2red pepperssliced and diced into small pieces, about 2 cups
7-10green onionssliced, about 1 ½ cups
2cupsMonterey Jack cheesegrated
8eggs6 eggs, 2 egg whites
1cupcottage cheesesmall curd
½cupSharp Cheddar cheesegrated
10basil leavessliced very thin
Prepare Muffin Cups
Preheat oven to 350°
Using 2-3 teaspoons of olive oil, dab a paper towel in the oil or use a basting brush to coat the interior of the muffin cups on two 12-cup muffin pans, for a total of 24 muffin cups. I highly recommend using silicone muffin pans.
In a skillet on the stove, place 1 tablespoon olive oil and heat over medium high heat, until the oil starts to shimmer. Add diced red peppers and sliced onion and cook until softened, about 5 minutes.
Place about a tablespoon of red pepper and onion mixture into each muffin cup, top with about a tablespoon of Monterey Jack cheese.
Mix Egg Filling
In a blender, food processor or using an immersion blender, mix the eggs, cottage cheese, Greek yogurt, flour, Sharp Cheddar cheese, salt and white pepper. Blend until well-combined.
Pour the blended cheese and yogurt mixture over the cheese and veggies in each muffin cup, leaving about a ½” of space between the rim of the muffin cup.
Place a few shreds of the sliced basil on top of the ingredients in each muffin cup.
Bake for 25-35 minutes or until puffy, lightly browned on the edges and set in the center.
Use a fork or small spatula to remove the hot egg bites from the muffin pans and serve right away. Or, store in a covered container in the refrigerator and warm in the microwave on low power before serving.
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