Cottage Cheese Egg Bites

 Cottage Cheese Egg Bites

from the NYT, with special thanks to Pauline

Ingredients:

• nonstick cooking spray
• 8 large eggs
• 1 cup (8 oz) cottage cheese
• 1 1/2 cups (6 oz) shredded cheese (any type)
• 1/4 cup shredded Parmesan
• 1/2 tsp salt
• 1/4 tsp pepper
• raw chopped vegetables (optional), such as onion, scallions, bell pepper, spinach
• Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, squash
• Cooked bacon or sausage (optional)
• finely chopped herbs (optional), such as basil, parsley, chives, cilantro

Heat:

• oven to 325 with rack in center.  Bring 3 cups of water to boil in kettle or saucepan.  Thoroughly coat 12-cup muffin pan with non-stick cooking spray.

Place:

• eggs, cottage cheese, 1 cup shredded cheese, salt, and pepper into blender, food processor bowl, or bowl for stick blender.  Blend on high for 8-10 seconds, just until smooth and frothy (don't overblend).

Place:

• muffin pan on baking sheet.  Pour egg mixture into muffin cups, filling each 3/4s of way.  Add optional mix-ins to top of each cup, and with chopstick or small spoon, gently stir in.  Top with remaining shredded cheese.  

Carefully:

• pour hot water into the baking sheet to just cover the bottom of the muffin pans.

Bake:

• for 25-30 minutes, until egg bites are set.  Remove muffin pan from baking sheet of water and set aside for 5 minutes, then remove bites from pan.  

Will:

• keep covered in fridge for 5 days, and in the freezer for 3 months.  Reheat in microwave or 300 degree oven until warmed through.