8 eggs
2 cups cottage cheese
1 tbsp cornstarch optional, for creaminess
1/4 tsp salt
Optional mix ins
1/4 cup roasted red pepper
1/2 cup chopped spinach
1/2 cup grated cheddar cheese
- Preheat oven to 300 F and boil water in a kettle.
- Add eggs, cottage cheese, cornstarch and salt to a blender, blending on high until just combined and creamy.
- Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide fillings of choice among muffin tin cups, then divide egg filling among the cups.
- Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
- Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!
Notes:
- I sprayed the tins and put maybe a tablespoon of chopped fresh spinach in the bottom along with maybe a tablespoon of shredded cheddar and just a little measure of real bacon bits. (Nick had a little package of crispy salad topping bacon and it was perfect.)
I doubt it was more than a half-teaspoon per. - They don't bake long and the temp is relatively low so I would probably pre-saute any heartier veggies before adding them in.
- Also, my eggs are pretty average sized lately so I thought I'd use 10 instead of 8 and I ended up dumping a little of it. (not 2 eggs worth, but there was still some left after I filled the muffin tins to the top.)
- I used a sheet pan for my water bath but it would feel a little safer to have something deeper for moving the hot water out. I just let it cool enough that I wasn't going to get burned, but it was still a little tricky.
- Starbucks are bacon and Gruyère.
- I brought some to post-partum Jenny today and this is the reply
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