Lisa Cooks

Egg Bites

Make at home Starbucks knock-off for a freezer friendly breakfast
1 hour 5 minutes Total Time
25 minutes to prep
40 minutes to cook
Comments
12 bites

I looked at a lot of recipes for these egg bites, and this is my version. I use more cottage cheese and less regular cheese than other recipes to increase the protein. When using the ingredients here, each bit has more than 9 grams of protein and about 100 calories. These are great for breakfast or a snack.

easy breakfast

Notes

You can choose your own fillings, and use any cheese, but I find adding vegetables to these can make the leftovers watery. A cheese with strong flavor like a cheddar is nice to use, because the little amount will still add flavor. I have also made these with some Boursin cheese which is nice.

Using a water bath helps keep the bites smooth and creamy. They could be made without it, but the texture may be affected, and the cooking time will probably be a little shorter. Don't forget to grease the pan, or these can be hard to remove.

Ingredients

Directions

  • Gather and prep ingredients. Move rack to middle of oven and preheat to 325°. Grease 12 cup muffin tin.
    Step 0
  • Cook bacon in a skillet over medium-low heat until crispy. Drain on paper towel when done.
    Step 1
  • Add eggs, cottage cheese, cheese, and salt to blender.
    Step 2
  • Blend ingredients until mixture is completely smooth and without lumps, about 2 minutes.
    Step 3
  • Crumble bacon or dice finely.
    Step 4
  • Pour egg mixture into greased muffin tin.
    Step 5
  • Sprinkle crumbled bacon on top of each bite.
    Step 6
  • Fill 13x9 or roasting pan halfway with water. Do this near the oven so it is easier to transfer into it. Place the muffin tin in the pan. Bake for 40 minute. When egg bites reach at least 167° internal temperature in the center, they are done. If you don't have a thermometer, bake until they are no longer liquid in the center.
    Step 7
  • Remove pan from oven and water bath. Use a thin knife to loosen around the edges. Place a platter on top of pan. Turn over to release the egg bites. You can remove them one by one, but if they are loose enough, doing it at once helps them keep their shapes.
    Step 8
  • Serve. Leftovers, can be wrapped individually and stay in the refrigerator for a week. They can also be frozen. They will become a little bit watery after defrosting, but if reheated in the oven or microwave, they will still be good. Reheating in the oven creates a nice crispy topping, but the microwave works also.
    Step 9

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