Published on: 08/03/2026
This news was posted by Oregon Today News
Description
These altogether sweet, salty, spicy and silky egg bites are studded with corn, feta, scallions and jalapeño. They're a riff on Naz Deravian's recipe and not at all rubbery, thanks to cottage cheese and baking the eggs in a water bath in a low-temperature oven. You could improvise further by adding cooked bacon, or swapping the feta for shredded Cheddar. The egg bites will keep covered in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat in a microwave or a 300-degree oven until warmed through.
News Source : https://www.oregonlive.com/nytcooking/2026/08/784910411-corn-and-jalapeno-egg-bites.html
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