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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Forgot to add that one batch made 24 minis with enough left over for a about 4 more❤️🇺🇸
Same for me, one batch filled the minu muffin tray with a little leftover. Baked for 20 min, prob will do 17 min next time.
These are spot on, just like my favs at Starbucks! Taste and texture are awesome! Not at all rubbery like some other recipes I’ve tried.
Thanks!!
I made these first time today. Followed exactly as written, including the water bath, because I trust your recipes. Used my new Wilton Silicone mini muffin pans. I did also spray them. They turned out beautifully and delicious. I filled them almost to the top and they pretty much popped out on their own . I could not be happier. So will the guests at the 4th of July party brunch I am taking them to tomorrow. Thanks so much for another great recipe. I did use half gruyere and half Monterey Jack. Next batch I’ll maybe add some baby spinach. Thanks again and happy 4th🇺🇸
Hello. I bought an aged Gruyère that wasn’t cheap but it still tasted nothing like Starbucks’ Gruyère. Can you tell me what brand you use? Do you use smoked or regular?
Hi Julia, Sorry you found your Gruyere to be lacking flavor! I buy regular and the brand I like is reasonably priced but has plenty of flavor is Le Gruyere Switzerland. I have gotten it at Whole Foods but believe that many large grocery stores carry it also. Hope that helps!
A Close Second!
Close enough for MEEE!
Delicious! Yummy! Scrumptious!
Today I made for the first time. I used 1/2 Gruyère and half Monterey Jack because the actual Starbucks ingredient list says Starbucks uses Monterey Jack. Except for that, I followed this recipe exactly and they turned out fabulously. I used 24 Wilton mini Muffin Silicone pans and sprayed it well first. Popped out like butter. Delicious
I should note that I just got my Wilton Silicone Mini Muffin pans yesterday. First thing I noticed was how slick and shiny the insides were. So I have a feeling that I have a newer improved version. The older silicone products I bought in the past were very dull and didn’t release very well. That’s probably why mine just slid right out.
It really does help to read the comments. This was my second try at egg bites. Used a different recipe the first time, egg whites only, un-precooked peppers, turned out like sponges t hat squirted water out like clams… not good…
Take two… this is a great recipe. I missed the initial recommend not to use silicone and I was eager to try my new silicone liners. I had left over mix that I just threw it into two ramekins un-greased and was surprised to find at 20 minutes they were all quite undone (and then saw the silicone warning). Back in for 5 minutes and the ceramic ramekins puffed up and pulled away and were done perfectly. The silicone liner (25 min total). The silicon liner batch remained quite flat so tried 5 more minutes in the oven and after that didn’t look much different (no puffing) and toothpick came out clean enough so called them done (30 mom total). The ones in the ramekins tasted amazing, stuck a little if course. Just sampled the silicone liner and there was a very thin skin on the top, perhaps from that last 5 minutes of cooking, but the interior was cooked through and wonderful. Also no sticking at all.
Just curiosity why they would be good for only 3 days when stored in the refrigerator?
Hi Amber, they may last longer, but I always like to err on the conservative side from a food-safety standpoint.
These are great! I added a tiny bit of minced green onion to each cup with the bacon. Not traditional, but delicious. I find them too salty, so next time I’ll leave out the salt (but I’m very sensitive to salt). I buy real gruyere at Costco for a reasonable price. I keep these in the freezer, and one takes 50 seconds on high in my microwave to warm. I live at 5200 feet, so at sea level it might be closer to 40 seconds. Will make forever!
These turned out really well! To get the to taste more like a Starbucks I’m going to add more Tabasco sauce than what the recipe calls for.
Recipe is great! I froze them and then use my air fryer to heat 350 for about 5 min. It made them even more similar to Starbucks with the crispness on the edges.
Curious whether you heat them in the air fryer from frozen or defrost first?
Absolutely delicious! These are a perfect dupe!
This recipe is a fantastic replica of the delicious egg bites at Starbucks up but the chewing texture became like scrambled egg instead of the velvet smooth first bite. I couldn’t determine if it was due to my accidental use of 2% cottage cheese the first time I made these. The next time I used 4% cottage cheese and added and additional 1/2 TBSP of corn starch and they came out EXACTLY like Starbucks delectable egg bites… I will be making these over & over! Now if only I could get as good a recipe for sugar alternative Carmel Frappuccino I would be in Heaven here on Earth!
Use monk fruit granulated sugar in your caramel recipe instead of regular sugar. No weird aftertaste.