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Baked Cheddar Chive Egg Bites

These baked cheddar chive egg bites are a comforting and simple breakfast that offers rich flavors, perfect for busy mornings or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 egg bites
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the egg mixture
  • 8 large large eggs Fresh, large eggs for best results.
  • 1/2 cup cottage cheese, small curd
  • 1/4 cup heavy cream Can substitute with milk for a lighter version.
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder Can be replaced with smoked paprika for flavor variation.
  • 1/4 tsp freshly ground black pepper
For the filling
  • 1 cup sharp cheddar cheese, freshly shredded Can use other cheeses like Monterey Jack.
  • 3 tbsp fresh chives, finely chopped Additional for garnish.
  • 4 slices cooked bacon, crumbled (optional) Add for a smoky flavor.
For the muffin tin
  • Nonstick cooking spray Generously coat the muffin tin.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and generously grease a 12-cup muffin tin with nonstick cooking spray.
  2. In a blender, combine eggs, cottage cheese, heavy cream, salt, garlic powder, and black pepper. Blend on high until smooth and slightly frothy, about 30 to 45 seconds.
Filling the Muffin Cups
  1. Divide the shredded cheddar, chopped chives, and optional bacon among the muffin cups.
  2. Pour the egg mixture evenly over the cheese and chives, filling each cup approximately three-quarters full.
Baking
  1. Place the muffin tin inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin.
  2. Bake for 22 to 25 minutes until puffed, set in the center, and no longer jiggly when gently shaken.
Cooling and Serving
  1. Remove from the water bath and let cool for about 5 minutes. Run a thin knife around the edges to release the egg bites.
  2. Garnish with extra chives, and serve warm.

Notes

These egg bites can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the microwave or cover in a skillet with low heat to warm through. Watch out for overbaking as it can make the eggs rubbery.