Egg Bites with Ham and Cheddar
Custard-like egg bites filled with ham and topped with chives.
Servings: 12 egg bites
Ingredients
- 6 large eggs
- 1¼ cup 4% milkfat cottage cheese
- 1¼ cup shredded cheddar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 3 slices ham chopped
- 1 tablespoon chives chopped
Instructions
- Set an oven rack in the lowest position and another in the middle position. Fill a 9x13-inch metal or ceramic baking dish on the lowest rack and fill it halfway with very hot, near boiling water. This creates steam in the oven when the egg bites are baking which achieves the custard-like texture.
- Preheat the oven to 300°F. Spray a nonstick 12-cup muffin pan generously with nonstick cooking spray.
- In a blender, combine the eggs, cottage cheese, cheese, cornstarch, salt, and pepper. Blend until smooth, about 30 seconds to 1 minute.
- Pour the egg mixture evenly into the muffin pan, filling each cup about ¾ of the way full. Divide the ham and chives evenly over the egg bites. Using a spoon press some of the ham into the batter so it is not all floating on top.
- Bake for 23-26 minutes on the middle rack until the eggs are set. The egg bites will start to pull away from the edges when they are done. Some may puff up taller than others, but they will all settle and deflate as they cool.
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon or butter knife to loosen the egg bites from the edges of the pan to carefully lift them out. Serve warm.
Notes
Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. They can also be frozen in an airtight container for up to 2 months. Put in the refrigerator to defrost overnight.