Transform Your Mornings with These Simple Make-Ahead Baked Bacon and Cheese Egg Bites

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Understanding the Appeal of Muffin Tin Egg Bites

Muffin tin egg bites have gained immense popularity in recent years, often credited to Starbucks, which introduced its sous-vide version featuring rich, custardy eggs with a variety of savory fillings. These egg bites are not only delicious and portable but also serve as a fulfilling breakfast option. Recognizing the demand for an easier homemade version, this recipe offers the same creamy texture without requiring any specialized sous-vide equipment, making it accessible for everyone.

Developed by Elizabeth Mervosh from the Birmingham test kitchen, the muffin tin version of these egg bites is designed to replicate the silkiness of their sous-vide counterparts. Elizabeth meticulously refined the recipe to achieve the same satisfying texture, ensuring it’s straightforward for home cooks.

These egg bites can be prepared in advance, making them convenient for those busy mornings. While the recipe is simple, there are essential techniques to follow for optimal results.

Key Techniques for Perfect Egg Bites

1. Incorporate Rice Starch or Cornstarch: A small amount of starch helps create a silky texture in the cooked eggs. It acts as a binding agent, which prevents the proteins from setting too firmly, allowing for a creamier, tender bite. Tests have shown that just 1.5 teaspoons of cornstarch or rice starch can significantly enhance texture; too much starch can lead to a pasty consistency, while too little can result in rubbery eggs.

2. Blend for Smoothness: Using a blender to mix the eggs with the cheeses ensures a homogeneous mixture. This not only combines the ingredients effectively but also helps achieve the custard-like texture that is desirable in baked egg bites.

3. Employ a Water Bath: To prevent overcooking, baking the eggs in a water bath is essential. The gentle heat of the water helps maintain an even cooking temperature, preserving the creaminess. By baking at a lower temperature of 325°F, the egg bites stay tender and silky, avoiding the pitfalls of dry, rubbery textures.

Allow the egg bites to rest for a few minutes post-baking to facilitate ease of removal from the muffin tin. After running a knife along the edges, flipping the muffin pan yields perfectly shaped bites ready to be enjoyed or stored for later.

Recipe: Make-Ahead Baked Bacon and Cheese Egg Bites

Ideal for busy mornings, these egg bites are both satisfying and easy to prepare in advance.

Ingredients:

• Cooking spray
• 12 large eggs
• 1 1/4 cups (320 ml) 2% small-curd cottage cheese
• 2 ounces (60 g) Gruyère cheese, shredded
• 2 ounces (60 g) Monterey Jack cheese, shredded
• 1 tablespoon rice starch or cornstarch
• 1 teaspoon hot sauce
• 1/2 teaspoon Diamond Crystal kosher salt
• 3/4 cup cooked and chopped bacon (about 12 slices)
• Boiling water for the water bath

Preheat your oven to 325°F (160°C) and lightly coat a 12-cup muffin pan with cooking spray. In a blender, combine the eggs, cottage cheese, cheeses, starch, hot sauce, and salt, blending until smooth.

Distribute the bacon evenly among the muffin cups, then pour the egg mixture over them. Place the filled muffin tin into a roasting pan and add boiling water to the pan, ensuring it reaches about halfway up the sides of the muffin tin.

Bake until the centers appear dry and slightly bubbly, about 10 minutes. After this initial baking, gently stir each egg bite to combine the curds better and return to the oven for an additional 20 minutes, or until fully set. Allow the muffin pan to cool for five minutes, then gently loosen the edges with a knife before inverting to release the bites.

Special Equipment Needed

A blender, large skillet, 12-cup muffin tin, roasting pan, and a small offset spatula or butter knife will facilitate your cooking process.

Storage Options

Once cooled, these egg bites can be stored in an airtight container in the refrigerator for up to four days or individually wrapped and frozen for up to a month. To enjoy frozen bites, thaw them in the refrigerator overnight, and reheat in the microwave or a preheated oven until warmed through.

Source
www.seriouseats.com