Cottage Cheese Egg Bites
Creamy, protein-packed egg bites with a silky texture from blended cottage cheese — no sous vide required, just a muffin tin and a water bath.
Ingredients
- 6large eggs
- 1 cupcottage cheese(full-fat recommended)
- ½ cupshredded cheddar cheese
- ¼ tspgarlic powder
- ¼ tsponion powder
- ½ tspkosher salt
- ¼ tspblack pepper
- 3 slicesbacon(cooked and crumbled)
- ¼ cuproasted red pepper(finely diced)
- 2 tbspfresh chives(thinly sliced)
Method
- 01
Preheat the oven to 325 °F. Place a 12-cup silicone muffin pan inside a large roasting pan or rimmed baking sheet.
- 02
Combine the 6 large eggs and 1 cup cottage cheese in a blender. Blend on high for 30–45 seconds until completely smooth with no visible curds.
- 03
Add the ½ cup shredded cheddar cheese, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper to the blender. Pulse 3–4 times just to incorporate.
- 04
Lightly grease each cup of the silicone muffin pan with cooking spray, then pour the egg mixture evenly among all 12 cups, filling each about three-quarters full.
- 05
Distribute the crumbled 3 slices bacon and ¼ cup roasted red pepper evenly over the tops of each cup.
- 06
Pour hot tap water into the roasting pan around the muffin pan until it reaches about 1 inch up the sides — this water bath is what gives the bites their custardy texture.
- 07
Carefully transfer the roasting pan to the oven and bake for 28–32 minutes, until the centers are just set and no longer jiggle when gently shaken.
- 08
Remove the muffin pan from the water bath and let the egg bites cool in the pan for 5 minutes — they will pull away from the sides slightly as they cool.
- 09
Pop the egg bites out of the silicone pan, garnish with the 2 tbsp fresh chives, and serve warm.
Adapted from public domain & community sources