Caprese Egg Bites
60 Minutes | Serves 4
8 Large Eggs
1 cup Cottage Cheese
4 oz Whole Milk Mozzarella Cheese Shredded
1 Beefsteak Tomato (Outside Only) Diced
12 Fresh Basil Leaves Chiffonade
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Preheat the oven to 350 degrees.
Combine the eggs, cottage cheese and salt and pepper in a blender. Blend on medium speed until all ingredients are incorporated.
Evenly distribute the egg mixture into a 12-cup muffin pan sprayed with nonstick cooking spray.
Evenly distribute the mozzarella cheese, tomatoes and basil. Place the muffin pan on a sheet pan and place on the middle rack of the oven. Fill the sheet pan halfway with warm water.
Bake for 20-25 minutes or until egg bites are firm to the touch.
Remove from the water bath and cool on the counter for 15 minutes. If storing for later, separate layers of egg bites with parchment paper and refrigerate.
8 Large Eggs
1 cup Cottage Cheese
4 oz Whole Milk Mozzarella Cheese Shredded
1 Beefsteak Tomato (Outside Only) Diced
12 Fresh Basil Leaves Chiffonade
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Preheat the oven to 350 degrees.
Combine the eggs, cottage cheese and salt and pepper in a blender. Blend on medium speed until all ingredients are incorporated.
Evenly distribute the egg mixture into a 12-cup muffin pan sprayed with nonstick cooking spray.
Evenly distribute the mozzarella cheese, tomatoes and basil. Place the muffin pan on a sheet pan and place on the middle rack of the oven. Fill the sheet pan halfway with warm water.
Bake for 20-25 minutes or until egg bites are firm to the touch.
Remove from the water bath and cool on the counter for 15 minutes. If storing for later, separate layers of egg bites with parchment paper and refrigerate.
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