LOW CARB EGG BITES

INGREDIENTS:

• 4 slices bacon, diced
• 6 large eggs
• 1 cup (4% milkfat) cottage cheese
• 1/4 cup MNMLST Vegetable Soup
• 1 1/4 cups shredded Cheddar Cheese
• 2 tablespoons arrowroot
• Heaping ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce, such as Tabasco
• 1 green onion, chopped
• 1 jar MNMLST Salsa or MNMLST Pesto, for serving

INSTRUCTIONS:

1. Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
2. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custard texture.
3. Spray a nonstick muffin pan generously with nonstick cooking spray.
4. In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
5. In a blender, combine the eggs, cottage cheese, vegetable soup, cheddar cheese, arrowroot , salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
6. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it does not float on the top. 
7. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
8. 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.
9. Serve with MNMLST Salsa of choice or MNMLST Pesto