Cottage Cheese Egg Bites
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Cottage Cheese Egg Bites
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Packed with protein, these Cottage Cheese Egg Bites are soft and creamy, cheesy, and irresistible with bacon. The bites are perfect for breakfast meal prep and can be made with a variety of mix-ins.
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Ingredients
- 9 large eggs
- 1 cup whole fat (4% milk fat) cottage cheese
- 3 ounces Colby-jack cheese, shredded (about 1 generous cup)
- 3 ounces Gruyere cheese, shredded (about 1 generous cup)
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon hot sauce
- ¼ teaspoon Morton kosher salt
- ¼ teaspoon Freshly ground black pepper, plus additional for sprinkling over the tops
- ½ cup diced cooked bacon (about 3 thick-cut strips)
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Instructions
- Preheat oven to 350°F. Lightly spray a regular-size silicone muffin pan with non-stick spray and set it on a rimmed baking sheet. Set aside.
- To a high-speed blender carafe, add the eggs, cottage cheese, Colby-Jack, Gruyere, butter, cornstarch, hot sauce, salt, and pepper. Process on medium-high speed for only 8-10 seconds, just to combine everything altogether and break down the cottage cheese curds. It's ok if you still see very small bits of curds. Do not process longer, as this changes the texture and makes the mixture too airy.
- Pour egg mixture into prepared silicone muffin pan (still set on the rimmed baking sheet), dividing the mixture evenly among the 12 wells. The wells will be nearly full - in my pan, the mixture comes to ⅛" from the top of the wells.
- Add diced bacon over the tops of the egg mixture, then add a little sprinkle of freshly ground black pepper.
- Bake for 25-30 minutes, or until the egg bites in the center of the pan are firmly set. Some of the egg bites may puff up and tilt a bit in the pan during the last few minutes of baking, but they will settle back down quickly after they're removed from the oven.
- Remove pan from oven and let rest for 5 minutes before removing the egg bites from the pan. Do not use a sharp knife to remove the egg bites, as sharp objects can cut the silicone.
Notes
- Note: Egg sizes can vary from brand to brand, even when they bear the same size label on the carton. And muffin pan sizes can vary as well. If you have especially large "large" eggs, you may end up with more egg mixture than can fit into your pan. If so, I recommend filling the wells to just ⅛" from the top of the wells - do not fill the wells to the very top.
- ⅛" from the top of the wells - do not fill the wells to the very top.
Nutrition Information
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Serving
1
Calories
309kcal
(15%)
Carbohydrates
4g
(1%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
295mg
(98%)
Sodium
664mg
(28%)
Potassium
207mg
(6%)
Fiber
0.04g
(0%)
Sugar
1g
(2%)
Vitamin A
744IU
(15%)
Vitamin C
0.5mg
(1%)
Calcium
308mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 309kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 295mg | 98% |
| Sodium | 664mg | 28% |
| Potassium | 207mg | 4% |
| Fiber | 0.04g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 744IU | 15% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 308mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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