The best eggs you’ll ever eat! This bacon and gruyère breakfast casserole is inspired by Starbucks’ sous vide egg bites and is incredibly velvety and creamy. At just 146 calories per serving, it’s a breakfast you’ll want to make again and again.
I could have named this recipe “THE BEST EGGS YOU’LL EVER EAT,” and honestly, after trying these I might not go back to any other method. The texture is silky and almost cheesecake-like thanks to two key steps: blending the ingredients until completely smooth, and baking the eggs in a water bath to prevent overcooking. This technique produces tender, creamy eggs every time. The recipe was inspired by Starbucks’ sous vide egg bites and adapted from a version shared by Christine at The Kitchn.
Begin by cooking and crumbling 8 slices of bacon. Reserve a little of the rendered bacon fat to grease your baking dish—an 8×8-inch glass dish works well, though an oval dish is fine if you prefer. Position an oven rack in the center and preheat to 350°F (175°C).
Shred ¾ cup gruyère cheese. In a blender combine the shredded gruyère, 9 eggs, ⅓ cup softened cream cheese, and ½ teaspoon salt. Blend on medium-high until the mixture is completely smooth, about one minute. Pour the mixture into the greased baking dish and sprinkle most of the crumbled bacon over the top, saving a little for garnish.
Cover the dish tightly with aluminum foil. Place a large roasting pan or similarly sized baking pan on the center oven rack and pour in about 6 cups of very hot tap water. Nestle the covered egg dish inside the water pan so it sits in a gentle water bath. Bake for 55 minutes to 1 hour, until the eggs are just set around the edges and slightly jiggly in the center.
Carefully remove the water pan from the oven and take the egg dish out. Remove the foil. If you prefer a browned top, switch the oven to broil and return the uncovered dish to the oven for 4–5 minutes until lightly browned—watch closely to avoid over-browning.
Sprinkle the remaining bacon crumbles and a scattering of diced fresh chives or parsley over the top for color and flavor. Cut the casserole into 9 slices and serve warm.
Notes: Leftovers store well in an airtight container in the refrigerator for up to one week. Reheat individual slices in the microwave for about 45 seconds. The edges may be slightly chewier after reheating, but the center stays creamy.
Bacon and Gruyére Breakfast Casserole
- Author: Caitlin
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 9 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Description
A rich, creamy egg casserole inspired by sous vide egg bites. Smooth, tender, and packed with bacon and gruyère—perfect for a special weekend breakfast or make-ahead weekday meal.
Ingredients
- 8 slices bacon
- 9 eggs
- ¾ cup shredded gruyère cheese
- ⅓ cup softened cream cheese
- ½ teaspoon salt
- Fresh chives or parsley, for garnish (optional)
Instructions
- Cook and crumble the bacon. Reserve a little bacon fat to grease an 8×8-inch baking dish.
- Preheat the oven to 350°F (175°C) with a rack in the center position.
- Place gruyère, eggs, softened cream cheese, and salt in a blender. Blend until completely smooth, about 1 minute.
- Pour the blended mixture into the greased dish. Sprinkle most of the crumbled bacon over the top, reserving some for garnish.
- Cover tightly with aluminum foil. Set a large roasting pan on the oven rack and add 6 cups of very hot tap water. Place the covered egg dish inside the water pan to form a water bath.
- Bake for 55 minutes to 1 hour, until the eggs are just set.
- Remove from the oven, uncover, and optionally broil for 4–5 minutes to brown the top slightly.
- Garnish with remaining bacon and chopped chives or parsley. Cut into 9 slices and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat each piece in the microwave for about 45 seconds.
Recipe adapted from The Kitchn.
What did you think? Did this recipe become a new favorite or would you tweak it? Leave a comment below with your thoughts and suggestions.