Ingredients
| 1 1/2 cups | (375 ml) | cottage cheese |
| 12 | large eggs | |
| 1/2 tsp | (2.5 ml) | salt |
| 1/2 tsp | (2.5 ml) | freshly cracked black pepper |
| 1 cup | (250 ml) | white mushrooms, thinly sliced about 1/4-inch thick |
| 1 tbsp | (15 ml) | butter |
| 1/2 cup | (125 ml) | diced red bell pepper cut 1/4-inch think |
| 1 tsp | (5 ml) | minced garlic |
| 1/4 tsp | (1 ml) | chipped thyme |
| 1 cup | (250 ml) | cooked sausage crumbles |
| 3/4 cup | (180 ml) | shredded cheddar, jack, mozzarella, or Swiss cheese (any good melting cheese will work) |
| baking spray for greasing muffin cups |
Directions
- Preheat oven to 325 F (160 C), with one rack in the centre position and one rack in the lower position.
- In a blender or food processor, combine cottage cheese, eggs, salt and pepper. Set aside.
- In a medium-sized nonstick skillet, set over medium heat, saute mushrooms without any oil or butter, stirring often, until they start to brown, 4-5 minutes. Next, add butter, red bell pepper, garlic and thyme and saute until peppers are softened, 3-4 more minutes. Stir in sausage crumbles and remove from heat.
- In lightly greased silicone muffin moulds or greased and lined muffin tins, set on baking sheets, place about 1 tbsp (15 ml) sausage mixture in each. Next, pour in 2 tbsp (30 ml) cottage cheese-egg mixture in each, dividing any remaining mixture evenly among the cups. Top with about 1 tbsp (15 ml) shredded cheese of choice.
- On the lower oven rack, place a shallow baking dish with a couple inches of hot water. Transfer filled moulds to oven and bake for about 20 minutes, or until eggs are just set. Let cool, before removing from moulds.
- Store, refrigerated, in an airtight container for up to 5 days, or in the freezer for up to one month. To reheat, frozen egg bites can be wrapped in a paper towel and microwaved for about 45 seconds or left on the counter at room temperature for about 45 minutes.