Recipes and Cooking Copycat Bacon and Gruyère Egg Bites 5.0 (1) Add your rating & review If these egg bites are one of your go-to items to order at the mega coffee chain, try your hand at making our copycat version of the bacon and gruyère egg bites recipe at home. You'll find all the flavors you love from the purchased item while spending less money and making more servings. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on April 15, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 35 mins Cool Time: 10 mins Total Time: 1 hrs 5 mins Servings: 6 Yield: 6 egg bites Jump to Nutrition Facts Ingredients 4 ounce aged Gruyere or Gruyere, divided 8 eggs ¾ cup cottage cheese 2 ounce Monterey jack, shredded ½ teaspoon salt ⅛ teaspoon ground black pepper 3 slices applewood smoked bacon, cooked crisp and crumbled Fresh chopped herbs or hot sauce, optional Directions Preheat oven to 325°F. Coat six wide-mouth half pint jars with nonstick cooking spray. Divide 1 ounce of sliced Gruyere cheese among jars. Place jars in a 13x9x2-inch baking pan. In a blender combine eggs, cottage cheese, Monterey jack cheese, salt, pepper, and remaining Gruyere; blend until smooth. Divide mixture among prepared jars. Top each with bacon. Place pan with jars on oven rack. Add warm water (around 120°F) to pan to come halfway up side of jars. Bake 35-40 minutes or until eggs are set. Remove from water bath; cool slightly. Top with fresh chopped herbs or hot sauce to serve, if desired. Dera Burreson Tips An immersion blender would also work.Narrow-mouth half-pint jars may also be used. Bake 40-45 minutes.Once cooled, you can cover and keep in the fridge for up to 3 days.To reheat, remove lid from jar and microwave on 100% power for 45 second. Allow to stand 1 minutes to distribute heat. Rate it Print Nutrition Facts (per serving) 250 Calories 17g Fat 2g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 250 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 285mg 95% Sodium 634mg 28% Total Carbohydrate 2g 1% Total Sugars 1g Protein 21g Calcium 331mg 25% Iron 1.3mg 7% Potassium 171mg 4% Folate, total 37.2mcg Vitamin B-12 1.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.