Ingredients:

  • 6 large eggs (about 300 g total without shells)
  • 1 cup (240 ml) liquid egg whites (or about 6 large egg whites)
  • 1 cup (225 g) low-fat cottage cheese (1–2% fat), small-curd or blended smooth
  • 3/4 cup (75 g) shredded Swiss or cheddar cheese
  • 1/2 teaspoon kosher salt (about 3 g)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon smoked paprika or a pinch of cayenne (optional)
  • 1 cup (140 g) cooked diced chicken breast or turkey (optional add-in)
  • 1 cup (30 g) fresh spinach, roughly chopped and wilted (squeeze excess moisture)
  • 1/2 cup (60 g) red bell pepper, finely diced and lightly sautéed or roasted
  • 1/4 cup (25 g) chopped scallions or chives
  • Nonstick spray or softened butter for greasing molds
  • Fresh herbs (parsley, chives, dill) for garnish

Instructions:

  1. Preheat oven to 325°F (160°C). Lightly grease a 12-cup muffin tin or silicone molds with nonstick spray or softened butter; line with parchment rounds if desired for easier removal.
  2. Prepare add-ins: cook and dice chicken or turkey if using; sauté red pepper until softened; wilt and squeeze dry spinach. Distribute chosen add-ins evenly among the 12 cups (about 1–2 tbsp per cup).
  3. Make the egg custard base: in a blender combine 6 whole eggs, 1 cup liquid egg whites, 1 cup cottage cheese, 3/4 cup shredded Swiss or cheddar, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp smoked paprika (optional). Blend 10–20 seconds until fully smooth. Alternatively whisk vigorously and break up cottage cheese by hand for slight texture.
  4. Place the muffin tin in a large roasting pan. Pour the blended egg mixture evenly into the 12 cups over the add-ins, filling nearly to the top and leaving about a 1/8 gap.
  5. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the muffin tin to create a bain-marie.
  6. Bake at 325°F (160°C) for 25–30 minutes, checking at 20 minutes. Doneness: edges set and slightly puffed, centers slightly jiggly but not raw. Internal temperature should read 165°F (74°C). If centers are loose, bake in 3–5 minute increments.
  7. Alternate sous‑vide method: pour blended mixture and add-ins into vacuum or heavy-duty zip bags or use jars, remove air, then sous‑vide at 172°F (78°C) for about 60 minutes. Chill and sear or reheat as desired.
  8. Remove the tin from the water bath and let the egg bites cool 5–10 minutes to firm up. Use a small offset spatula to loosen and unmold, then cool slightly on a rack. Garnish with fresh herbs.
  9. Serve warm or chilled. To reheat: microwave 30–45 seconds per bite on medium or reheat in a 300°F oven for 6–8 minutes. Store cooled bites in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.