Air Fryer Egg Bites (Gluten-Free)

• 6large eggs
• 1/2 cupcottage cheese — full-fat — this is the creaminess engine
• 1/2 cupshredded cheddar
• 1/4 tspfine sea salt
• 1/4 tspblack pepper
• 1/2 cupbaby spinach — finely chopped
• 1/3 cupred bell pepper — finely diced
• 1 tspolive oil — for greasing the silicone mold

Method

1. 01

   Blend the eggs, cottage cheese, salt, and pepper for 20 to 30 seconds, until completely smooth and a little frothy. The blender is what gives you that custardy, no-curds texture — a whisk won't get you there.

2. 02

   Lightly oil a 7-cup silicone egg-bite mold. Scatter the cheddar, spinach, and bell pepper into the cups, then pour the egg mixture over, filling each about three-quarters full — they puff.

3. 03

   Set the mold in the basket (uncovered) and air fry at 300°F for 12 to 14 minutes, until the tops are set and just barely golden. A knife tip in the center of one should come out clean; centers should read 160°F.

4. 04

   Rest 5 minutes — they'll deflate slightly and pull from the sides, which is exactly right — then flip the mold over a plate and squeeze each cup to pop them out.

5. 05

   Eat warm, or cool completely and refrigerate up to 4 days. Reheat 20 to 30 seconds in the microwave; they take it better than almost any other egg dish.