- 1/2 cup ham, finely diced
- 6 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups cheddar, shredded
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce, such as Tabasco
- Other Fillings To Try
- 1 1/2 cups spinach, chopped finely chopped
- 1/2 cup roasted red bell pepper, finely chopped
- 1/2 cup mushrooms, sliced and sautéed
- 2 tablespoons green onion, sliced
- 1/4 cup bacon, pre-cooked and chopped
Cooking Instructions
- Spray a silicone muffin pan generously with nonstick cooking spray.
- In a blender, combine the eggs, cottage cheese, cheddar, cornstarch, salt, pepper, and hot sauce and blend until smooth, about 30 seconds.
- Pour the egg mixture evenly into the muffin pan, filling each well about three-quarters full.
- Divide the chopped ham evenly over the egg bites and press some of the bacon into the batter so it is not all floating on top.
- Bake for 30 to minutes on the middle rack until the eggs are set and start pulling away from the edges.
- Let rest for 4 to 5 minutes and serve.
- Keeps in the refrigerator for up to 5 days.
