Cottage Cheese Egg Bites

Egg bites are a protein-rich snack to have on hand for busy mornings. Blending eggs with cottage cheese and shredded cheese, dividing the mixture among muffin cups and baking in a water bath result in a soft, delicate texture. For the right consistency, use a blender to combine all the ingredients until just smooth and frothy. You can add any fillings you like.

Makes: 12 egg bites

Total time: 40 minutes

Nonstick cooking spray

8 large eggs

1 cup/8 ounces full-fat cottage cheese

1 1/2 cups/6 ounces shredded Gruyère, cheddar, mozzarella or Monterey Jack (or a combination)

1/2 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon black pepper

Raw chopped vegetables (optional), such as onion, scallions, bell pepper or spinach (or a combination)

Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato or butternut squash (or a combination)

Cooked chopped bacon or sausage (optional)

Finely chopped herbs (optional), such as basil, parsley, chives or cilantro

Dashes of hot sauce (optional)

1. Heat the oven to 325 degrees with the rack in the center position. In a kettle or a medium saucepan, bring 3 cups of water to a boil and keep at a simmer. Thoroughly coat a 12-cup muffin pan (preferably silicone or nonstick) with nonstick cooking spray.

2. Place the eggs, cottage cheese, 1 cup of the shredded cheese, and the salt and pepper in a blender. Blend on high for 8 to 10 seconds, just until the mixture is smooth and frothy. (Don’t overblend, as too much air could make the egg bites collapse as they bake.)

3. Place the muffin pan on a sheet pan. Pour the egg mixture into the muffin cups, filling each three-quarters of the way. If using any optional mix-ins, add them on top of each cup and, using a chopstick or small spoon, gently mix them into the mixture. Top with the remaining 1/2 cup shredded cheese and transfer to the oven. Carefully pour the hot water into the sheet pan just to cover the very bottom of the muffin cups. (You can also skip the water bath; see note.)

4. Bake for 25-30 minutes, until egg bites have set. Remove muffin pan from the sheet pan of water in the oven and set aside for 5 minutes, then remove bites from pan. If using silicone pan, they should pop right out. If not, use a butter knife or small offset spatula to run along sides of cups and gently lift them out. Egg bites will keep covered in fridge for up to 3 days and in freezer for up to 3 months. Reheat in microwave or 300-degree oven until warmed through.

Note: You can also make egg bites without the water bath. The egg bites will be firmer and more compact (rather than soft and fluffy), and they’ll brown on the bottom, like a frittata.

— Recipe by Naz Deravian