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Copycat Egg Bites with Bacon & Gruyère Recipe

Copycat Egg Bites with Bacon & Gruyère Recipe
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★★★★★

5.1 from 28 reviews

These Copycat Egg Bites with Bacon & Gruyère are a delicious and protein-packed breakfast or snack option, replicating the popular sous-vide style egg bites but baked in a water bath in your oven. Creamy cottage cheese, rich Gruyère cheese, crispy bacon, and a touch of hot sauce combine to create custardy, flavorful bites perfect for meal prep or a quick morning treat.

Ingredients

Scale

Meat

  • 4 slices bacon, diced

Egg 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

Instructions

  1. Prepare the oven and water bath: Bring a kettle of water to a boil. Position one oven rack in the middle and another in the lowest position. Preheat your oven to 300°F (150°C). Place a 9×13-inch metal or ceramic baking dish on the lower rack and fill it halfway with boiling water to create steam for gentle cooking.
  2. Prepare the muffin pan: Spray a nonstick muffin pan generously with nonstick cooking spray to ensure easy release of the egg bites after baking.
  3. Cook the bacon: In a small nonstick skillet over medium-high heat, cook the diced bacon until crisp, approximately 5 to 6 minutes, stirring frequently. Remove with a slotted spoon and drain on paper towels to remove excess grease.
  4. Blend the egg mixture: In a blender, combine the eggs, cottage cheese, shredded Gruyère, cornstarch, salt, black pepper, and hot sauce. Blend on high until completely smooth, about 30 seconds, for a creamy texture.
  5. Assemble the egg bites: Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the cooked bacon evenly over the top of each. Press the bacon gently into the egg batter with a spoon or finger so it doesn’t all float on top.
  6. Bake the egg bites: Place the muffin pan on the middle oven rack above the water bath and bake for 20 to 25 minutes until the eggs are set and beginning to pull away slightly from the edges. The bites may puff and look uneven but will settle as they cool.
  7. Rest and serve: Remove the egg bites from the oven and let them rest in the pan for about 5 minutes. Use a small spoon to loosen each bite from the edges, then carefully lift them out onto a serving plate. Serve warm.
  8. Storage and reheating: Once cooled, store egg bites in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Notes

  • Do not use a silicone muffin tin as it can cause uneven cooking and longer baking times.
  • Use a nonstick or metal muffin pan for best results with easy release.
  • The water bath ensures gentle cooking and custard-like texture in the egg bites.
  • Gruyère provides a rich, nutty flavor but can be mixed with Cheddar or Monterey Jack according to preference.
  • Adjust hot sauce quantity to taste or omit if preferred.
  • Pressing the bacon into the batter helps distribute it evenly throughout the egg bites for balanced flavor.

Nutrition

Keywords: egg bites, bacon egg bites, Gruyère egg bites, make-ahead breakfast, copycat recipe, sous vide style egg bites, breakfast snacks, protein bites

Find it online: https://kitchenbyclara.com/copycat-egg-bites-with-bacon-and-gruyere-recipe/