Cottage Cheese Egg Bites with Gruyère and Bacon (High Protein!)
We blend cottage cheese, eggs, and nutty Gruyère, stir in crispy bacon, and bake them in a gentle water bath for that café-style texture at home. Make a batch on S,unday and breakfast is done all week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 egg bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 large eggs
- 1 16 ounce container of cottage cheese (a little more than 1 1/2 cups)
- 3 ounces Gruyère cheese, grated
- 1 tablespoon corn starch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
- 5 strips cooked bacon
- Fresh chives for garnish
Instructions
- Preheat the oven to 325ºF and grease two muffin tins with cooking spray.
- Fill a 9-by-13-inch baking pan about halfway full with very hot water and place it on the bottom rack of the oven.
- In a blender or food processor, add the eggs, cottage cheese, Gruyère cheese, cornstarch, salt, and pepper, and blend until smooth. Transfer the mixture to a 4-cup measuring cup for pouring into the molds.
- Pour the egg and cheese mixture into the muffin wells filling them about 3/4 full.
- Add the bacon on top and, using a skewer, chopsticks, or the tines of a fork, stir the bacon into the egg mixture.
- Place the muffin tins in the oven and bake for about 20 minutes. They’re done when the egg tops are no longer wet and the edges begin to pull away from the sides.
- Use a regular dinner knife to run around the edges of each bite so that they easily release. Sprinkle some chives on top of each egg bite and serve warm.
- Place the leftover egg bites in an airtight container and store them in the refrigerator for a few days. When serving, reheat them in the microwave.