The best eggs you’ll ever eat! This bacon and gruyére breakfast casserole is inspired by the Starbucks Sous Vide Egg Bites and is so velvety and creamy you’ll never want to make eggs any other way! Only 144 calories per serving! (5 SP)
I should have just titled this recipe “THE BEST EGGS YOU WILL EVER EAT, IN YOUR WHOLE LIFE, EVER. PERIOD.” But that seemed like a really long title… I’ve eaten a lot of eggs, made a lot of ways, and I have never had eggs that tasted like this. They’re so creamy and velvety it’s UN…REAL. I may never make eggs in any other way. Do yourself a favor and make these RIGHT. NOW!! Inspired by the Sous Vide Egg Bites at Starbucks, Christine from The Kitchn shared this recipe and my breakfast game may never be the same.
There are two important keys to this recipe: One is blending the ingredients to ensure a smooth, even texture. The other is baking the eggs in a water bath to give the eggs a velvety, almost cheesecake-like texture, while preventing any overcooking of the eggs. Both of these steps are necessary to ensure you have the BEST EGGS OF YOUR LIFE. Okay, I’m done yelling at you now. 🙂 Keep scrolling to see how to make this life changing breakfast!
BACON AND GRUYÉRE BREAKFAST CASSEROLE
144 calories per square (1/9 of casserole)
5 SP per square
Start this dish by cooking and crumbling 8 slices of bacon. Use the excess bacon fat to coat a baking dish (an 8×8 glass dish would be ideal, I just used an oval one for prettier pictures 🙂 ).
Move your oven racks so that you have one rack right in the middle, then preheat your oven to 350 degrees. 
Shred 3/4 cup gruyére cheese and place the cheese, 9 eggs, 1/3 C softened cream cheese, and 1/2 tsp salt into a blender. Blend on medium-high speed until smooth, about 1 minute. Pour into the greased baking dish and top with most of the crumbled bacon. (Reserve some for topping at the end.)
Cover the dish tightly with aluminum foil. Set a roasting pan (or other large pan) onto the oven rack and fill with 6 C of very hot tap water. (We don’t have a roasting pan so I used a deep 9×13 pan instead). Place the dish of eggs inside of the water pan.
Bake for 55 minutes-1 hour, until the eggs are just set.
Remove the water pan and dish from the oven and remove foil. If you wish to brown the top of the casserole, switch your oven to broil and place your uncovered dish back into the oven for about 4-5 minutes, or until slightly browned.
Top with a few more crumbles of bacon, and diced fresh chives or parsley, if you wish!
Cut into 9 slices and serve. Enjoy!
*Note: Leftovers can be stored in an airtight refrigerator for up to 1 week. Simply microwave each piece for about 45 seconds and enjoy! Leftovers are just a smidge chewier around the edges than fresh (as you would expect from any microwaved egg) but the middle is just as good as fresh! 🙂 
Looking for more egg-cellent breakfast options? 😉 Here are some more recipes!
Cheddar Bay Egg Fluffs (128 calories for 2 eggs)
Bacon and Cheese Omelette Cups (141 calories per cup)
Ham and Egg Casserole (198 calories)
Cauliflower Benedict (234 calories each)
Loaded Breakfast Bowls (278 calories)
Poached Eggs over chicken Sausage and Veggies (281 calories)
Bacon and Egg Breakfast Boulders (A crumble recipe!)
- 8 slices of bacon
- 9 eggs
- ¾ C shredded Gruyére cheese
- ⅓ C cream cheese
- ½ tsp salt
- Fresh chives or parsley, to garnish (optional)
- Start this dish by cooking and crumbling the bacon. Use the excess bacon fat to coat a baking dish (an 8x8 glass dish would be ideal, I just used an oval one for prettier pictures 🙂 ).
- Move your oven racks so that you have one rack right in the middle, then preheat your oven to 350 degrees.
- Shred the gruyéye cheese and place the cheese, eggs, softened cream cheese, and salt into a blender. Blend on medium-high speed until smooth, about 1 minute. Pour into the greased baking dish and top with most of the crumbled bacon. (Reserve some for topping at the end.)
- Cover the dish tightly with aluminum foil. Set a roasting pan (or other large pan) onto the oven rack and fill with 6 C of very hot tap water. (We don't have a roasting pan so I used a deep 9x13 pan instead). Place the dish of eggs inside of the water pan.
- Bake for 55 minutes-1 hour, until the eggs are just set.
- Remove the water pan and dish from the oven and remove foil. If you wish to brown the top of the casserole, switch your oven to broil and place your uncovered dish back into the oven for about 4-5 minutes, or until slightly browned.
- Top with a few more crumbles of bacon, and diced fresh chives or parsley, if you wish!
- Cut into 9 slices and serve. Enjoy!
Leftovers can be stored in an airtight refrigerator for up to 1 week. Simply microwave each piece for about 45 seconds and enjoy! Leftovers are just a smidge chewier around the edges than fresh (as you would expect from any microwaved egg) but the middle is just as good as fresh! 🙂
**Recipe from The Kitchn
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 
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