Ingredients:

  • 8 large eggs, room temperature
  • 1/2 cup (120g) low-fat or 2% cottage cheese
  • 2 Tbsp (30g) softened cream cheese
  • 4 slices cooked bacon, crumbled
  • 1/2 cup (50g) shredded Gruyère cheese
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of nutmeg

Instructions:

  1. Preheat your oven to 325°F (160°C). Lightly grease the 12 wells of a standard muffin tin thoroughly.
  2. In a high-speed blender, combine the eggs, cottage cheese, softened cream cheese, salt, pepper, and nutmeg. Blend on medium-high speed for 45–60 seconds until the mixture is perfectly smooth and slightly frothy.
  3. Gently transfer the egg mixture to a large bowl. Fold in the crumbled bacon and shredded Gruyère cheese using a spatula, being careful not to overmix.
  4. Carefully pour the egg mixture into the prepared muffin tin wells, filling them about 3/4 full.
  5. Place the filled muffin tin inside a larger roasting pan or oven-safe casserole dish.
  6. Bring a kettle of water to a boil. Carefully pour the boiling water into the roasting pan (not into the muffin cups) until the water level reaches about halfway up the sides of the muffin tin cups.
  7. Carefully transfer the entire roasting pan setup to the preheated oven. Bake for 30–35 minutes, until the edges are set and the centres are just slightly jiggly.
  8. Carefully remove the roasting pan from the oven. Let the egg bites rest in the water bath for 5 minutes before carefully removing the muffin tin.
  9. Allow the bites to cool in the tin for 10 minutes before using a small offset spatula to gently release them.