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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Hi, I love your recipes. I would like to make your egg bites, but due to breast cancer that has spread to my lungs, I am not supposed to use milk or milk products. Can I use Oak milk instead or would it change the texture and taste too much? Thanks, Ms. Hubbard.
Hi Sidney, I’m so sorry to hear about your cancer. 🙁 You’re in my thoughts.
I don’t think these will work oat milk but I have made them with heavy cream. While you can’t use heavy cream, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried either of these.) Also, you’d need a non-dairy alternative to the cheese. Please LMK how how the egg bites turn out if you try them with these adjustments!
Sorry to hear about your cancer. Have you tried making your own cashew milk? If you are able to eat nuts, it’s a wonderful dairy substitute. Essentially it’s one cup of raw (not roasted) cashews plus 4 cups water. Blend in a high powered blender until smooth and creamy. Refrigerate after opening and use within a few days. You can adjust the proportions to make smaller batches, and if you add less water the result will be creamier (more like cream or heavy cream, depending on how much water you use). Some people add a pinch of salt.
I use cashew milk in a lot of recipes and have been very pleased with it. Nutritional yeast will add a bit of a cheesy flavor, if you are able to eat that. Good luck!
*Some people recommend speaking the cashews to make them easier to blend, but I don’t find it necessary. It probably depends on your blender. There are lots of recipes for homemade cashew milk online, and making it yourself means less food preservatives and a better tasting product! 🙂
Could these work in a baking pan for less work? Thank you!
I haven’t tried it and the baking time will likely be different, but I suspect it should work. Please LMK how it turns out if you try it!
Would sour cream work instead of cottage cheese? Thanks!
Hi Jill, 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. If you’re not using cottage cheese because you don’t like it, you can’t taste the cottage cheese at all…promise!
These are exactly like the real version! Super simple to make and tastes delicious!! Thank you for creáis g this easy, at-home version.
I was doubtful that these would come out so similar to Starbucks but they are! They’re delicious and easy to make! We’ve made them 2-3 times so far and they come out perfect every time. We, personally, like to bake them for 24 minutes and they’re a perfect texture.
Hi! Would fat free cottage cheese change the texture flavor at all?
Hi Toni, I haven’t tried it so I can’t say for sure. If you want to reduce the fat, I wouldn’t go with fat-free; I’d stick with low-fat. Hope you enjoy them.
How do you reheat them when frozen?
Hi Melody, Reheat in the microwave at 50% power for 90 seconds. If they still need anymore time in the middle, add on another 30 seconds.
Best recipe. Now I’ll feel jipped buying them lol Only swap I made was using shredded Gouda vs Gruyère (couldn’t find Gruyère in my grocery store). And I added chives. While cheddar is good (I added a little), you need a smokey and deeper flavored cheese to get that oomph of next level flavor.
Yup, comments are spot on! Just made my first batch and was actually shocked that they turned out just like the ones at Starbucks!! Sooo good. My only quandary is the tin size. I have both a standard size cupcake tin, and then a couple itty bitty tiny tins. The large tin seems too large, but the mini tin seems too small. So looks like I may be looking for a mamma bear sized tin, LOL!! But seriously, these are sooooo good! thank you, thank you, thank you!!
i CANNOT BELIEVE HOW BANG ON THESE BITES ARE TO STARBUCKS’!!!! i’m never paying starbucks for these ever again. this recipe blew my mind. ive shared it with 3 other people already.
Great recipe! I actually used different fillings and was just looking for a how-to. The tip to blend the eggs was clutch! Mine are so fluffy rather than dense or spongy.
If anyone is interested, I used maple sausage, onions, garlic powder, adobo, salt/pepper, Lawrys, and chili powder for heat. Sprinkled cheddar on top before placing in oven. Fantastic!
Easy and delicious!