- 4 slices of bacon diced
- 6 large eggs
- 1-1/3 cups cottage cheese
- 1-1/4 cups shredded Gruyère cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon hot sauce
Adjust your oven racks so that one is in the middle position, and one is in the lowest position.
Preheat the oven to 300° Fahrenheit (148° Celsius).
Boil a kettle of water.
Place a 9-by-13 inch ceramic baking dish on the lower rack and carefully fill it halfway with the boiling water. The steam from the boiling water will gently cook the egg bites and give them a custard-like texture. It replicates the sous vide cooking process.
Spray a muffin pan with nonstick cooking spray.
Cook the bacon in a small skillet over medium-high heat for about 5-6 minutes or until crisp, stirring frequently.
Transfer the bacon to a paper towel-lined plate to drain.
Combine the eggs, salt, pepper, cottage cheese, hot sauce, and Gruyère cheese in a blender. Blend for 30-45 seconds or until completely smooth.
Pour the egg mixture into the muffin pan and divide the bacon evenly over each bite.
Bake for 20-23 minutes on the middle rack of the oven until the eggs are set.
Remove the egg bites from the oven and allow to rest for about 5 minutes in the pan. Using a spoon or a knife, carefully loosen the egg bites from the edges of the pan and transfer them to a plate.
Calories: 59kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 170mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg