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 muf...
