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Egg Bites
Egg Bites

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Egg Bites

Online recipe · as published / commonly shared

Servings: 6 · Yield: 12 bites · Prep 20 min · Cook 30 min · Total 50 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Coffee-shop-style egg bites baked in a water bath. The gentle heat keeps them silky.

Preheat the oven to 325 degrees F (165 degrees C). Coat a 12-cup silicone or other nonstick muffin pan with:

1 tablespoon extra-virgin olive oil, or as needed

Combine in a blender, using 3/4 cup of the Gruyère:

8 large eggs

1 cup full-fat cottage cheese

1 cup shredded Gruyère cheese, divided

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon hot sauce (optional)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Blend at medium speed until smooth, about 30 seconds.

bring a large pot of water to a boil.

Place the greased muffin pan in a large, high-rimmed baking pan (a jelly-roll pan works well). Sprinkle the remaining 1/4 cup Gruyère cheese among the prepared cups, along with:

3 strips bacon, cooked and chopped

Then divide the egg mixture among the cups, filling them about 3/4 full.

Pour boiling water into the rimmed pan (avoiding eggs). Pour until the water reaches halfway up the sides of the muffin pan. Transfer to the oven and bake until the eggs are just firm, about 25 to 30 minutes. Let cool 5 minutes before removing the bites from the pan.

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961). Publisher: Knopf, 2001 edition, hardcover, ISBN 978-0375413407.

We put this together for personal use. See the citations. This is not a cookbook reprint.