Fluffy Spinach and Gruyere Egg Bites

Preheat your oven to 325 degrees F (163 degrees C). Generously grease six cups of a standard muffin tin with butter or nonstick cooking spray.

💡 Tip: Silicon muffin pans work exceptionally well for easy release of the egg bites.

Add the eggs, cottage cheese, salt, black pepper, and garlic powder to a blender. Blend on high speed for about 20 to 30 seconds until the mixture is completely smooth and slightly aerated.

💡 Tip: Blending creates a velvety, custard-like texture reminiscent of sous vide cooking.

Divide the chopped baby spinach and shredded Gruyere cheese evenly among the six greased muffin cups.

💡 Tip: Keep a small amount of cheese aside to sprinkle on top before baking.

Pour the blended egg mixture over the spinach and cheese in each cup, filling them about three-quarters of the way full. Gently stir each cup with a toothpick to distribute the fillings.

Place a baking pan filled with 1 inch of hot water on the bottom rack of the oven to create steam. Place the muffin tin on the middle rack and bake for 22 to 25 minutes, or until the centers are set and no longer jiggly.

💡 Tip: The steam bath prevents the egg bites from puffing up too rapidly and collapsing as they cool.

Remove the muffin tin from the oven and let the bites rest for 5 minutes. Run a plastic knife or silicone spatula around the edges to loosen and remove them.

💡 Tip: Serve warm or let cool completely before storing.