Egg Bites

Picture from MODERN HONEY Publisher

INGREDIENTS

INSTRUCTIONS

step 1

Preheat oven to 350 ℉ (175 ℃). Lightly grease a muffin tin with non-stick cooking spray.

step 2

In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until smooth, about 1 min.

step 3

Stir in the shredded Gruyère cheese and your chosen mix-ins.

step 4

Divide the egg mixture evenly among the prepared muffin cups.

step 5

Bake for 15-20 mins, or until the egg bites are puffed and set.

step 6

Let the egg bites cool in the muffin tin for 5 mins before transferring them to a wire rack to cool completely.

1. To prevent the egg bites from sticking to the muffin tin, grease the cups well with non-stick cooking spray.

2. If you don't have a blender, you can whisk the eggs, cottage cheese, salt, and pepper together in a bowl until smooth.

3. For a more personalized touch, add your favorite mix-ins to the egg mixture before baking. Some popular options include chopped vegetables, cooked meat, and herbs.

4. The egg bites can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a microwave or oven until warmed through.

1. This recipe is easily doubled or tripled to make a larger batch of egg bites.
2. If you don't have a muffin tin, you can bake the egg bites in ramekins or other small baking dishes.

3. Egg bites are a great source of protein and can be enjoyed for breakfast, lunch, or a snack.