Breakfast Egg Bites – Bacon And Gruyère Filling
These bite-sized breakfast egg bites are a homemade version of the Starbucks bacon and gruyère egg bites. They are equally as tasty but a lot more affordable! They are perfect to make for the week and are freezer friendly!
Jump to Recipe
The Starbucks version uses a sous vide method to cook their egg bites, but let’s be honest, who has one of those in their own kitchen? I’m using a more simple method with tools that most people already have. I use a blender first to blend the cottage cheese and eggs together. This will get the filling light and fluffy. And then I use a muffin tin to divide the filling and bake in the oven.
You’ll Need A Few Simple Ingredients
Eggs
Cottage cheese
Gruyère cheese
Bacon
Salt and pepper
To Make These Egg Bites
Start by blending together eggs and cottage cheese. Blend until it is one consistency, about 30-45 seconds. This breaks up the clumpy cottage cheese texture and makes it light and fluffy.
Pour the blended filling into a bowl. Next, stir in the grated gruyère cheese, salt, and pepper.
Line a 12-count muffin tin with cupcake liners. Non-stick cupcake liners are ideal but paper ones will work too, just spray them with a non-stick cooking spray before adding the filling.
Pour the filling into each muffin tin, leaving a 1/4 of an inch from the top. Top each with crumbled bacon and place into the oven. Bake for 25-30 minutes at 350 F.
Let them rest for a few minutes before digging in.
Optional: Top with chopped parsley or sliced chives/green onions.
Freezer Option
After egg bites are done baking, let them cool completely before freezing.
Place them into a large ziplock bag on a large a small baking sheet or large plate. Arrange them so they are spread out into one even layer. Seal the ziplock bag. Transfer the baking sheet into the freezer. Try to keep it leveled and flat. Freeze for 4-6 hours until stiff. Remove the baking sheet and tuck the bag of egg bites back into the freezer. They keep well for 1 month. Reheat in the microwave as needed.
Different Variations To Try
Egg white and roasted red pepper – Use 10 eggs for this one. Divide egg whites from the yolks. Discard the yolks. Blend egg whites with 1 1/2 cups cottage cheese. Stir in 1 cup of grated Monterey Jack cheese, 1/4 cup chopped spinach, 1/4 cup sliced roasted red peppers, 1/2 tsp salt, 1/4 tsp pepper. Line 12 count muffin tin. Divide filling between each and bake for 25-30 minutes at 350 F.
Mushroom and swiss – Blend 8 eggs with 1 1/2 cups cottage cheese. Stir in 8 oz of sautéed sliced baby bella mushrooms, 1 cup of grated swiss cheese, 1/2 tsp salt, and 1/4 tsp pepper. Line 12 count muffin tin. Divide filling between each and bake for 25-30 minutes at 350 F.
If you’re one heck of a brunch person like me, be sure to check these out!
Caramel Apple Crisp Overnight French Toast
Roasted Strawberry Whipped Ricotta Toast
Breakfast Hash Brown And Egg Skillet
Banana Honey Walnut Breakfast Muffins
Whipped Ricotta Toast With Pistachio And Lemon Thyme Honey
If you make these Breakfast Egg Bites, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Breakfast Egg Bites – Bacon And Gruyère Filling
These bite-sized breakfast egg bites are a homemade version of the Starbucks bacon and gruyère egg bites. They are equally as tasty but a lot more affordable! They are perfect to make for the week and are freezer friendly!
Ingredients
- 8 eggs
- 1½ cups cottage cheese
- 1½ cups gruyère cheese, grated
- ½ tsp salt
- ¼ tsp pepper
- 6 strips bacon, cooked and crumbled
- fresh chopped parsley or chives/green onions for topping, optional
Instructions
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Preheat oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners. If using paper liners, spray with a non-stick cooking spray before adding the filling.
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Combine the eggs and cottage cheese in a blender. Blend for 30-45 seconds until consistency is smooth and there are no clumps.
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Pour the egg and cottage cheese mixture into a medium bowl. Stir in gruyère cheese, salt, and pepper.
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Pour the filling into each muffin tin, leaving a 1/4 of an inch from the top. Top each with crumbled bacon. Place into the oven and bake for 25-30 minutes.
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Remove and let rest 5-10 minutes before serving. Garnish with chopped parsley, optional.
Recipe Notes
Freezer Option:
After egg bites are done baking, let them cool completely before freezing.
Place them into a large ziplock bag on a large a small baking sheet or large plate. Arrange them so they are spread out into one even layer. Seal the ziplock bag. Transfer the baking sheet into the freezer. Try to keep it leveled and flat. Freeze for 4-6 hours until stiff. Remove the baking sheet and tuck the bag of egg bites back into the freezer. They keep well for 1 month. Reheat in the microwave as needed.
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