Base Mixture:
- 6 large eggs
- ¼ cup cottage cheese
- ¼ cup heavy cream
- ¼ cup Gruyere cheese shredded
- ¼ cup cheddar cheese shredded
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Optional Mix-ins choose 2-3:
- 2 strips bacon cooked and crumbled
- ¼ cup spinach sautéed and drained
- 2 tablespoons red bell pepper diced
- 2 tablespoons fresh chives finely chopped
Preheat oven to 325°F (165°C)
Prepare Base:
Blend eggs, cottage cheese, and cream until smooth (30 seconds)
Add salt and pepper
Pour into measuring cup
Assembly:
Spray molds with cooking spray
Add mix-ins to molds
Pour egg mixture, leaving ¼ inch space
Top with cheese
Baking:
Place mold in large baking dish
Add hot water halfway up sides
Cover tightly with foil
Bake 30-35 minutes until set but slightly jiggly
Finishing:
Cool 5 minutes before removing
Serve warm
- Always use hot water for water bath
- Pat vegetables dry before using
- Don't overfill molds
- Check doneness with slight jiggle test
Calories: 165kcal | Carbohydrates: 2g | Protein: 12g | Fat: 13g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.8g | Cholesterol: 195mg | Sodium: 290mg | Potassium: 138mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 2.5mg | Calcium: 165mg | Iron: 1.2mg