Description
At its core, this dish is a sophisticated twist on the classic baked egg cup. Instead of simply whisking eggs with a fork and baking them until they become dense and rubbery, this method utilizes a blender to combine the liquid ingredients with rich, creamy cheeses. The result is an incredibly smooth, uniform base that bakes up with a light, airy, yet deeply satisfying consistency.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded Gruyère cheese
- 4 slices bacon, cooked crisp and crumbled
- 2 tbsp cream cheese, softened
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional: pinch of garlic powder or chopped chives
Equipment
- Blender
- Muffin tin or silicone egg-bite mold
- Oven or air fryer
Instructions
- Prep the oven
Heat oven to 325°F (165°C). Lightly grease a muffin tin or silicone molds. - Blend the base
Add eggs, cottage cheese, cream cheese, salt, and pepper to a blender. Blend until completely smooth and frothy. - Add fillings
Stir in most of the bacon and Gruyère, saving a little for topping. - Fill molds
Pour mixture into muffin cups about 3/4 full. Sprinkle remaining bacon and cheese on top. - Bake in a water bath (best texture)
Place muffin tin inside a larger baking dish. Add hot water halfway up the sides of the tin.
Bake 25–30 minutes until just set. - Cool slightly
Let cool 5 minutes before removing.
Notes
These bacon and Gruyère egg bites are creamy, savory, and perfect for busy mornings. They’re easy to meal prep, packed with protein, and taste just as delicious reheated for breakfast or a quick snack during the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 egg bites
- Calories: 180