Convenient, tasty, versatile. These Bacon and Cheese Egg Bites are so similar to some more expensive ones, but they’re a snap to make right at home.
I’m seriously loving this recipe for how easy it is. I sprinkle some pre-cooked bacon pieces into my silicone muffin mold. I crack some eggs and slightly beat them. And then I toss in the same amounts of shredded cheese and cottage cheese. Season as desired, and pour on top of the bacon. Bake. Boom. Breakfast.
Egg Bites Need Full-Fat Cottage Cheese
As is the case with many baked goods, low fat versions of dairy products make an inferior finished product. This recipe uses a small amount of full-fat cottage cheese. So what should you do with the extra? We prefer lower fat cottage cheese usually, so I just freeze the rest of the full-fat kind in one-third-cup portions. It works fantastically to thaw the night before. Then, place it into a small colander to drain off the excess liquid before mixing up with the eggs and cheese.
I am not a fan at all of waste, so portioning out the entire carton of cottage cheese right when I open it provides economical cooking plus the convenience of having the right amount measured and ready to go.
Don’t Dribble Your Egg Bites
The biggest piece of advice I have for first-time silicone muffin mold users is this: place it on top of a cookie sheet to give it stability. If not, you’ll have wiggly raw egg mixture sliding out and causing frustration. I speak from experience. There is seriously no way to pick up the sides and pull it taut enough to transfer the container onto a pan after it has been filled with runny eggs.
Who Likes An Egg Bite?
These are a tasty protein boost on the go or in the comfort of your home. The kids will love them as much as anyone who might be tempted to go through the coffee shop drive thru to order them for $5. They’re a pleasant breakfast for overnight guests and really good served up with fresh fruit and a bagel or homemade bread.
What Do I Do With Leftover Egg Bites?
These Bacon and Cheese Egg Bites are easily stored and reheated for a quick breakfast later in the week. Just remove them from the silicone mold and place into an air-tight storage container. Reheat in the air fryer at 375° for 4-7 minutes until hot enough for your taste.
- silicone muffin mold
- 6 eggs
- 1/3 c cottage cheese, full fat
- 1/3 c cheddar cheese, shredded
- bacon crumbles (cooked)
- 1/2 t salt
- 1/2 t pepper
- 1/2 t paprika
- Preheat oven to 350° and place your silicone mold onto a cookie sheet.
- Sprinkle a teaspoon or two of cooked bacon crumbles into each muffin compartment.
- Crack eggs into a medium mixing bowl or a 2-4 cup measuring cup with a lip for pouring. Beat gently, being careful not to create a froth.
- Add cottage cheese, shredded cheese, and seasonings. Combine well.
- Pour evenly into silicone mold. Place cookie sheet with silicone tray on it into oven.
- On the lower oven rack, place an oven-proof bowl with 12-16 oz hot water below the baking egg bites. This will keep them moist.
- Bake 25-30 minutes. Let set a couple minutes before removing. Eat immediately and refrigerate leftovers.
- Warm up leftovers in the air fryer for 4 minutes at 375°.
- Makes 12 egg bites, for 6 servings of 2.
Perfect complementary foods to go with your egg bites:
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