4.8 from 54 votes
Copycat Egg Bites
This Copycat Egg Bites recipe blends eggs with cottage cheese and shredded cheeses for a creamy, tender texture reminiscent of café-style egg bites. Optional mix-ins like crispy bacon or roasted red peppers add flavor and variety. Baking in a water bath at a moderate temperature helps achieve a custard-like softness without puffing or drying out the eggs.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
Calories:
92 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 92
% 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.