Ingredients:

  • 6 large eggs
  • 1 cup 2% cottage cheese
  • 0.5 cup liquid egg whites
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp garlic powder
  • 0.5 cup shredded Gruyère cheese
  • 0.25 cup lean ham, finely diced
  • 2 tbsp fresh chives, minced
  • non-stick cooking spray

Instructions:

  1. Preheat the oven. Set your oven to 300°F and place a large baking dish filled with an inch of water on the bottom rack. Note: This creates the steam necessary for the silky texture.
  2. Prep the pan. Spray your silicone muffin tin generously with non stick spray, even if it claims to be non stick.
  3. Combine the base. Place the 6 large eggs, 1 cup 2% cottage cheese, 0.5 cup liquid egg whites, salt, pepper, and garlic powder into the blender.
  4. Emulsify the mixture. Blend on high for 60 seconds until the liquid is completely smooth and frothy.
  5. Distribute the mix ins. Divide the 0.25 cup lean ham and 0.5 cup shredded Gruyère cheese evenly among the 12 muffin cups.
  6. Pour the batter. Pour the egg mixture over the ham and cheese, filling each cup about three quarters of the way. The mixture will look bubbly and pale.
  7. Add the herbs. Sprinkle the 2 tbsp fresh chives over the top of each cup. They will float on the surface.
  8. Bake the bites. Place the tin on the middle rack, directly above the water bath. Bake for 25 minutes until the centers are just set and don't jiggle wildly.
  9. Rest and release. Let the bites sit in the pan for 5 minutes. This allows the steam to dissipate and the proteins to firm up.
  10. Serve immediately. Gently pop the bites out of the tin and enjoy while warm and velvety.