Hey, Foodies! Happy Friday!
I’ve been working on this recipe for a while because:
- I think Starbuck’s Bacon and Gruyere egg bites are delicious.
- I refuse to buy a sous vide machine just to make them.
- It took me a while to figure out the details (cooking temperature, proportions, etc.) to reach both a flavor and degree of simplicity I was happy with.
The result of my labors is a tasty and easy version you can make at home using nothing fancier than a food processor (or blender) and a muffin tin. The best part is, because of the way the proportions turned out, there’s no fussy math needed if you decide you want to make 2 or 12.
Prep time: 5 minutes Cooking time: 15-20 minutes
eggs (half as many as the egg bites you want when finished)
cottage cheese (Yep. Starbuck’s egg bites are more cottage cheese than egg.)
bacon (the precooked, bagged, chopped bacon in the salad dressing section is fine)
cheese of choice (I used an aged gouda)
Preheat oven to 325 degrees.
This is super easy. You use half as many eggs as the egg bites you want when finished, so if you want 2 egg bites, use 1 egg, if you want 12 egg bites, use 6 eggs.
Break the eggs into a measuring cup. Take note of the amount, then put the eggs in a food processor (or blender). Fill the measuring cup to slightly above the level where the eggs reached with cottage cheese (so if you’re using 1/2 cup eggs, use 1/2 cup plus a heaping spoonful of cottage cheese.) Add the cottage cheese to the food processor. Add a pinch of salt and mix together.
Spray oil in the muffin pan cups. Sprinkle bacon at the bottom. Spoon in egg/cottage cheese mixture until about 3/4 full. Top with a generous pinch of the cheese.
My oven runs a bit hot, but my egg bites were perfectly cooked after 17 minutes. I would suggest checking at 15 minutes, and keeping an eye on them until they’re done. Jiggle the muffin pan, and if the egg bites wiggle in the middle, they need more time. If you think they’re done, but you’re not sure, a butter knife inserted into the center should come out clean.
(Don’t worry if the tops puff up, they’ll settle as they cool.)
Allow to cool in the pan for a few minutes, then cover with parchment paper and flip. Using a butter knife, trace the edges of any egg bites that don’t come out on their own to free them.
Enjoy immediately, or allow to cool before storing and reheat when ready.
If you try it, please let me know what you think!
Check back next Friday for another recipe!