Ingredients :

• 6 large eggs
• 1 cup cottage cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked chopped bacon
• 1/4 cup chopped fresh spinach

Method :

1. Preheat oven to 300°F (150°C) and place a baking dish filled with water on the bottom rack to create steam.
2. In a blender, combine eggs, cottage cheese, cheddar cheese, salt, and pepper.
3. Blend on high for 30 seconds until the mixture is completely smooth and aerated.
4. Grease a silicone muffin tin and divide the chopped bacon and spinach evenly into the cups.
5. Pour the egg mixture over the fillings until each cup is nearly full.
6. Bake for 25 minutes or until the centers are set and the tops are slightly golden.
7. Remove from the oven and let cool for 5 minutes before popping out of the mold.

Recipe Notes :

Chef Pro Tip: Use a silicone muffin pan for the smoothest release and perfect shape. Variation: Swap bacon for diced red peppers for a vegetarian-friendly option. Storage: Keep in an airtight container in the fridge for up to 4 days.