These egg bites are a perfect, protein-rich snack to have on hand for busy mornings.  For the right consistency, use a blender to combine all the ingredients until just smooth and frothy. You can add any fillings that you like (leftover cooked vegetables are a great addition). Use any of the suggested shredded cheeses, or a combination, and finish with a sprinkling of Parmesan if you like. The water bath creates steam, which ensures the eggs bake gently and remain fluffy (see Tip). For best results, use a silicone muffin pan, so the egg bites pop right out.

Ingredients

Yield:12 egg bites
  • Nonstick cooking spray
  • 8large eggs
  • 1cup (8 ounces) full-fat cottage cheese
  • 1½cups (6 ounces) shredded Gruyère, Cheddar, mozzarella or Monterey Jack (or a combination)
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon black pepper
  • Raw chopped vegetables (optional), such as onion, scallions, bell pepper or spinach (or a combination)
  • Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato or butternut squash (or a combination)
  • Cooked chopped bacon or sausage (optional)
  • Finely chopped herbs (optional), such as basil, parsley, chives or cilantro
  • Dashes of hot sauce (optional)

Preparation

  1. Step 1

    Heat the oven to 325 degrees with the rack in the center position. In a kettle or a medium saucepan, bring 3 cups of water to a boil and keep at a simmer. Thoroughly coat a 12-cup muffin pan (preferably silicone or nonstick) with nonstick cooking spray.

  2. Step 2

    Place the eggs, cottage cheese, 1 cup of the shredded cheese, and the salt and pepper in a blender. Blend on high for 8 to 10 seconds, just until the mixture is smooth and frothy. (Don’t overblend, as too much air could make the egg bites collapse as they bake.)

  3. Step 3

    Place the muffin pan on a sheet pan. Pour the egg mixture into the muffin cups, filling each three-quarters of the way. If using any optional mix-ins, add them on top of each cup and, using a chopstick or small spoon, gently stir them into the mixture. Top with the remaining ½ cup shredded cheese and transfer to the oven. Carefully pour the hot water into the sheet pan just to cover the very bottom of the muffin cups. (You can also skip the water bath; see Tip.)

  4. Step 4

    Bake for 25 to 30 minutes, until the egg bites have set. Remove the muffin pan from the sheet pan of water in the oven and set aside for 5 minutes, then remove the bites from the pan. If using a silicone pan, they should pop right out. If not, use a butter knife or small offset spatula to run along the sides of the cups and gently lift them out. Egg bites will keep covered in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat in a microwave or a 300-degree oven until warmed through.

Tip

  • You can also make egg bites without the water bath. The egg bites will be firmer and more compact (rather than soft and fluffy), and they’ll brown on the bottom, like a frittata.