Go Back
Print Recipe

Homemade Bacon & Gruyère Egg Bites

Servings: 12 bites

Ingredients

  • 4 slices bacon, diced
  • 6 large eggs
  • 1 1/4 cups cottage cheese
  • 1 1/4 cups shredded Gruyère cheese
  • 2 Tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • nonstick cooking spray

Instructions

  • Preheat your oven to 325°F. Generously spray a nonstick or silicone muffin pan with cooking spray. (I used a silicone pan.  So easy to clean and the egg bites pop right out.)
  • You can cook the bacon on the stovetop or in the microwave:
    Skillet method: In a small pan over medium-high heat, cook the diced bacon, stirring occasionally, until crispy (about 5–6 minutes). Drain on a paper towel.
    Microwave method: Place bacon pieces between two paper towels on a microwave-safe plate. Microwave on high for 3–4 minutes, checking at 30-second intervals until crispy.
  • In a large bowl, whisk together the eggs, cottage cheese, Gruyère, cornstarch, salt and pepper, until smooth and well combined. Stir in the cooked bacon.
  • Divide the mixture evenly among the muffin cups, filling each about ¾ full.
  • Bake on the middle rack for 20–25 minutes, or until the egg bites are set and just beginning to pull away from the sides.
  • Let rest in the pan for 5 minutes before removing. 

Notes

Make-Ahead & Storage Tips

  • Refrigerate: Store in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60–90 seconds.
  • Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.