Make creamy, soufflé-textured bacon and Gruyère egg bites at home that mimic popular coffee shop versions using a simple oven method.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 bites
Category:Breakfast
Method:Baking (Water Bath)
Cuisine:American
Diet:Low Carb
Ingredients
Scale
6 large eggs
1/2 cup cottage cheese (full fat recommended)
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Gruyère cheese
1/2 cup cooked, crumbled bacon
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a standard 12-cup muffin tin or silicone egg bite mold.
In a blender, combine the eggs, cottage cheese, heavy cream, salt, pepper, and garlic powder. Blend on medium speed until the mixture is completely smooth, about 30 seconds. This blending step helps create the smooth texture.
Divide the shredded Gruyère cheese and crumbled bacon evenly among the prepared muffin cups.
Carefully pour the egg mixture over the cheese and bacon in each cup, filling them about three-quarters full.
Place the muffin tin into a large baking pan. Pour hot water into the baking pan until the water reaches halfway up the sides of the muffin tin cups. This water bath (bain-marie) is necessary for even cooking and a creamy texture.
Bake for 20 to 25 minutes, or until the centers are just set and no longer jiggly. Do not overbake, or the bites will become rubbery.
Carefully remove the muffin tin from the water bath. Let the egg bites cool in the tin for 5 minutes before running a thin knife around the edges and removing them.
Notes
For the creamiest texture, use a blender to fully emulsify the eggs and dairy.
If you prefer an Instant Pot method, cook on high pressure for 8 minutes with a natural release for 5 minutes, followed by a manual release.
These bites reheat well in the microwave or toaster oven for quick breakfasts.