Egg Bites with Bacon & Gruyère
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Have you tried putting this in a one large casserole dish instead of muffin tins?
Hi Dani, I haven’t tried it, but I think it could work. I’d bake it in a 9-inch square pan and start checking it at 30 minutes (though it may take longer). Please LMK how it turns out if you try it!
I have tried this and it doesn’t come out nearly as nice! It was a few years ago, I can’t remember why.
I scrolled and found my original comment, where I said:
“ These are super! I made them today in a 9 inch pan instead of little ones. It was fine, but the texture was not as nice as the individual ones. It took about 40 minutes to set properly. Stick to the little muffin cups!”
So, yeah. The texture isn’t as nice. But I love them! Just made them today with no bacon and jack cheese, and they are tasty just like that.
I love love this recipe. They turn out just like the Starbucks ones, but I HIGHLY recommend using silicon muffin molds… I tried both the silicon and just a regular metal tin and the silicon ones turned out absolutely perfect and creamy and the muffin tin ones had to be dug out of the tin (even with lots of pan spray) and ended up sort of mealy in the center.
The silicon ones take a little longer to cook, but an overall way better result.
Yes! I find if I don’t “peek” to see if they are done yet, they don’t take that much longer in the silicone cups. And I’ve never had a problem with texture either. Just made them today and it was 35 minutes in silicone cups inside a metal pan
I made two batches of these just now – one following the recipe (except I substituted ricotta cheese for the cottage cheese), and one that I considered ‘loaded’ by adding sautéed chopped onions and spinach. They were both good, but I have to say, the ones with the extra ingredients were fantastic. You could add anything leftover from your fridge — peppers, broccoli, kale, asparagus, sausage. Love the texture with the cornstarch. I will never buy the supermarket ones (that contain added chemicals for color and freshness) again!
I made this morning and the egg bites were delicious. I cooked a dozen in the very small cupcake pan, and 8 regular sized cupcake pan. I sprayed the pans well with Pam-I thought I was over spraying however- they require patience to remove-so grease pans well. The small ones were a bit hard to remove but I was able to do it.
Thank-you for the recipe!
I’m concerned about the amount of lactose in the cottage cheese. Can you suggest an alternative?
Hi Linda, I see online that there are a few brands of lactose-free cottage cheese (Good Culture and Lactaid), so I’d use one of those. Enjoy!
If only …. I live in Montreal, Quebec, Canada and neither of those brands are available here. Any suggestion for a substitute?
Would ricotta cheese work for you? If so, that would work in place of the cottage cheese.
I’ll give it a try and will let you know. Thanks for your caring
WOW! These were a hit. In the end I made the egg bites exactly following your recipe (because I know to trust you completely).
I modified & used sharp cheddar with bacon crumbles. They are GREAT! What is the purpose of the cornstarch? Have you made them without it?
Hi Jeri, Glad you enjoyed! The cornstarch makes the texture extra silky, but you can get away without it.
These are fabulous! I happen to have an egg poaching pan that works great! We made them 2x – 2nd time we reduced the salt. Definitely a new breakfast fave!!
Wow these came out perfect! Thank you for sharing this recipe!!
These turned out great. I’m glad I saw the note about the silicone muffin liners. I doubled the batch and had a bit left over so as an experiment I did 5 in silicone molds. They were definitely not completely cooked through like the others in the same time frame. They probably needed another 3-5 minutes. The rest were done in 20.
I put the silicone muffin pans on a cookie sheet. I add cup of water to the sheet. Mine cook quite evenly.
Thanks for sharing how you used the silicone muffin “pan”. It’s so floppy I usually put a sheet under it but wasn’t sure if the sous vide trick would work with the sheet directly under the silicon.
This recipe is wonderful and I’m so grateful the author took the time to develop it.
I love this recipe, but mine dont even come close to setting in the recommended time frame, even if I increase the oven temperature. I cook them for nearly an hour!
You may need to check your oven temp with an oven thermometer. Mine also took a bit longer but that’s ok. Another online recipe has the oven temp at 200 degrees for 70 minutes.
I made mine in the cupcake pan and what a mess so I switched to cast iron fry pan and it worked perfectly! Thanks super delicious. Today I added roasted red peppers and it is cooking now so can’t wait to taste them!