Bacon, Egg, Cheese, Jalapeno Muffins
Copy cat from St*rB*cks, but with that rogue chef twist, pseudo sous vide
Equipment
- 1 Baking Dish Metal 9x13 or similiar
- 1 Muffin Tin Metal, nonstick
Ingredients
- 4 slices Thick Cut Bacon Diced
- 6 ea Eggs Jumbo, free-range if possible
- 3/4 cup Cottage Cheese Whole milk
- 2 tbsp corn starch
- 1/4 tsp Salt
- 1/8 tsp Pepper Fresh ground
- 3 ea Jalapeno Peppers Washed, Seeded, diced
- Cooking Spray
Instructions
Prep
- In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- Combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, in a blender. Blend until completely smooth.
- Lube the muffin pan well with cooking spray
- Split the bacon and jalapeno evenly into the muffin cups
- Note: One can add a small sprinkle of grated cheese here
- Divide the egg mixture into each muffin cup, filling to about 3/4.
Oven Setup
- In a kettle bring a quart of water to a boil
- Preheat the oven to 300°F.
- Place a 9x13-inch baking dish on the lower rack.
- Fill the baking dish 1/2 way with boiling water from the kettle. We are producing steam to help the eggs to cook gently.
Cooking
- Bake for 20 to 25 minutes on the middle rack, until the eggs are set.
- They are done when the egg bites start pulling slightly away from the edges.
- Remove the muffin pan from teh oven and rest 5 minutes
- Loosen the muffins with a small spoon and move to a plate.
- Serve warm.
Notes
One can swap the bacon for cooked sausage
The cheese can be almost any cheese, Cheddar, Monterey-Ray Jack, etc.
One can add things like diced red pepper.
Seeding the jalapeno is optional, depending on your taste for heat.
Freeze / ReHeat Instructions:
Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds.
The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
Nutrition
Calories: 56kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 10mgSodium: 129mgPotassium: 25mgFiber: 0.02gSugar: 0.01gVitamin A: 10IUVitamin C: 0.3mgCalcium: 1mgIron: 0.1mg
Tried this recipe?Let us know how it was!