Onion Butter Egg Bites with Bacon & Gruyère

Directions

1. Bring a kettle of water to a boil. Position one oven rack in the middle of the oven and another in the lowest position. Preheat the oven to 325°F.

2. Place a 9x13-inch baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.

3. Spray a nonstick muffin pan generously with nonstick cooking spray. 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.

4. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, Onion Butter seasoning and hot sauce. Blend until completely smooth, about 30 seconds.

5. Pour the egg mixture evenly into the prepared muffin pan. Divide the bacon evenly over the egg bites and top with the sliced scallions. Using a spoon or your finger, press some of the bacon-scallion into the batter so it is not all floating on top.

6. Bake for 25 to 30 minutes on the middle rack or until the eggs are set and begin to start pulling away from the edges. (Don’t fret about any lopsided bites, they’ll settle and deflate as they cool.)

7. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon or butter spreader to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.