Egg Bites with Bacon, Sausage, & Gruyere
INGREDIENTS
4 slices bacon & 2 sausage patties, diced
6 large eggs
1¼ cups (4% milkfat) cottage cheese
1¼ cups shredded Gruyere (or a blend of Gruyere and Cheddar or Monterey Jack)
2 tablespoons cornstarch
Heaping ¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ teaspoon hot sauce
INSTRUCTIONS
Bring a pot of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the pot. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
Spray a nonstick muffin pan generously with nonstick cooking spray.
In a small nonstick skillet over medium-high heat, cook the bacon & sausage. Using a tongs, to transfer the bacon & sausage to a paper towel-lined plate.
In a blender, combine the eggs, cottage cheese, Gruyere, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, for about 30 seconds.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon & sausage evenly over the egg bites. Using a spoon, press some of the bacon & sausage into the mixture so it is not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You will know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle as they cool.
Remove the egg bites from the oven and let them rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.