A detailed recipe to make creamy, soufflé-like egg bites featuring bacon and Gruyère cheese, mimicking popular coffee shop versions.
Author:Ahazzam
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:12 bites
Category:Breakfast
Method:Baking (Water Bath)
Cuisine:American
Diet:Low Carb
Ingredients
Scale
6 large eggs
1/2 cup cottage cheese (full fat recommended)
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Gruyère cheese
1/2 cup cooked, crumbled bacon
Instructions
Preheat your oven to 300°F (150°C). Lightly grease a standard 12-cup muffin tin or silicone egg bite molds.
In a blender, combine the eggs, cottage cheese, heavy cream, salt, pepper, and garlic powder. Blend on medium speed until the mixture is completely smooth, about 30 seconds. This blending step helps achieve the smooth texture.
Divide the shredded Gruyère cheese and crumbled bacon evenly among the prepared muffin cups.
Carefully pour the egg mixture over the cheese and bacon in each cup, filling them about three-quarters full.
Place the muffin tin into a large baking pan. Pour hot water into the baking pan until the water reaches halfway up the sides of the muffin tin cups. This water bath creates steam for even cooking.
Bake for 25 to 35 minutes. The bites are done when they are set in the center and a toothpick inserted near the edge comes out clean. Avoid overbaking to prevent a rubbery texture.
Carefully remove the muffin tin from the water bath. Let the egg bites cool in the tin for 5 minutes before gently running a thin knife around the edge of each bite to release them.
Serve warm or store for later meal prep.
Notes
For the smoothest texture, strain the blended egg mixture through a fine-mesh sieve before pouring into the molds.
If using an Instant Pot, cook on high pressure for 8 minutes with a natural pressure release for 5 minutes, then quick release the rest.
You can substitute Gruyère with sharp white cheddar for a slightly different flavor profile.