Cottage Cheese Egg Bites in 35 Minutes

Instructions:

1. Preheat your oven to 300°F (150°C). Place the 6 large eggs, 1 cup of cottage cheese, 1/2 tsp sea salt, and 1/4 tsp black pepper into the blender. Blend on high for 30 to 45 seconds until the mixture is completely smooth and frothy.
2. Place your silicone muffin liner into a metal muffin tin for stability, or place a silicone muffin pan directly onto a large rimmed baking sheet. Lightly spray each cup with non stick spray, even if using silicone, to ensure an easy release.
3. Place a silicone muffin pan inside the 9x13-inch baking pan. Fill a kettle or pitcher with hot water.
4. Divide the 1/2 cup of shredded Gruyère and the 4 slices of crumbled bacon evenly among the 6 muffin cups. This ensures every bite has a consistent amount of good stuff in the bottom.
5. Carefully pour the egg and cottage cheese mixture over the cheese and bacon in each cup. Fill them about 3/4 of the way full. Watch for the bubbles as the liquid settles around the solid ingredients.
6. Pour about an inch of boiling water into the outer baking sheet, being careful not to get any water into the egg mixture. This is our water bath. Slide the tray into the oven.
7. Bake for 25 minutes until the centers are just set and no longer jiggle. The tops should look matte, not shiny, but they shouldn't be browned or poofed up like a souffle.
8. Remove the pan from the oven and let the bites sit in the muffin tin for at least 5 minutes. Note: They will firm up as they cool, making them easier to remove.
9. Gently run a plastic knife around the edges if needed and pop each bite out. Sprinkle with the 1/4 cup of fresh chives while they are still warm so the herbs stick to the surface.