Sun-Dried Tomato Egg Bites | Recipes | Roland Foods

Ingredients

• 4 slices of bacon, diced & cooked until crispy
• 6 large eggs
• 1 1/4 cups cottage cheese (4% milkfat)
• 1 1/4 cups shredded Monterey Jack cheese
• 1/4 cup Roland® Sun-Dried Tomatoes , diced
• 1/4 cup Roland® Chicago-Style Mild or Hot Giardiniera
• 1/4 cup Roland® Pitted Greek Country Olive Mix , diced
• 2 tablespoons cornstarch
• 1/8 teaspoon freshly ground black pepper
• Large pinch of salt
• Bring a kettle of water to a boil
• Spray a nonstick silicone mini muffin pan generously with nonstick cooking spray
• In a blender, combine the eggs, cottage cheese, Monterey Jack, cornstarch, salt, and pepper. Blend until completely smooth, about 30 seconds
• Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate
• Serve warm or freeze for up to 2 months