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     Title: Cottage Cheese Egg Bites
Categories: Chese, Eggs, Vegetables, Pork, Herbs
     Yield: 12 Servings

          Nonstick cooking spray
     8 lg Eggs
     8 oz Full-fat cottage cheese
     6 oz Gruyere, Cheddar,
          - Mozzarella, or
          - Monterey Jack,
          - or a combination;
          - shredded
   1/2 ts Kosher salt
   1/4 ts Black pepper
          Raw vegetables such as
          - onion, scallions,
          - bell pepper, or spinach,
          - or a combination;
          - chopped (optional)
          Vegetables such as
          - mushrooms, broccoli,
          - roasted red pepper,
          - cauliflower, potato,
          - sweet potato, or
          - butternut squash,
          - or a combination;
          - chopped, cooked
          - (optional)
          Bacon or sausage;
          - cooked, chopped
          Herbs such as basil,
          - parsley, chives, or
          - cilantro;
          - finely chopped (optional)
     1 ds Hot sauce (optional)

 Heat the oven to 325°F 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.

 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.

 Place the muffin pan on a sheet pan. Pour the egg mixture into the
 muffin cups, filling each 3/4ths of the way. If using any optional
 mix-ins, add them on top of each cup and, using a chopstick or
 small spoon, gently stir them into the mixture. Top with the
 remaining 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 Tip.

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

 Tip:

 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

 Recipe FROM: https://cooking.nytimes.com

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