Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat or low fat both work)
- 1 ½ cups shredded Gruyere or Swiss cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup cooked beef bacon or beef strips, chopped into small bits
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray or a little melted butter for the mold
Instructions
- Preheat your oven to 300°F (150°C). Place a baking dish filled with about an inch of hot water on the bottom rack of the oven. This creates the steam needed for the perfect texture.
- In a blender, combine the 6 eggs, cottage cheese, Monterey Jack cheese, salt, and black pepper.
- Blend on high speed for about 30 to 60 seconds until the mixture is completely smooth and a bit frothy.
- Lightly grease a silicone muffin mold with cooking spray. If you are using a metal tin, be sure to use paper liners to prevent sticking.
- Divide the chopped beef bacon bits and the shredded Gruyere cheese evenly among the muffin cups.
- Pour the egg mixture from the blender into each cup, filling them almost to the top.
- Place the silicone mold on a baking sheet and put it on the middle rack of the oven, directly above the pan of water.
- Bake for 25 to 30 minutes, or until the centers are just set and no longer jiggle much.
- Remove from the oven and let them cool in the mold for about 5 minutes. This helps them firm up so they pop out easily.
- Cook Time: 30 minutes