Egg Bites
I’ve always enjoyed the egg bites at the coffee shop. But, as we all know, they are expensive considering that they are just eggs and a few ingredients. So, I started experimenting with making my own. I looked a lot of recipes online and finally put together this one which I think is great. The recipe make 12 egg bites. They easily last 4-5 days in the refrigerator or can be frozen for much longer. You can also vary the recipe quite a bit with different meats and cheeses. You can customize them to your liking.
Ingredients
8 lg Eggs
3/4 cu Full-Fat Cottage Cheese*
1 cu shredded Cheddar Cheese
1/2 cu shredded Pepper Jack Cheese
1/4-1/2 tsp Hot Sauce, any brand you like
1 tsp fresh Oregano, minced (if you use dried oregano, grind it until very powdery)
1/4 tsp Salt
1/4 tsp Pepper
1/3-1/2 cup chopped Turkey or Ham (or crumbled cooked pork sausage)
2 Scallions, thinly sliced
1 12-cup silicone muffin pan*
Preheat the oven to 325˚ F.
Bring a large pot of water to a boil to pour around the muffin pan while baking.
Combine eggs, cottage cheese, 3/4 cup of the cheddar cheese, Monterey Jack cheese, hot sauce, salt, and pepper in a blender and blend at medium speed for 30 seconds until smooth.
Place the muffin pan in a large, high-rimmed baking pan, like a jelly-roll pan. Pour the egg mixture into the muffin cups, filling about 3/4 full. Sprinkle the chopped meats into the cups followed by the remaining cheese. Finally, sprinkle the scallions on top.
Slide the middle rack of your oven about halfway out. Place both pans on the rack. Carefully pour boiling water into the rimmed pan, until water reaches halfway up the sides of the muffin pan being careful not to pour any into the eggs. Carefully slide the rack back in place and close the oven. Bake for about 25 to 30 minutes until egg bites are set and spring back when lightly pressed down. Carefully remove the pan from the oven and discard the boiling water. Let the egg bites cool for 5 minutes before removing them from the pan.
* Silicon pans/molds are perfect for this because they don’t stick at all and egg bites easily come out of the pan. If you don’t have a silicone pan, you can use a standard 12-cup muffin pan, but be sure to liberally spray with cooking spray before filling them.