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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I perfected this almost perfect recipe: use silicon baking cups set in a 9 x 13 baking dish filled with boiling water to halfway up the cups. Bake covered with foil.
Substitute simulated bacon bits for Jewish or vegetarian friends!
Tried these today and after 23 min the eggs were set on top but too undercooked when I released them. Tried to put them back in and cook more and that really didn’t work out well. Will have to work on cooking time 🙁
Hi! I used silicon cups and it took 30 mins for the eggs to set for me, and rested for 10
Finally found a recipe that is as good as Starbucks! I made these in my instant pot – pressure cooked/steamed with 1 cup of water for 9 mins, let sit for 6 minutes, then released the steam and let cool. They were done perfectly. The only thing I would change would be to reduce or omit the salt. I added a bit more bacon than the recipe called for and perhaps my bacon was extra salty. So good 😋
Curious as to what you used to hold the eggs and how many were you able make at one time.
I make hard boiled eggs in the IP using the 5 5 5 rule.
I think this is the first of your recipes I really didn’t like, and I’ve had great luck with pretty much every one I have tried. I’ve never had the Starbucks recipe it was compared to, so perhaps I wouldn’t have liked that either. Gruyere is one of my favorite cheeses, so I was sure this would be a winner. Maybe my muffin tins are larger than normal, but I only was able to make 7 instead of 12 bites. When I dropped the diced bacon on top, it sank right into the batter and didn’t need to be patted in. I had to cook the eggs closer to 30 minutes to get the eggs to set, and they were still kind of slimy. In addition to not liking the texture, the flavor was overly salty and slightly sharp tasting. I imagine I made at least 1 error in the preparation, but I can’t figure out what I did wrong. Sorry.
So sorry you had a problem with these! The fact that you only had enough of the mixture to make 7 egg bites makes me wonder if you made a measuring error or inadvertently omitted an ingredient. Is there any possibility that could be the case?
I made these today and they turned out amazing! I did make a couple subs: subbed gouda in place of the gruyere, subbed two ounces of plain cream cheese and a splash of milk in place of the cottage cheese. These substitutions worked great! For easier removal and cleanup I also bake my egg bites in silicone muffin liners.
10/10 recommend this recipe. I will be adding this to usual line up.
Just made these and this is a great recipe thanks. I used lactaid cottage cheese and had to cook them for much longer, but it was just like the Starbucks bites but far cheaper and actually better because I used a higher quality bacon. Thanks for this recipe!
Made these egg bites today.
They are delicious. Because I hate washing muffin tins I decided to try using the jumbo muffin cup liners. It worked very well. Just slowly peel cup liners off the cooled egg bites.
Thank you for a wonderful recipe.
I fell in love with the Starbucks version of these Egg Bites a month ago while on a short vacation. (I need some form of protein in the morning or I am not fun to be around.) I found this recipe and I must say, they are delicious! I like that she recommends a pan with boiling water to add steam, it really helps keep them moist. I also covered them with a dish towel to trap the steam into the egg bites once they were out of the oven.
I will make them again! I have already shared the recipe a few times, too!
The light, cloud-like Starbucks egg bites are easily and perfectly duplicated with this recipe. I’m obsessed with it and creating new variations! Tip – when using add-ins, chop them up very finely so you can enjoy the smooth egg texture. I’ve also lazily poured the mixture into a glass pie tin with bigger chunks of cooked veggies (broccoli, onion, spinach, mushrooms) for an easy crustless quiche. Baking time for the quiche in my oven was about an hour and 20 minutes at 300 degrees over a steam bath. It was still a tad loose in the middle but set as I let it cool. If you want to serve it hot, it could probably cook a bit longer to firm up. Thanks for a wonderful, fun, healthy recipe!
Sorry to say, these were disappointing. I haven’t had the Starbucks bites, so I can’t compare them.
I followed the recipe, and really wanted to love them, but these badly need a flavor punch! I used a Gruyere & Swiss mix (same as I use in quiche); I’ll try them again with a stronger cheese or add in some parmesan. I will also add some sauteed onion & red pepper.
They did not cook in the 20-23 minutes called for in the recipe. I had to put them back in the oven for another 20 minutes or so. And they stuck to the pan terribly. I used avocado oil spray – maybe that was the problem – I’ll try a different spray oil next time.