These bacon Gruyere egg bites are silky, custard-like little bites with smoky bacon and nutty melted cheese, made in a muffin tin with a blender and a pan of hot water. They are the oven version of the popular sous vide egg bites: velvety, high in protein, and easy to make ahead for busy mornings.
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Why These Bacon Gruyere Egg Bites Work
Blending the eggs with cottage cheese and a little cream makes a smooth, airy batter that bakes into a soft custard instead of a rubbery omelet. A pan of hot water in the oven keeps the environment humid so the bites cook gently and stay tender. Gruyere melts into a rich, nutty layer and bacon adds salty, smoky crunch.
- Silky texture from a blended batter.
- About 20 minutes of hands-on time.
- Great for meal prep and freezing.
- Low carb and high protein.
Ingredients
The full amounts are in the recipe card below.
- 6 large eggs
- 1 cup cottage cheese
- 1 tablespoon heavy whipping cream
- 3 dashes hot sauce (optional)
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1 cup shredded Gruyere cheese
- 6 slices bacon, cooked crisp and finely chopped
- Hot water, for the water bath, and nonstick cooking spray
Pat the cooked bacon dry so extra grease does not make the bites oily.
How to Make Bacon Gruyere Egg Bites
Prep the Oven and Pan
Heat the oven to 325°F (160°C) with a rack in the middle and another rack below. Boil a kettle of water. Set a baking dish on the lower rack and pour in about an inch of hot water. Grease a 12-cup muffin tin well.
Blend the Eggs
Blend the eggs, cottage cheese, cream, hot sauce, salt, and pepper in a blender for 30 seconds until completely smooth.
Fill the Cups
Divide the chopped bacon and Gruyere among the muffin cups. Pour the egg mixture over them, filling each cup about three-quarters full.
Bake
Bake on the middle rack for 25 to 30 minutes, until puffed and set in the center. Egg dishes should reach 160°F per USDA guidance. Rest in the pan for 5 minutes, then loosen with a knife and lift out. They will deflate slightly as they cool.
How to Serve Bacon Gruyere Egg Bites
Serve warm with fruit and toast, or tuck them into a breakfast sandwich. They are also good cold as a snack. For a lighter version, try our roasted red pepper egg white bites or the cottage cheese egg bites.
How to Store and Reheat
Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze on a tray, then bag them for up to 2 months. Reheat in the microwave for 30 to 45 seconds from the fridge, or 60 to 90 seconds from frozen.
Tips and Variations
- Grease the pan very well, since eggs stick.
- Use silicone molds for the easiest release.
- Do not skip the water bath. It prevents rubbery bites.
- Swap the Gruyere for cheddar or Swiss.
- Add sauteed spinach or mushrooms, patted dry.
- Use turkey bacon or ham to change it up.
- More egg ideas: our egg bites recipe and egg frittata casserole.
FAQ
Do I need a blender?
A blender gives the smoothest texture, but you can whisk very well and skip the cottage cheese blending step. The bites will be less silky.
Why are my egg bites rubbery?
The oven was too hot or there was no water bath. Bake gently and remove them as soon as they are set.
Can I use whole eggs only?
Yes, this recipe uses whole eggs. For a lighter version use part egg whites.
How many does this make?
About 12 bites, or 6 servings of two.
Can I make them without cottage cheese?
Use cream cheese or ricotta in equal amounts for a similar creamy texture.
Bacon Gruyere Egg Bites
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 tbsp heavy whipping cream
- 3 dashes hot sauce optional
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup Gruyere cheese shredded
- 6 slices bacon cooked crisp and finely chopped
- nonstick cooking spray
- hot water for the water bath
Instructions
Cooking
- Heat the oven to 325°F (160°C). Set a baking dish with about 1 inch of hot water on the lower rack and grease a 12-cup muffin tin.
- Blend the eggs, cottage cheese, cream, hot sauce, salt, and pepper 30 seconds until smooth.
- Divide the bacon and Gruyere among the cups and pour in the egg mixture, filling each about three-quarters full.
- Bake on the middle rack 25 to 30 minutes until puffed and set (160°F/71°C).
- Rest 5 minutes, loosen with a knife, and lift out.
