Cottage Cheese Egg Bites

Steps

1. 1

   Heat the oven to 325 °F (160 °C) with the rack in the center position.

2. 2

   In a kettle or a medium saucepan, bring 3 cups of water to a boil and keep at a simmer.

3. 3

   Thoroughly coat a 12-cup muffin pan (preferably silicone or nonstick) with nonstick cooking spray.

4. 4

   Place the eggs, cottage cheese, 1 cup of the shredded cheese, and the salt and pepper in a blender.

5. 5

   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.)

   Start 10-second timer
6. 6

   Place the muffin pan on a sheet pan.

7. 7

   Pour the egg mixture into the muffin cups, filling each three-quarters of the way.

8. 8

   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.

9. 9

   Top with the remaining ½ cup shredded cheese and transfer to the oven.

10. 10

    Carefully pour the hot water into the sheet pan just to cover the very bottom of the muffin cups.

11. 11

    Bake for 25 to 30 minutes, until the egg bites have set.

    Start 30-minute timer
12. 12

    Remove the muffin pan from the sheet pan of water in the oven and set aside for 5 minutes.

    Start 5-minute timer
13. 13

    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.