breakfast · american
Baked Egg Bites
Silky coffee-shop bacon-Gruyère bites for pennies. 29g protein.
The velvety bacon-and-Gruyère bites from the coffee-shop counter, made in a muffin tin at home. Blending the eggs with cottage cheese and baking them low over a pan of steam gives that silky, sous-vide texture with no rubbery edges.
8.8 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
- 3 slices center-cut bacon3 slices center-cut bacon
- 6 large eggs6 large eggs
- 1 cup liquid egg whites235 ml liquid egg whites
- 1 cup 2% cottage cheese225 g 2% cottage cheese
- 2 oz Gruyère, finely shredded, divided57 g Gruyère, finely shredded, divided
- ½ tsp kosher salt½ tsp kosher salt
- ¼ tsp black pepper¼ tsp black pepper
- 1 tsp hot sauce1 tsp hot sauce
- 2 tbsp chopped fresh chives2 tbsp chopped fresh chives
- 1 g cooking spray, for the tin1 g cooking spray, for the tin
Method
- Heat the oven to 300°F (150°C) with a rack in the middle. Put a roasting pan on the lowest rack and fill it with 1 inch of boiling water;…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Refrigerate up to 5 days or freeze up to 2 months. Reheat 2 bites in the microwave for 30 to 45 seconds (60 to 90 seconds from frozen), or in a 350°F (175°C) oven for 10 minutes.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
