Bacon & Gouda Egg Bites
Servings: 6 servings
Ingredients
- 4 strips bacon
- 1 cup (230g) low-fat or full-fat cottage cheese
- 1 cup (4 oz.) grated Gruyère or gouda cheese
- ½ cup (2 oz.) grated Monterey Jack cheese
- 2 teaspoons cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika (optional)
- 8 large eggs
Instructions
- Cook and chop the bacon.4 strips bacon
- Preheat oven to 325℉ (163℃).
- In a blender, combine the cottage cheese, ¾ cup of the Gruyère or gouda, Monterey Jack cheese, cornstarch, salt, pepper, and paprika. Blend on medium speed for about 30 seconds or until smooth. Add eggs and blend again until smooth and combined.1 cup (230g) low-fat or full-fat cottage cheese, 1 cup (4 oz.) grated Gruyère or gouda cheese, ½ cup (2 oz.) grated Monterey Jack cheese, 2 teaspoons cornstarch, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon smoked paprika, 8 large eggs
- Divide the egg mixture evenly among 12 silicone muffin cups set in another high-rimmed baking pan, like a jelly-roll pan. Sprinkle the chopped bacon and remaining ¼ cup of shredded cheese on top of the egg bites.
- Carefully fill the outer baking pan with boiling water until it is about halfway up the sides of the muffin cups, then bake for 25 to 30 minutes or until the egg bites are just firm. Let the egg bites cool for 5 minutes before removing them from the pan.
Notes
- Other fillings: Chopped bacon, ham, cooked and crumbled sausage, mushrooms, sauteed onions, etc.
- Cheese: Mozzarella, sharp cheddar, Pepper Jack, feta, etc.
- Substitution: I have used low-fat cottage cheese with great results but I do not recommend using fat-free cottage cheese.
- Instant Pot: These work in the instant pot if you have the special silicone cups. Cook them in the instant pot for 10 minutes followed by 10 minutes natural release. Don’t forget to spray the silicon pan and don’t overfill.
- Store: Keep cooled egg white bites in an airtight container in the fridge for up to 5 days.
- Freeze: Cool completely, then freeze individually on a sheet pan before transferring to a freezer bag or container for up to 3 months.
- Reheat: Microwave 30-60 seconds from the fridge (add 20-30 seconds more if frozen), warm in a 325°F oven for 8-10 minutes, air fry at 300°F for 3-5 minutes. I find that the egg white bites tend to release more liquid than the regular egg bites when previously frozen. In this case, I just microwave them on a paper-towel lined plate to soak up some of the excess water as they reheat.
- Make Ahead: Bake the full batch on Sunday, let them cool, then store in the fridge or freezer.
Nutrition
Calories: 288kcal | Carbohydrates: 2g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 259mg | Sodium: 622mg | Potassium: 168mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 631IU | Calcium: 319mg | Iron: 1mg
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