The creamiest eggs you’ll ever taste. This bacon and gruyère breakfast casserole is inspired by Starbucks’ sous vide egg bites — velvety, rich, and surprisingly light at only about 146 calories per serving.
After years of trying every egg method I could find, this is the one that changed everything. The texture is unbelievably smooth and custardy — almost like a savory cheesecake. Two keys make this recipe work: blending the ingredients until perfectly smooth, and baking the casserole in a water bath so the eggs set gently without overcooking. The result is delicate, silky eggs that beat scrambled or baked eggs every time.
Begin by cooking 8 slices of bacon until crisp, then crumble them. Reserve a bit of the bacon fat to grease your baking dish — an 8×8 glass dish works well, though any ovenproof dish will do.
Position an oven rack in the center and preheat the oven to 350°F. Shred ¾ cup gruyère. 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 blended mixture into the prepared baking dish and sprinkle most of the crumbled bacon over the top, saving a little for garnish.
Cover the baking dish tightly with aluminum foil. Place a large roasting pan or deep baking pan on the oven rack and pour in about 6 cups of very hot tap water to create a water bath. Set the covered egg dish into the water bath.
Bake for 55 minutes to 1 hour, until the casserole is just set in the center. Remove the water bath and carefully uncover the dish. If you prefer a lightly browned top, switch the oven to broil and place the uncovered dish under the broiler for 4–5 minutes, watching closely so it doesn’t brown too much.
Finish with the reserved bacon crumbles and a sprinkle of diced fresh chives or parsley, if desired. Cut into 9 slices and serve warm.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baked
- Diet: Low Calorie
Ingredients
- 8 slices bacon
- 9 eggs
- ¾ cup shredded gruyère cheese
- ⅓ cup cream cheese, softened
- ½ teaspoon salt
- Fresh chives or parsley, for garnish (optional)
Instructions
- Cook the bacon until crisp, crumble it, and reserve a bit of the bacon fat to grease an ovenproof baking dish.
- Preheat the oven to 350°F and place a rack in the middle position.
- Shred the gruyère. In a blender combine the shredded cheese, eggs, softened cream cheese, and salt. Blend until smooth, about one minute.
- Pour the blended mixture into the greased baking dish and sprinkle most of the crumbled bacon on top, reserving some for garnish.
- Cover the dish tightly with foil. Place a large roasting pan on the oven rack and add about 6 cups of very hot tap water. Set the covered egg dish into the water bath.
- Bake for 55 minutes to 1 hour, until the center is just set.
- Carefully remove the dish from the water bath and uncover. If desired, broil briefly (4–5 minutes) to brown the top lightly.
- Garnish with the remaining bacon and chopped chives or parsley. Cut into 9 slices and serve.
Notes
Store leftovers 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 firmer after reheating, but the center stays creamy.
Recipe inspired by The Kitchn.
Did you try this recipe? Leave a comment describing any adjustments or toppings you enjoyed.