Ingredients:

  • 12 large Eggs (room temperature)
  • 1 cup Cottage Cheese (Full Fat or 2%)
  • 1/4 cup Milk (Whole or 2%)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Cooked Bacon, crumbled
  • 1 cup Fresh Spinach, finely chopped and squeezed dry
  • 1/2 cup Sharp Cheddar Cheese, shredded
  • 1/4 tsp Garlic Powder

Instructions:

  1. Preheat the oven to 325°F (160°C). Lightly grease a standard 12-cup muffin tin thoroughly, or line with paper liners.
  2. Quickly sauté the chopped spinach in a dry pan for 1 minute until wilted. Squeeze out any excess moisture and set aside along with the crumbled bacon and shredded cheese.
  3. In a high-speed blender, combine the eggs, cottage cheese, milk, salt, pepper, and garlic powder. Blend on high until completely smooth and slightly frothy—about 45 seconds. This step is vital for a smooth texture.
  4. Distribute the bacon, spinach, and cheese evenly among the 12 prepared muffin cups.
  5. Carefully pour the blended egg mixture over the fillings in each cup, filling them about 3/4 full.
  6. Create the Water Bath (Bain-Marie): Place the filled muffin tin inside a large roasting pan. Carefully pour boiling water into the roasting pan until the water level reaches about halfway up the sides of the muffin tin cups.
  7. Carefully transfer the entire roasting pan assembly to the preheated oven. Bake for 30–35 minutes, or until the bites are set and a knife inserted near the centre comes out clean.
  8. Remove the tin from the water bath immediately. Let the bites cool in the tin for 10 minutes before carefully running a small offset spatula or knife around the edges to release them. Serve warm or store for later.