Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 large eggs, whisked
• 1 cup full-fat cottage cheese (full fat has less water)
• 1 cup shredded Monterrey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons cornstarch
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt, optional
• 1/4 teaspoon hot sauce, optional
• 4 strips bacon (turkey bacon works too), cooked and chopped

Directions

1. Preheat oven to 325 F. Grease a silicone muffin pan with olive oil. Create a water bath by filling a 9×13 pan halfway with warm water. Set the muffin pan in the pan of water.
2. To a blender, add the eggs, cottage cheese, cheese, cornstarch, seasonings, and hot sauce. Blend on high until smooth about 30 seconds.
3.  Divide the bacon into the cups, then fill the rest of the way full with egg/egg white mixture.
4. Carefully, place the prepared pans onto the middle rack of the oven.
5. Bake for 30 minutes (longer depending on the size of your muffin tins) and cook until the eggs are just set. The egg bites will pull slightly away from the edges when they are done.
6. Carefully remove pans from the oven and let set for 10 minutes before using a spoon to gently loosen and remove the egg bites from the pan.
7. Serve immediately or make ahead of time for busy mornings too. Once cooled, you can store them in an airtight container in the fridge for up to 3 days. Enjoy them cold or reheat them in the microwave for 30 seconds.
8. You can also try out different cheese, vegetables, and seasoning combinations.