Instructions
Step 1
Preheat the oven to 325°F.
Step 2
Spray one 6-cup muffin tin pan with non-stick spray.
Step 3
In a skillet, brown the beef until fully cooked and broken up into small pieces. Season with thyme and pepper.
Step 4
Using a blender, mix the eggs, cottage cheese, and salt until well blended and foamy.
Step 5
To prepare the egg cups: Spoon 2 tablespoons beef, 1 tablespoon cheese, and 1 tablespoon chopped herb into each muffin cup. Carefully pour about 1/3 cup egg mixture into each muffin cup until the cup is almost full.
Step 6
Bake for 22 to 25 minutes or just until the eggs are set in the middle and lightly brown around the edges.
Step 7
Let cool in the pan for at least 5 minutes. Using a small fork or spatula, carefully remove the egg bites from the muffin pans. Serve hot or warm. Servings: 6
