Egg Bites

We make this on the weekend, freeze them and use them all week for a quick mobile breakfast. Low and slow cooking is key! 

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• 4 slices bacon, diced

• 6 large eggs

• 1¼ cups (4% milkfat) cottage cheese

• 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)

• 2 tablespoons cornstarch

• Heaping ¼ teaspoon salt

• ⅛ teaspoon freshly ground black pepper

• ½ teaspoon hot sauce, such as Tabasco

1. Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 280°F. 

1. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.

1. Spray a nonstick muffin pan generously with nonstick cooking spray. Line bottom of cups with parchment paper.

1. In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

1. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.

1. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 30 minutes at 280 degrees on the middle rack, until the eggs are set (can take longer, all depends on your oven). You'll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.

1. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Or wrap each one individually to freeze.

1. Kate Muma

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