Oven Baked Egg Bites with Bacon and Roasted Red Pepper Recipe
Introduction
Oven Baked Egg Bites are a delicious and protein-packed breakfast or snack option. These creamy, fluffy bites are easy to make and customizable with your favorite mix-ins like bacon, cheese, and veggies.
Ingredients
- 6 eggs
- 1 cup cottage cheese
- 1 tablespoon cornstarch or tapioca flour (optional)
- Pinch of salt and pepper
- 1 cup shredded Gruyère cheese (for bacon version)
- 1 teaspoon hot sauce (optional)
- 1/2 cup crumbled cooked bacon (from about 4-6 strips)
- 6 eggs
- 1 cup cottage cheese
- 1 tablespoon cornstarch or tapioca flour (optional)
- Pinch of salt and pepper
- 1 cup shredded Monterey Jack cheese (for roasted red pepper version)
- 1 teaspoon hot sauce (optional)
- 1/3 cup chopped jarred roasted red pepper
- 1/2 cup chopped baby spinach
- 1 green onion (light and dark green parts only, finely chopped, or 1 Tbsp chopped chives)
Instructions
- Step 1: Preheat the oven to 300ºF and lightly spray a 12-well muffin tin with cooking spray. Place a metal or ceramic baking dish filled with 1 inch of very hot water on the bottom rack to create a humid baking environment.
- Step 2: For bacon and Gruyère egg bites, add eggs, cottage cheese, salt, pepper, cornstarch (if using), Gruyère, and hot sauce to a blender. Blend on medium-high until smooth, about 20-30 seconds.
- Step 3: Pour the egg mixture into the greased muffin tins, filling each about 3/4 full. Evenly distribute the crumbled bacon in each cup, gently pushing it down so it’s not just on the surface.
- Step 4: Place the muffin tin on the middle rack and bake for 23 to 25 minutes, or until the egg bites are set and not jiggly. Remove from the oven and let them rest in the pan for 5-10 minutes.
- Step 5: Run a butter knife around the edge of each muffin cup and carefully lift out the egg bites. Serve warm.
- Step 6: For roasted red pepper egg bites, spray the muffin tin and set the hot water bath as before. Blend eggs, cottage cheese, salt, pepper, cornstarch (if using), Monterey Jack cheese, and hot sauce until smooth.
- Step 7: Pour the mixture into the muffin tin, filling each 3/4 full. Top with chopped roasted red pepper, spinach, and green onion, gently pressing them below the surface.
- Step 8: Bake on the middle rack for 23 to 25 minutes until set. Let rest for 5-10 minutes, then remove with a butter knife. Serve warm.
Tips & Variations
- Use cornstarch or tapioca flour to achieve a creamier, custard-like texture.
- Try different cheese options like cheddar or feta for variety.
- Make a vegetarian version by skipping the bacon and adding more veggies such as mushrooms or bell peppers.
- Cook bacon in the oven on a foil-lined sheet for easy cleanup and perfectly crispy results.
Storage
Store baked egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on medium power for 30-60 seconds until warmed through. You can also freeze them for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make egg bites without a blender?
Yes, you can whisk the eggs, cottage cheese, and other ingredients by hand until smooth. A blender helps create the smoothest texture but isn’t required.
Why do you bake the muffin tin in a water bath?
The water bath creates a humid environment that helps the egg bites cook gently and evenly, resulting in a creamy, custard-like texture without drying out.
Print
Oven Baked Egg Bites with Bacon and Roasted Red Pepper Recipe
- Total Time: 35 minutes
- Yield: 12 egg bites (12-well muffin tin) 1x
- Diet: Low Fat
Description
These Oven Baked Egg Bites are a delicious and protein-packed breakfast or snack option, inspired by popular café-style egg bites. They come in two flavorful varieties: Bacon and Gruyère, and Roasted Red Pepper with Monterey Jack and spinach. Baked gently in a water bath for a smooth, custardy texture, these egg bites are easy to prepare and perfect for meal prep or a quick nutritious meal.
Ingredients
Scale
Bacon and Gruyère Egg Bites
- 6 eggs
- 1 cup cottage cheese
- 1 tablespoon cornstarch or tapioca flour (optional)
- Pinch of salt and pepper
- 1 cup shredded Gruyère cheese
- 1 teaspoon hot sauce (optional)
- 1/2 cup crumbled cooked bacon (from about 4–6 strips)
Roasted Red Pepper Egg Bites
- 6 eggs
- 1 cup cottage cheese
- 1 tablespoon cornstarch or tapioca flour (optional)
- Pinch of salt and pepper
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon hot sauce (optional)
- 1/3 cup chopped jarred roasted red pepper
- 1/2 cup chopped baby spinach
- 1 green onion (light and dark green parts only, finely chopped, or 1 tablespoon chopped chives)
Instructions
- Prepare the muffin tins: Spray a 12-well muffin tin with cooking spray to prevent sticking.
- Prepare the water bath: Place a metal or ceramic baking dish filled with 1 inch of very hot water on the bottom rack of the oven. This creates a humid environment which helps cook the egg bites evenly and keeps them moist.
- Preheat the oven: Set the oven to 300ºF (150ºC) while preparing the egg mixtures.
- Blend batter for Bacon and Gruyère bites: Add 6 eggs, 1 cup cottage cheese, pinch of salt and pepper, 1 tablespoon cornstarch or tapioca flour (if using), 1 cup shredded Gruyère cheese, and 1 teaspoon hot sauce (optional) to a blender. Blend on medium-high until smooth, about 20-30 seconds.
- Fill muffin cups (Bacon and Gruyère): Pour the egg mixture into the greased muffin tins, filling each about three-quarters full. Evenly distribute 1/2 cup crumbled cooked bacon among the cups, gently pushing them down below the surface with a small spoon or skewer.
- Bake Bacon and Gruyère bites: Place muffin tin on the middle rack and bake for 23 to 25 minutes, or until egg bites are set and no longer jiggly. Remove from the oven and let rest in the pan for 5-10 minutes.
- Remove Bacon and Gruyère bites: Run a butter knife around the edges of each muffin cup and gently lift out the egg bites. Serve warm.
- Blend batter for Roasted Red Pepper bites: In a clean blender, combine 6 eggs, 1 cup cottage cheese, pinch of salt and pepper, 1 tablespoon cornstarch or tapioca flour (if using), 1 cup shredded Monterey Jack cheese, and 1 teaspoon hot sauce (optional). Blend on medium-high until smooth, about 20-30 seconds.
- Fill muffin cups (Roasted Red Pepper): Pour the egg mixture into a greased muffin tin, filling each to about 3/4-full. Evenly distribute 1/3 cup chopped jarred roasted red pepper, 1/2 cup chopped baby spinach, and finely chopped green onion among the cups. Gently push the ingredients below the surface with a spoon or skewer.
- Bake Roasted Red Pepper bites: Place the muffin tin on the middle oven rack and bake at 300ºF for 23 to 25 minutes or until set and no longer jiggly. Remove from oven and let rest for 5-10 minutes.
- Remove and serve Roasted Red Pepper bites: Run a butter knife around the edges and lift out each egg bite carefully. Serve warm for best flavor and texture.
Notes
- Cooking bacon ahead: For crispy crumbled bacon, bake strips on a foil-lined baking sheet at 400ºF for 15-20 minutes or cook in a skillet until crispy, then crumble once cooled.
- Cornstarch or tapioca flour helps stabilize the eggs and improve texture but is optional.
- The water bath prevents drying and results in tender, custard-like egg bites.
- Egg bites can be refrigerated for up to 4 days or frozen for up to 1 month. Reheat gently to preserve texture.
- Feel free to customize ingredients by adding herbs, different cheeses, or veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: egg bites, baked egg bites, healthy breakfast, meal prep, cottage cheese egg bites, bacon egg bites, gruyere egg bites, roasted red pepper egg bites, protein breakfast
