Ingredients
Equipment
Instructions
- Preheat your oven to 300°F (150°C). Generously grease a standard 12-cup muffin tin with non-stick spray or butter.
- In a skillet over medium heat, cook the bacon strips until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
- In a blender, combine the eggs, cottage cheese, cream cheese, half of the shredded cheese, salt, and pepper. Blend on high for 30-45 seconds, or until the mixture is completely smooth and frothy.
- Distribute the chopped spinach, crumbled bacon, and remaining shredded cheese evenly among the 12 muffin cups.
- Pour the blended egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 25-30 minutes, or until the centers are just set. They will puff up while baking and settle as they cool.
- Let the egg bites cool in the muffin tin for about 5 minutes before running a thin knife or spatula around the edges to loosen. Serve immediately or store for later.
Notes
For the best texture, ensure your cottage cheese and cream cheese are well-blended into the egg mixture.
Do not overbake! The bites should have a slight wobble in the center when removed from the oven, as they will set fully while cooling.
Do not overbake! The bites should have a slight wobble in the center when removed from the oven, as they will set fully while cooling.
