Gruyère and Bacon Egg Bites
ABK’s Gruyère and Bacon Egg Bites are your perfect breakfast solution. So easy to make, packed full of protein, and waiting in your fridge or freezer to heat and eat.
Ingredients
- 8 large eggs
- 1 ¼ cups cottage cheese
- ⅔ cup (3 ounces) Gruyère cheese, shredded
- 4 strips bacon, cooked and crumbled
Instructions
- Place one rack in the center of the oven, with a second rack at the bottom. Preheat the oven to 325 degrees.
- Spray a muffin pan generously with nonstick cooking spray and set aside.
- Bring 1-2 quarts of water to a boil in an electric kettle or in a saucepan on the stove.
- Add eggs, cottage cheese, and shredded Gruyère to a blender and blend for 30 seconds - this is important for achieving the correct texture.
- Pour the egg mixture into the prepared muffin cups, dividing equally between the 12 cups. The egg mixture may be filled nearly to the top.
- Sprinkle the cooked bacon pieces evenly over each egg bite.
- Place an empty 9x13-inch pan on the lowest rack of the oven. Pour the boiling water into the 9x13-inch pan until the pan is half filled with water.
- Place muffin pan on the center rack of the oven.
- Bake just until the eggs are firm, about 25 minutes.
- Egg bites will rise while cooking and then settle a bit while cooling. Allow the egg bites to cool for 3-5 minutes in the pan before running a small rubber spatula or spoon around the edges to loosen and remove.
- Serve immediately.
Notes
Egg bites can be refrigerated in an airtight container for a few days or frozen for up to three months. If frozen, place in the fridge overnight before reheating. To reheat, cover with a damp paper towel (to retain moisture) and heat in microwave until warmed. These also reheat very well in a steam oven.
Modify these egg bites by substituting equal portions of your favorite cheese and breakfast meat for the Gruyère and bacon.