Silky Cottage Cheese Egg Bites
300Calories
25gProtein
20gFat
3gNet Carbs
Per serving · recipe makes 12. Scale any portion and auto-track it in the app.
Ingredients
- 8 eggs
- 1 cup full-fat cottage cheese
- 2 oz shredded cheddar
- 4 slices of bacon
- Salt
Method
PREP
- Heat the oven to 325F and grease a 12-cup muffin tin thoroughly, sides included. Put a kettle on to boil.
- Cook 4 slices of bacon until crisp, drain, and crumble.
- Blend 8 eggs, 1 cup full-fat cottage cheese, 2 oz shredded cheddar, and a pinch of salt on high for a full 45 seconds, until no curd texture remains and the mixture is pale and completely smooth.
COOKING
- Divide the bacon among the 12 cups, then pour the blended egg over to fill each about three-quarters full.
- Set the muffin tin inside a larger roasting pan, slide it into the oven, and pour the boiling water into the outer pan until it comes halfway up the side of the muffin tin. Bake 25 to 30 minutes, until the tops are just set with the faintest jiggle.
FINISH
- Lift the tin out of the water bath and cool 5 minutes before running a knife around each bite. Makes 12 bites; a serving is 3, and 4 or 5 is a fair bigger portion. They keep 5 days and reheat in 25 seconds.
💡 Pro-Tip: The water bath is the whole recipe. It caps the temperature around the eggs so they set into something custardy instead of rubbery - skip it and you have made ordinary egg muffins. Blending the cottage cheese until it is genuinely smooth is the other half of that texture.
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