Ingredients:

  • 6 large eggs
  • 1 cup (225g) small curd cottage cheese
  • 1/4 cup (60g) plain Greek yogurt
  • 1/2 cup (50g) shredded Gruyère or sharp cheddar cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp smoked paprika
  • 1/4 cup finely chopped cooked bacon
  • 2 tbsp chopped fresh chives
  • 1/4 cup sautéed spinach, squeezed dry

Instructions:

  1. Preheat the oven to 350°F (175°C) and place a silicone muffin liner on a baking sheet. Note: This ensures the tray stays level and is easy to move.
  2. Add 6 large eggs, 1 cup (225g) cottage cheese, 1/4 cup (60g) Greek yogurt, and all seasonings into your blender.
  3. Pulse on high for 30 seconds until the mixture is completely smooth and frothy.
  4. Distribute the egg mixture evenly among 6 muffin cups, filling each about three quarters full.
  5. Drop a pinch of the 1/4 cup chopped bacon and 1/4 cup sautéed spinach into each cup. Note: Adding mix ins last prevents them from sinking to the very bottom.
  6. Top each cup with the 1/2 cup shredded Gruyère and a sprinkle of 2 tbsp chopped chives.
  7. Bake for 15 minutes until the centers are set and the tops are slightly golden.
  8. Remove from the oven and let them sit in the tray for 5 minutes. Wait for the edges to slightly pull away from the silicone.
  9. Gently pop each bite out of the mold.
  10. Serve immediately or let cool completely on a wire rack for storage.