Cottage Cheese Egg Bites
, 40 min, Makes 12 egg bites
Savory baked egg custard cups with cottage cheese and cheese, cooked in a water bath until set.
| prepPreheat oven to 325°F / 160°C with rack in center position. | |||||
| prepBring 3 cups / 720 ml water to a boil in a kettle or medium saucepan and keep at a simmer. | |||||
| prepThoroughly coat a 12-cup muffin pan with nonstick cooking spray. | |||||
| 8 large eggs | Blend eggs, cottage cheese, cheese, salt & pepper until smooth | Fill muffin cups three-quarters full, stir in optional mix-ins, top with remaining cheese | Pour hot water into sheet pan to cover muffin cup bottoms | Bake 325°F / 160°C, 25–30 min until set | Rest 5 min, then remove from pan |
| 225 g full-fat cottage cheese | |||||
| 115 g shredded Gruyère, Cheddar, mozzarella or Monterey Jack (or a combination) | |||||
| 1/2 teaspoon kosher salt | |||||
| 1/4 teaspoon black pepper | |||||
| Raw chopped vegetables (optional), such as onion, scallions, bell pepper or spinach | |||||
| Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato or butternut squash | |||||
| Cooked chopped bacon or sausage (optional) | |||||
| Finely chopped herbs (optional), such as basil, parsley, chives or cilantro | |||||
| Dashes of hot sauce (optional) | |||||
| 57 g shredded Gruyère, Cheddar, mozzarella or Monterey Jack (or a combination) | |||||
| 720 ml water (for water bath) | |||||
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