Bacon & Cheddar Egg Bites (Cottage Cheese) | CookOS

Bacon & Cheddar Egg Bites

Name: Bacon & Cheddar Egg Bites (Cottage Cheese)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices thick-cut bacon, chopped; 3 large eggs; ⅓ cup full fat cottage cheese; ⅓ cup grated Cheddar cheese

Bacon & Cheddar Egg Bites are a cottage cheese-based breakfast bite that combines crispy bacon and sharp cheddar for a dense, creamy texture that's both satisfying and portable.

🌍American 🥗Keto 🏷️Bacon 🏷️Cheddar 🏷️Egg bites 🏷️Sous vide Breakfast

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Total

2h 10m

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 slices thick-cut bacon, chopped
3 large eggs
⅓ cup full fat cottage cheese
⅓ cup grated Cheddar cheese

4 Ingredients

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Instructions

1
In a small skillet, heat 4 sliced chopped bacon over medium-low heat. Cook until fat is rendered and bacon is crisp, about 6 minutes, stirring occasionally. Transfer bacon bits to a paper-towel lined plate.
2
In a blender or food processor, combine 3 large eggs, ⅓ cup cottage cheese, ⅓ cup shredded Cheddar, and ¼ tsp ground black pepper. Blend on high for 1 minute, or until combined.
3
Meanwhile, spray a Suvie egg tray with cooking spray and place inside a Suvie pan. Divide bacon evenly between the 4 cups. Pour egg bite mixture evenly over the filling and then tap pan on counter to release any air bubbles.
4
Fill the pan with as much water as possible and then place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Bottom Zone: Sous Vide at 175°F for 2 hours, Top Zone: None
5
After cooking, carefully remove pan from Suvie. Pour off water and gently lift egg tray out of the pan. Invert the egg bites onto a cutting board. Serve.

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Tips & Notes

Pro tips

Cook bacon until crispy and drain on paper towels before chopping—excess grease can make the bites greasy
Blend or whisk the cottage cheese smooth before mixing with eggs to avoid lumps and ensure a uniform, creamy texture
Fill molds only two-thirds full so the bites rise evenly without overflow or uneven cooking
Use an oven thermometer to verify bake temperature—too high causes the edges to set before the center cooks through

Substitutions

full fat cottage cheese → Greek yogurt (thinner texture, use slightly less)
thick-cut bacon → smoked ham or sausage (skip cooking step if using pre-cooked)
cheddar cheese → gruyère or smoked gouda (adjust salt to taste)

Storage & make-ahead

Store cooled egg bites in an airtight container in the refrigerator for up to 3 days; reheat in the microwave for 30–45 seconds or in a 350°F oven for 5 minutes.

Equipment

muffin tin or silicone mold · whisk or blender

Common Questions

Can I make these ahead of time?

Yes. These egg bites can be made up to 3 days ahead, stored in an airtight container in the refrigerator, and reheated in the microwave for 30–45 seconds.

What's the best way to chop thick-cut bacon for this recipe?

Cook the bacon until crispy first, then chop it into bite-sized pieces once cooled. This ensures even distribution and maximum flavor in every bite.

Can I use a different cheese instead of cheddar?

Yes. Gruyère, sharp white cheddar, or smoked gouda work well. Avoid fresh cheeses that don't melt evenly.

How do I know when the egg bites are done?

They're ready when the centers are set but still slightly jiggly—they'll continue cooking after removal from heat. Overcooking makes them rubbery.

Can I scale this recipe?

Yes, proportions scale linearly. Double all ingredients for 12 bites, or halve them for 6. Maintain the 1:1 egg-to-cottage-cheese ratio for best texture.