If you love a classic quiche lorraine but are looking for an easy, meal-prep friendly, high-protein breakfast, these quiche lorraine egg bites are about to become your latest obsession.
They take all the classic flavors you love, crispy lardons, gruyere cheese, and a hint of nutmeg, and bake them into little crustless egg bites packed with flavor and protein.
They’re simple to make, easy to eat, and perfect to meal prep for yourself or your family.
Why You’ll Love It
These simple quiche lorraine egg bites are packed with flavor and protein, but really easy to make.
- High-protein: Each egg bite has 11g of protein, so sneak three in and you’ve hit your 30g protein target for breakfast.
- They taste way fancier than they are: They taste like a classic quiche lorraine but come together in just a couple of simple steps.
- Super meal-prep friendly: You can batch cook them to cover weekday breakfasts for you or your family.
- Freezer-friendly: Make a double batch and freeze half for a busy week.
- Grab-and-go: Perfect for busy mornings, school runs, or rushed weekdays.
Love egg bites? My Starbucks Copycat Egg White Bites use a similar method but are made with egg whites, roasted peppers, feta, and spinach.
Key Ingredients
Here’s a quick rundown of what’s going into these egg bites:
- Crispy lardons or diced bacon: One of the most signature ingredients in a classic quiche lorraine. You couldn’t make these egg bites without it.
- Gruyere cheese: A staple in every French household. Brings that classic flavor to every bite.
- Eggs: Pretty essential when making egg bites.
- Cottage cheese: Adds protein, creaminess, and silkiness.
- Onion powder, garlic powder, and nutmeg: So each bite is packed with flavor.
How to Make Them
You can find the full step-by-step instructions and ingredient quantities in the recipe card below. But here’s a quick overview of the process.
- Crisp the lardons: Heat a skillet over medium-high heat and cook the lardons (or diced bacon) for about 5 minutes, until crispy and the fat has rendered. Drain on a paper towel-lined plate and set aside.
- Blend the egg mixture
Add the eggs, cottage cheese, shredded gruyere, cornstarch, salt, onion powder, garlic powder, and nutmeg to a blender. Blend on high until completely smooth and creamy. - Fill the muffin tray: Place your silicone muffin tray on top of a 9×13 baking sheet and lightly spray the cups with cooking spray. Divide the crispy lardons evenly among the 12 cups, then pour the egg mixture over top.
- Bake: Transfer the baking sheet with the muffin tray to the oven. Carefully pour the boiling water into the baking sheet so it submerges the bottom of the muffin cups, then bake for 30 minutes, until the bites are just set with a slight jiggle in the center. Let cool for a few minutes before popping the egg bites out.
My Veggie-Loaded Breakfast Frittata Cups are another high-protein, meal prep-friendly option that is perfect for a grab-and-go breakfast.
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Victoria’s Tips
Here are a few small things that make these quiche lorraine egg bites turn out perfectly every time.
- Blend everything until smooth. Make sure you keep blending until the cottage cheese is perfectly smooth so you get a super silky result.
- Don’t overbake. Pull your egg bites out after 30 minutes even if the center still looks a little wobbly. They will set up as they cool. Overbaking will lead to a more rubbery texture.
- Don’t skip the water bath. Baking without a water bath will result in a more spongy egg bite. The water bath ensures a soft and silky result.
Ingredient Substitutions
Feeling fancy? Here are a couple of easy swaps and substitutions.
My High-Protein Egg Bake with Cottage Cheese & Hash Browns is basically an egg bite in egg casserole form. Perfect if you’re prepping for a bigger crowd.
Storage & Meal Prep
Egg bites are great for meal prep. Simply store them in an airtight container in the fridge for up to 4 days. Or you can freeze them in a single layer for up to 2 months.
Reheat in the microwave for 30 to 45 seconds from the fridge, or 60 to 90 seconds from frozen (although you’ll get a better result if you thaw in the fridge first).
FAQ
Nope, not at all. It gets blended with the eggs and gruyere and adds creaminess and an extra bit of protein but the flavor is not noticeable.
If you’ve never made egg bites, I recommend not skipping it. It leads to a super smooth, silky, custard-like texture. But if you want to skip it, the egg bites will still work the texture will just be a bit more spongy and soufflé-like.
Egg bites can be tricky. Make sure you’re using enough cooking spray to coat all sides of the muffin tin. If you’re still having issues, try a silicone muffin mold. The rubbery material is better at releasing them. Just let them cool for 15 minutes before popping them out.
More High-Protein Breakfast Recipes
Quiche Lorraine Egg Bites
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Equipment
Ingredients
Instructions
- Preheat oven to 300°F (150°C) and bring a kettle of water to a boil.
- Heat a skillet over medium-high heat and cook 4 oz lardons for about 5 minutes until crispy and rendered. Drain on a paper towel-lined plate and set aside.
- Add 8 eggs, 1 cup cottage cheese, 1 cup gruyere cheese (shredded), 1 tbsp cornstarch, ¼ tsp salt, ½ tsp onion powder, ½ tsp garlic powder and ¼ tsp nutmeg to a blender. Blend on high until creamy and well combined. Add the eggs and blend just until combined and smooth.
- Place the silicone muffin tray on top of a 9×13 baking sheet. Lightly spray the cups with cooking spray. Divide the lardons evenly among the 12 cups, then pour the egg mixture over top.
- Transfer the baking sheet with the filled muffin tray to the oven. Carefully pour the boiling water into the baking sheet to create a water bath that submerges the bottom of the muffin cups.
- Bake for 30 minutes, until just set with a slight jiggle in the center. Remove the muffin tray first, then carefully remove the baking sheet with the water. Let cool for a few minutes before popping the egg bites out.
Nutrition
Notes
- Lardons can easily be swapped out for diced bacon, pancetta, or diced ham.
- The water bath is essential if you want to achieve a silky texture but if you’re okay with a more souffle-like egg bite, you can skip it.
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Once you start, its hard to stop. They are just that good. Don’t say I didn’t warn you