The Dish | Bacon and Gruyere Egg Bites

This dish is excellent for a large brunch or grab-and-go weekly breakfast. These protein-packed egg bites can be fixed in various ways; the recipe below is for bacon and gruyere cheese. My cooking method is sous vide, but a water bath in the oven will also work.   

  • A dozen 4-ounce Mason jars with lids and screw caps 
  • 12 eggs
  • 16 oz cottage cheese
  • 8 strips bacon
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons butter
  • Salt and pepper
  • 5-8 dashes of Tabasco sauce
  • Cook bacon on a cast iron skillet until golden brown (4-5 minutes) and transfer to a bed of paper towels to cool. 
  • In a blender, mix eggs, cottage cheese, gruyere, Tabasco, salt, and pepper to taste. Blend until smooth.  
  • Rub the inside of each Mason jar with butter. Pour the egg mixture into the jars, leaving 1/2 inch on the top. Crumble the bacon and divide between the jars.    
  • Seal the mason jars with lids and screw caps.   
  • If using a sous vide, bring your water bath to 167 degrees Fahrenheit. Once at temperature, submerge the jars and cook for 50-60 minutes, or until the egg mixture has set.  
  • If using an oven, set the oven to 170 degrees Fahrenheit, and place the jars in a 9 by 13-inch pan filled with water. After the oven and water bath have been at temperature for 20 minutes, add the jars to the water bath and cook for 50-60 minutes or until the egg mixture has set.  
  • You can experiment with what to include in your egg mixture (the base is eggs, cottage cheese, salt and pepper).

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