Velvety, high-protein egg bites made by blending eggs with cottage cheese and baking them gently in a muffin tin. Makes 12.
Yields12 ServingsPrep Time10 minsCook Time30 minsTotal Time45 mins
Egg Base
8large eggs
1cupcottage cheese, full-fat or 2% (225g)
1cupshredded Gruyère or cheddar, divided (100g)
1tbspcornstarch
¼tspfine salt
¼tspblack pepper
Mix-Ins
6bacon, cooked and crumbled
1cupbaby spinach, sautéed and squeezed dry
½cuproasted red peppers, diced
1
Preheat with a water bath. Heat the oven to 325°F (165°C). Place a baking dish filled with 1 inch of hot water on the lower rack. Grease a 12-cup muffin tin well or use silicone liners.
2
Blend the base. Blend the eggs, cottage cheese, half the shredded cheese, cornstarch, salt, and pepper for about 30 seconds, until completely smooth.
3
Add mix-ins. Divide the bacon, spinach, and roasted peppers among the muffin cups.
4
Fill. Pour the egg mixture over the mix-ins, filling each cup about three-quarters full. Sprinkle with the remaining cheese.
5
Bake. Bake on the middle rack for 25–30 minutes, until the centers are just set.
6
Release and serve. Cool 5 minutes, run a thin knife around each bite, and lift out. Serve warm or cool completely for storage.
Nutrition Facts
12 servings
Serving size
1 egg bite
Amount per serving
Calories105
% Daily Value *
Total Fat8g11%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol139mg47%
Sodium281mg13%
Total Carbohydrate1g1%
Dietary Fiber 0g
Total Sugars 1g
Protein10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Egg Base
8large eggs
1cupcottage cheese, full-fat or 2% (225g)
1cupshredded Gruyère or cheddar, divided (100g)
1tbspcornstarch
¼tspfine salt
¼tspblack pepper
Mix-Ins
6bacon, cooked and crumbled
1cupbaby spinach, sautéed and squeezed dry
½cuproasted red peppers, diced
Directions
1
Preheat with a water bath. Heat the oven to 325°F (165°C). Place a baking dish filled with 1 inch of hot water on the lower rack. Grease a 12-cup muffin tin well or use silicone liners.
2
Blend the base. Blend the eggs, cottage cheese, half the shredded cheese, cornstarch, salt, and pepper for about 30 seconds, until completely smooth.
3
Add mix-ins. Divide the bacon, spinach, and roasted peppers among the muffin cups.
4
Fill. Pour the egg mixture over the mix-ins, filling each cup about three-quarters full. Sprinkle with the remaining cheese.
5
Bake. Bake on the middle rack for 25–30 minutes, until the centers are just set.
6
Release and serve. Cool 5 minutes, run a thin knife around each bite, and lift out. Serve warm or cool completely for storage.
AuthorEmma food bloggerDifficultyBeginner
