Baked Cottage Cheese Egg Bites
Blended egg and cottage-cheese cups with cheddar and optional cooked bacon and chives, baked in silicone muffin molds.
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup cooked crumbled bacon optional; cooked and cooled
- 2 tablespoons chopped chives optional
- as needed cooking spray for lightly coating the mold
Instructions
- Heat the oven to 350°F. Lightly spray oven-safe silicone muffin cups and support them on a baking sheet.
- Blend eight eggs with cottage cheese, cheddar, salt, and pepper until evenly smooth.
- Distribute the batter into about twelve standard cavities, no more than two-thirds full; use extra cavities for smaller molds. Sprinkle optional cooked bacon and chives over the cups.
- Bake about 20–22 minutes, adjusting for mold size. Check set centers and 165°F, especially when including bacon.
- Rest in the mold for 5 minutes, then release each bite carefully. Refrigerate any saved portions promptly.
Notes
Use eight large eggs. Standard molds yield about twelve bites; capacity and fill height change the count. Keep cavities no more than two-thirds full. Check set centers at 165°F, then rest five minutes.