Preparation:

1. Preheat Oven & Prepare Water Bath: Preheat your oven to 300°F (150°C). Place a large roasting pan or baking dish on the lower-middle rack of the oven. Have a kettle of hot water ready.
2. Prepare Muffin Tin:

   • If using a silicone muffin tin: Generally, no greasing is needed, but a very light spray of cooking oil can offer extra insurance.
   • If using a metal muffin tin: Grease each cup thoroughly with butter, non-stick cooking spray, or oil. This step is crucial to prevent sticking.

3. Prepare Add-Ins (if using):

   • Cook any meats (bacon, sausage) until done, then drain excess fat and chop or crumble finely.
   • Sauté any vegetables (like mushrooms, onions, peppers, spinach) until softened and any excess moisture has evaporated. Chop finely.
   • Shred your cheese if it’s not already shredded.

4. Distribute Add-Ins: Divide your chosen cooked add-ins (and about half of your shredded cheese, if you want some inside the bites as well as on top) evenly among the 12 prepared muffin cups. Don’t overfill; leave room for the egg mixture.

Making the Egg Mixture:

5. Blend Ingredients: In a blender, combine the 8 large eggs, 1/2 cup full-fat cottage cheese, 2 tablespoons cream cheese (softened) OR heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and about half of your 1 cup shredded Monterey Jack cheese (or cheese of choice).
6. Blend Until Smooth: Secure the lid and blend on medium-high speed for about 30-60 seconds, or until the mixture is completely smooth, frothy, and homogenous. You want to ensure the cottage cheese and cream cheese are fully incorporated, and there are no lumps. Scrape down the sides of the blender once or twice if needed. This blending step is key to the light, airy texture.

Assembling and Baking:

7. Pour Egg Mixture: Carefully pour the blended egg mixture evenly over the add-ins in the muffin cups, filling each cup about three-quarters full. The mixture will puff up slightly as it bakes.
8. Top with Remaining Cheese: Sprinkle the remaining shredded cheese evenly over the top of each egg bite.
9. Create Water Bath: Carefully place the filled muffin tin inside the preheated roasting pan in the oven. Pour hot water from your kettle into the larger roasting pan, around the muffin tin, until the water level reaches about halfway up the sides of the muffin cups (about 1 inch deep). Be careful not to splash water into the egg mixture.
10. Bake: Bake for 25-35 minutes, or until the egg bites are just set and lightly golden on top. They should be firm to the touch but still have a slight jiggle in the center (they will continue to cook a bit as they cool). Avoid overbaking, as this can make them tough.

    • Cooking time can vary depending on your oven and the type of muffin pan used (silicone often cooks a bit faster).

Cooling and Serving:

11. Cool Slightly: Carefully remove the muffin tin from the water bath and place it on a wire cooling rack. Let the egg bites cool in the muffin tin for at least 5-10 minutes. This helps them firm up further and makes them easier to remove.
12. Remove from Tin: Gently loosen the edges of the egg bites with a thin spatula or knife if needed (silicone ones often pop right out). Transfer them to the wire rack to cool further or serve warm.