Ingredients
Method
- Preheat the oven to 325°F (160°C). Grease a 12-cup muffin pan generously
- Add the eggs, cottage cheese, Greek yogurt, shredded cheese, salt, and pepper to a blender.Blend until smooth, about 10–15 seconds.
- Place your chopped veggies and proteins into the muffin cups. Don’t overfill—just a tablespoon or so per cup is enough.
- Pour the blended egg mixture over the mix-ins, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until the centers look set but still slightly jiggly when you tap the pan. Egg bites should NOT brown deeply on top—slow, low baking keeps them smooth and custard-like.
- Let the egg bites rest in the pan for 5 minutes before removing them.
Notes
Blend the Base
Blending creates that café-style smoothness and helps the bites rise evenly.
Bake Low and Slow
High heat makes eggs tough. 325°F keeps them tender.
