Ingredients:

  • 6 Large Eggs (300g)
  • 1 cup Cottage Cheese, 2% or Full Fat (225g)
  • 1/2 cup Shredded Sharp Cheddar Cheese (55g)
  • 1/4 tsp Sea Salt (1.5g)
  • 1/4 tsp Cracked Black Pepper (1g)
  • 1/2 cup Cooked Breakfast Sausage, crumbled (115g)
  • 1/4 cup Fresh Spinach, finely chopped (10g)
  • 2 tbsp Roasted Red Peppers, diced (30g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Place the eggs, cottage cheese, shredded cheddar, salt, and pepper into a high-speed blender. Blend on high for 30–45 seconds until the mixture is completely smooth and slightly frothy on top.
  2. Lightly grease a 12-cup silicone muffin tray. Distribute the cooked sausage, chopped spinach, and red peppers evenly across the 12 cups. Pour the egg mixture over the mix-ins until each cup is about 3/4 full.
  3. Slide the tray onto the middle rack, directly above the water bath. Bake for 25 minutes. You are looking for the edges to be set while the centers still have a very slight, jelly like wobble.
  4. Remove the tray from the oven and let it sit for 5 minutes before attempting to remove the bites. This carryover cooking time allows the internal structure to firm up so they don't collapse.
  5. Gently run a silicone spatula around the edges and pop each bite out. They should release cleanly with a smooth, glossy exterior.