Sun-Dried Tomato Egg Bites
Difficulty: Medium | Makes: 6-8 Servings
These sun-dried tomato egg bites are perfect for a busy morning on the go, and stay good in the freezer for up to 2 months!
Ingredients
- 4 slices of bacon, diced & cooked until crispy
- 6 large eggs
- 1 1/4 cups cottage cheese (4% milkfat)
- 1 1/4 cups shredded Monterey Jack cheese
- 1/4 cup Roland® Sun-Dried Tomatoes, diced
- 1/4 cup Roland® Chicago-Style Mild or Hot Giardiniera
- 1/4 cup Roland® Pitted Greek Country Olive Mix, diced
- 2 tablespoons cornstarch
- 1/8 teaspoon freshly ground black pepper
- Large pinch of salt
Directions
- Bring a kettle of water to a boil
- Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300 degrees F. Place a 9x13 inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle (This process will create steam in the oven, allowing the egg bites to cook gently and attain a custardy texture)
- Spray a nonstick silicone mini muffin pan generously with nonstick cooking spray
- In a blender, combine the eggs, cottage cheese, Monterey Jack, cornstarch, salt, and pepper. Blend until completely smooth, about 30 seconds
- Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon, sun-dried tomatoes, giardiniera, parsley, and olives evenly over the egg bites. Using a spoon or your finger, press the toppings into the batter so it is not all floating on top. Bake for 20-25 minutes on the middle rack, until the eggs are set
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate
- Serve warm or freeze for up to 2 months
