Ingredients:

  • 6 large eggs (US) / 300g (metric)
  • 1/2 cup (4 fl oz / 120ml) cottage cheese, full-fat
  • 1/4 cup (2 fl oz / 60ml) grated Parmesan cheese
  • 1/4 cup (2 fl oz / 60ml) milk (2% or whole)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (0.75g)
  • 1/4 cup (1 oz / 30g) cooked bacon, crumbled
  • 1/4 cup (1 oz / 30g) cooked sausage, crumbled
  • 1/4 cup (1 oz / 30g) spinach, chopped (pre-cooked and squeezed dry)
  • 1/4 cup (1 oz / 30g) mushrooms, sautéed
  • 1/4 cup (1 oz / 30g) shredded cheddar cheese
  • 1/4 cup (1 oz / 30g) diced bell peppers

Instructions:

  1. Preheat oven to 325°F (160°C). Lightly grease the silicone muffin cups (or use liners).
  2. In a blender or food processor, combine eggs, cottage cheese, Parmesan cheese, milk, salt, and pepper. Blend until very smooth.
  3. Gently whisk your chosen add-ins into the egg mixture. Distribute evenly.
  4. Pour the egg mixture into the prepared muffin cups, filling them about 3/4 full.
  5. Place the filled muffin cups on a baking sheet. Put the baking sheet inside the larger roasting pan.
  6. Carefully pour hot water into the roasting pan, filling it to about halfway up the sides of the muffin cups.
  7. Carefully transfer the whole set up to the preheated oven. Bake for 25-30 minutes, or until the egg bites are set but still slightly jiggly in the center.
  8. Remove the baking sheet from the oven and let the egg bites cool in the water bath for 5 minutes. Then, gently remove the egg bites from the muffin cups and serve immediately.