Ingredients:

  • 6 Large Eggs (approx. 300g)
  • 1 cup (225g) full-fat Cottage Cheese
  • 1/2 tsp (3g) Kosher Salt
  • 1/4 tsp (1g) Black Pepper
  • 1/4 tsp (1g) Garlic Powder
  • 1/2 cup (50g) Gruyère Cheese, shredded
  • 1/2 cup (50g) Monterey Jack Cheese, shredded
  • 4 strips (60g) Bacon, cooked until crispy and chopped

Instructions:

  1. Preheat your oven to 300°F (150°C).
  2. Boil a kettle of water. You'll need this for the water bath later.
  3. Cook the bacon until it's very crispy. Wait until it's cooled slightly before chopping it into small bits.
  4. Combine eggs and cottage cheese in a blender. Add the salt, pepper, and garlic powder.
  5. Blend on high for about 30 seconds until the mixture is completely smooth and frothy.
  6. Prepare the tin by placing a few pieces of chopped bacon and a pinch of shredded Gruyère and Monterey Jack into each well of a silicone muffin pan.
  7. Pour the egg mixture over the fillings, filling each well about 3/4 of the way to the top.
  8. Set the muffin tin inside a larger roasting pan. Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the muffin tin.
  9. Bake for 25 minutes until the centers are just set and don't jiggle aggressively when you move the pan.
  10. Remove from the oven and let them rest in the tin for 5 minutes. Gently pop them out by pressing from the bottom of the silicone mold.