Copycat Starbucks Bacon & Gruyere Egg Bites

Ingredients

• Extra-virgin olive oil (For coating the pan)
• 8 Large eggs
• 1 cup Full-fat cottage cheese
• 1 cup Shredded Gruyere cheese (Divided; use 3/4 cup in the blended mixture and the remaining 1/4 cup in the muffin cups)
• 0.5 cup Shredded Monterey Jack cheese
• 0.25 tsp Hot sauce (Optional)
• 0.25 tsp Kosher salt
• 0.25 tsp Black pepper (Ground)
• 3 strips Bacon (Cooked and chopped)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Lightly coat a 12-cup silicone or other nonstick muffin pan with extra-virgin olive oil.

2. 2

   Add the eggs, cottage cheese, 3/4 cup of the Gruyere, Monterey Jack, hot sauce, kosher salt, and black pepper to a blender. Blend at medium speed until smooth, about 30 seconds.

3. 3

   Meanwhile, bring a large pot of water to a boil.

4. 4

   Set the greased muffin pan inside a large, high-rimmed baking pan; a jelly-roll pan works well.

5. 5

   Sprinkle the remaining 1/4 cup Gruyere and the chopped bacon among the prepared muffin cups.

6. 6

   Divide the egg mixture among the cups, filling each about three-quarters full.

7. 7

   Carefully pour boiling water into the larger pan, avoiding the eggs, until it reaches halfway up the sides of the muffin pan.

8. 8

   Carefully transfer the pans to the oven. Bake until the eggs are just firm, about 25 to 30 minutes.

9. 9

   Let the egg bites cool for 5 minutes before removing them from the pan.

Notes

The water bath creates a steamy cooking environment that helps the egg bites stay soft and prevents browning. The recipe yields 12 bites, listed as 6 servings.

Nutrition per serving

• breakfast
• American
• baked
• water bath
• high-protein
• gluten-free