Ingredients:

  • 4 large eggs (200g)
  • 1 cup cottage cheese (225g)
  • 1/2 cup shredded sharp cheddar cheese (56g)
  • 1/4 tsp kosher salt (1.5g)
  • 1/4 tsp black pepper (1g)
  • 1 tbsp cornstarch (8g)
  • 1 cup fresh spinach, finely chopped (30g)
  • 1/4 cup diced red bell pepper, sautéed (30g)
  • 1/4 cup cooked bacon bits (30g)
  • 2 tbsp chopped green onions (15g)

Instructions:

  1. Add the eggs, cottage cheese, shredded cheddar, salt, pepper, and cornstarch to the blender.
  2. Blend on high for 8–10 seconds until the mixture is completely smooth and slightly frothy, ensuring no cottage cheese curds remain.
  3. Divide the chopped spinach, sautéed red bell pepper, bacon bits, and green onions evenly across the bottom of 12 greased silicone muffin cups.
  4. Pour the blended egg mixture over the mix-ins, filling each cup about 3/4 of the way to the top.
  5. Use a toothpick or small fork to gently swirl the mix-ins into the batter for even distribution.
  6. For oven baking: Preheat oven to 350°F (175°C) and bake for 20–25 minutes until centers are set. For air fryer: Cook at 300°F (150°C) for 12–15 minutes.