Ingredients
Egg bite mixture
- 8 large eggs
- 1 cup plain cottage cheese about 225 g
- 0.33 cup shredded cheddar about 40 g
- 0.33 cup finely chopped baby spinach about 30 g
- 0.33 cup finely diced roasted red pepper about 50 g, drained well
- 0.25 tsp fine salt adjust for cheese saltiness
- 0.125 tsp ground black pepper
For the pan
- 1 tsp olive oil for greasing the muffin wells
- 3 cups hot tap water for the shallow water bath; not added to batter
Equipment
- 12-cup muffin tin
- Shallow roasting pan
- Blender
- Cutting board and knife
- Measuring cups and spoons
- Food thermometer
- Small spatula
Instructions
Blend and bake
- Heat the oven to 325°F (163°C). Lightly grease the twelve wells of a muffin tin with the olive oil. Set the tin inside a shallow roasting pan. Chop the spinach and drain and dice the roasted red pepper.
- Blend the eggs and cottage cheese until smooth. Stir in the cheddar, spinach, roasted pepper, salt and black pepper. Divide evenly among the twelve wells, filling each about three-quarters full.
- Carefully pour hot tap water into the outer pan until it reaches about ¼ inch up the muffin tin. Bake for about 25 to 30 minutes, until the centers are set and a food thermometer inserted into a center bite reads 160°F (71°C).
- Carefully remove the pans from the oven, avoiding the hot water. Rest the bites in the tin for 5 minutes, then loosen with a small spatula. Serve warm or refrigerate promptly. Reheat leftovers to 165°F (74°C) at the center.
Notes
Cooking time is an estimate; use a food thermometer to confirm 160°F (71°C) for the baked egg bites. Keep hot water below the muffin-tin rim. Contains eggs and milk. Refrigerate promptly and reheat leftovers to 165°F (74°C).