These muffin tin egg bites blend eggs with cottage cheese until smooth, then bake over crisp bacon and melted Gruyere in a steam bath. They turn out soft and custard-like, and one batch fills a 12-cup muffin tin.
Everything comes together in a blender and a standard muffin tin, so they work for meal prep or a quick breakfast. A pan of hot water on the lower rack keeps the oven humid, which gives the bites a tender, creamy texture instead of a rubbery one.
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Why This Muffin Tin Egg Bites Recipe Works
Blending the eggs with cottage cheese makes a smooth base that bakes up creamy and rich. The steam bath surrounds the tin with gentle, moist heat, so the edges set without drying out or browning too fast. Placing the bacon and cheese in the cups first means every bite has a little of both.
The recipe also keeps the salt low on purpose. Bacon, Gruyere, and cottage cheese all bring their own salt, so only a small amount goes into the egg mixture.
Ingredients for Muffin Tin Egg Bites
- 9 large eggs
- 1 1/2 cups cottage cheese
- 1/4 teaspoon salt
- 6 strips cooked bacon, cut into small pieces
- 2/3 cup shredded Gruyere cheese
- Cooking spray, for the muffin tin
Large eggs: They form the base of the bites and set into a soft custard. Fresh eggs blend smoothly and bake evenly.
Cottage cheese: It adds creaminess and extra protein once blended. Blend it thoroughly so no curds remain in the baked bites.
Cooked bacon: It brings smoky flavor and a little salt. Cook it until crisp first, then cut each strip into small pieces.
Gruyere cheese: It melts well and has a nutty flavor. Swiss or white cheddar are good swaps.
Salt: A small amount is enough because the other ingredients are salty. Taste the cooked bites before adding more next time.
How to Make Muffin Tin Egg Bites
1. Heat the oven and cook the bacon. Preheat the oven to 350 degrees F. Cook the bacon until crisp, let it cool, and cut each strip into small pieces.
2. Prepare the tin. Spray a 12-cup muffin tin well with cooking spray. The eggs cling to bare metal, so do not skip this step.
3. Blend the base. Add the eggs, cottage cheese, and salt to a blender and blend until completely smooth. A smooth mixture gives the bites a creamy texture.
4. Add the fillings. Put half a strip of bacon in the bottom of each cup. Sprinkle the Gruyere on top of the bacon.
5. Pour the eggs. Pour the egg mixture evenly into the cups. Leave a little room at the top because the bites puff as they bake.
6. Set up the steam bath. Place a baking sheet on the bottom rack and carefully add boiling water to it. Put the muffin tin on the middle rack and close the oven.
7. Bake. Bake for 25 minutes. The bites should be set in the center and read 160 degrees F on an instant-read thermometer.
8. Rest and release. Remove the muffin tin and turn off the oven. Let the baking sheet of water cool before you move it, and let the bites cool slightly before lifting them out of the tin.
How to Serve Muffin Tin Egg Bites
Serve muffin tin egg bites warm with fruit or toast for a quick breakfast. If you like variety, compare them with the bacon gruyere egg bites, the lighter roasted red pepper egg white bites, or the sous vide egg bites. For a bigger brunch, add a stack of diner style fluffy pancakes.
How to Store and Reheat Muffin Tin Egg Bites
Cool the bites, then refrigerate them in a sealed container. Montana State Extension says leftover egg dishes keep for 3 to 4 days in the refrigerator. Reheat in the microwave until hot throughout. For longer storage, freeze them in a sealed container and thaw them in the refrigerator before reheating.
Tips and Variations for Muffin Tin Egg Bites
Blend thoroughly. A smooth base is the key to a creamy texture, and undermixed cottage cheese leaves visible curds.
Do not skip the spray. Egg mixtures stick to metal, so coat every cup well.
Use a thermometer. Egg dishes are safest at 160 degrees F, and Montana State Extension explains this in its egg safety fact sheet.
Handle the water bath carefully. Add the boiling water after the baking sheet is already on the rack, so you avoid spills.
Do not overfill the cups. The bites puff while baking, and overfilled cups can spill over.
Swap the bacon. Cooked turkey or diced vegetables work well. Sauté vegetables like bell peppers or spinach first so they do not release extra water.
Change the flavor. A pinch of herbs or spices in the egg mixture gives each batch a different taste.
Frequently Asked Questions About Muffin Tin Egg Bites
Can I make muffin tin egg bites without a blender?
You can whisk the eggs and press the cottage cheese through a sieve, but the texture will be less smooth. A blender gives the creamiest result with the least work.
Do I really need the steam bath?
The steam bath keeps the heat gentle and the oven moist, which protects the soft texture. Without it, the bites are more likely to brown and turn dense.
How long do muffin tin egg bites last in the refrigerator?
They keep for 3 to 4 days in a sealed container. Reheat them until they are hot throughout before eating.
Can I freeze muffin tin egg bites?
Yes. Cool them completely, freeze them in a sealed container, and thaw them in the refrigerator before reheating.
Why did my egg bites deflate?
Egg bites puff in the oven and settle as they cool. That is normal, and the texture stays soft and creamy.
Muffin Tin Egg Bites with Bacon and Gruyere
Equipment
- 12-cup muffin tin
- Blender
- Baking sheet
- Instant-read thermometer
Ingredients
Main Ingredients
- 9 large eggs
- 1 ½ cup cottage cheese blend until smooth
- ¼ tsp salt small amount because bacon and cheese are salty
- 6 strips cooked bacon cut into small pieces
- ⅔ cup shredded Gruyere cheese Swiss works too
- cooking spray for the muffin tin
Instructions
Cooking
- Preheat the oven to 350 degrees F. Cook the bacon until crisp and cut it into small pieces.
- Spray a 12-cup muffin tin with cooking spray.
- Blend the eggs, cottage cheese, and salt until smooth.
- Place half a strip of bacon in each cup and top with the Gruyere.
- Pour in the egg mixture.
- Set a baking sheet of boiling water on the bottom rack and the muffin tin on the middle rack.
- Bake for 25 minutes, until set and 160 degrees F in the center.
- Turn off the oven, cool the tin slightly, and lift out the bites.
