Gochujang Mushroom Egg Bites

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 8 large eggs
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp gochujang paste
• 3/4 cup full-fat cottage cheese
• 1/2 cup shredded mozzarella
• 3 scallions, thinly sliced
• 1 garlic clove, minced
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1/2 tsp rice vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• for greasing neutral oil or cooking spray
• 1 tsp toasted sesame seeds
• 1 tbsp fresh chives, snipped

Instructions

1. 1Preheat the oven to 325°F and place a rimmed baking sheet on the middle rack. Generously grease a 12-cup silicone muffin pan or line a metal one with parchment liners.
2. 2Warm a skillet over medium heat with a drizzle of oil. Add the finely chopped mushrooms and cook, stirring often, until they release their liquid and turn deep golden brown, 6 to 8 minutes.
3. 3Stir in the minced garlic, gochujang, soy sauce, and toasted sesame oil; cook 1 minute more until fragrant and the paste coats the mushrooms. Remove from heat and let cool slightly.
4. 4In a blender, combine the eggs, cottage cheese, salt, black pepper, and rice vinegar. Blend on high until completely smooth and slightly frothy, about 20 seconds.
5. 5Fold the cooled gochujang mushrooms, shredded mozzarella, and most of the sliced scallions into the egg mixture by hand so the bits stay distinct.
6. 6Divide the batter evenly among the 12 muffin cups, filling each three-quarters full.
7. 7Set the filled muffin pan on the preheated baking sheet (the gentle heat helps even cooking). Bake 22 to 28 minutes until the centers are just set, puffed, and lightly golden on top; a toothpick should come out clean.
8. 8Rest the bites in the pan 5 minutes so they firm up, then gently loosen edges and turn out.
9. 9Sprinkle with remaining scallions, snipped chives, and toasted sesame seeds. Serve warm—great grab-and-go or plated with extra gochujang on the side.