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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These are absolutely delicious! I made them for Easter brunch 2 years in a row now. Huge hit! They are very moist and flavorful.
What is the oven temp.?Recipe doesn’t say
Hi Deirdre, the oven temp is 300°F/150°C. Hope you enjoy!
I made these exactly as written and they came out so lovely! The flavor and texture is extremely similar to the Starbucks version and will definitely stop me from going through the drive through when I’m craving them!
Delicious! Thank you 🙂 As someone who’s pregnant with nausea, cooking (and smelling) eggs makes me feel sick. Baking is my go-to and these high protein bites help so much once I wake up in the morning to get my blood-glucose levels back on track.
I modified a little. I used cheddar cheese, 2% cottage cheese, and a silicone muffin tray, and baked for 25 mins at 350. They turned out wonderfully.
Thank you!
These are to die for! I followed the instructions to the T, but didn’t use the fancy cheese (that I don’t know how to pronounce) and I added spinach. I did use 4% cottage cheese and a tin pan, perfecto! Spray “Bernie Sanders liberal” with nonstick spray, not Hillary, so it wont stick like others in the comments. I can’t wait to eat these this work week. Thanks!
Thank you. These were better than starbucks version!
These have been on my ‘to try’ list for awhile, as I’m always looking for a quick grab and go breakfast option. As with every other recipe I’ve tried from Jenn’s site, it didn’t disappoint! Followed the recipe to the letter, used a metal muffin pan, made sure it was well oiled, baked for 28 minutes, no problems getting them out. Delicious!
I just made them. They turned out perfect and I cooked them about 7 min longer. They came out creamy and soft. Thank you. I will be making them from now on no more Starbucks. FREEZER will be stocked for my kids and grandkid.🙂
I made this recipe as written and used only greyere cheese, which is ideal for blending with the mixture. The softer cheeses tend to settle in the bottom of the blender when pouring mixture into the muffin pan. I used a silicone muffin pan on top of a baking sheet for stability. Baked for 5 minutes longer than the recipe directed, and it turned out perfectly! Let it set on counter after baking for about 20 minutes. The consistency was exactly what I get from bucks. I’ll make these every week and save $30 a week now ❤️⭐️👍🏼
Hi Jenn,
I know you gave instructions on how to reheat for quick breakfasts. However I was curious if anyone made this ahead for a brunch and then reheated a bunch of them at once. Maybe on a low temp in the oven in a water bath again? For some reason reheating in the microwave for a group of people seems odd to me and trying to think of another solution.
Thank you so much!
~Katie
Hi Katie, I think it would be fine to reheat them in the oven at a low temperature with a water bath. Hope you enjoy!
I altered this to fit into the Mediterranean diet (roasted veggies–I roasted shallots, red pepper, mushrooms, etc. and poked this into the mix before baking. Don’t even miss Starbucks’ little overpriced bites. The taste and texture of the egg. The mixture was spot on and even good microwaved. Thanks.