Egg Bite Casserole

Oven-Baked Egg Bites are one of my favorite copycat recipes. I usually bake them in silicone muffin cups, but here I adapted the recipe to fit in a 9x9-inch casserole dish by scaling it up 50%. Love the faster prep and cleanup a casserole dish provides. Enjoy!

Items used to make this recipe:

(affiliate links)

• 9x9-inch casserole dish https://amzn.to/3Vn4NwY (stoneware, porcelain, or ceramic are my recommendations)

• baker’s joy baking spray https://amzn.to/40SD8oo

Egg Bite Casserole

makes one 9x9-inch casserole

Printable Recipe

INGREDIENTS

FILLING:

• 9 slices bacon, cooked and crumbled

• 3 scallions, sliced

EGG MIXTURE:

• 6 large eggs

• 4 ounces shredded cheddar cheese

• 3/4 cup 4% cottage cheese

• 6 tablespoons heavy cream

• 1 1/2 tablespoons sriracha (or ketchup)

GARNISH:

• 2 ounces shredded cheddar cheese

• 3 scallions, sliced

DIRECTIONS

• Preheat oven to 400F and place rack in center position.

• Spray a 9x9-inch casserole dish with nonstick baking spray.

• Spread the bacon and 3 scallions over the bottom of the prepared casserole dish.

• In a blender, combine the eggs, cottage cheese, heavy cream, 4 ounces of shredded cheddar cheese, and sriracha.

• Pour the egg mixture evenly over the bacon and scallions.

• Sprinkle the top with the remaining cheddar cheese and scallions.

• Bake, uncovered, for 25-30 minutes or until cooked through (a knife inserted in the center of the casserole should come out clean); remove from oven and rest for 5 minutes before serving.

Note

• The casserole will puff up while baking, but it will settle down into a nice even layer as it cools.

Sous Vide Poached Eggs

Cooking Sous Vide not only produces perfect Steaks and Roasts, you can use the sous vide technique to make absolutely perfect poached eggs, guaranteed.

Items used to make this recipe:

(affiliate links)

• sous vide circulator https://amzn.to/3xY2eX9

• sous vide container https://amzn.to/3ZaI205 (optional, but good to have)

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Sous Vide Poached Eggs

make as many as you like

Printable Recipe

Ingredients

• large eggs, room temperature

• garnish, salt pepper, chopped chives

Directions

1. Set up sous vide circulator in a heat-proof vessel or sous vide container and preheat the water to 167F (75c).

2. Gently drop the eggs into the preheated water and set a timer for 13 minutes; prepare a bowl of iced water.

3. At the end of 13 minutes, move eggs to iced water bath for 5 minutes.

4. Crack, season, and serve.