Ingredients
- 8 large eggs
- 1 1/4 cups cottage cheese 4% milkfat
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons cornstarch
- 1 1/3 cups shredded Gruyère cheese
- 4 slices bacon cooked and finely chopped
Instructions
- Preheat the oven to 300°F. Spray a 12-cup muffin tin with nonstick cooking spray. Place a ceramic baking dish on the lower rack and fill it halfway with boiling water to create steam, helping the egg bites have the right texture.
- In a blender, mix together the eggs, cottage cheese, salt, black pepper, and cornstarch. Blend until smooth, but avoid over-blending to prevent incorporating too much air into the mixture.
- Pour the blended mixture into a bowl and stir in the shredded Gruyère cheese.
- Evenly fill each muffin cup about 2/3 full with the egg mixture.
- Sprinkle chopped bacon on each cup, gently pressing it into the egg mixture.
- Bake in the preheated oven for 20 to 25 minutes, or until the egg bites are set and just starting to pull from the edges.
- Allow the egg bites to rest in the pan for about 5 minutes before carefully removing them and serving.
