Ingredients:

  • 6 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup cooked bacon bits
  • 1 cup chopped fresh spinach

Instructions:

  1. Blend the base. Place the eggs, cottage cheese, cream, salt, pepper, and garlic powder into a blender. Pulse for 15-20 seconds until the mixture is completely smooth and slightly frothy. Note: This incorporates air for a lighter bite.
  2. Prep the oven. Preheat your oven to 350°F (175°C). Generously grease a 12 cup muffin tin with cooking spray.
  3. Set up the water bath. Place the muffin tin inside a larger baking sheet and pour about 1 cup of hot water into the baking sheet, surrounding the tin. Note: This mimics a steam oven to keep the eggs silky.
  4. Add the mix ins. Distribute shredded cheddar cheese, bacon bits, and chopped spinach evenly across the bottom of each greased muffin cup.
  5. Pour the eggs. Pour the blended egg mixture over the mix ins, filling each cup about 3/4 of the way full.
  6. Settle the ingredients. Gently press the mix ins into the liquid with a spoon until they are submerged.
  7. Bake the bites. Bake for 18-22 minutes until the edges are set and the centers have a slight jiggle.
  8. Cool and release. Remove from the oven and let cool in the pan for 5 minutes before releasing them with a knife or spatula.