Ingredients:

  • 6 large eggs (300g)
  • 1 cup cottage cheese (225g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 tsp garlic powder (1g)
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1/2 cup finely diced red bell pepper (60g)
  • 1/4 cup chopped fresh chives (15g)
  • 1 tbsp melted butter (15ml)

Instructions:

  1. Preheat your oven to 300°F (150°C). Generously grease a 12-slot muffin tin with melted butter.
  2. Place the muffin tin inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the muffin tin to create a water bath.
  3. Combine the eggs, cottage cheese, salt, pepper, and garlic powder in a high-speed blender. Process on high for 30–60 seconds until the mixture is completely smooth and slightly frothy.
  4. Divide the shredded cheddar cheese, diced red bell peppers, and chopped chives evenly among the 12 muffin cups.
  5. Pour the blended egg mixture over the mix-ins in each cup until nearly full, leaving a small gap at the top to prevent overflow.
  6. Slide the roasting pan into the oven and bake for 20–25 minutes until the centers are set but still have a slight, gelatinous jiggle when shaken.