Caprese Egg Bites

Blended egg and cottage cheese bites with mozzarella, tomato and basil, baked in a water bath.

Ingredients

• 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

Method

1. PREPARE: Preheat the oven to 350°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. BLEND: Blend the eggs, cottage cheese, salt and pepper on medium speed until combined.
3. FILL THE PAN: Divide the egg mixture evenly among the muffin cups. Distribute the mozzarella, diced outer tomato flesh and sliced basil evenly over the mixture.
4. BAKE IN A WATER BATH: Set the muffin pan on a sheet pan and place on the middle oven rack. Fill the sheet pan halfway with warm water. Bake for 20–25 minutes, until the egg bites are firm to the touch.
5. COOL: Carefully remove the muffin pan from the water bath. Cool for 15 minutes. If storing, separate layers with parchment paper and refrigerate.