Ingredients:

  • 2 cups (475g) cottage cheese
  • 6 large (300ml) eggs
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (60g) chopped fresh spinach
  • 1/2 cup (60g) cooked bacon bits
  • 1/4 cup (25g) grated parmesan

Instructions:

  1. Combine the cottage cheese, eggs, shredded cheddar, salt, and pepper in a high-speed blender or food processor.
  2. Process on high for 30–60 seconds until the mixture is completely smooth and no curds remain.
  3. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin generously with non-stick spray.
  4. Divide the chopped fresh spinach and cooked bacon bits evenly among the 12 muffin cups.
  5. Pour the blended egg mixture over the mix-ins until each cup is approximately 3/4 full.
  6. Optional: Sprinkle the grated parmesan over the top of each bite.
  7. For a velvet-soft texture, place the muffin tin inside a larger baking pan filled with 1 inch of hot water (water bath method) and bake for 25–30 minutes. Alternatively, bake without the water bath for 20–22 minutes.
  8. Test for doneness by inserting a toothpick into the center; it should come out clean, though the center should still have a very slight jiggle.