Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese (full fat preferred)
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup shredded Gruyère or Swiss cheese
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 strips of cooked bacon, crumbled
- 1 tablespoon fresh green onions, finely chopped
- Cooking spray or melted butter for the mold
Instructions
- Preheat your oven to 300°F (150°C). Place a large baking dish on the center rack and fill it with about an inch of hot water. This creates a water bath, or “bain-marie,” which helps the eggs cook gently and stay creamy without browning or becoming rubbery.
- In a high-speed blender, combine the eggs, cottage cheese, Monterey Jack cheese, Gruyère cheese, salt, and pepper. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and appears slightly frothy. This aeration is key to the fluffy texture.
- Lightly grease a silicone muffin pan with cooking spray. Distribute the crumbled bacon and chopped green onions evenly among the bottom of six muffin cups. Pour the egg mixture over the toppings until each cup is about three-quarters full.
- Carefully place the silicone muffin pan into the water bath inside the oven. Bake for 20 to 25 minutes, or until the centers are just set and no longer jiggle when shaken gently. Avoid overbaking to maintain the delicate texture.
- Remove the pan from the oven and let the egg bites rest for about 5 minutes. This allows them to firm up slightly. Gently run a plastic knife or spatula around the edges and pop them out of the silicone mold. Serve immediately or let them cool completely for storage.
- Cook Time: 35 minutes
- Diet: Gluten-Free, Keto, Low-Carb