Cottage Cheese Egg Bites

Egg bites are a perfect, protein-rich snack to have on hand for busy mornings. Blending eggs with cottage cheese and shredded cheese, dividing the mixture among muffin cups and baking in a water bath result in a soft, delicate texture. For the right consistency, use a blender to combine all the ingredients until just smooth and frothy. You can add any fillings that you like (leftover cooked vegetables are a great addition). Use any of the shredded cheeses suggested or a combination, and finish with a sprinkling of Parmesan if you like. The water bath creates steam, which ensures the eggs bake gently and remain fluffy. 8 large eggs 1 cup (8 ounces) full-fat cottage cheese 1½ cups (6 ounces) shredded Gruyère, Cheddar, mozzarella or Monterey Jack (or a combination) ½ teaspoon kosher salt (such as Diamond Crystal) ¼ teaspoon black pepper Raw chopped vegetables (optional), such as onion, scallions, bell pepper or spinach (or a combination) Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato or butternut squash (or a combination) Cooked chopped bacon or sausage (optional) Finely chopped herbs (optional), such as basil, parsley, chives or cilantro