Sort ingredients
bbannar
QR Code
Listen
Pdf
Preheat oven to 325°F and bring 3 cups of water to a simmer. Spray a 12-cup muffin pan with nonstick spray.
Blend eggs, cottage cheese, 1 cup shredded cheese, salt, and pepper until smooth and frothy. Pour into the muffin cups, add any mix-ins, and top with remaining cheese.
Place the muffin pan on a sheet pan and carefully pour hot water around the cups for a water bath. Bake 25–30 minutes until set, let rest 5 minutes, then pop out your egg bites.
Store in the fridge up to 3 days or freeze up to 3 months; reheat in the microwave or oven until warm.