Copycat Egg Bites

Prep Time10

Cook Time25

Servings:

Calories: 281kcal

4 slices bacon, diced
6 large eggs
1 ¼ cups (4% milkfat) cottage cheese
1 ¼ cups shredded Gruyere cheese (or a blend of Gruyere and cheddar or Monterey Jack)
2 tbsp cornstarch
¼ tsp salt
⅛ tsp freshly ground pepper
½ tsp hot sauce, such as Tabasco

Bring a pot of water to boil. Preheat oven to 300℉, with racks in middle and lowest positions.
Place a 13x9-inch metal or ceramic baking dish (not silicone) onto lower rack, and carefully fill halfway with boiling water. This creates steam, which helps with custard texture.
Cook bacon until crisp; drain on paper towels.
Spray a nonstick muffin pan generously with cooking spray.
Blend eggs, cheeses, cornstarch, salt, pepper, and hot sauce in blender until smooth.
Pour egg mixture into muffin pan, filling each well ¾ full. Divide and press bacon into batter to avoid it floating on top.
Bake on the middle rack 20-25 minutes until eggs are set and start pulling away from the edges.
Remove from oven, and let stand 5 minutes. Use a small spoon to loosen the edges, and carefully lift them out onto a plate.
Once cool, label and freeze in an airtight container.
Microwave frozen egg bites on a paper towel 60-90 seconds (for longer, if needed) at 50% power.

Calories: 281kcal