Ingredient

Egg Base

• 6 large eggs

• ¼ cup 4% cottage cheese

• ¼ tsp salt

• ¼ tsp pepper

Mix‑Ins

• ½ cup shredded Swiss cheese

• 3 cooked bacon strips, chopped

Directions

1. Prepare the Oven Arrange one oven rack on the lowest level and a second rack in the middle. Place an oven‑safe skillet on the bottom rack. Preheat the oven — with the skillet inside — to 300°F.

Meanwhile, bring 2 cups water to a boil in a small saucepan.

2. Blend the Egg Mixture In a blender, puree the eggs, cottage cheese, salt, and pepper until completely smooth, about 20 seconds.

3. Prepare the Muffin Cups Line 6 muffin cups with foil liners. Divide the Swiss cheese and chopped bacon evenly among the cups. Pour the blended egg mixture over the cheese and bacon.

4. Create the Steam Bath Wearing oven mitts, place the muffin tin on the middle rack. Pull the bottom rack (with the hot skillet) out 6–8 inches.

Carefully pour the boiling water into the hot skillet — pour away from you to avoid steam burns. If some water splashes into the oven door, that’s fine; it helps trap steam.

Slide the bottom rack back in and close the oven quickly to keep the steam inside.

5. Bake - Bake until the egg muffins puff and reach your desired doneness, 25–30 minutes. Serve immediately.

Nutrition Facts —

1 Egg Muffin

Calories: 120–150 Total Fat: 9–11 g Saturated Fat: 3–4 g Cholesterol: 165–190 mg Sodium: 180–240 mg Total Carbohydrates: 1–2 g Dietary Fiber: 0 g Sugars: 1 g Protein: 10–12 g