made in a pressure cooker
Bacon & Gruyere
I know I’m not a food blogger, but I have had SO many requests for my egg bites recipe over the last year that I decided to just post it online. And you know what’s so great about me NOT being a food blogger??
I swear that’s the most annoying thing about all the recipe sites out there – they are plastered all over with ads and stupid videos and it’s just so annoying. I make my money elsewhere, so yay!
I love this recipe because it’s a great way to use any leftover breakfast meat. Leftover bacon becomes Bacon/Gruyere egg bites. Leftover chorizo becomes Chorizo/Cheddar egg bites. Leftover breakfast sausage becomes Sausage/Cheddar egg bites. Leftover ham becomes Ham/Swiss egg bites. You get the idea.
Note: You can totally go vegetarian on this recipe but what’s really important is the moisture content of whatever you choose to add in place of the meat. Make sure that is it cooked down and has very little water. The same goes for grease on the meats. Too much extra water and/or grease can prevent the egg bites from setting completely.
- 6 large eggs
- 1 ⅓ c cottage cheese (at least 4% milkfat)
- 1 ⅓ c shredded cheese (I use about half gruyere & half sharp cheddar)
- 1 8oz package of bacon, cooked until crisp, drained and crumbled
- 1 tbsp Frank’s Red Hot (optional but oh, so good)
- salt to taste
- nonstick spray or other oil
Crack the eggs and put them in the blender with the cottage cheese first. This just makes it easier. If you put the shredded cheese in first, you’re just making it harder to blend correctly. A food processor will probably work, too.
Add the shredded cheese on top. You can use pre-shredded, but keep in mind that it will have some sort of starch or something to keep the cheese separated (as seen in the little white specs in this pic). Thankfully in *this* particular recipe, it doesn’t seem to affect the way the eggs bites set.
I prefer to use about ⅔ c gruyere and ⅔ c sharp cheddar when I make the bacon/gruyere egg bites. You can use all gruyere, but it’s more expensive. Your call.
Hint: if you don’t have gruyere, substitute shredded parmesan. I don’t recommend using all cheddar because the egg bites don’t set as well. Seems to work better with at least half the cheese being somewhat hard variety.
If your blender looks like this, you’re in good shape!
(i.e. Softest ingredients on the bottom)
I like to add a tablespoon of Frank’s Red Hot for flavor. Doesn’t add spice at all. But that’s your call. Add salt if you want, but I prefer to leave it to each person to salt their own when served. It doesn’t affect the way it sets, and to me there is already plenty of salt in the cheese and bacon.
The egg bites need a release agent – that’s why I recommend you use nonstick spray to coat the insides of each little mold; alternatively, you can brush in avocado oil. I highly recommend something light so it doesn’t affect the flavor of the egg bites. (i.e. this is not the best time for EVOO – extra virgin olive oil – unless that’s the flavor you’re going for)
Add a small amount of the bacon to the bottom of each little mold. I use a heaping ¼ tsp (as shown in the pic) and that works well.
Fill the molds with the egg bite batter about ¾-⅞ full. This should spread out perfectly amongst the 14 little egg bite molds.
Top each one with another heaping ¼ tsp of the crumpled bacon, and then push it down just slightly under the surface of the egg bite batter before covering the mold.
Seal the molds and place them in the pressure cooker with at least 1 c water in the bottom of the pot.
Cook on high pressure for 12 minutes. Then allow a natural release for 7 minutes.
After the natural release, open the pressure cooker (manually releasing any additional pressure, if necessary) and remove the egg molds from the pot. Allow them to rest for a couple minutes.
Turn the egg mold over to release the egg bites onto a plate. Use a spoon along the edge of the mold if necessary.