Ingredients:

  • 6 large eggs
  • 1 cup cottage cheese (4% milk fat)
  • 6 strips bacon, cooked until crispy and crumbled
  • 1 cup shredded Gruyère or sharp white cheddar cheese
  • 2 teaspoons cornstarch
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 3 dashes hot sauce

Instructions:

  1. Preheat your oven to 300°F (150°C). Fill a large roasting pan with 1 inch of boiling water and place it on the bottom rack of the oven to create a steam-filled environment.
  2. Generously grease a standard 12-cup muffin tin with non-stick cooking spray.
  3. In a high-speed blender, combine the eggs, cottage cheese, shredded cheese, cornstarch, salt, pepper, and hot sauce.
  4. Pulse the mixture on medium-high for 15–20 seconds until the consistency is completely smooth and a light foam forms on top.
  5. Distribute the crumbled bacon evenly into the bottom of each muffin cup.
  6. Pour the egg emulsion over the bacon until each cup is approximately three-quarters full.
  7. Place the muffin tin on the middle rack, directly above the roasting pan of water. Bake for 22–25 minutes until the centers are set.