Ingredients:

  • 6 large eggs
  • 1/2 cup (120 ml) cottage cheese, full-fat or low-fat
  • 1/4 cup (60 ml) milk (whole or 2%), or heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 4 slices bacon, cooked and crumbled (about 1/2 cup/50g)
  • 1/4 cup (25g) shredded cheddar cheese
  • 1/4 cup (25g) chopped green onions (scallions)
  • 1/4 cup (25g) chopped sun-dried tomatoes, oil-packed, drained
  • Cooking spray or melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well (or prepare your silicone molds).
  2. In a blender or food processor, combine eggs, cottage cheese, milk/cream, salt, pepper, and nutmeg (if using). Blend until smooth. (Alternatively, whisk very vigorously in a bowl until smooth.)
  3. Divide your chosen fillings evenly among the muffin cups.
  4. Carefully pour the egg mixture over the fillings in each muffin cup, filling them about 3/4 full.
  5. Bake for 25-30 minutes, or until the egg bites are set and slightly puffed. A toothpick inserted into the center should come out clean. Or, for Instant Pot Steaming: Add 1 cup of water to the Instant Pot. Place the silicone molds on the trivet. Cook on high pressure for 8 minutes, followed by a 10-minute natural pressure release.
  6. Let the egg bites cool in the muffin tin for a few minutes before gently removing them. Serve warm or at room temperature.