Bacon & Gruyère Egg Bites
Velvety, custard-smooth egg bites like the coffee-shop favorite, made by blending eggs with cottage cheese and Gruyère and baking them gently in a water bath. No sous-vide machine needed.
Nutrition per serving
2 egg bites- Net carbs
- 2g
- Calories
- 281kcal
- Protein
- 23g
- Fat
- 20g
- Total carbs
- 2 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Egg white & roasted red pepper: Egg whites, roasted red pepper and spinach make lighter, vegetarian bites with about half the calories of the original.
- Divide the pepper and spinach among the cups in place of the bacon.
- Egg whites set faster than whole eggs. Start checking at 20 minutes and pull the pan as soon as the centers are set.
Ham & cheddar: Diced ham and sharp cheddar instead of bacon and Gruyère make a milder, kid-friendly bite.
- Blend the cheddar into the eggs in place of the Gruyère and divide the ham among the cups.
Sun-dried tomato & goat cheese: Tangy goat cheese and chewy sun-dried tomatoes make a vegetarian, Mediterranean-style egg bite.
- Blend the goat cheese into the eggs instead of the Gruyère, and put the sun-dried tomatoes in the cups.
- Also add
Estimated cost $8.41 for 6 servings ($1.40 each) · how we estimate
Instructions
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Heat the oven to 325°F (165°C) with a rack in the middle and put a kettle of water on to boil. Generously butter a 12-cup silicone muffin pan or silicone egg-bite molds (metal tins work but stick more).
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Blend the eggs, cottage cheese, Gruyère, Jack, salt and hot sauce on high for 30–45 seconds, until completely smooth. Blending is what gives these their signature silky texture.
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Divide the bacon among the cups and pour in the egg mixture, filling each about three-quarters full.
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Set the muffin pan inside a larger roasting pan, pour hot water into the roasting pan to come about halfway up the cups and cover the muffin pan loosely with foil.
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Bake 25–30 minutes, until the bites are just set with no liquid center when you jiggle the pan; an instant-read thermometer should read 160°F (71°C).
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Lift the pan out of the water bath and cool 5 minutes. The bites puff in the oven and settle as they cool. Run a thin spatula around each one and pop them out.
Tips for success
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The water bath and foil keep the heat gentle and moist, much like sous vide. That gives you a smooth, custardy bite instead of a spongy, browned egg muffin. - Instant Pot method: pour the mixture into a greased silicone egg-bite mold, cover with foil, set it on the trivet over 1 cup of water and cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes.
- Gruyère gives the classic nutty flavor, and Swiss is a fine, cheaper swap. For grab-and-go cups with chunky fillings, try sausage egg muffin cups.
Nice to have, not needed
- Silicone egg-bite molds give the classic coffee-shop shape — a buttered silicone or metal muffin pan works.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Microwave 30–45 seconds (60–90 from frozen), or warm at 350°F (175°C) for 10 minutes.
Prep tip: Freeze them on a tray first, then bag them, so you can take out two at a time.
Refrigerate up to 4 days or freeze up to 2 months. Reheat in the microwave 30–45 seconds (60–90 from frozen) or at 350°F (175°C) for 10 minutes.
Variations
3 variations, each with its own ingredients and macrosEgg white & roasted red pepper
DietEgg whites, roasted red pepper and spinach make lighter, vegetarian bites with about half the calories of the original.
- eggs → egg whites
- bacon → roasted red pepper
- + 1 cup baby spinach
2.3 g net · 176 kcal · 18 g protein · 10 g fat · ≈$1.63 per serving (+0.3 g net carbs vs the original)
Ham & cheddar
ProteinDiced ham and sharp cheddar instead of bacon and Gruyère make a milder, kid-friendly bite.
- bacon → cooked ham
- Gruyère cheese → sharp cheddar
2.7 g net · 264 kcal · 21 g protein · 18 g fat · ≈$1.09 per serving (+0.7 g net carbs vs the original)
Sun-dried tomato & goat cheese
FlavorTangy goat cheese and chewy sun-dried tomatoes make a vegetarian, Mediterranean-style egg bite.
- bacon → oil-packed sun-dried tomatoes
- Gruyère cheese → soft goat cheese
2.6 g net · 223 kcal · 18 g protein · 15 g fat · ≈$1.28 per serving (+0.6 g net carbs vs the original)
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