Ingredients:

  • 6 large eggs
  • 1 cup full-fat cottage cheese
  • 0.5 cup shredded Gruyère or sharp white cheddar
  • 0.25 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 tsp cornstarch
  • 0.25 cup cooked bacon bits, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.25 cup roasted red peppers, patted dry and diced

Instructions:

  1. Preheat your oven to 300°F (150°C) and place a large baking pan on the middle rack, filling it with about an inch of hot water.
  2. Lightly grease a silicone muffin tin. In a high-speed blender, combine eggs, cottage cheese, salt, pepper, and cornstarch.
  3. Blend on high for 30–45 seconds until the mixture is completely uniform and frothy.
  4. Pour the egg mixture into a bowl and gently fold in the bacon, chives, and peppers by hand.
  5. Pour the blended egg mixture over the mix-ins, filling each cup about 3/4 full. Use a toothpick to gently swirl the ingredients.
  6. Place the muffin tin on the rack above the water bath. Bake for 25 minutes or until the tops are set but still have a slight jiggle.