Fluffy High-Protein Cottage Cheese Egg Bites ✨

Preheat the oven to 325°F. Bring about 3 cups of water to a boil in a kettle and keep it at a simmer. Generously coat a 12-cup silicone or nonstick muffin tin with cooking spray or olive oil.

In a blender, combine eggs, cottage cheese, 1 cup of shredded cheese, salt, and pepper. Blend on high for about 10 seconds, just until smooth. (Avoid over-blending—too much air can cause the bites to deflate as they bake.)

Set the muffin tin on a sheet pan. Pour the egg mixture into each muffin cup, filling about three-quarters full. Add any desired mix-ins right on top, then sprinkle the remaining 1/2 cup of shredded cheese over each.

Carefully pour the hot water into the sheet pan so it covers just the bottom of the muffin cups—this helps the bites stay extra tender and fluffy.

Note: You can skip the water bath if you prefer a firmer texture with light browning, similar to mini frittatas.

Transfer the sheet pan to the oven and bake for 25–30 minutes, until the egg bites are set. Remove the muffin tin from the sheet pan and let cool for 5 minutes. Carefully remove the bites from the pan—if using silicone, they should pop out easily. For metal pans, run a butter knife or offset spatula around the edges to release.