Ingredients
Cooking spray
4 slices bacon or turkey bacon, diced
8 eggs, whisked
1 cup cottage cheese
1 cup Gruyere cheese, shredded
1 tbsp cornstarch
1/4 tsp salt
Instructions
- Preheat oven to 300°F and boil water in a kettle.
- Heat a skillet over medium-high, spray with cooking spray, and cook diced bacon for 4–5 minutes. Drain and set aside.
- In a blender, combine cottage cheese, Gruyere cheese, cornstarch, and salt. Blend until smooth and creamy. Add eggs and blend until just combined.
- Grease a 12-count metal muffin tin with cooking spray and place it on a 9×13 baking sheet.
- Divide the cooked bacon among the muffin cups, then pour the egg mixture evenly into each cup.
- Carefully pour boiling water into the baking sheet to submerge the bottoms of the muffin cups.
- Bake for 30 minutes, or until the egg bites are just set. Remove from oven, let cool slightly, and remove from muffin tin. Serve and enjoy!
Notes
- Don’t overblend the egg mixture; this ensures a light texture.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Reheat in the microwave for 30 seconds from chilled, or 1–2 minutes from frozen.
- You can substitute other cheeses like cheddar, Swiss, or gouda if desired.
- Omit cornstarch for a keto version, but note the texture may be slightly different.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 egg bites
- Calories: 275
- Sugar: 1g
- Sodium: 545mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 258mg
