Ingredients

  • 6 large eggs

  • 1/2 cup cottage cheese (for extra creaminess and protein)

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup finely chopped broccoli (steamed or blanched)

  • 1/4 cup grated Parmesan cheese

  • 1/4 tsp salt and 1/4 tsp black pepper

  • 1/8 tsp garlic powder

  • Fresh parsley (optional garnish)

Instructions

  1. Prep the Oven: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick spray or butter.

  2. Blend for Texture: In a blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend on high for about 15–20 seconds until the mixture is completely smooth and frothy. This aeration is the secret to a “soufflé-like” texture.

  3. Mix in the Solids: In a medium bowl, stir together the shredded cheddar and finely chopped broccoli.

  4. Assemble: Divide the cheese and broccoli mixture evenly among the muffin cups. Pour the egg mixture over the top of each cup until they are about 3/4 full. Sprinkle the tops with Parmesan cheese.

  5. The Water Bath (Optional but Recommended): Place a baking dish filled with an inch of hot water on the bottom rack of the oven. This creates steam, which keeps the egg bites velvety and prevents them from drying out.

  6. Bake: Place the muffin tin on the middle rack. Bake for 20–25 minutes, or until the centers are set and the tops are slightly golden.

  7. Cool and Serve: Let them rest in the pan for 5 minutes before using a rubber spatula to gently pop them out. Garnish with fresh parsley if desired.

Storage Tip

These stay fresh in an airtight container in the fridge for up to 4 days. To reheat, simply microwave for 30 seconds for a quick, warm meal!