Recipe makes 25 regular sized muffins. These are zero weight watch/ers points each, they came out so light and fluffy.
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Ingredients
- ▢8 large eggs
- ▢⅔ cup whole fat cottage cheese
- ▢¼ teaspoon salt
- ▢3-4 fresh cracked black pepper
- ▢1 ½ cups Gruyère cheese shredded
- ▢5 slices cooked bacon chopped
Instructions
- Preheat the oven to 300 degrees fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Add water to the empty baking sheet to create steam. Spray a muffin pan well with cooking spray and set aside.
- Add the eggs, cottage cheese, salt and pepper to a blender and blend for 15-20 seconds.
- Transfer to a bowl and stir in the shredded cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells.
- Sprinkle the chopped bacon evenly over the tops of the egg mixture.
- With the muffin tin on the middle rack, bake for 30-35 minutes, or until the center of the egg bites is set. Remove from the oven and let cool before removing from the pan.
Great been wanting to try these to have for breakfast!