Copycat Egg Bites
User Reviews
4.8
Copycat Egg Bites
Description
The base combines whole eggs with cottage cheese, Gruyere, Monterey Jack, and sea salt, blended until silky smooth. Pouring the mixture into muffin cups allows for individual bites that can be customized by stirring in toppings such as crumbled bacon, diced roasted bell peppers, chopped green onions, or fresh spinach. The assembled cups sit in a water bath during baking at 325ºF, which creates gentle, even heat preventing the eggs from puffing excessively or drying out, resulting in delicate, smooth textures with golden tops.
These egg bites function well for breakfast or snacks, convenient for portion control and meal prep. Raw vegetables added require longer baking times to fully cook through. The recipe provides a base adaptable to various flavor combinations and can be prepared in advance for reheating.
Nutrition info is based on an egg bite without toppings. Adjust baking time when using raw vegetables to ensure doneness due to added moisture.
Ingredients
Egg Bites
- 6 large egg
- 3/4 cup cottage cheese 4% milkfat, whole milk
- 1/2 cup gruyere cheese shredded
- 1/2 cup Monterey jack cheese shredded
- 1/4 teaspoon salt fine sea salt
Optional Toppings
- 3 to 4 pieces Bacon crumbled into small pieces, crispy, cooked
- 1 red bell pepper diced, roasted
- 3 green onion white and light green parts only, chopped
- 1 cup spinach chopped, fresh baby
Instructions
- Preheat the oven to 325ºF and line a muffin pan with 12 muffin liners for easy removal later. In a blender, combine the eggs, cottage cheese, gruyere, monterey jack, and salt. Blend until very smooth, about 60 to 90 seconds.
- Pour the egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. Sprinkle any toppings you love into each muffin cup, and use a spoon to stir them in. (You can mix & match the flavors you make, like adding crumbled bacon to half, and adding veggies to the other half.)
- Fill a rimmed baking sheet with 2 cups, or about a 1/4-inch, of water. Make sure this pan is large enough that the muffin tin can sit directly inside the pan. Carefully transfer the pan of water holding the muffin tin full of eggs to the center shelf of the oven, and bake at 325ºF for 40 minutes, or until the tops of the egg bites look golden. The water bath and lower temperature will prevent the eggs from puffing up, so they won't shrivel as they cool later. This gives them an unbelievably creamy texture!
- When the eggs are done cooking, carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving. They should remove easily from the muffin liners.
- Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave using 30-second intervals, or reheat in the oven at 350ºF for 8 to 10 minutes, until the center is hot again.
Notes
- Nutrition facts provided are estimates for plain egg bites without toppings.
- If using raw vegetables like bell peppers or onions, add 5-10 minutes to baking time to ensure thorough cooking.
- The water bath at a lower temperature prevents puffing and maintains a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 188mg | 8% |
| Potassium | 53mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 237IU | 5% |
| Calcium | 114mg | 11% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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