Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Generously spray a non-stick standard muffin tin with cooking spray. If you are using silicone muffin cups, there's no need to spray them, as they naturally release easily.
- In a blender, combine the large eggs, full-fat cottage cheese, fine sea salt, and freshly ground black pepper.
- Blend on medium speed for about 1 minute, or until all ingredients are thoroughly combined and the mixture is smooth. Avoid blending at high speed to prevent excess air bubbles and foam.
- Evenly divide the shredded cheese and any chosen optional mix-ins into the bottom of each prepared muffin cup. This ensures every bite has delicious additions.
- Carefully pour the blended egg mixture into each muffin cup, filling them about three-quarters full. This leaves room for the egg bites to rise slightly during baking without overflowing.
- Bake in the preheated oven for 22-25 minutes. The Egg Bites with Cottage Cheese are ready when the edges are lightly golden and the centers are fully set and firm to the touch.
- Alternatively, you can air fry these at 300°F (150°C) for 12-14 minutes. If you notice them browning too quickly, lightly cover the muffin tin with foil.
- Let the egg bites rest in the muffin tin for 5 minutes after baking. This allows them to set further and makes them easier to remove. Then, carefully remove them from the tin and serve warm.
Nutrition
Notes
Use 8 large eggs with ~1 cup mix-ins, or 9-10 eggs for ~1/2 cup mix-ins. Full-fat cottage cheese is key for texture; blend on medium to avoid foam. Grease muffin tins well or use silicone cups. Cook until edges are set and toothpick is clean (145°F internal). Store in fridge for 3 days, or freeze up to 3 months. Reheat in microwave (30 secs) or air fryer (5 mins at 350°F/175°C). Optional mix-ins: cooked meats, chopped veggies, various cheeses, spices. Customize to your taste! Nutrition information is estimated based on common ingredients and serving sizes and may vary.