Bacon & Gruyère Egg Bites

I love Starbucks egg bites, but I do not like paying for Starbucks egg bites. This recipe is an exceptional dupe that comes together with very little effort. Managing the temperature is key to a great texture, so if you are making these in a standard oven it’s very important to use a thermometer and a steam bath.

Ingredients

• 12 US Large Eggs

• 5 pieces cooked bacon

• 200g of Gruyère, grated

• 450g ricotta or cottage cheese

• Salt and pepper

Method

Cook your bacon. Chop the bacon, set aside.

Add eggs, 150g of Gruyère, and ricotta to a blender. Blend for 30–60 seconds, until very smooth, then tap it on the counter to knock out the air bubbles.

Set silicone molds on a baking sheet, then fill your molds 2/3 of the way up. If you’re using the same size as I am (see note below) this makes 24 egg bites.

Add some bacon and remaining Gruyère to each egg bite.

Method 1 – water bath:

Set one oven rack on the lowest shelf and another in the middle. Place a 1/4 sheet tray on the lower shelf (or the floor of your oven), then pour water into it.

Pre-heat your oven to 275°F. The water tray should be creating steam in the oven. Add your baking sheet with egg bites molds to the center rack.

Cook for 20–25 minutes, until egg bites are set. Remove from the oven. Egg yolks set in a custard texture at 165°F, they become dry and spongy above 180°F. Be careful when opening the oven as steam can burn you easily.

If there is water remaining in your 1/4 sheet tray, allow it to cool fully before removing it.

Method 2 – a steam oven:

If you have a steam oven (I have a Miele DGC, or countertop like the Anova Precision Oven). Sous vide at 166°F for 35 minutes. Allow to cool, then unmold.

Method 3 – water-bath sous-vide:

If you have a sous-vide, like an Anova or Joule, you need to use glass jars (125ml | 4oz mason jars) that are greased. Sous-vide at 166°F for 35 minutes. Allow to cool, then use an offset spatula to help release from the jars.

Storing and reheating:

Store in a container in the fridge for up to 5 days, or freeze (thaw overnight in fridge).

To eat, place a few egg bites on a 1/4 sheet tray under the broiler (top rack). Broil for 3–5 minutes until the top has some golden brown and egg bites are warm.

On molds:
I use a silicone mold for egg bites which helps the release with a nice shape. They will stick in a metal muffin tin. I hate the jar method. I use “HomEdge 12-cup silicone muffin mold” the dimensions of each slot are 2.56” wide and 0.98” tall.