Over the years I’ve tried many versions of egg breakfast bites that try to rival the deliciousness of the sous-vide bacon gruyere bites from a certain Seattle-based coffee overlord. I’ve never been able to recreate the texture or taste and I was about to buy a sous-vide machine but wanted to try one last time to do them in the oven. I think this time I did it.
Materials you’ll need:
- silicone muffin tray (I got mine from amazon)
- 9.5 x 12 cake tin (2 inches deep)
- tin foil
- 6 eggs
- 1/3 cup 18% cream
- 1 cup shredded gruyere cheese
- 2 strips of thick-cut bacon (cooked)
- pinch of sea salt
- pinch of pepper
- 1/2 shallot , finely chopped (optional)
- 1 tbsp chives (optional)
- Vegetable oil (to line muffin tray)
- Warm tap water (for water bath)
- Preheat oven to 325C
- Cook bacon, chop into small pieces and set aside to cool
- Put eggs, cream, salt, pepper and (if you want) shallot/chives into a blender
- Pulse for 1 minute until all ingredients are combined and a froth has formed
- Grease muffin tray with vegetable oil
- Place silicone tray into 9.5×12 cake tray
- Pour egg mixture into each mold (will fill about 3/4 full)
- Equally divide grated cheese into each mold
- Equally divide chopped bacon into each mold
- Pour warm tap water into cake tray until it reaches the lip of the silicone muffin tray
- Loosely cover cake tray with tin foil and carefully place in oven. Cook for 40 minutes
- Remove tinfoil and cook for additional 3 minutes.
- Remove from oven and place silicone tray onto wood cutting board to cool for 5 minutes
Egg bites pop right out and are ready to go in all their fluffy/delicious glory!
These will now be making a frequent appearance in my lunch bag to bring to work for breakfast instead of stopping and spending $5 at Starbucks.