Blender Bacon Egg Bites with Gruyere
Silky egg bites made by blending eggs, cottage cheese, and Gruyere, then baking over crisp bacon in a water bath.
Ingredients
Main Ingredients
- 8 large eggs room temperature if possible
- ¾ cup full fat cottage cheese
- 1 cup shredded Gruyere cheese
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 pinch cayenne pepper optional
- 6 strips cooked bacon chopped, about 1/2 cup
- cooking spray or butter for greasing
Instructions
Cooking
- Preheat the oven to 300 degrees F. Grease a 12 cup muffin tin.
- Cook the bacon until crisp, drain, cool, and chop into small pieces.
- Blend the eggs, cottage cheese, Gruyere, salt, pepper, and cayenne until completely smooth.
- Divide the bacon among the muffin cups and pour in the egg mixture, filling each cup about three quarters full.
- Set the tin in a roasting pan, pour hot water into the pan until it reaches halfway up the sides of the tin, and cover with foil.
- Bake for 22 to 25 minutes, until set but slightly jiggly in the center. Egg dishes are safe at 160 degrees F.
- Cool in the tin for 5 minutes, run a knife around the edges, and pop the bites out.
Notes
Refrigerate within two hours. Leftover egg dishes keep for three to four days and should be reheated to 165 degrees F. Nutrition is an estimate per egg bite.