I’ve seen this recipe and versions of it on many food blogs. This one is most similar to Americas Test Kitchen’s. Their ratio is 1 egg to 1 oz cottage cheese. That’s the basic recipe with added “fixings”. My fixin is just grated Gruyère cheese. It’s a Swiss cheese. You can also added bacon. Another combo of fixins is feta, sun dried tomatoes & scallions. Make an Egg McMuffin!
I’ve made this for a crowd. 12 eggs makes 18 bites. 24 eggs makes 36 bites.
I’ve used aluminum muffin tins but you have to scrub them clean because the eggs really stick to the pan. Silicon coated muffin pans would be best.
This is super easy and a high protein food!
You need to make a water bath so have 2 sheet pans ready and 1/2 filled with hot water in the oven. Also use an instant read thermometer because 170-175 is the perfect doneness point. This is a scientific recipe!!
Ingredients
- 12 eggs
- 12 oz cottage cheese
- 1/2 pound gruyere cheese, grated
Directions
- Butter your muffin pans if they are not silicon coated. Preheat oven to 325 degrees.
- In a large bowl place cottage cheese and 1 egg. Puree until smooth with a stick blender. Or puree in a blender or food processor.
- Whisk in the remaining 11 eggs. Do not blend. It will toughen the eggs.
- Place grated cheese in each muffin cup. Divide the cheese evenly.
- Using a pitcher or pouring container pour the egg mixture over the cheese. Fill just to under the top.
- Using a wooden skewer gently stir each cup.
- Place 2 shallow trays filled with hot water in the oven.
- Place 1 muffin pan in each tray
- Bake at 325 degrees until internal temperature of egg bites reads 170-175 degrees. About 20 minutes.
- Remove pans from water baths. Cool 10 minutes in baking pans.
- Using a sharp knife seperate egg bites from the pans.
- Store in frig or freezer. To reheat, microwave 2 bites for 15 seconds. Don’t over cook
- Voila!
Double recipe here: cottage cheese & 1-2 eggs
12 oz Cottage cheese and 1 egg
Egg Bites
