Fluffy, protein-packed, and made with simple ingredients you probably already have on hand. This recipe makes 12–14 egg bites and is perfect for busy mornings or batch prepping for the week!
Ingredients:
- 12 large eggs
- 1 cup whole milk cottage cheese
- 1 to 1 ½ cups shredded sharp cheddar cheese (or cheese of choice)
- 3–4 slices bacon, cooked crispy and chopped (about ¼ slice per muffin cup)
- ¾ tsp sea salt
- ½ tsp black pepper
- ⅛ tsp cayenne pepper (optional but so good!)
Instructions:
- Preheat oven to 375°F. Place a small baking dish or pan of hot water on the bottom rack of the oven (this helps mimic the texture of sous vide).
- Grease or line a 12-cup muffin tin (you may need a second small tin or batch for the extras).
- In a blender, combine eggs, cottage cheese, salt, pepper, and cayenne. Blend until smooth and fluffy—about 30–60 seconds.
- Stir in shredded cheese and bacon pieces. (Reserve a bit of each if you want to sprinkle some on top!)
- Pour the egg mixture evenly into muffin cups—filling each about ¾ full.
- Bake for 22–26 minutes, or until the tops are set and slightly golden.
- Let cool for 5–10 minutes before removing. They’ll puff up while baking but settle as they cool.
Tips:
– Store in the fridge for up to 5 days or freeze for later!
– Reheat in the microwave for 30–45 seconds. Or at 350 in the oven like we do!