Cottage Cheese Egg Bites Starbucks Copycat Fall
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or whole milk cottage cheese
- 1/2 cup shredded Gruyere or sharp white cheddar cheese
- 1/2 cup roasted butternut squash, small diced
- 1 tablespoon fresh sage, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or melted butter for the pan
Instructions
- Preheat your oven to 300°F (150°C). Place a large baking dish filled with about an inch of water on the bottom rack of the oven. This creates a humid environment that keeps the egg bites from drying out, mimicking the sous-vide style.
- In a blender, combine the eggs, cottage cheese, shredded Gruyere, salt, and pepper. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and slightly frothy. This aeration is key to a light texture.
- Generously grease a silicone muffin tin or a standard non-stick muffin tin with cooking spray. If using a metal tin, silicone liners are highly recommended to prevent sticking. Distribute the diced roasted butternut squash and chopped sage evenly into the bottom of the 12 muffin cups.
- Pour the egg and cheese mixture over the squash in each cup. Fill each one about 3/4 of the way to the top to allow for a slight rise. You can use a spoon to gently stir the squash into the liquid so it is well distributed.
- Place the muffin tin on the middle rack, directly above the pan of water. Bake for 25 to 30 minutes, or until the centers are set and the tops are slightly firm to the touch. They should not be browned.
- Remove the pan from the oven and let the egg bites cool in the tin for at least 5 to 10 minutes. This helps them firm up so they don’t break. Gently run a plastic knife around the edges to release them, then pop them out and enjoy.