Fluffy Egg Bites
Fluffy Egg Bites
These Egg Bites blend eggs and cottage cheese into a smooth, custardy batter studded with cheese and vegetables, then bake up perfectly portioned in a muffin tin. Blending instead of whisking is the real trick, giving them a soft, almost soufflé like texture closer to a coffee shop version than a standard egg muffin. A single batch keeps well in the fridge, making busy weekday mornings as simple as a quick reheat.
Ingredients
Equipment
Method
- Blend eggs, cottage cheese, milk, salt, and pepper until smooth.
- Stir in cheddar, spinach, and bell pepper.
- Divide among a greased muffin tin, filling each cup three quarters full.
- Bake at 325°F for 20 to 22 minutes until set with a slight center jiggle.
- Cool 5 minutes, then loosen and remove.
Blend the egg mixture for a full 30 seconds rather than a quick pulse for the smoothest, most custardy texture.
Notes
- Blend rather than whisk the eggs for the smoothest, most custardy texture.
- Grease the muffin tin thoroughly, including the rim, so the egg bites release cleanly.
- Do not overbake; a slight jiggle in the center when removed from the oven is normal.
- A standard 12 cup muffin tin gives each egg bite room to rise and set evenly.