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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Question. How could I make these using my sous vide? I have one and would like to use it more.
Thanks.
Gary C.
Hi Gary, I don’t have a sous vide machine but most people put them in little 4-oz mason jars and cook at 172°F for about 1 hour. Hope that helps!
Hi Jenn, I actually have a sous vide at home! What would be the temperature and cooking time if using a sous vide?
Hi Caro, I’ve never tried it but most recipes call for cooking at 172°F for about 1 hour. Hope that helps!
I’m a huge fan and can’t count the number of times I’ve made the Spinach/Gruyere Quiche. It’s always a big hit with my family.
Question regarding ingredients for these egg bites… do you think sour cream would be a suitable substitute? I saw your recommendation for cream cheese, which also sounds great, but to be honest, I’m not a fan of cottage cheese and need an alternative before I try these.
Thanks, and I looking forward to your next new recipe.
Hi JoAnne, I haven’t tried these with sour cream, so I can’t say for sure how it would work, but I have made them successfully with heavy cream. For what it’s worth, you can’t taste the cottage cheese at all…promise!
I finally made these, substituting cream cheese for the cottage cheese. Although I greased the tin with butter (I didn’t have cooking spray on hand), I still had a minor problem with them sticking. Not a big deal… they were still awesome! I’m typically not very adventurous when it comes to cooking, but I trust your recipes (except for the use of cottage cheese… lol). Thank you again for sharing with us.
Hi Jen! I made these a few months ago and loved them!! I’m getting ready to make Easter brunch and wondered if I could use this in a deep dish pie shell instead of making individuals and if I need to pre-bake the shell….Thanks for another wonderful dish!!
Glad you enjoyed them! Yes, I think you could make this in a pie shell (and I would pre-bake the shell). Please LMK how it turns out!
This recipe made me so happy on a snow day. Thank you
I used sun dried tomatoes in lieu of the bacon and skim cottage cheese.
LOVE your recipes.
Low and slow cooking with a water bath – steam. What temperature are we running the oven at? Don’t see this important item noted anywhere.
Hi Rod, the oven temp is 300°F/150°C. Hope you enjoy!
Another 5 Star recipe! These little bites are packed with flavor & the texture is amazing. I’ve never had the Starbucks equivalent but these reminded me of a crustless quiche with regard to the velevety, silken texture. Absolutely loved that everything gets dumped in the blender, so quick & easy!!
Will definitely make these delicious bites again!!
Can these be made in mini muffin tins? If so what would the timing be? Thanks!!
Sure, Maureen. I’d start checking for doneness around 10 to 12 minutes.
Are u kidding me?! You are one of my TOP 3 go to’s and this recipe comes up this morning! I am hooked on these from Starbucks and get them about 3 times a week. I’ve tried a couple of recipes that were terrible and now I’m sure this one will be delicious! SO EXCITED! Thanks Jenn!
Do you think this would work in a pan? What size , 9 x11?
I do think the 9×13 would work, Marsha, but the cooking time will be longer. It’s hard to say for sure how much longer, so I would just keep an eye on it.
Looking forward to making these….one question. Do you leave the pan with water in the oven at the same time as the egg bites are cooking or just while the oven is pre-heating?
Thanks
Elaine
Hi Elaine, You leave the pan in the oven the whole time. Hope you enjoy!
This came out great Jen! I was so excited to make it, I had to use what I had on hand which was shaved Parmesan cheese and chopped Canadian bacon. Delicious!❤️