Baked Turkey Bacon and Tomato Egg Bites
Silky steam-baked egg bites with crisp turkey bacon, sweet cherry tomato, and fresh basil, make once and enjoy over the week from fridge for a BLT-style protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cook turkey bacon until crisp, chop finely. Quarter cherry tomatoes, drain on paper towel. Finely chop basil. In a blender, combine egg whites, whole egg, cottage cheese, 12g Parmesan, salt, and pepper; blend 30 seconds until completely smooth. Brush 4 muffin holes with olive oil.
Bake
Preheat oven to 150°C (300°F). Boil kettle of water for water bath. Divide turkey bacon, tomatoes, remaining 8g Parmesan, and basil evenly between greased muffin holes. Pour egg mixture over fillings to three-quarters full.
Steam
Place muffin tin in a roasting pan. Pour just-boiled water halfway up tin sides. Bake in water bath 24–26 minutes until egg bites are just set in centre with gentle wobble.
Rest and plate
Cool in tin 8 minutes. Run a knife around each bite, lift onto a rack, cool fully. Portion into 2 airtight containers, 2 bites each. Refrigerate up to 4 days. Reheat in microwave 30 seconds or oven at 160°C for 4 minutes before serving with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.