NOTES
- Makes 12 egg bites. Refrigerate in an airtight glass container for meal prep.
- Experiment with other inclusions and variations (e.g. peppers, bacon).
INGREDIENTS
- Eggs (12)
- Cottage cheese (2% low-fat (1 cup)
- Mexican blend cheese (1 cup)
- Salt (to taste)
- Black pepper (to taste)
- Onion powder (to taste)
- Garlic powder (to taste)
- Oregano (to taste)
- Optional:
- Chicken sausage (12 links, cooked & chopped)
- Bacon (diced, cooked, & drained)
EQUIPMENT
- Blender
- Muffin pan
- Casserole dish
DIRECTIONS
- Preheat oven to 325°F.
- In a blender, combine eggs, cottage cheese, salt, pepper, onion powder, and garlic powder. Blend until smooth.
- Lightly grease a muffin pan. Fill a casserole dish with one (1) inch of water for a shallow water bath. The muffin pan is intended to sit inside the casserole dish. If your casserole dish is too small, set it just below the muffin pan in the oven.
- Pour the egg mixture over the fillings, filling each cup nearly to the top. Optional to add oregano now or at the end as a garnish.
- Bake at 325°F for about 30 minutes.
- Increase oven temperature to 350°F and bake 5 more minutes for a lightly crispy top.
- Remove from the oven, let cool slightly before serving.
- Optional: Garnish with chives, hot sauce, and/or cottage cheese.
