Ingredients:

  • 6 Large Eggs
  • 1 cup (225g) full fat cottage cheese
  • 1/2 cup (50g) shredded Gruyère or Sharp Cheddar cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup (100g) cooked breakfast sausage crumbles
  • 1/4 cup (30g) finely chopped red bell pepper
  • 2 tbsp fresh chives, minced
  • 1/4 cup (20g) baby spinach, chiffonade-cut

Instructions:

  1. Preheat the oven to 300°F (150°C) and place a baking dish filled with an inch of hot water on the bottom rack. Note: This creates the steam necessary for a velvety texture.
  2. Combine the 6 eggs, 1 cup cottage cheese, 1/2 tsp sea salt, and 1/4 tsp pepper in a blender.
  3. Blend on medium high for 30 seconds until the mixture is completely smooth and frothy.
  4. Prepare your silicone mold by lightly spraying with non stick spray, even if it's high-quality silicone.
  5. Divide the 1/2 cup sausage crumbles, 1/4 cup red peppers, and 1/4 cup spinach evenly among the 12 muffin cups.
  6. Pour the egg mixture over the fillings, filling each cup about 3/4 of the way to the top.
  7. Sprinkle the 1/2 cup of Gruyère and 2 tbsp chives over the top of each cup.
  8. Bake for 25 minutes until the centers are set and the tops look matte.
  9. Rest the bites in the pan for 5 minutes until they firm up and pull slightly from the edges.
  10. Invert the mold or use a spoon to gently lift each bite out.