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!
- 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
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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.
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.