These egg bites are such an appealing idea, especially as a protein-packed, on-the-go breakfast. They are creamy and rich with crispy bacon and Gruyere cheese. To get a velvety texture without overcooking the egg, cook the dish in a water bath. This technique, baking in a pan filled with hot water, is often used with custards, cheesecakes, or other egg-rich baked dishes to create that even, creamy texture. To make it easy, prepare this recipe in a square 8-inch pan so it fits neatly in a roasting pan.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- Bacon fat or butter for coating the pan
- 9 large eggs
- ¾ cup grated Gruyere cheese (2 ¼ ounces)
- ⅓ cup cream cheese (about 2 ½ ounces)
- ½ teaspoon kosher salt
- 6 slices thick-cut bacon, cooked and crumbled
- Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8-inch x 8-inch (broiler-safe if you want a browned top) baking dish generously with bacon fat or butter.
- Place the eggs, Gruyere, cream cheese, and salt in a blender and blend on medium-high speed until very smooth, about 1 minute. Pour into the baking dish. Sprinkle with the bacon. Cover tightly with aluminum foil.
- Pull the oven rack halfway out of the oven. Place a roasting pan on the oven rack. Pour in 6 cups of very hot tap water. Set the baking dish of eggs into the roasting pan. Bake until just set in the middle, about 55 minutes to 1 hour.
- Carefully remove the roasting pan from the oven. Remove the baking dish from the roasting pan and uncover. (For a browned top: Heat the oven to broil. Broil until the top is golden brown, about 4 to 5 minutes.) Cut into 9 squares and serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe from Kitchn
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