Place a baking dish on the bottom rack of the oven then fill with a couple inches of very hot water. Close oven door then preheat oven to 325 degrees.

To a blender, add eggs, cottage cheese, salt, and pepper then blend until very smooth.

Place 2, 24 cup mini silicone muffin pans on top of a half sheet pan (see notes re: size of mini muffin pan and how many bites you’ll get if your pan has different dimensions than mine!) Fill each cup with a small amount of crumbled bacon or browned sausage, and shredded cheese, then fill to just below the top with the egg and cottage cheese mixture.

Bake for 20-25 minutes, rotating the sheet pan halfway through, or until the centers of the bites are set. Let cool for 2-3 minutes in the mini muffin pan then pop bites out of the pan and transfer to a cooling rack. Enjoy warm, or let cool completely then store in an airtight container in the fridge for 3-4 days.

To reheat: Place desired amount of egg bites on a plate then reheat in the microwave on high until warmed through – 30 seconds to 1 minute depending on how many you are reheating.

To freeze: Place cooled egg bites back into the cooled silicone mini muffin pan then freeze until solid. Transfer frozen egg bites to a freezer-safe Ziplock bag or freezer-safe/airtight container and freeze for up to 3 months.

To reheat from frozen: Place desired amount of frozen egg bites on a plate then microwave on 50% power until warmed through, 1 – 2 minutes depending on how many you’re reheating. You may want to give them a few seconds of high heat right at the end.