Subj : 2025 Top 40 Recipes - 28
To   : All
From : Dave Drum
Date : Tue Sep 16 2025 04:53:05

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cottage Cheese Egg Bites
 Categories: Chese, Eggs, Vegetables, Pork, Herbs
      Yield: 12 servings
 
           Nonstick cooking spray
      8 lg Eggs
      8 oz Full-fat cottage cheese
      6 oz Shredded Gruyere, Cheddar,
           - mozzarella or Monterey
           - Jack (or a combination)
    1/2 ts Kosher salt
    1/4 ts Black pepper
           Raw chopped vegetables
           - (opt); such as onion,
           - scallions, bell pepper or
           - spinach (or a combination)
           Cooked chopped vegetables
           - (opt); such as mushrooms,
           - broccoli, roasted red
           - pepper cauliflower, potato
           - sweet potato or butternut
           - squash (or a combination)
           Cooked chopped bacon or
           - sausage
           Finely chopped herbs (opt);
           - such as basil, parsley,
           - chives or cilantro
        ds Hot sauce (opt)
 
  Heat the oven to 325 degrees with the rack in the center
  position. In a kettle or a medium saucepan, bring 3 cups
  of water to a boil and keep at a simmer. Thoroughly coat
  a 12-cup muffin pan (preferably silicone or nonstick)
  with nonstick cooking spray.
  
  Place the eggs, cottage cheese, 1 cup of the shredded
  cheese, and the salt and pepper in a blender. Blend on
  high for 8 to 10 seconds, just until the mixture is
  smooth and frothy. (Don't overblend, as too much air
  could make the egg bites collapse as they bake.)
  
  Place the muffin pan on a sheet pan. Pour the egg
  mixture into the muffin cups, filling each
  three-quarters of the way. If using any optional
  mix-ins, add them on top of each cup and, using a
  chopstick or small spoon, gently stir them into the
  mixture. Top with the remaining 2 cup shredded cheese
  and transfer to the oven. Carefully pour the hot water
  into the sheet pan just to cover the very bottom of the
  muffin cups. (You can also skip the water bath; see
  Tip.)
  
  Bake for 25 to 30 minutes, until the egg bites have set.
  Remove the muffin pan from the sheet pan of water in the
  oven and set aside for 5 minutes, then remove the bites
  from the pan. If using a silicone pan, they should pop
  right out. If not, use a butter knife or small offset
  spatula to run along the sides of the cups and gently
  lift them out. Egg bites will keep covered in the fridge
  for up to 3 days and in the freezer for up to 3 months.
  Reheat in a microwave or a 300-degree oven until warmed
  through.
  
  TIP: You can also make egg bites without the water bath.
  The egg bites will be firmer and more compact (rather
  than soft and fluffy), and they'll brown on the bottom,
  like a frittata.
  
  By: Naz Deravian
  
  Yield: 12 egg bites
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... They have as much in common as rotgut rye and Earl Grey tea.
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