Bacon and Gruyere Egg Bites
This recipe creates delicious and savory egg bites, perfect for breakfast or a quick snack. The egg mixture is blended with cottage cheese, Gruyère, Cheddar, hot sauce, and seasonings, then baked with bacon pieces in a muffin pan. A pinch of nutmeg adds a warm flavor, and the bites are garnished with fresh chives for a delightful finish.
Servings: 3 servings
Calories: 460kcal
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.