Egg Bites with Bacon & Gruyère
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If you like the sous vide egg bites from Starbucks, you’ll love this copycat version — no sous vide equipment required!
This copycat recipe is a spot-on homemade version of the popular bacon and Gruyère sous vide egg bites from Starbucks. As an avid fan of the Starbucks version, I can confidently say that this egg bite recipe is nearly identical in taste and texture to the original—no fancy sous vide equipment required. The recipe is easy to make using just a blender, a muffin tin, and a few simple ingredients like cottage cheese, eggs, shredded cheese, cornstarch, bacon and hot sauce.
The secret to achieving the desired silky texture is baking the egg bites at a low temperature and also placing a pan of water in the oven to create a steamy environment. Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months. Plus, they reheat beautifully in the microwave, making them a convenient, high-protein option for busy mornings or on-the-go snacks.
Table of Contents
“This is by far the closest I’ve ever made to the real thing, and that’s after trying many different recipes. You nailed it!!”
What You’ll Need To Make Egg Bites with Bacon & Gruyère
Step-by-Step Instructions
Add the bacon to a small nonstick skillet over medium-high heat.
Cook, stirring frequently, until crisp, 5 to 6 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.
Blend until completely smooth, 20 to 40 seconds.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top.
Bake for 20 to 25 minutes, until the eggs are just set. You’ll know they are done when the egg bites start pulling slightly away from the edges.
Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
Let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Variations
For a lighter option, try my spinach egg bites or egg white bites—the latter is another great copycat of the original Starbucks egg bites made with egg whites and roasted red pepper! You can also play around with the fillings by switching up the cheese (cheddar would be a nice alternative to Gruyère), replacing the bacon with sausage, or adding leftover veggies in moderation (cooked and chopped broccoli, bell peppers, and tomatoes would all be nice additions).
Storage
Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Take out of the freezer and defrost in the fridge overnight, then reheat in the microwave.
Video Tutorial
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Egg Bites with Bacon & Gruyère
If you like the sous vide egg bites from Starbucks, you’ll love this copycat version — no sous vide equipment required!
Ingredients
- 4 slices bacon, diced
- 6 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
- 2 tablespoons cornstarch
- Heaping ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce, such as Tabasco
Instructions
- Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
- Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
- Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
- In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
- Note: I don’t recommend using a silicone muffin tin for this recipe as readers have commented that the egg bites take longer to set and cook unevenly.
Nutrition Information
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- Serving size: 1 egg bite
- Calories: 151
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Protein: 10 g
- Sodium: 270 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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If I wanted to cut the recipe in half and make 6, could I add water to the remaining empty cups to replace the extra pan of water in the oven? They look so good!
Yep, I’ve done it! 🙂
Is there any problem using this steam method for the bacon and gruyere bites when using the oven of an electric stove?
It shouldn’t be a problem (my oven is electric). Enjoy!
I also love the egg bites at Starbucks and am excited to try this recipe. Every recipe I’ve made so far of yours (online and in cookbook) has been really good, so I’m pretty sure these will be too! Thanks
Oh Jenn…. you never disappoint. I too love the Starbucks egg bites and typically only get them when at airport flying somewhere… which has been a very long time. I will make and enjoy these for sure – and will also substitute the bacon for some roasted red bell peppers for a vegetarian flair. THANK YOU!!!!
Can’t wait to try this! I modified your recipe to make the red pepper egg white bites as I prefer those. On the plan for tomorrow’s breakfast! Been a fan of yours for a while and was happy to find your cookbook under the Xmas tree.
😊
These look marvelous. Can they be baked in a paper muffin cup that’s inserted inside a muffin tin? I’d like to drop them off to a neighbor and want them to be a bit prettier for presentation. Or…should I just bake them and then insert inside a muffin cup? Thanks!
Hi Karen, I’d go with option #2, as I think the egg bites will stick to the paper liners.
Thank you, thank you, THANK YOU!! I LOVE the egg bites at Starbucks and am going broke buying them LOL! I haven’t even tried the recipe yet and already know these will be fabulous…I know I don’t have as much influence as your Mama, but any chance you have been working on the spinach and egg white version?? 😉
Ha! Happy to add those to my list. 🙂
Hi! I would be very interested in seeing a recipe for an egg white 9×13 dish version w/spinach and red peppers…?! I’m not a good cook unless I’m following your recipes/specifications 🙂
LOL – I appreciate your confidence! I will add that to my list of recipes to potentially develop. 🙂
Same here! I hate eggs but love Starbucks egg bites. Can’t wait to try this version at home. Cottage cheese. Who knew!
I’d love that too!
What can you substitute for cottage cheese?
Hi Barbara, Cream cheese would be a good substitute; you would need about 11 ounces.
Ricotta cheese will work too.
How about whole milk ricotta as a cheese sub?
I know these will be perfect and welcome.
Hi Joyce, I haven’t tried these with ricotta, but I worry it would give the egg bites a slightly grainy texture.
This sounds amazing, but my family doesn’t handle spicy foods well. What could I substitute for hot sauce to still give flavor without heat? Mild salsa?
Hi Agnes, It’s totally fine to just omit or reduce the hot sauce, but mild salsa is a fine option.
I have ricotta on hand. Would that work in place of cc?
Hi Cindy, I think ricotta would give these a grainy texture — sorry!
These were so wonderful!!! They were easy, very creamy, and just delicious!! I love that I can easily store them for later too. Most of all I was worried to make any kind of egg cups for my kids because I thought they’d be dry or rubbery; these were not! Everyone loved them. Keeping this recipe for sure, and gonna try some spinach with it next time instead of bacon for a little bit healthier version. Thank you!!!!!
Instead of spraying the muffin pan, can I use muffin liners/baking cups?
Hi Christine, I worry the eggs will stick to the liners.