Egg bites are my go-to meal prep option. They are quick and easy to batch and offer a nutritious and convenient breakfast solution. Eggs are packed with protein, vitamins, and minerals, providing sustained energy to kickstart your day. Each egg contains about 6 grams of high-quality protein and essential nutrients like vitamin B12, riboflavin, and selenium. Additionally, eggs are a great source of choline, which is important for brain health. Each bite combines the richness of cottage cheese, Gruyère, and Cheddar, with the added flavor of bacon and a touch of nutmeg.
Customization is easy and fun – switch out bacon for ham or smoked salmon, and try different cheeses like goat cheese or provolone. Fresh herbs like parsley, dill, or basil can also be used to add variety. These versatile egg bites can be prepared in advance, making them an ideal grab-and-go option for those hectic mornings. Enjoy a healthy, delicious breakfast that fuels your day and keeps you satisfied!
Bacon and Gruyere Egg Bites
Equipment
- Blender
- 12-cup silicone or nonstick muffin pan
- Large high-rimmed baking pan (such as a jelly-roll pan)
- Measuring cups and spoons
- Medium saucepan or kettle (for boiling water)
- Oven mitts
- Spatula (for removing egg bites from the muffin pan)
Ingredients
- 1 tablespoon butter or extra-virgin olive oil or as needed
- 8 large eggs
- 1 cup full-fat cottage cheese
- 1 cup shredded Gruyère cheese divided
- 1/2 cup shredded Cheddar cheese
- 1/4 teaspoon hot sauce
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 strips bacon cooked and chopped
- Pinch of nutmeg
- Fresh chives for garnish
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup silicone or other nonstick muffin pan with butter.
- In a blender, combine the eggs, cottage cheese, 3/4 cup Gruyère, Cheddar cheese, hot sauce, salt, pepper, and nutmeg. Blend at medium speed until smooth, about 30 seconds.
- Place the greased muffin pan in a large, high-rimmed baking pan (a jelly-roll pan works well). Sprinkle the remaining 1/4 cup Gruyère cheese and chopped bacon evenly into each muffin cup.
- Pour the egg mixture into the muffin cups, filling them about 3/4 full.
- Carefully pour boiling water into the rimmed baking pan, making sure not to splash any water into the muffin cups, until the water reaches halfway up the sides of the muffin pan.
- Transfer the baking pan to the oven and bake until the eggs are just firm, about 25 to 30 minutes.
- Allow the egg bites to cool for 5 minutes before removing them from the pan. Garnish with fresh chives before serving.