This recipe yields approximately 12 egg bites, depending on the size of the eggs used. You can easily adjust the quantities to double or triple the batch as desired.
- 10 eggs
- 1 cup of your preferred cheese
- 1/2 cup full-fat cottage cheese
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Bacon, as much as you like or Cubed Ham
- Non-stick cooking spray (canola oil recommended)
- Preheat your oven to 300°F (150°C). Place a baking dish filled with water on the bottom rack to help the egg bites stay moist during baking.
- Cook the bacon slices to your liking before incorporating them into the egg bites.
- Combine the eggs, cheese, cottage cheese, salt, and pepper in a blender. Blend until the mixture is smooth.
- Generously spray a muffin tin with non-stick cooking spray. Pour the egg mixture into each muffin cup, filling them nearly to the top.
- Evenly distribute the chopped bacon among the muffin cups.
- Bake for about 30 minutes, or until the centers of the egg bites are just set.
- Store the egg bites in the refrigerator for up to 3 days, or freeze them for longer storage. To reheat, microwave the egg bites covered with a damp paper towel for one minute.