Ingredients
Egg Bite Mixture
- 6 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
- 2 tablespoons cornstarch
- Heaping ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce, such as Tabasco
Bacon
- 4 slices bacon, diced
Instructions
- Preheat and prepare water bath: Bring a kettle of water to a boil. Position one oven rack in the middle and another in the lowest position. Preheat oven to 300°F (150°C). Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water to create steam, ensuring gentle cooking for a custard-like texture.
- Prepare muffin pan and cook bacon: Generously spray a nonstick muffin pan with cooking spray. In a small nonstick skillet over medium-high heat, cook diced bacon until crisp, about 5 to 6 minutes, stirring frequently. Transfer bacon with a slotted spoon to a paper towel-lined plate to drain excess fat.
- Blend egg mixture: In a blender, combine eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend for about 30 seconds until completely smooth.
- Assemble egg bites: Pour the egg mixture evenly into the prepared muffin pan cups, filling each about three-quarters full. Divide cooked bacon evenly over the cups and gently press some bacon into the batter to prevent it from floating.
- Bake: Place the muffin pan on the middle rack and bake for 20 to 25 minutes until the eggs are set and the bites begin to pull slightly away from the edges. They may puff up during baking but will settle as they cool.
- Rest and serve: Remove from oven and let the egg bites rest in the pan for about 5 minutes. Use a small spoon to loosen edges and carefully lift egg bites onto a plate. Serve warm.
- Storage and reheating: Once cooled, refrigerate in an airtight container for up to 3 days. Reheat gently in the microwave at 50% power for 60 to 90 seconds. For longer storage, freeze in an airtight container for up to 2 months and defrost overnight in the refrigerator before reheating.
Notes
- Do not use a silicone muffin pan as it may cause uneven cooking and longer set times.
- Ensure the water in the baking dish is halfway full to properly create steam without spilling during cooking.
- Pressing the bacon into the egg mixture helps distribute flavor evenly and prevents bacon from floating on top.
- Reheat egg bites gently at reduced microwave power to avoid rubbery texture.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
