Cottage Cheese Egg Bites
Naz Deravian published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
Egg bites are a perfect, protein-rich snack to have on hand for busy mornings. Blending eggs with cottage cheese and shredded cheese, dividing the mixture among muffin cups and baking in a water bath result in a soft, delicate texture.
- Time
- 40 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 400 g
- 3 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 800 g before cooking, which is about 65 g per serving.
Steps
Heat the oven to 325 °F (160 °C) with the rack in the center position.
In a kettle or a medium saucepan, bring 3 cups of water to a boil and keep at a simmer.
Thoroughly coat a 12-cup muffin pan (preferably silicone or nonstick) with nonstick cooking spray.
Place the eggs, cottage cheese, 1 cup of the shredded cheese, and the salt and pepper in a blender.
Blend on high for 8 to 10 seconds, just until the mixture is smooth and frothy. Don’t overblend, as too much air could make the egg bites collapse as they bake.
Place the muffin pan on a sheet pan.
Pour the egg mixture into the muffin cups, filling each three-quarters of the way.
If using any optional mix-ins, add them on top of each cup and, using a chopstick or small spoon, gently stir them into the mixture.
Top with the remaining ½ cup shredded cheese and transfer to the oven.
Carefully pour the hot water into the sheet pan just to cover the very bottom of the muffin cups.
Bake for 25 to 30 minutes, until the egg bites have set.
Remove the muffin pan from the sheet pan of water in the oven and set aside for 5 minutes.
Remove the bites from the pan. If using a silicone pan, they should pop right out. If not, use a butter knife or small offset spatula to run along the sides of the cups and gently lift them out.
Notes
Egg bites will keep covered in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat in a microwave or a 300-degree oven until warmed through. For best results, use a silicone muffin pan. If you prefer not to use a water bath, you can place a casserole dish of water on the oven rack below the bites instead.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 123
- Protein
- 10 g
- Carbs
- 1 g
- Fat
- 9 g
- Fiber
- 0 g
Where the calories come from
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