Description
A velvety, protein-packed breakfast bite that perfectly mimics the famous café version using an easy home oven technique.
Ingredients
6 large eggs
1 cup full-fat cottage cheese
1/2 cup shredded Gruyère cheese
1/2 cup shredded Monterey Jack cheese
4 strips bacon, cooked and chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Instructions
Step 1: Preheat oven to 300°F and place a roasting pan with 1 inch of water on the center rack.
Step 2: Blend eggs, cottage cheese, and both shredded cheeses in a blender until completely smooth and aerated.
Step 3: Grease a silicone egg bite mold and place a pinch of chopped bacon into each cavity.
Step 4: Pour the egg mixture into the molds, filling each cavity about 3/4 of the way full.
Step 5: Place the mold into the water bath and bake for 30-35 minutes until the centers are just set.
Step 6: Let the bites cool in the mold for 5 minutes before popping them out to serve.
Notes
Ensure the water bath does not dry out during baking to maintain the silky texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking with Water Bath
- Cuisine: American
Nutrition
- Serving Size: 2 egg bites
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 185mg
