Ingredients:

  • 6 large eggs (approx. 300g)
  • 1 cup cottage cheese (225g)
  • 1.5 cups shredded Gruyère, Swiss, or Sharp Cheddar cheese (170g)
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 4 slices cooked bacon, chopped (60g)
  • 0.25 cup roasted red peppers, finely diced (40g)
  • 0.5 cup fresh baby spinach, chopped and wilted

Instructions:

  1. Preheat your oven to 300°F (150°C). Place a large roasting pan or 9x13 baking dish on the center rack of the oven.
  2. In a high-speed blender, combine the eggs, cottage cheese, shredded cheese, sea salt, black pepper, and nutmeg. Blend on high for 30–45 seconds until the mixture is completely smooth and frothy.
  3. Lightly grease a 12-cup silicone muffin pan. Evenly distribute the chopped bacon, roasted red peppers, and wilted spinach into the bottom of each well.
  4. Carefully pour the blended egg mixture over the mix-ins in each well, filling them approximately 3/4 of the way to the top.
  5. Place the filled muffin pan into the roasting pan inside the oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the muffin pan.
  6. Bake for 25–30 minutes until the centers of the egg bites are set and no longer liquid, but still retain a slight bounce. Remove from the water bath and let rest for 5 minutes before popping them out of the mold.