Prep Your Equipment

Start by preheating your oven to 325°F, a key temperature for achieving the signature bouncy, sule-like texture without overcooking. Use a silicone muffin pan for effortless release, I recommend this for its non-stick properties and easy popping out of the bites—or opt for a standard muffin tin lined with parchment paper muffin liners sprayed generously with non-stick spray.

Place the muffin pan inside a larger baking dish or sheet pan; this setup allows you to create a gentle water bath later, which steams the bites for their melt-in-your-mouth softness. Have a blender ready, as high-powered blending incorporates air essential for the light, velvety custard base. Cooling the toppings completely prevents them from curdling the egg mixture or sinking unevenly.

Cook the Toppings

Select and prepare 2/3 cup of your chosen toppings first to ensure they integrate seamlessly without excess moisture. For a veggie version, finely dice fresh zucchini from the garden, a small red bell pepper, and one shallot—these release just enough water when cooked to add flavor without sogginess.

Heat a skillet over medium with a touch of oil, add the veggies, and sauté until softened, about 5-7 minutes, seasoning with a pinch of salt to draw out flavors. Stir frequently to avoid browning; the goal is tender, not crispy, pieces that enhance each bite.

If skipping veggies, cook 1/2 cup bacon or breakfast sausage until crumbled and fully rendered, draining excess fat. Spread the cooked toppings on a plate to cool completely rushing this step weighs down the custard, ruining the airy rise you’re after. This cooling phase, often overlooked, is crucial for texture perfection.

Blend the Custard Base

With toppings cooling, crack 9 large eggs into a blender, add 1/3 cup cottage cheese for protein boost and creaminess, and 4 oz shredded sharp cheddar (white or yellow works equally well) . Season generously with salt and freshly ground pepper—these bites need bold flavor since the custard mutes subtleties.

Secure the lid tightly and blend on high for a full minute; this vigorous action whips air into the mixture, mimicking the fluffy sous-vide effect of commercial versions. Pause briefly if needed to scrape down sides, ensuring even blending—no hand-whisking or food processor will replicate this aeration. The result is a smooth, pale yellow batter with tiny cheese flecks and a slightly frothy top, ready to envelop your toppings. Blending transforms basic ingredients into a luxurious base that’s higher in protein than typical omelets.

Fill and Set Up Water Bath

Spoon 1-2 teaspoons of cooled toppings into each muffin cup, distributing evenly but sparingly—a little goes far to avoid dense spots. Carefully pour the blended custard over the toppings, filling cups nearly to the brim; tap the pan gently on the counter to release air bubbles and settle the mixture.

Place the pan in your larger baking dish, then pour hot water into the outer dish until it reaches halfway up the muffin cups—this bain-marie method gently steams the bites, preventing cracks and ensuring even cooking. Slide into the preheated 325°F oven without spilling; the water bath is non-negotiable for that velvety texture I rave about, like biting into a cloud. Double-check seals on silicone molds if using, as they hold shape beautifully during baking.

Bake to Perfection

Bake undisturbed for 20-25 minutes; at 25 minutes, the bites should jiggle slightly in the center like Jell-O but feel firm and bouncy to a light touch . Edges set first, pulling slightly from the pan sides, while centers remain custardy—overbaking leads to rubbery results, so rely on visual cues over strict timing.

Turn off the oven, crack the door, and let them rest 5-10 minutes in residual heat for carryover cooking. The water bath ensures no dry spots, yielding bites that steam invitingly upon removal. Patience here pays off, as fully cooled bites hold shape best and reveal their optimal squish.

Cool and Serve

Remove the pan from the water bath and cool on a wire rack for at least 20-30 minutes—ideally longer, as warm bites firm up for clean slicing. Silicone molds shine here: gently push edges to pop out perfect rounds; for metal tins, run a knife around edges post-cooling.

Slice one open to admire the cross-section—velvety egg threaded with cheese and toppings, no watery separations. Serve chilled or room temperature for meal prep portability, reheating gently in microwave if desired. Store in an airtight container up to 5 days in fridge or freeze for grab-and-go ease.