Name: Sun-Dried Tomato, Scallion, and Feta Egg Bites
Total time: 1 h
Ingredients: 12 ounces (1½ cups) cottage cheese; 12 large eggs , divided; ¼ teaspoon table salt; 4 ounces feta cheese , crumbled (1 cup); ½ cup oil-packed sun-dried tomatoes , patted dry and chopped; 4 scallions , sliced thin

Why This Recipe Works

To make this popular portable breakfast, we smoothed out protein-rich cottage cheese in the blender and then whisked in eggs to create a smooth and creamy custard. Chopped oil-packed sun-dried tomatoes, sliced scallions, and crumbled feta cheese interspersed pockets of texture and flavor throughout each bite. We divided the fillings equally among the cups of a muffin tin and placed the tin in a water bath in a 325-degree oven. This ensured that the egg bites cooked evenly and gently, avoiding any curdling or overcooking. After the bites cool, they can be popped out of the tins and enjoyed on the spot or held in the fridge (or in the freezer) and microwaved as needed for a nutritious, ready-to-go breakfast.

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Before You Begin

Either full-fat or low-fat cottage cheese will work here. Use a nonstick muffin tin, or the eggs will stick.

Instructions

Adjust oven rack to middle position. Place rimmed baking sheet on rack and heat oven to 325 degrees. Spray 12-cup nonstick muffin tin with vegetable oil spray. Bring kettle of water to boil.

Process 1½ cups cottage cheese in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar frequently during processing. Add 1 egg to blender and process on low speed until just combined, about 10 seconds. Pour cottage cheese mixture into large bowl. Add remaining 11 eggs and ¼ teaspoon table salt and whisk until well combined.

Divide 1 cup crumbled feta; ½ cup oil-packed sun-dried tomatoes, patted dry and chopped; and 4 thinly sliced scallions evenly among prepared muffin cups. Using ladle, distribute egg mixture over filling (cups will be very full). Use skewer or chopstick to stir each muffin cup to evenly disperse fillings.

Transfer muffin tin to baking sheet in oven and pour enough boiling water onto baking sheet to fully cover bottom. Bake until sides have begun to pull away from muffin tin and centers of egg bites register 170 to 175 degrees, 24 to 28 minutes.

Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of egg bites, if necessary, to loosen from muffin tin, then gently remove and serve. (Egg bites can be refrigerated for up to 3 days or frozen for up to 1 month [thaw overnight in refrigerator if frozen]. To reheat, microwave until warmed through, 30 to 45 seconds for 1 egg bite and 46 to 60 seconds for 2.)