01 -
Preheat the oven to 300°F and spray a 12-cup muffin pan with nonstick spray.
02 -
Heat olive oil in a large skillet over medium heat. Sauté diced onions and mushrooms for 2-3 minutes. Add garlic, sun-dried tomatoes (if using), and kale; cook until kale wilts, about 3-4 minutes. Season lightly with salt and pepper. Remove from heat and allow to cool.
03 -
In a food processor, blend cottage cheese until smooth with no curds. Add eggs, hot sauce, cornstarch, paprika, ¼ teaspoon each salt and pepper, and 1 cup Gruyère if using; blend until smooth.
04 -
Transfer the egg mixture to a large bowl. Fold in the sautéed vegetable mixture until evenly combined.
05 -
Boil water in a pot or kettle. Pour the hot water into a casserole dish placed on the bottom rack of the oven, filling halfway up the dish. Immediately close the oven to trap steam.
06 -
Divide the egg mixture evenly among the muffin cups, filling each to the top. Sprinkle remaining shredded Gruyère cheese into the center of each, using a spoon to press it down gently.
07 -
Place the muffin pan on the center oven rack above the water bath and bake for 25 minutes, or until the egg bites are set and no longer jiggly.