Blender egg bites with the tender, open crumb of the coffee-shop original — no whipping, no sous-vide. Six eggs go into a blender with half a cup of cottage cheese and half a cup of grated cheddar and are blended completely smooth, poured into silicone molds and studded with chopped dry-cured sausage (hunter’s sausage, or crispy bacon). A low oven — 150 °C for 30 minutes — keeps them light and custardy. Makes about 12 bites; serves 4.
Instructions
- 1
Preheat the oven to 150 °C / 300 °F.
- 2
Crack 6 eggs into a blender. Add ½ cup cottage cheese and ½ cup grated cheddar.
- 3
Blend until completely smooth and uniform — no whipping needed, the blender does the work.
- 4
Pour the mixture into a silicone muffin or egg-bite mold in even portions.
- 5
Chop the dry-cured sausage into small pieces and sprinkle a few into each mold.
- 6
Bake at 150 °C / 300 °F for 30 minutes until just set. Let them cool a minute, then pop them out of the mold.
30:00
Watch the video
Notes from our kitchen
Blending is what gives these their texture: the cottage cheese breaks down completely, so the bites come out smooth and light rather than curdy, without whipping any air in. Keep the oven low — 150 °C — because a hotter oven puffs them up and then collapses them into something rubbery; at this temperature they set gently and stay tender. Silicone molds are the easy option because the bites release cleanly; with a metal muffin tin, grease the cups well. Hunter’s sausage (a smoky, dry-cured sausage) is what the video uses, but any cured sausage, ham or crisp bacon works — add it after pouring so the pieces sit in each bite rather than sinking to the bottom of the blender jug. A batch makes about 12 bites.
Variations
- Veggie bites. Swap the sausage for chopped roasted red pepper and a little spinach squeezed dry; add a pinch of salt since you lose the cured meat.
- Gruyère & bacon. Use grated Gruyère instead of cheddar and crumbled crispy bacon instead of sausage for the classic coffee-shop flavour.
Frequently Asked Questions
Do I need a sous-vide to make egg bites?
No. The blended cottage-cheese base and a low 150 °C oven give the same smooth, tender texture without a water bath or any special equipment.
Can I use a regular muffin tin?
Yes — grease the cups well or use paper liners, and check a few minutes early since metal conducts heat faster than silicone.
Why did my egg bites deflate?
The oven was probably too hot. At 150 °C they set gently; at 180 °C and above they puff up and then sink into a denser, rubbery bite.
How do I store and reheat them?
Keep in an airtight container in the fridge for up to 4 days, or freeze for a month. Reheat in the microwave for about 30 seconds (a little longer from frozen) — they make a grab-and-go breakfast.
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