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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Haven’t made these yet – wondering if I can freeze them. If so, how would you suggest reheating them? Thanks
Yes, they can be frozen. See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!
These are very very good! Used mostly egg whites, I used 1% Cottege cheese. I had to quadruple the cooking time and they are still loose. Maybe because I used mostly egg whites?
Hi Christina, I haven’t made these with egg whites but I suspect the combination or egg whites and 1% cottage cheese required them to be cooked longer. Glad they turned out well though!
What brand(s) of sesame (toasted or plain?) do you recommend?
Thank you.
Hi Joann, I’m assuming you’re referring to sesame oil — if so, I like Sun Luck toasted sesame oil.
Love these!
A few tips to make them 5-star:
I cook them in silicone baking cups dropped into a aluminum muffin tin. They release perfectly this way.
I needed to cook them for 35 minutes, at which point they were still a bit wobbly at the bottom, allowing them to set just right when I microwave them on subsequent mornings.
A toothpick works great to “sink” some of the bacon bits after sprinkling them on top.
I really appreciate the option of weight-based measurements in the recipe. Combined with a kitchen scale, it makes things even easier for me!
Hi Jenn,
I love these! Have made them with variations- one time with pancetta- another with mushrooms and another with mushrooms and zucchini. Tried lower % cottage cheese- and even tried 3 whole eggs and 3 egg whites to lighten up calories. All tasted great.
Question- I just got a silicone muffin pan and they came out quite loose and needed quite a bit more cooking time. Is that because of the silicone? Suggestions?
Hi Amy, so glad you like these! I don’t have any experience using silicone pans, but if they came out differently the first time you used it, I suspect it had to do with that. Next time I’d leave them in for a few extra minutes. 🙂
These are amazing! My husband eats the Starbucks version multiple times a week and he said your recipe is better than theirs!
Hi Jenn!
I just made these egg muffins, using your recipe and instructions with the addition of 1.5 cups fresh spinach. They were delicious! I cooked an extra five minutes but when removing from the muffin cups, noticed they were teetering on falling apart. (I greased the muffin tin with olive oil.) Other than being a touch salty, I found them wonderful! QUESTION: What adjustments should be made to ingredients or cooking time if replacing bacon with vegetable such as spinache, broccoli, shredded carrot? Thanks for a delicious recipe and way to change up our morning eggs.
Bella
So glad you enjoyed them! If you’d like to swap out the bacon with veggies, just make sure you cook them first and season them well. Hope that helps!
Yo! I was super dubious of all the reviews that said these were better than Starbucks since Ive tried a few copycat recipes before to recreate them, but man this is it! Ive made them both in muffin tins and a silicon egg bite mould they are always incredible.
I’ve tried reducing the gruyre to a generous 1/2 cup to keep them under 100kcal/serving and have used 2% cottage cheese, which works wonders but does take a few extra minutes in the oven as others have indicated.
Sautéed portobello mushrooms with spring onion, and chunky country ham have been my two fav combos.
Thank you so much for sharing!
I’m really excited to make these! Have you or anyone else tried making these with a lower fat percent cottage cheese like 2%?
Hi Mandy, I haven’t tried these with 2% cottage cheese, but a few readers have commented that they have pretty successfully, but they may take a few more minutes to set in the oven. Please LMK how they turn out if you try it!
Hi Jenn, looking forward to trying this recipe. What brand of hot sauce do you recommend? Thanks!
This is much better than the Starbucks egg bites, I had them one time but I generally make my own. There is a cafe downtown that makes great coffee and pastries but they don’t have anything low carb or keto friendly.
When I was there the other day getting an Americano I asked if they had anything low carb, they said they didn’t but that we should brainstorm and come up with a couple of things they could make. This is the recipe I’m going to suggest. It’s better than mine, simpler and delicious. I can serve this with some slices of avocado drizzled with a little lemon and salt. The perfect light meal, good protein and healthy fats, very low carb.
Thank you for another great recipe.
**Regarding the cheesecake question from a week ago, in the end I made it with a little less than 1 1/2 cups of sugar and it was absolutely incredible. It was thick, dense, creamy, the right notes of vanilla and the slight tang from the lemon. I did add a little lemon zest and a tiny bit of nutmeg to the graham cracker crust and I made 50% more crust so I could build it up an inch on the sides. Everyone loved it, they said it was art!
I know this isn’t the cheesecake recipe but for anyone reading my review on these egg bites, go make the cheesecake too!
Hi, glad to hear you like these enough to suggest them as an option At the cafe you frequent! Also, happy that the cheesecake came out well with your tweaks – thanks for taking the time to follow up!
These are super!
I made them today in a 9 inch pan instead of little ones. It was fine, but the texture was not as nice as the individual ones. It took about 40 minutes to set properly. Stick to the little muffin cups!