Meal Prep Copycat Starbucks Bacon Egg Bites
Serves: 6 (2 muffins per serving)
Ingredients:
4 slices bacon, cooked until crispy and crumbled
6 large eggs
1¼ cups (4% milkfat) cottage cheese
1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
2 tablespoons cornstarch
Heaping ¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ teaspoon hot sauce, such as Tabasco
Method:
Bring a kettle 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.
Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds. Don’t overblend.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top.
Place your muffin tin on a half sheet baking sheet, and put it in the oven. Fill it halfway with the boiling water from the kettle, until the bottom of the muffin tray is covered in about an inch of water. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll 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 and deflate as they cool.
Remove the egg bites from the oven and let 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.
Top with chopped green onions and enjoy!
