Cheddar and Chili Crisp Egg Bites

Servings: 6 egg bites
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 6 large eggs
• 125 ml (½ cup) cottage cheese
• 125 ml (½ cup) cheddar cheese, grated
• 30 ml (2 tablespoons) green onions, finely chopped
• 15 ml (1 tablespoon) chili crisp, plus a little more for serving
• 5 ml (1 teaspoon) soy sauce
• 2.5 ml (½ teaspoon) toasted sesame oil
• 5 ml (1 teaspoon) sesame seeds
• Salt and pepper to taste

Preparation

1. Preheat the oven to 175 °C (350 °F). Lightly oil 6 cups of a silicone muffin pan.
2. In the bowl of a blender, crack the eggs and add the cottage cheese. Blend until the mixture is smooth and slightly frothy.
3. Add the cheddar, green onions, chili crisp, soy sauce, and sesame oil. Mix briefly.
4. Divide the mixture among the muffin cups, filling them three-quarters full.
5. Sprinkle with sesame seeds and add a few dashes of chili crisp on top.
6. Bake for 18 to 22 minutes, until the egg bites are puffed up and just set in the center.
7. Let stand for 5 minutes before removing from the pan.
8. Serve hot or warm, garnished with a little chili crisp and green onions.