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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YUM. I love the *bux ones. Love these even better since i can pronounce all the ingrediants!
I sautéed some leeks and red bell pepper (had on hand) and used jack cheese as that is all i had. Otherwise followed the recipe to a tee. Awesome job Jenn. again!!!! they are delicious.
I love this recipe. My egg bites come out of the oven nice and fluffy , then fall…what am I doing wrong?
Hi Vikki, It’s normal for them to puff up while baking and then deflate a little when they cool, so it does’t sound you’re doing anything wrong. Glad you like them!
Couldn’t get these to set, cooked on top but not the bottom. Gave up after 40 min in the oven, even tried to up the temp but they just remain liquid on bottom, overcooked ok the top. Whole batch in the trash 🙁
Hi Sara, I’m sorry you had a problem getting these to set! Did you by any chance use a silicone muffin pan?
I had this issue too. You have to use 4% cottage cheese. This is one recipe u cannot cut the fat.
Mine separated into 2 layers. I used 4% cottage cheese and followed the directions. Any suggestions?
Hi Debbie, was the egg mixture very well blended before you poured it into the muffin tin?
Recipe was spot on. They were identical to Starbucks sous vide. Will definitely make these again.
Just made these exactly as the recipe states except I used a silicone mold and the consistency is definitely not the same as Starbucks ( which is what I love about them). The bottoms were soft not fluffy and even though I thoroughly sprayed the molds they still stuck. Also, when I cooked them for 20 then 23 minutes they were still liquidy, so I baked them a total of 27 minutes and they were still soft on the bottom. Flavor was good but consistency was not. 😢.
I used a mini-silicone muffin pan and they turned out so tasty! Had to bake for 30 minutes rather than 20ish. Added bell pepper since I had it. thanks for the recipe!
I made these egg bites for a brunch this morning and opted to use the nonstick mini-muffin tin (not silicone) size rather than the regular size muffin tin. Instead of taking the time to cook/crisp bacon myself I purchased the real bacon bits to save time. I also baked two mini-muffin pans at once because the muffin tins are small and easily fit side-by-side on one rack. I baked them for 10-12 minutes — according to a suggestion in another Review for the mini-size egg bites. Other than that, I prepared them exactly according to the recipe. When I took them out of the oven they looked amazing. I used a cake tester and also ensured they didn’t jiggle to test for doneness, then let them rest in the muffin tins for 10 minutes. HOWEVER, when I began to remove them from the muffin tins every one of them were still fairly liquidy on the bottom, enough to make them unappetizing. So, I removed the steam/water bath, increased the oven temp to 350°, and cooked the egg bites for 5 minutes longer after the temp reached 350°. They were fully cooked, but they didn’t look as pretty because the edges then got a little browned. Not burned by any means, and were still very tasty, but they no longer had that “Starbucks” appearance, which is what I was after. I had doubled the recipe so I decided to turn the temp back down to 300° and put the hot water/steam bath back into the oven for the next batch of egg bites, and just cook them longer. I cooked this 2nd batch of mini-egg bites for 22-24 minutes. They turned out perfect! I will add that I live at high altitude, about 6,700 ft. I don’t know if this may have made a difference in the 1st undercooked batch. But, I’m not convinced the altitude played a role given the number of comments regarding the stated cooking time not being long enough. I hope this is helpful. I will definitely make these again! They are yummy — better than Starbucks! Oh, and for presentation I snipped some chives on top of the egg bites after plating them. It was not only a pretty addition, but a tasty one too! Jenn, you did an awesome job in creating this recipe!! Thank you!
worked out perfectly! I did 350 degrees though. I also got tired of grating the cheese halfway through and cut the rest into 12 blocks. Plopped them into each mold, added the bacon, then poured the mixture over top.
Such a great recipe! I did not have cottage cheese, so I substituted with cream cheese instead.
Incredible! The texture is very similar to the real thing. I think it’s safe to say that I love this recipe better than Starbucks! I used the Dash Egg Bite Maker which has silicone cups. It steams them so they cooked evenly and quick. I can’t wait to make these again.
I previously commented that I couldn’t get these to set. I put them back in without the water bath at 350 and they set in 5 min. Perhaps it was a difference in my ingredients or oven somehow, not sure. Anyway after my adjustment they turned out great and my kids loved them. I would try them again for sure.