Bacon & Gruyère Egg Bites

similar to Starbucks egg bites, with cottage cheese

Makes 12 bites · 168 kcal per serving

Ingredients

• 500 g Egg
• 225 g Cottage Cheese
• 12 g Cornstarch
• 2 g Salt
• 1 g Black Pepper
• 5 g Hot Sauce
• 80 g Bacon
• 140 g Gruyère

Method

1. Blend: Blend the eggs, cottage cheese, cornstarch, salt, pepper, and hot sauce until completely smooth, ~30 sec. The cornstarch is what stops them weeping as they cool. Let the foam settle a minute so they do not bake up airy.
2. Fill: Butter the jars, silicone molds, or muffin cups well. Drop the bacon and grated Gruyère into the bottom of each, then pour the egg mixture over, leaving a little headroom.
3. Cook: Sous vide at 172°F / 78°C for 1 h, jars lidded fingertip-tight or molds covered with foil. Or steam covered until the centers read 170–175°F / 77–79°C, ~20–25 min. Past 180°F they turn rubbery and weep.
4. Serve: Rest 5 min, run a knife around the edge, and turn out. They keep 4 days refrigerated and reheat well.

Notes

A copycat of the Starbucks sous vide egg bites.