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Cottage cheese egg bites with spinach and Gruyère, one cut open to show the silky texture
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Cottage Cheese Egg Bites

Cottage cheese egg bites with 29 g of protein per serving, blended smooth for a silky texture and baked in a water bath. No sous vide required.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 3
Course: Breakfast
Cuisine: American
Calories: 315
Ingredients Method

Ingredients
  

  • 6 large eggs 300g
  • 1 cup + 2 tablespoons cottage cheese 4% (250g)
  • ½ cup shredded Gruyère 60g
  • 1 packed cup spinach chopped (60g)
  • 2 spring onions sliced (20g)
  • ½ teaspoon salt 2g
  • ¼ teaspoon black pepper 1g

Method
 

  1. Preheat the oven to 325°F (165°C). Lower than a standard bake — this matters for texture.
  2. Blend the eggs and cottage cheese together for 30 to 45 seconds, until completely smooth with no visible curds.
  3. Fold in the Gruyère, spinach, spring onion, salt and pepper by hand.
  4. Grease a 12-cup muffin tin thoroughly, including up the sides — this is not optional.
  5. Divide the mixture evenly among the cups, filling each about ¾ full.
  6. Set the muffin tin inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the muffin cups.
  7. Bake 25 to 30 minutes, until the bites are set but still slightly soft in the centre.
  8. Cool in the tin 10 minutes before removing.