Name: Make-Ahead Baked Bacon and Cheese Egg Bites
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: Cooking spray; 12 large eggs; 1 1/4 cups (320 ml) 2% small-curd cottage cheese; 2 ounces (60 g) Gruyère cheese, shredded (about 1/2 cup); 2 ounces (60 g) Monterey Jack cheese, shredded (about 1/2 cup); 1 tablespoon rice starch or cornstarch; 1 teaspoon hot sauce; 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 3/4 cup cooked and chopped bacon (about 12 slices); Boiling water for water bath

Make-Ahead Baked Bacon and Cheese Egg Bites

We rigorously tested how to achieve the creamiest egg bites at home. This version features a silky custard-like egg mixture loaded with bacon and savory Grueyère cheese.

45 min total 10 min prep 30 min cook 12 153 cal

Instructions

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1 Adjust oven rack to middle position, and preheat oven to 325°F (160℃). Lightly coat a 12-cup muffin pan with cooking spray; set aside. In a blender, process eggs, cottage cheese, Gruyère, Monterey Jack, rice starch or cornstarch, hot sauce, and salt on medium speed until smooth, about 15 seconds.
2 Divide bacon among prepared muffin cups (about 1 tablespoon per cup). Pour blended egg mixture evenly over bacon in muffin cups.
3 Set filled muffin tin in a roasting pan. Place roasting pan on middle oven rack and pour boiling water around muffin tin until water is 1 inch deep, about halfway up the sides of the muffin tin. Bake until the center of the egg bites look dry, with some bubbles on the surface, but edges are still wet, about 10 minutes.
4 Remove roasting pan from oven, and gently stir each egg bite, combining the soft egg curds with the wet egg mixture. Return to oven, and continue to bake until fully cooked and set, about 20 minutes longer. Carefully remove muffin pan from roasting pan. Let cool 5 minutes. Run a small offset spatula or butter knife around the edges of each egg bite to loosen, then gently turn the pan upside down to remove the egg bites. Serve or let cool completely before storing.