Whether you’re hosting out-of-town guests or like to have breakfast on the go, these bacon gouda egg bites are perfect! With just four main ingredients, you can have this high-protein breakfast ready for guests or for the coming week. Eat them hot out of the oven or reheat the next day.
Bacon Gouda Egg Bite Ingredients
All you will need for 12 delicious egg bites are 6 eggs, 1 cup of cottage cheese, about 1 1/2 cups shredded gouda cheese (about a 4-ounce block), 6 slices of chopped cooked bacon, freshly chopped chives, and fresh ground pepper to taste.
How to Make These Egg Bites
First, cook the bacon and lay it on a paper towel to drain the grease. Pat it dry as well.
While the bacon is cooling, rinse, pat dry, and chop the chives into small pieces.
When the bacon has cooled, chop the bacon into small pieces.
In a large mixing bowl, like one of these KitchenAid Bowls on Amazon, beat the eggs with a whisk until mixed. Fold in the cottage cheese, shredded cheese, and bacon with a spatula until combined. Add freshly ground pepper and chopped chives. Depending on the bacon you are using, salt may not be necessary. The bacon I use has enough salt so I did not need salt, but you might taste the cooked bacon to check it.
Next, grease the cupcake tins with olive oil spray or another preferred method. Evenly ladle the egg mixture into the 12 cups of a cupcake pan. This makes 12 egg bites. *Paper cupcake liners are not recommended, as the weight of the paper will cause the egg bites to shrivel on the edges once you remove them from the oven.
Bake at 350° for 20 – 25 minutes. Test by inserting a toothpick to ensure it comes out clean. Since all ovens are not created equal, check after 20, ensuring not to overcook them.
Cool for a few minutes, then you may remove the egg bites from the cupcake tins. Garnish with chopped fresh chives or parsley and serve.
Tips and Serving Suggestions
- These will keep for up to 7 days, but if you don’t plan to eat them that quickly, freeze them for up to 2 months. If freezing, wrap them up according to how you want to defrost them. Wrap up individually (or in groups) in plastic wrap and then store them in a sealed freezer ziplock so you can take out individual ones as you want to eat them.
- If you like this egg bite recipe for breakfast, you may also enjoy these Over Easy Breakfast Tacos and the Fresh Veggie Frittata
- Other great high-protein breakfast ideas include: Cottage Cheese Pancakes and Almond Oat Protein Bars
Bacon Gouda Egg Bites
- Total Time: 35 minutes
- Yield: 6 1x
Description
Whether you’re hosting out-of-town guests or like to have breakfast on the go, these egg bites are perfect! With just four main ingredients, you can have this high-protein breakfast ready for guests or for the coming week. Eat them hot out of the oven or reheat the next day.
Ingredients
- 6 eggs
- 1 cup of cottage cheese
- 1 1/2 cups shredded gouda cheese (about a 4-ounce block),
- 6 slices of cooked bacon- chopped
- fresh ground pepper to taste
- 1 T freshly chopped chives
Instructions
- First, cook the bacon, then lay it out on a paper towel to drain the grease. Pat it dry as well.
- While the bacon is cooling, prepare the chives. Rinse and pat them dry, then chop into small pieces.
- If the bacon is cool, then chop it into small chunks.
- In a large mixing bowl, beat the eggs with a whisk until mixed.
- Fold in the cottage cheese, shredded cheese, and chopped bacon with a spatula until combined. Add freshly ground pepper to taste and chopped chives. Depending on the bacon you are using, salt may not be necessary. The bacon I use has enough salt so I did not need salt, but you might taste the cooked bacon to check it.
- Next, grease the cupcake tins with olive oil spray or by another preferred method. Evenly, ladle the egg mixture into the 12 cups of a cupcake pan. This makes 12 egg bites.
- Bake at 350° for 20 – 25 minutes. Test by inserting a toothpick to ensure it comes out clean. Since all ovens are not created equal, check after 20, ensuring not to overcook them.
- Cool for a few minutes, then you may remove the egg bites from the cupcake tins with a large spoon. Garnish with chopped fresh chives or parsley and serve.
Notes
- *Paper cupcake liners are not recommended, as the weight of the paper will result in the egg bites shriveling on the edges once you remove them from the oven.
- These will keep for up to 7 days, but if you don’t plan to eat them that quickly, freeze them for up to 2 months. If freezing, wrap them up according to how you want to defrost them. Wrap up individually (or in groups) in plastic wrap and then store them in a sealed freezer ziplock so you can take out individual ones as you want to eat them.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: breakfast
- Method: Oven
Nutrition
- Serving Size: 2 bites
- Calories: 355
- Sugar: 2.8 g
- Fat: 27.1 g
- Carbohydrates: 3.6 g
- Protein: 23.2 g
