New York Times Top 50 Recipes of 2025 | Cottage Cheese Egg B

• total time: 32 minutes

Ingredients

Nonstick cooking spray

8 large eggs

1 cup light cottage cheese

1½ cups shredded cheese

Salt

Pepper

Combination of your favorite raw chopped vegetables, cooked chopped veggies, herbs, and cooked breakfast meat.

Directions

Preheat your oven to 325°F and bring 3 cups of water to a simmer. Spray a 12-cup muffin pan with nonstick spray.

Blend eggs, cottage cheese, 1 cup shredded cheese, salt, and pepper until smooth and frothy. Pour into the muffin cups, add any mix-ins, and top with remaining cheese.

Place the muffin pan on a sheet pan and carefully pour hot water around the cups for a water bath (optional). Bake 25–30 mins until set, let rest 5 mins, then pop out your egg bites.

Store in the fridge up to 3 days or freeze up to 3 months; reheat in the microwave or oven until warm.