Ham and Cheddar Egg Bites

• 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

1. Spray a silicone muffin pan generously with nonstick cooking spray.
2. In a blender, combine the eggs, cottage cheese, cheddar, cornstarch, salt, pepper, and hot sauce and blend until smooth, about 30 seconds.
3. Pour the egg mixture evenly into the muffin pan, filling each well about three-quarters full.
4. 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.
5. Bake for 30 to minutes on the middle rack until the eggs are set and start pulling away from the edges.
6. Let rest for 4 to 5 minutes and serve.
7. Keeps in the refrigerator for up to 5 days.