Prep your pan and oven. Heat oven to 300°F (150°C). Place a large baking dish on the middle rack. You’ll set your muffin pan inside this dish and pour in hot water later for a water bath. Grease a 12-cup muffin pan generously, or use silicone molds for easiest release.

Cook your mix-ins. If you’re using bacon, cook and crumble it. If you’re using veggies, sauté them with a little oil and a pinch of salt until softened and most moisture has cooked off. Set aside to cool slightly.

Blend the base. In a blender, add eggs, egg whites, cottage cheese, Greek yogurt or light cream cheese, salt, pepper, garlic powder, and smoked paprika. Blend until completely smooth and frothy, about 20–30 seconds. A smooth blend is key for that custardy bite.

Add cheese and mix-ins. Stir shredded cheese into the blender mixture by hand so it doesn’t get over-processed. Divide bacon or veggies evenly among the muffin cups.

Fill the cups. Pour the egg mixture into each cup, filling to just under the rim. Give the pan a gentle shake to level the tops.

Create the water bath. Carefully slide the muffin pan into the preheated baking dish in the oven. Pour hot water into the baking dish until it reaches about halfway up the sides of the muffin pan. This keeps the heat gentle and even.

Bake low and slow. Bake for 22–28 minutes, until the centers are just set and jiggle slightly. Do not overbake. They’ll finish setting as they cool.

Cool and release. Remove the muffin pan from the water bath and let the egg bites cool for 5–10 minutes. Run a thin knife around the edges or gently pop them out of silicone molds. If any look a bit soft, they’ll firm up as they rest.

Serve. Enjoy warm, topped with a sprinkle of chives, hot sauce, or a dollop of salsa. They pair well with avocado slices or a small side salad.