Bacon Gruyère Kale Bites (Printable Version)
# What You'll Need:
→ Bacon & Gruyère
01 -
140 g uncured applewood smoked bacon, chopped into 1.3 cm pieces
02 -
6 large eggs
03 -
140 g Gruyère cheese, freshly shredded
04 -
240 ml whole-fat cottage cheese
05 -
30 g cornstarch or rice flour
06 -
28 g unsalted butter, melted and cooled
07 -
5 ml hot sauce
08 -
2.5 ml white vinegar
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Nonstick cooking spray
→ Kale & Mushroom
12 -
28 g unsalted butter
13 -
65 g cremini mushrooms, finely chopped
14 -
60 g curly kale, finely chopped
15 -
Kosher salt, to taste
16 -
1 large garlic clove
17 -
15 ml fresh parsley, finely chopped
18 -
6 large eggs
19 -
240 ml whole-fat cottage cheese
20 -
85 g Monterey Jack cheese, shredded
21 -
85 g Swiss cheese, shredded
22 -
30 g cornstarch or rice flour
23 -
5 ml hot sauce
24 -
2.5 ml white vinegar
25 -
Freshly ground black pepper, to taste
26 -
Nonstick cooking spray
# Step-by-Step Directions:
01 -
Position the oven racks in the center and lower third, then preheat the oven to 150°C. Fill a 33 cm x 23 cm metal pan with 1.25 cm of water and place it on the lower rack to create steam.
02 -
Place bacon in a cold large skillet and cook over medium heat, stirring occasionally, until browned and crispy, approximately 10 minutes. Transfer to a paper towel-lined plate to cool.
03 -
In a large skillet over medium heat, melt the butter. Add mushrooms and cook until browned, about 5 minutes. Add kale and season with salt; cook until wilted and softened, approximately 3 to 4 minutes. Stir in garlic and parsley until fragrant, around 1 minute. Remove from heat and let cool.
04 -
In a blender, combine eggs, Gruyère, cottage cheese, cornstarch, melted butter, hot sauce, and vinegar. Season with salt and pepper. Blend on high speed until smooth and fluffy, about 30 seconds.
05 -
In a blender, combine eggs, cottage cheese, Monterey Jack, Swiss cheeses, cornstarch, hot sauce, and vinegar. Season with salt and pepper. Blend on high until smooth and fluffy, about 30 seconds. Add the cooled kale-mushroom mixture and blend for an additional 10 seconds to incorporate.
06 -
Spray a standard 12-cup muffin tin with nonstick cooking spray to ensure easy removal.
07 -
Fill each muffin well approximately two-thirds full with the bacon mixture. Top each with several pieces of cooked bacon and use a toothpick to gently submerge the bacon into the mixture.
08 -
Fill each muffin well about three-quarters full with the kale and mushroom egg mixture.
09 -
Bake on the center rack until the eggs begin to pull away from the sides of the muffin tin, about 20 to 24 minutes. Remove from the oven and let cool slightly.
10 -
Use an offset spatula to carefully transfer the egg bites to a serving platter.
11 -
If desired, place a rack in the upper third of the oven and preheat the broiler on high. Arrange egg bites on a foil-lined baking sheet and broil for 3 to 4 minutes, watching closely until the tops are lightly browned.
12 -
Allow egg bites to cool completely before transferring to a freezer-safe container with parchment paper between layers. Freeze for up to 4 months. Reheat in the microwave for 2 minutes or in an air fryer for 3 to 4 minutes until warmed through.
# Helpful Notes:
01 -
The water bath technique creates steam to help maintain a fluffy, tender texture without drying out the bites.
02 -
Using a blender to aerate the mixture introduces air bubbles that expand during baking, producing a light, cloud-like consistency.