Ingredients:

6	Large Eggs
1 ¼ Cup	(4% milkfat) Cottage Cheese
1 ¼ Cup	Shredded Gruyere (or blend of any cheese you’d like)
2 Tbsp	Corn Starch
Pinch	Salt
Pinch	Pepper
½ Tsp	Tabasco hot sauce

Directions:

1. Set the oven to 300 degrees.
2. Place an oven safe dish filled with water in the oven, on the bottom rack. I use a long 9×13 rectangular glass casserole dish. You’ll want the water to be hot when cooking the egg muffins, because the steam from the water will help cook the eggs in a steamy sous vide environment.
3. Spray the muffin tins with oil, if needed. I use silicon baking molds that are nonstick.
4. In a blender, combine the eggs, cottage cheese, cheese, cornstarch, salt, pepper and hot sauce. Blend until completely smooth for about 30 seconds.
5. Pour the egg mixture evenly into the muffin pan, filling each about three quarters full. If you’d like to add additional toppings, like bacon or extra cheese, you can sprinkle those on top of the batter and press them into the batter before putting into the oven.
6. Bake muffins on the middle rack for 25-30 minutes. These will make 6-12 muffins depending on how thick you make the muffins.