Ingredients
Base Recipe
- 8 large eggs
- 1 cup 2% cottage cheese (do not use fat free)
- 2 tablespoons water, plus more for the water bath
- 1 teaspoon kosher salt
- Lots of freshly ground black pepper
Spinach, Feta & Sundried Tomato
- 1 cup baby spinach, finely chopped
- ½ cup sundried tomatoes, drained and finely chopped
- ½ cup crumbled feta cheese
Breakfast Sausage & Cheddar
- 3.5 oz. frozen maple apple chicken breakfast sausage (thawed and chopped into ¼-inch pieces)
- ⅔ cup shredded sharp cheddar cheese
Bacon & Gruyere
- 6 slices bacon, baked until crispy and chopped into bits
- ⅔ cup shredded gruyere cheese
The Denver Omelette
- 3 slices ham, chopped into small bits
- ½ green bell pepper, finely chopped
- ¼ sweet onion, finely chopped
- ⅔ cup shredded cheddar cheese
Caprese
- 2 roma tomatoes, finely chopped
- 4 tablespoons basil pesto
- ⅔ cup shredded low-moisture mozzarella cheese (or 2 to 3 ounce goat cheese crumbles)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Place a silicone muffin pan with 12 individual cups onto a rimmed baking sheet and spray the muffin cups generously with cooking spray to prevent sticking.
- Blend Base Mixture: In a large high-powered blender, combine the 8 large eggs, 1 cup cottage cheese, 2 tablespoons water, 1 teaspoon kosher salt, and freshly ground black pepper to taste. Blend for about 15 seconds until the cottage cheese is fully blended and the mixture is smooth. Tap the blender pitcher gently on the counter to remove any air bubbles.
- Fill Muffin Cups: Pour the blended egg mixture evenly into the 12 muffin cups, filling each about ¾ of the way full.
- Add Flavor Variations: For each variation, divide the respective additional ingredients among the 12 cups and gently stir them into the egg mixture using a spoon. Then, top each cup with the recommended cheese or toppings:
- Spinach, Feta & Sundried Tomato: Add the chopped spinach and sundried tomatoes; top with crumbled feta cheese.
- Breakfast Sausage & Cheddar: Stir in chopped sausage; top with shredded cheddar cheese.
- Bacon & Gruyere: Stir in chopped crispy bacon; top with shredded gruyere cheese.
- The Denver Omelette: Stir in chopped ham, green bell pepper, and onion; top with shredded cheddar cheese.
- Caprese: Stir in chopped roma tomatoes and about 1 teaspoon basil pesto per cup; top with shredded mozzarella or goat cheese crumbles.
- Bake with Water Bath: Carefully transfer the baking sheet with the muffin pan to the oven. Pour about 2 cups of water onto the rimmed baking sheet around the muffin pan. The water bath ensures even cooking and keeps the egg bites fluffy.
- Bake: Bake for 35 to 40 minutes, until the egg bites are fully set and do not jiggle when you gently press the top with your finger.
- Cool and Serve: Remove the pan from the oven and let the egg bites cool for 10 minutes before removing them from the silicone muffin cups. Serve warm or store for later enjoyment.
Notes
- Use 2% cottage cheese rather than fat-free for a creamy texture.
- Ensure the water bath is about 2 cups on the baking sheet around the muffin pan to maintain moisture and prevent cracking.
- You can mix and match flavors or customize with your favorite veggies and cheeses.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Reheat gently in the microwave or oven before serving.
- Be careful when removing the muffin cups from the pan – let them cool slightly to prevent sticking or breaking.
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
