Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded pepperjack cheese
- ½ cup chopped onion
- ½ cup chopped tomato
- ¼ cup chopped cilantro
- 1 teaspoon garlic powder (optional)
- ½ teaspoon salt
- Fresh cracked black pepper to taste
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Place a 12-cup muffin pan on a rimmed cookie sheet. Line the muffin tin with silicone liners and spray them with non-stick baking spray. Boil a pan of water.
- Blend eggs, cottage cheese, shredded cheese, salt, pepper, and garlic powder until smooth (about 30 seconds).
- Stir in chopped onion, tomatoes, and cilantro.
- Pour the mixture evenly into the muffin cups, filling each ¾ full.
- Carefully pour boiling water into the cookie sheet (¼ to ½ inch deep). Bake for 20-25 minutes until set and lightly golden. A toothpick should come out clean.
- Cool in the pan for 5 minutes before serving.
Notes
- Cottage cheese adds creaminess and protein.
- A water bath ensures even cooking.
- Overbaking makes them rubbery.
- Let them cool slightly to prevent deflating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 egg bite
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 110mg