Bacon and Cheddar Egg Bites

Level: Intermediate
Yield: 12 servings
Total Time: 1 hr
Active Time: 15 min

Transform your breakfast routine with these elegant homemade egg bitesa creamy, protein-packed alternative to store-bought versions. Cottage cheese creates a luxuriously smooth texture while crispy bacon adds savory depth to every bite. Prepare a batch ahead and enjoy convenient, restaurant-quality bites throughout your week.

Nutritional Analysis Per Serving

Serving Size: 1 of 12 servings

Calories: 143
Total Fat: 11 g
Saturated Fat: 4 g
Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 9 g
Cholesterol: 127 mg
Sodium: 230 mg

Ingredients

Cooking spray
7 large eggs
3/4 cup 2% cottage cheese
4 ounces shredded mild cheddar (about 1 cup)
Kosher salt and freshly ground pepper
4 slices bacon, cooked and crumbled

Instructions

Place an oven rack in the center of the oven and heat to 325 degrees F. Bring a kettle of water to a boil. Lightly coat a standard 12-cup muffin tin with cooking spray.
In a blender, combine the eggs, cottage cheese, cheddar, a pinch of salt, and a few grinds of pepper. Blend on high until the mixture is smooth and consistent, about 30 to 40 seconds.
Set the muffin tin on a rimmed baking sheet. Pour the blended egg mixture into the muffin cups, filling each about 1/2 inch from the top. Stir the batter in each cup to maintain even thickness. Sprinkle the crumbled bacon over the top and gently swirl it into the mixture. Cover the pan with foil or a second baking sheet.
Place the baking sheet on the center rack of the oven. Carefully pour the boiling water into the baking sheet until it reaches about 1/2 inch up the sides of the muffin tin. Bake until the egg mixture is set in the center with no jiggle, 30 to 35 minutes. Turn off the oven and let the egg bites sit inside with the door slightly open for 10 minutes. Transfer to a cooling rack and let cool completely before removing from the tin. (If needed, use an offset spatula or paring knife to loosen the edges.)