Bacon and Gruyère Egg Bites

• servings: 12 egg bites

Ingredients

6 slices bacon, chopped

12 ounces (1½ cups) cottage cheese

12 large eggs, divided

½ teaspoon table salt

4 ounces Gruyère cheese, grated (2 cups)

Directions

Adjust oven rack to middle position. Preheat oven to 325 degrees. Spray 12-cup nonstick muffin tin with vegetable oil spray.

Meanwhile, cook 6 slices bacon, chopped, in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Using an immersion blender, puree 1½ cups cottage cheese in a bowl with a pourable spout. Add 1 egg to bowl and process on low speed until just combined, about 10 seconds. Add remaining 11 eggs and ½ teaspoon table salt and whisk until well combined.

Place muffin tin on a sheet pan.

Divide 2 cups grated Gruyère and bacon evenly among prepared muffin cups. Using ladle, distribute egg mixture over filling (cups will be very full).

Bake until sides have begun to pull away from muffin tin and centers of egg bites register 170 to 175 degrees, roughly 28 minutes.

Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of egg bites, if necessary, to loosen from muffin tin, then gently remove and serve.