Cheesy Bacon Egg Bites
Cheesy Bacon Egg Bites
Ingredients
For the Egg Bites
- 1 1/2 cups Gruyère cheese, shredded
- 16 ounces cottage cheese, full-fat recommended
- 4 eggs
- 1 tablespoon corn starch
- 1/2 teaspoon salt, freshly ground
- 1/4 teaspoon black pepper, freshly ground
For Topping and Baking
- 1/2 cup Gruyère cheese, shredded, for topping
- 1/2 cup cooked bacon bits
- water, as needed, for water bath
Instructions
- 1
Preheat your oven to 325°F. Place a large baking dish (big enough to hold your silicone muffin tray) on the middle rack of the oven. Fill the baking dish with about 1 inch of hot water to create a water bath.
⏱️ 5 min•🌡️ 325
- 2
In a blender or food processor, add the cottage cheese. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 1-2 minutes.
⏱️ 2 min
- 3
To the blended cottage cheese, add the eggs, corn starch, salt, and black pepper. Blend again until all ingredients are well combined and the mixture is light yellow and smooth. Do not overmix.
⏱️ 2 min
- 4
Gently fold 1 1/2 cups of the shredded Gruyère cheese into the egg mixture. Pour the batter evenly into the cups of a silicone muffin tray, filling each cup about three-quarters full. This recipe should yield 12 egg bites.
⏱️ 3 min
- 5
Sprinkle the remaining 1/2 cup of shredded Gruyère cheese over the top of each filled cup. Then, scatter the cooked bacon bits evenly over the cheese.
⏱️ 3 min
- 6
Carefully place the silicone muffin tray into the hot water bath in the oven. Bake for 20-25 minutes, or until the egg bites are set, golden yellow, and slightly puffed. A toothpick inserted into the center should come out clean.
⏱️ 22 min•🌡️ 325
- 7
Remove the silicone muffin tray from the water bath and let the egg bites cool in the tray for 5 minutes before gently removing them. Serve warm and enjoy your fluffy, cheesy bacon egg bites!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bacon Egg Bites
Ingredients
For the Egg Bites
- 1 1/2 cups Gruyère cheese, shredded
- 16 ounces cottage cheese, full-fat recommended
- 4 eggs
- 1 tablespoon corn starch
- 1/2 teaspoon salt, freshly ground
- 1/4 teaspoon black pepper, freshly ground
For Topping and Baking
- 1/2 cup Gruyère cheese, shredded, for topping
- 1/2 cup cooked bacon bits
- water, as needed, for water bath
Instructions
- 1
Preheat your oven to 325°F. Place a large baking dish (big enough to hold your silicone muffin tray) on the middle rack of the oven. Fill the baking dish with about 1 inch of hot water to create a water bath.
⏱️ 5 min•🌡️ 325 - 2
In a blender or food processor, add the cottage cheese. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 1-2 minutes.
⏱️ 2 min - 3
To the blended cottage cheese, add the eggs, corn starch, salt, and black pepper. Blend again until all ingredients are well combined and the mixture is light yellow and smooth. Do not overmix.
⏱️ 2 min - 4
Gently fold 1 1/2 cups of the shredded Gruyère cheese into the egg mixture. Pour the batter evenly into the cups of a silicone muffin tray, filling each cup about three-quarters full. This recipe should yield 12 egg bites.
⏱️ 3 min - 5
Sprinkle the remaining 1/2 cup of shredded Gruyère cheese over the top of each filled cup. Then, scatter the cooked bacon bits evenly over the cheese.
⏱️ 3 min - 6
Carefully place the silicone muffin tray into the hot water bath in the oven. Bake for 20-25 minutes, or until the egg bites are set, golden yellow, and slightly puffed. A toothpick inserted into the center should come out clean.
⏱️ 22 min•🌡️ 325 - 7
Remove the silicone muffin tray from the water bath and let the egg bites cool in the tray for 5 minutes before gently removing them. Serve warm and enjoy your fluffy, cheesy bacon egg bites!
⏱️ 5 min