Muffin Tin Egg Bites with Bacon and Gruyere
Blended eggs and cottage cheese baked over bacon and Gruyere in a 12-cup muffin tin with a steam bath.
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.
Notes
Substitutions: Cooked turkey or sauteed vegetables like bell pepper or spinach can replace the bacon. Swiss or white cheddar can replace Gruyere.
Tips: Blend thoroughly, spray the tin well, and do not overfill the cups. Nutrition is an estimate.
Storage: Refrigerate in a sealed container for 3 to 4 days. Reheat until hot throughout. Freeze in a sealed container.