10 eggs 1 cup cottage cheese 1/2 teaspoon sea salt 1/2 teaspoon pepper 1/2 cup gruyere cheese 1/2 cup baby portobello mushrooms, sliced or chopped 1 teaspoon fresh thyme, minced (optional)
Instructions
Preheat the oven to 320º. Lightly spray silicone muffin trays with cooking oil. You’ll also need a rimmed baking sheet and boiling water, because we’re doing a water bath!
Add eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth.
Place the silicone muffin tray onto your baking sheet – this will save you a headache when you try to transfer to the oven!
Equally distribute gruyere and sliced mushrooms between the muffin cups.
Gently pour the egg mixture into the muffin cups until almost full. Place the baking sheet into the oven and carefully pour hot water into the baking sheet (not the egg muffin themselves!).
Bake 25 minutes and remove from the oven. Cool 5 minutes and enjoy!
