Ingredients:

  • 6 large pasture-raised eggs
  • 1 cup full-fat cottage cheese
  • 0.75 cup shredded Gruyere cheese, divided
  • 4 strips thick-cut bacon, cooked and crumbled
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tsp fresh chives, minced (optional)

Instructions:

  1. Preheat your oven to 300°F (150°C). Finely chop your pre cooked crispy bacon into small, uniform bits. Note: Low heat is crucial for the slow protein setting.
  2. Place your silicone muffin tin inside a larger roasting pan to prepare for the water bath. Note: Do this before filling so you aren't moving a floppy, liquid filled tin.
  3. Add the 6 eggs, 1 cup cottage cheese, 0.5 tsp salt, 0.25 tsp pepper, and 1/4 cup of the Gruyere into the blender.
  4. Blend on high for 30–45 seconds until the mixture is completely smooth, frothy, and no cottage cheese curds remain.
  5. Divide the crumbled bacon bits evenly among the 12 silicone muffin cups.
  6. Pour the egg mixture over the bacon until each cup is about 3/4 full. Note: Leaving room at the top allows the egg to expand without spilling.
  7. Top each cup with the remaining 1/2 cup of shredded Gruyere cheese.
  8. Pour boiling water into the outer roasting pan until it reaches halfway up the sides of the silicone muffin tin.
  9. Bake for 25 minutes until the egg bites are set but still have a slight, jellied wobble in the center.
  10. Remove from the oven and let sit for 5 minutes in the tin to allow the residual heat to finish the carry over cooking. The Best Homemade Eggslut Breakfast Sandwich Creamy Eggs Brioche — Forget rubbery diner scrambles Learn the secret to the ultimate Eggslut Break...How to Make the Best Rolo Pretzel Bites: Sweet and Salty Delights — Ever wonder how to whip up the ultimate sweet and salty treat? These Rolo pre...My Foolproof Perfect Boiled Eggs Guide Runny or Firm — Want perfect boiled eggs every time From dippy eggs soldiers to salads this e... $img_2$