Egg Bites
Gruyère & Cottage Cheese Egg Bites
Creamy, savory, and way better than the dry homemade egg bites most people end up with.
These bake up tender and custardy thanks to the cottage cheese, with bacon and Gruyère bringing the real flavor. They’re easy to prep ahead, easy to reheat, and work great when you want a grab-and-go breakfast that still feels legit.
125
Calories
10g
Protein
2g
Carbs
8g
Fat
Ingredients
- 4 slices bacon, diced
- 6 large eggs
- 1 1/4 cups 4% cottage cheese
- 1 1/4 cups shredded Gruyère
- 2 tbsp cornstarch, optional
- heaping 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp hot sauce, like Tabasco
Kev Tip
Blend the mixture until completely smooth. That’s what gives these the soft, almost sous-vide-style texture instead of a basic scrambled egg muffin vibe.
Portion Guide / Make It Fit
Light breakfast: 2 egg bites.
Standard breakfast: 3 egg bites with fruit or toast.
Higher-protein meal: 4 egg bites with a side of turkey sausage or potatoes.
These work especially well when paired with fruit or a carb source instead of trying to make them do everything on their own.
Standard breakfast: 3 egg bites with fruit or toast.
Higher-protein meal: 4 egg bites with a side of turkey sausage or potatoes.
These work especially well when paired with fruit or a carb source instead of trying to make them do everything on their own.
Storage
Refrigerate for up to 4 days or freeze for longer storage. Reheat gently so they stay tender and don’t turn rubbery.
Instructions
- 1Preheat the oven to 300°F. Place a pan of boiling water on the lower rack to create steam.
- 2Cook the diced bacon until crisp. Transfer to a paper towel-lined plate and let cool slightly.
- 3Add the eggs, cottage cheese, Gruyère, cornstarch if using, salt, black pepper, and hot sauce to a blender. Blend until completely smooth.
- 4Spray a 12-cup muffin tin well with nonstick spray. Fill each cup about 3/4 full with the egg mixture.
- 5Top each egg bite with a little cooked bacon, pressing it in lightly so it stays in place.
- 6Bake on the middle rack for 20–25 minutes, or until just set in the center.
- 7Let cool in the pan for about 5 minutes before removing. Serve warm or cool completely for meal prep.
