The Egg Bites I Keep Ready on Ono Island
Cheddar, potato, and chive. A muffin tin. They reheat. That is the weekday breakfast I actually keep.
These are the egg bites I keep ready on Ono Island. I make them once, then I forget about them until someone is hungry.
That is the whole point of the egg bites I keep ready on Ono Island. Blend cottage cheese, whisk in the eggs, and season with smoked paprika and garlic powder. A little melted butter in the custard. Cheddar, cooked potato, and chive in the cups. Bake them in a muffin tin set over a little hot water so they stay soft. That is the whole recipe.
On Ono Island, leftover hash browns I make when the porch fills up are the potato I use. If you do not have leftovers, any cooked diced potato is fine. Raw potato will not finish in time.
Use a nonstick muffin tin. Cook the potato first. Blend the cottage cheese smooth.
If you can still see curds, keep blending. That is what makes the center custardy instead of spongy.
The egg bites I keep ready on Ono Island
About 1 hour · Makes 12
These are the egg bites I keep ready on Ono Island. One blender. One muffin tin. They freeze.
What I use
The custard
12 ounces cottage cheese (1 1/2 cups) · 12 large eggs · 1 tablespoon melted butter
Dry seasonings
1/2 teaspoon kosher salt · 1/2 teaspoon smoked paprika · 1/4 teaspoon garlic powder
The filling
1 1/2 cups sharp cheddar, shredded · 1 1/2 cups cooked potato, small dice (leftover hash browns are perfect) · 1/3 cup chopped chives
How I make them
1. Heat the oven and blend the custard
Heat the oven to 325°F. Put a rimmed baking sheet on the middle rack. Spray a 12-cup nonstick muffin tin. Bring a kettle of water to a boil. Blend the cottage cheese until completely smooth, about 1 minute. Add 1 egg, the melted butter, salt, smoked paprika, and garlic powder, and blend just to combine. Pour into a bowl and whisk in the remaining 11 eggs.
2. Fill the cups
Divide the cheddar, potato, and chive among the cups. Ladle the egg mixture over. Stir each cup once with a skewer so the filling is not sitting in a clump.
3. Bake over water, then cool
Set the tin on the hot sheet. Pour boiling water onto the sheet to cover the bottom. Bake 24 to 28 minutes, until the sides just pull away. Cool 10 minutes, then lift them out. They keep 3 days in the refrigerator, or a month in the freezer. One bite reheats in 30 to 45 seconds.
“These are the egg bites I keep ready on Ono Island. Cheddar, potato, and chive. That is enough.”
Keep the custard. Change the cup.
Bacon and cheddar, if that is what you have. A little crab and chive, if you have leftover lump from the egg roulade. I would not make six flavors in one tin. The egg bites I keep ready on Ono Island have one filling, and that still feeds the week.
Read about my other recipes, like Ono Island Eggs Benedict when the morning is slower, or the chilled boat-day protein bites when you are leaving the dock.
A kitchen that can feed a porch is not a small detail.
When I walk a house on Ono Island, I look at the path from the oven to the water. If you are thinking about a home here, call or text me. I live on the island.
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Egg bites, answered simply
Do I have to use cottage cheese?
I would. Blend it until you cannot see curds. That is the soft center.
Can I use raw potato?
No. Cook it first. Leftover hash browns are the easiest.
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