Corn and jalapeño egg bites
Silky baked egg bites studded with corn, jalapeño, scallions and feta, made non-rubbery with cottage cheese and a low‑temperature water bath.
These altogether sweet, salty, spicy and silky egg bites are studded with corn, feta, scallions and jalapeño. They're a riff on Naz Deravian's recipe and not at all rubbery, thanks to cottage cheese and baking the eggs in a water bath in a low-temperature oven. You could improvise further by adding cooked bacon, or swapping the feta for shredded Cheddar. The egg bites will keep covered in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat in a microwave or a 300-degree oven until warmed through.