Are egg bites gluten free?

You can leave out the flour altogether or sub it with gluten-free flour to make egg bites gluten free. The flour adds a bit of structure, so they'll be a little softer without, but still just as enjoyable. Also double-check that your cottage cheese and shredded cheese don't contain any hidden additives (most don't, but it's worth a quick label scan).

Can these be made dairy free?

The dairy is essential to the texture and flavor here, so I don't recommend it. The cottage cheese creates the creamy consistency, and the cheddar adds richness. A dairy-free version would be a completely different recipe.

Why did my egg bites deflate or sink in the middle?

This happens when they bake too quickly at too high a temperature. The water bath and 300°F temperature are crucial because they keep the eggs from puffing up too fast and then collapsing. Make sure your water bath is deep enough (at least a 1/4 inch high) and your oven temperature is accurate.

What's kind of cottage cheese should I use?

Full-fat, low-fat, or 2% all work well in this recipe. I don't recommend fat-free because it can make the texture a bit watery. I'm a full-fat fan myself. Small curd or large curd doesn't matter because the blender smooths everything out.

Do I have to use a blender to make this recipe?

The blender gives you the smoothest, creamiest texture, but if you don't have one, you can whisk everything by hand. Just make sure the cottage cheese is well broken up with no lumps. The texture won't be quite as silky, but they'll still taste good.

How do I know when the egg bites are done cooking?

They should be just set when you touch the tops, not jiggly. They'll continue cooking slightly as they cool. If you overbake them until they're completely firm, they'll be rubbery.

Egg Bites with Cottage Cheese

Description

These cottage cheese egg bites have 8g protein each and are perfect for busy mornings. Freezer-friendly, blood sugar balanced, and way better than store-bought.

Ingredients

4 large eggs
1 cup (8oz/226g) cottage cheese
1/2 cup (4 oz/113g) diced roasted green chiles (canned or fresh)
2 Tbsp (16g) all-purpose flour (optional—see notes)
1/2 tsp (3g) baking powder
1/4 tsp (1.5g) kosher salt
1¼ cups (5 oz/142g) shredded cheese (Monterey Jack or sharp cheddar)

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Instructions

Preheat oven to 300°F. Grease a 12-cup muffin tin (silicone or metal) generously with butter or cooking spray.
Blend the base: Add eggs, cottage cheese, green chiles, flour (if using), baking powder, and salt to a blender. Blend on medium speed for 20-30 seconds until completely smooth with no lumps.
Fold in cheese: Pour the egg mixture into a bowl and gently fold in the shredded cheese with a spatula. Don't blend. You want pockets of melty cheese throughout. If adding other mix-ins, fold them in now or sprinkle them on top in the next step.
Pour into pan: Divide the egg mixture evenly among the muffin cups.
Create water bath: Place the muffin tin inside a larger baking dish or roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the muffin tin.
Bake: Transfer to the oven and bake for 30 minutes, until the egg bites are just set in the center. They will firm up as they cool.
Cool in water bath: Remove from oven and let the muffin tin sit in the water bath for 5 minutes. Carefully remove the muffin tin from the water bath and let cool for another 5 minutes.
Remove from pan: Run a butter knife around the edges of each egg bite (if using metal pan) and gently pop them out.
Serve or store: Enjoy warm, or let cool completely before refrigerating or freezing.

Notes

Low-carb option: Skip the flour for a lower carb version. The egg bites will be slightly less firm but still delicious and hold together well.

The water bath is essential for the silky texture. It prevents the eggs from cooking too quickly, which causes them to puff up and then deflate with sunken centers.

Silicone muffin pans release egg bites most easily, but greased metal tins work well too.

Cheese options: Monterey Jack gives a milder flavor, while sharp cheddar adds more bite. Use whichever you prefer.

Any added vegetables should be cooked first to remove excess moisture and prevent watery egg bites.

Nutrition

Serving Size:
Calories: 96
Sugar: 1.2 g
Sodium: 362.3 mg
Fat: 5.3 g
Carbohydrates: 3.2 g
Fiber: 0.4 g
Protein: 8.7 g
Cholesterol: 72.8 mg