Cheesy Roasted Red Pepper Egg Bites

We have gone back to our routine of day to day, after the holiday of Sukkot. So, I’m posting today since me n DH are going to be away and I won’t have a chance. More on that in a later post.

Most of us, when celebrating a major holiday, have a tendency to overeat “just a tad” and then compensate with healthier and more scrupulous eating after the fact. I too have been happily guilty of this and noshed my way (DH too!) through serial get togethers both with family and friends, mainly at restaurants. While great fun, all good things must come to an end, so to speak and normalcy must reign. However, this needn’t be a penance, it can be delicious and fairly healthy as well as a protein boost.

These egg bites have a lovely fluffy texture and are packed with protein. What is an egg bite you ask? It’s sorta an egg muffin (due to its shape – not a smidge of flour in there) and what’s really nice about them is they do quadruple duty as a possibility for breakfast, lunch, dinner or a snack, depending on how many you chow down on. An important note, it’s worth your while not to cheat as regards cooking them in a simple water bath since it prevents the egg bites from getting a rubbery texture, so do it, please do. All this means is placing the muffin tray on a rimmed baking sheet and pouring 3/4 cup of hot water onto the baking sheet NOT into the muffin cups (hence the need for a rimmed sheet or just use a rectangular pan that’ll hold the muffin tray) before placing in the oven, no big hassle. So let’s gather our ingredients.

Now mind you as I prepped this recipe, DH moseyed into the kitchen and frowned at the ingredients. Whatcha making? he asked. I told him. Hmmmm. He didn’t seem particularly keen (I think the cottage cheese threw him) and warned me that he didn’t know if this was his kinda thing. (Btw, I was one of those mothers who made my kids at least TRY new foods. You don’t like it okay but none of this nonsense. Try it. But harder to do with a hubby. K. DH is usually pretty good about this but occasionally digs his heels in.) I calmly said, no worries, more for me. I got a squiggle eye but he sauntered out again with no further comment. 😉 I don’t get bent outta shape by these things.

Just not to keep you in suspense, he came in after they were done (I believe the yummy scent drew him in) and the egg bites were mounded prettily for a shot on the plate and without a by your leave swiped one off the top. Wait! I said, I only got one picture- too late, he didn’t realize and down the hatch it went. Huh, he said, not bad at all, and I herded him off to the rest which were still in the tray and replenished my picture. I noticed that four disappeared in a blink. And yep, he polished off a couple more the next day. I’d eat that again, he said. Nuff said, that absolutely qualifies as a hit. So on to our recipe!

Preheat the oven to 350 F/175-180 C.

Take a blender or food processor and place in it the eggs, cottage cheese, salt and pepper.

Blend together till smoothly combined like so:

Grease muffin cups thoroughly, even better use a silicon muffin pan and heavily grease. Place muffin pan in rimmed baking sheet. Sprinkle cheese evenly between the muffin cups.

Then top with the roasted red pepper which you’ve chopped or sliced up.

Now pour the egg/cottage cheese mixture over the cheese and peppers till muffin cups are almost full.

Carefully pour the very hot water on bottom of rimmed baking sheet (don’t burn yourself!)

Carefully place the lot in the preheated oven and bake for 22-28 minutes or until eggs are cooked through, light brown on top and no longer jiggly.

Serve immediately or at room temperature like a baby frittata or store covered in fridge. Keeps beautifully for about 3 or so days if they last that long. They can be frozen but the texture is not quite as good.

Kosher From Jerusalem – Debbie

Cheesy Roasted Red Pepper Egg Bites

eggs in muffin cups with cheese and roasted peppers

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Prep Time 15 minutes mins

Servings: 12

Course: Breakfast, dinner, lunch, Snack

Ingredients Equipment Method Notes

Ingredients

  

7 large eggs

1 scant cup full fat cottage cheese

1/4 teaspoon salt and pepper

1/2 cup grated yellow cheese- your preference of edam, gouda, cheddar, as you like

Chopped drained roasted red peppers (mine were from a jar)

(You can also add in sautéed onions, mushrooms add other veggies as you like just don't overdo or it won't set properly)

Equipment

• 1 blender or food processor

Method

 

Preheat oven to 350 F/175-180 C.

In blender, buzz together the cottage cheese, eggs and salt and pepper till smooth. In heavily greased muffin cups (silicone is best if you’ve got it) place the muffin tray in a rimmed baking sheet. Place little heaps of the grated cheese and on top of the cheese the chopped roasted red pepper in the greased muffin wells (holes). Carefully pour the egg mixture into each muffin well distributing evenly. Very carefully pour boiling water into the rimmed baking sheet, not into muffin cups but around them- about 3/4 cup water- and carefully transfer to the oven. Bake for 22-28 minutes or until the eggs are cooked through and no longer jiggly and lightly browned on top. Remove from oven and serve by popping out of silicone cups. These can be stored in the fridge for about 3 days or frozen after completely cooled.

Notes

you can eat these hot (zap in microwave after removing from fridge) or cold like a frittata