minutes, or until the centers are set and no longer jiggle when the pan is moved.
- Remove the pans from the oven and carefully lift the muffin tin out of the water bath. Let the egg bites cool in the pan for at least 5 to 10 minutes. This resting period allows the proteins to firm up so the bites don’t fall apart. Run a thin knife or spatula around the edges to release them and serve immediately.
- Cook Time: 35 minutes