Servings: 12 servings
Calories: 178kcal
Ingredients
- 4 pieces bacon, diced
- 8 eggs, room temperature
- 1 cup whole milk cottage cheese
- 1½ cups gruyere, shredded plus a little extra for topping
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- 2 tablespoon chives, minced
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat the oven to 325°F.
- Blend the egg mixture. Add the eggs, cottage cheese, Gruyère, granulated onion, granulated garlic, salt, and pepper to a blender. Blend until completely smooth.
- Fill the muffin tin. Line a 12-cup muffin tin with liners and pour the egg mixture evenly into each cup, filling almost to the top. Let sit for a few minutes so air bubbles settle.
- Cook the bacon. In a skillet over medium-high heat, cook the bacon until crisp. Drain excess fat, then spoon the bacon evenly over the egg mixture. Top with a little extra cheese and fresh chives.
- Prepare the water bath. Place the filled muffin tin on a rimmed baking sheet. Carefully pour hot (almost boiling) water into the baking sheet until it reaches about halfway up the sides of the muffin tin.
- Bake. Transfer to the oven and bake for about 30 minutes, until the egg bites are just set in the center. Do not overbake.
- Cool slightly. Carefully remove the baking sheet from the oven, then lift out the muffin tin and let the egg bites cool for a few minutes before serving.
Nutrition
Serving: 1g | Calories: 178kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 294mg | Potassium: 98mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 0.3mg | Calcium: 199mg | Iron: 1mg
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