Description
Protein-packed, custard-like egg bites with tender potatoes, fresh chives, and Gruyere cheese. A homemade café-style breakfast with a velvety texture, baked in a water bath for perfect results.
Ingredients
6 large eggs
1/2 cup cottage cheese (small curd)
1/2 cup shredded Gruyere cheese
1/2 cup finely diced cooked potatoes
2 tablespoons fresh minced chives
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Instructions
Preheat oven to 300°F (150°C) and grease a muffin tin.
Blend eggs, cottage cheese, salt, and pepper until smooth.
Distribute potato cubes and chives into muffin tin wells.
Pour egg mixture evenly into each compartment.
Bake in a water bath (place tin in shallow pan with 1-2 inches of hot water) for 30 minutes until set.
Notes
Use room-temperature eggs for better volume
Finely dice waxy potatoes to prevent falling apart
Substitute Gruyere with Swiss or Parmesan if needed
Store in airtight container for up to 3 days
Adjust salt based on cheese saltiness
- Prep Time: 15
- Cook Time: 30
- Category: Quick & Easy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 180mg