Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 12 egg bites

Ingredients

4 slices bacon, diced

6 large eggs

1 1/4 cups (4% milk-fat) cottage cheese

1 1/4 cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)

2 tbsp cornstarch

Heaping 1/4 tsp salt

1/8 tsp freshly ground black pepper

1/2 tsp hot sauce such as Tabasco

Instructions

  1. Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
  2. Place a 9×13″ metal or ceramic baking dish on the lower rack and fill it halfway with boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  3. Spray a nonstick muffin pan generously with nonstick cooking spray.
  4. In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
  5. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  6. Pour the egg mixture evenly into the prepared muffin pan, filling each well about 3/4 full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 20-25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bite lopsided, but they will settle and deflate as they cool.
  7. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.

Notes

Make-ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60-90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.

Note: I don’t recommend using a silicone muffin tin for this recipe as readers have commented that the egg bites take longer to set and cook unevenly.

Gluten-Free Adaptable Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.