Description
Creamy and cheesy bites filled with savory bacon, perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 8 large eggs (room temperature works best)
- 3/4 cup cottage cheese (full-fat gives the creamiest texture)
- 1 cup shredded Gruyere cheese (don’t skimp—this is where the magic happens!)
- 6 strips cooked bacon (chopped, about ½ cup; crispy is key)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch cayenne pepper (optional, but adds a nice kick)
- Cooking spray or butter (for greasing)
Instructions
- Preheat the oven to 300°F. Generously spray or butter a 12-cup muffin tin and place it inside a large roasting pan for a perfect water bath.
- Fry the bacon strips in a skillet over medium heat until crispy, about 15-18 minutes. Let them cool, then chop into small, flavorful pieces.
- Combine eggs, cottage cheese, Gruyere cheese, salt, pepper, and cayenne (if using) in a blender. Blend on medium-high for 30-45 seconds until smooth and frothy.
- Distribute the chopped bacon into each muffin cup, then pour the egg mixture over the bacon until each cup is about ¾ full.
- Pour hot water into the roasting pan, filling it halfway up the sides of the muffin tin.
- Cover everything tightly with aluminum foil.
- Bake for 22-25 minutes until the centers are just set but still slightly jiggly.
- Cool for 5 minutes, then run a butter knife around the edges to gently pop out the egg bites.
Notes
These egg bites are best served warm, straight from the oven. Pair them with hot sauce, salsa, fresh fruit, or a salad for a balanced meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 370mg