Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter. Alternatively, you can use silicone muffin liners for easier removal.
- In a medium bowl, whisk together the cottage cheese and eggs until well combined and relatively smooth. Don't worry if there are still a few small lumps of cottage cheese; they will give a lovely texture.1 cup full-fat cottage cheese, 4 large eggs
- Stir in the heavy cream, salt, and pepper into the cottage cheese and egg mixture. Mix until everything is thoroughly incorporated.2 tablespoons heavy cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Gently fold in the shredded cheddar cheese. Save a tiny pinch of cheese if you like to sprinkle on top before baking for an extra golden finish.1/4 cup shredded cheddar cheese
- Pour or ladle the mixture evenly into the prepared muffin cups. Fill each cup about two-thirds of the way full. If you saved some cheese, sprinkle a little on top of each bite now.
- Place the muffin tin in the preheated oven. Bake for approximately 20-25 minutes, or until the egg bites are set and the edges are lightly golden brown. A toothpick inserted into the center should come out clean.
- Once baked, carefully remove the muffin tin from the oven. Let the egg bites cool in the tin for a few minutes before attempting to remove them. You can then gently lift them out with a fork or spatula. Serve warm, or allow them to cool completely.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2 months.
Reheat refrigerated bites in the microwave for 30-60 seconds or in a toaster/conventional oven at 300°F (150°C) for 5-10 minutes. Reheat frozen bites directly from frozen in a toaster/conventional oven at 300°F (150°C) for 15-20 minutes.