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Title: Cottage Cheese Egg Bites
Categories: Chese, Eggs, Vegetables, Pork, Herbs
Yield: 12 servings

Nonstick cooking spray
8 lg Eggs
8 oz Full-fat cottage cheese
6 oz Shredded Gruyere, Cheddar,
- mozzarella or Monterey
- Jack (or a combination)
1/2 ts Kosher salt
1/4 ts Black pepper
Raw chopped vegetables
- (opt); such as onion,
- scallions, bell pepper or
- spinach (or a combination)
Cooked chopped vegetables
- (opt); such as mushrooms,
- broccoli, roasted red
- pepper cauliflower, potato
- sweet potato or butternut
- squash (or a combination)
Cooked chopped bacon or
- sausage
Finely chopped herbs (opt);
- such as basil, parsley,
- chives or cilantro
ds Hot sauce (opt)

Heat the oven to 325 degrees with the rack in the center
position. In a kettle or a medium saucepan, bring 3 cups
of water to a boil and keep at a simmer. Thoroughly coat
a 12-cup muffin pan (preferably silicone or nonstick)
with nonstick cooking spray.

Place the eggs, cottage cheese, 1 cup of the shredded
cheese, and the salt and pepper in a blender. Blend on
high for 8 to 10 seconds, just until the mixture is
smooth and frothy. (Don't overblend, as too much air
could make the egg bites collapse as they bake.)

Place the muffin pan on a sheet pan. Pour the egg
mixture into the muffin cups, filling each
three-quarters of the way. If using any optional
mix-ins, add them on top of each cup and, using a
chopstick or small spoon, gently stir them into the
mixture. Top with the remaining 2 cup shredded cheese
and transfer to the oven. Carefully pour the hot water
into the sheet pan just to cover the very bottom of the
muffin cups. (You can also skip the water bath; see
Tip.)

Bake for 25 to 30 minutes, until the egg bites have set.
Remove the muffin pan from the sheet pan of water in the
oven and set aside for 5 minutes, then remove the bites
from the pan. If using a silicone pan, they should pop
right out. If not, use a butter knife or small offset
spatula to run along the sides of the cups and gently
lift them out. Egg bites will keep covered in the fridge
for up to 3 days and in the freezer for up to 3 months.
Reheat in a microwave or a 300-degree oven until warmed
through.

TIP: You can also make egg bites without the water bath.
The egg bites will be firmer and more compact (rather
than soft and fluffy), and they'll brown on the bottom,
like a frittata.

By: Naz Deravian

Yield: 12 egg bites

RECIPE FROM: https://cooking.nytimes.com

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