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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This came out great, but still not like Starbucks for me – I guess like others i was confused on the 1-1/3 cups of cottage cheese as well. Is it one cup plus another 1/3 cup cottage cheese?
Yes, Ellie, it calls for 1 cup + 1/3 cup. (I know it’s an unconventional way to write measurements but the way my database is set up, I’m forced to write them that way.) Sorry for any confusion but glad you enjoyed them!
Just made these and my 3 year old and I are now big fans! We didn’t have Gruyère so we we used a mix of Swiss and cheddar. Added some scallions and had to use real bacon bits. It took about 30 minutes in my oven (metal muffin tin) so they started to brown a touch around the edges but not too bad. I’m wondering if I did something wrong as the bottom was like a perfect egg custard and the top half was a little dryer and had lots of air bubbles. Either way we will make again!
Hi!! Just cooked these Egg Bites.. it tastes great but the texture is wrong.. there are not firm .. wondering if the recipe is 1 & 1/3 cup of cottage cheese” or do you meant “1/3 cup” only.. because is confusing.. please let me know! Thanks!
Hi Nidiana, The recipe calls for 1 cup plus 1/3 cup, so if you only used 1/3 cup, that would explain the texture. (I know it’s an unconventional way to write measurements but the way my database is set up, I’m forced to write them that way.) Sorry for any confusion!
YUM!!!! I used 2% curd cottage cheese and a 5.3 oz block of gruyere and they came out amazing… so easy to make and the texture is just like Starbucks! Thank you– these are a keeper!
Absolutely love this recipe!! So good!! I have been making them every day this week for my college age grandbabies!! They can’t get enough!! So much better than Starbucks!! I do add spinach and tomorrow am going to try turkey sausage instead of bacon! I do add a little more time in cooking. Thank you so much for this recipe!!❤️
This recipe turned out pretty amazing, the texture was perfect and really like the how the bottoms are custardy.
Looked online at several different recipes, and one of the differences was the egg to cheese ratio. I noticed some of the other recipes use less cheese. After reading the recipe, decided to give it a try, as there a lot of detail into how to cook these.
Think the more cheese option in this recipe is nice, as it is more like a quiche consistency.
Wonderful!, I saw this and I needed to try to make it because I’m obsessed with the ones from Starbucks and they’re VERY expensive. I was a bit confused at first — 1-1/3 cup cottage cheese, I thought when it comes to cottage cheese more is better! 🤣 I used 1 &1/3 cups. I have these perfectly round silicone baking cups that hold 5 and are flat and they don’t flair out like muffin tins. I was able to get 8 of them filled 1/2 full with the bacon on the bottom and just a bit of shredded cheese on top cooked exactly 25 minutes and pulled them out let them sit before removing. They stuck just a little in the groove but mostly came out delicious. I had no regular hot sauce so I opted for my husband’s sambal oelek, just half teaspoon scoop in the whole mix and the flavor is wonderful!! I have some pictures I’d love to post! This is going to be my go to Breakfast before work with my homemade chai latte 😁 thank you for the best recipe! Happy New Year!!! 🥳
i only have ricotta cheese on hand…can that be used instead of cottage cheese?
Hi Debbie, Yes, ricotta will work well.
Hi Jenn, Can I make the batter the day before and refrigerate it, then bake them the next morning? Thanks!
Sure, Jenny, that should be fine. Enjoy!
These put the starbucks bites to shame! I’m definitely adding this to my repertoire – it will make breakfasts easy when my family doesn’t all eat at the same time. However, I think I overbaked mine – I left them in a few extra minutes because they looked so pale, but I’d prefer a softer texture. How can I tell when they’ve set?
So glad you like them! These really don’t develop much color as they bake so I’d stick to the baking time. You can tell when they’ve set if you shake the pan and they don’t jiggle. Hope that helps!
These were sooo GOOD!! And the recipe was very easy to follow! I made these last night for my boyfriend and me, he said they taste better than Starbucks egg bites I think they taste just like them! instead of the Gruyère cheese I used Gouda and Monterey cheese since the store I went shopping at didn’t have Gruyère. And a bonus the leftovers made a yummy breakfast this morning (: