Bacon and Swiss egg bites
Coffee-shop-style egg bites with smoky bacon and nutty Swiss, baked soft in a muffin tin so you have a protein-packed breakfast or dinner for 4 days.
- 50 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.94 a serving
- 510 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 6 slices bacon
- 1 tbsp butter, softened, for the tin
- 10 large eggs
- ⅓ cup milk
- 1 cup Swiss cheese, shredded, divided
- 2 tbsp chives, chopped (optional)
From your pantry
- ¼ tsp salt
- ¼ tsp black pepper
Each serving has about 510 calories, 29 g protein, 3 g carbs and 43 g fat, and costs about $1.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 325°F with a rack in the middle, and set a baking dish of hot water on the rack below.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dolly’s tip: The steam keeps the bites soft and custardy instead of rubbery.Cook the bacon in a over medium for 8 to 10 minutes, until . Drain on a paper towel and it.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium heatTimer: 9 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Rub the cups of a 12-cup muffin tin generously with the butter.
the eggs, milk, salt and pepper in a large measuring cup until completely smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Divide the bacon, half the Swiss and the chives among the cups, then pour in the eggs until each is about three-quarters full. Top with the rest of the Swiss.
22 to 26 minutes, until puffed and just set in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 24 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let them cool 5 minutes, then run a knife around each and lift them out. They keep 4 days in the fridge or 2 months in the freezer.
Timer: 5 min
Dolly’s tip: They sink a little as they cool. That’s normal.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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