Name: Bacon and Gruyere egg bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 1/2 cup 2% cottage cheese; 1 1/2 tbsp Gruyere cheese, shredded; 0.5 oz bacon, diced into 1/4 inch pieces; 1/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays; 2 cups water

Ingredients

9 items

2 large eggs
4 large egg whites
½ cup 2% cottage cheese
1½ tbsp Gruyere cheese, shredded
½ oz bacon, diced into 1/4 inch pieces
¼ tsp salt
½ tsp black pepper
8 olive oil cooking sprays
2 cups water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 300°F. Place the bacon in a small skillet over medium heat and cook for 5 to 7 minutes until crisp. Drain the fat on paper towels and boil the water in a kettle.
In a blender, combine the eggs, egg whites, cottage cheese, salt, and half the pepper. Blend on high for 30 seconds until the mixture is completely smooth and aerated.
Coat 4 wells of a silicone muffin tin with cooking spray. Set the tin on a rigid baking sheet or wire rack inside a large roasting pan. Divide the crisp bacon and Gruyere among the 4 wells, then pour the egg mixture over them from a spouted jug until each is about three-quarters full. Use a fifth well if any batter remains.
Place the roasting pan on the oven rack. Carefully pour the boiling water into the pan around the tin, ensuring it reaches about halfway up the wells. Bake for 25 to 30 minutes until the bites are set and no longer jiggle in the center. Done when set and not jiggling, 160°F.
Carefully lift the muffin tin out of the water bath and let it cool for 5 minutes. Run a small knife around each bite to release it, then lift them out and serve all the bites warm with the remaining pepper.

Nutrition

Ingredients

Instructions

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