Silky blended eggs and cottage cheese with bacon and a modest amount of Gruyère; bake gently in a water bath in a muffin tin for a café-style texture at lower cost.
RBy Reynolds
Servings
6
6 piece large eggs
0.75 cup full-fat cottage cheese
0.75 cup Gruyère cheese, finely grated
4 slice bacon slices
0.5 tsp salt
0.25 tsp black pepper
0.5 tsp Dijon mustard
1 tbsp butter, for greasing
4 cup hot water, for the water bath
Calories
228 kcal
Protein
16g
Carbs
2g
Fat
17g
Sugar
1g
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Prep
1. Heat the oven to 300°F (150°C) with a rack in the center. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain on paper towels and crumble finely.
4 slice bacon slices
2. Grease 12 cups of a standard muffin tin generously with butter, leaving the other cups for the water if needed.
1 tbsp butter, for greasing
Blend Eggs
3. Blend the eggs, cottage cheese, salt, black pepper and Dijon mustard on high for 45 to 60 seconds until completely smooth and silky, with no cottage cheese curds visible.
6 piece large eggs,
0.8 cup full-fat cottage cheese,
0.5 tsp salt,
0.2 tsp black pepper,
0.5 tsp Dijon mustard
4. Divide the crumbled bacon and the Gruyère cheese evenly among 12 muffin cups, then pour the egg mixture over the top, filling each cup about three-quarters full.
0.8 cup Gruyère cheese, finely grated,
4 slice bacon slices
Bake
5. Set the muffin tin inside a large roasting pan or rimmed baking sheet. Place on the oven rack, then carefully pour hot water into the pan until it reaches halfway up the sides of the muffin tin.
4 cup hot water, for the water bath
6. Bake at 300°F (150°C) for 25 to 30 minutes, until the bites are just set with a slight wobble in the center and a knife inserted near the middle comes out clean.
Serve
7. Remove the tin from the water bath and let the bites rest for 5 minutes. They will puff up and settle slightly. Run a thin knife around each edge and lift out to serve warm.
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