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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Creamy, delicious, savoury. Recipe as written is perfect. What a treat for breakfast-to-go or, say, every time you walk through the kitchen…
Can you make these without cottage cheese?
Hi Peggy, you can replace them with the same amount of ricotta if you have that on hand.
I just made this recipe. It sounded so good so I doubled it right off the bat and made enough to freeze for later. It made 24 in total. I followed the recipe exactly, except accidentally put the cooked bacon in the food processor with the other ingredients. They took 23 minutes to cook. After 5 minutes out of the oven I took a spoon gently around the edges and they all popped out so clean! They are currently cooling enough to freeze, but they are so tasty!! Wonderful recipe! Thank you for sharing it!
What temp do I cook these on?
Hi Kia, they get baked at 300°F/150°C. Hope you enjoy!
does it actually take anyone 20-25 minutes? I have cooked it twice, once in a silicone pan (didn’t read the note!) and once in a metal cupcake pan. Each time, it took almost an hour! any thoughts?
These Egg Bytes are a vital part of care for my elderly, disabled parents who live independently. Easy to make and delicious, I leave double batches at least every two weeks (one to freeze). It’s a high quality source of protein and I know if I can’t be there, they are well fed and fully satisfied. They even call when they’re running low! Thank you for a recipe that brings joy to two housebound seniors everyday.
Love, love, love this recipe…..
Love this recipe, used 1 tablespoon of hot sauce just a dash of salt and some SUPER stronge sharp white cheese. Love this recipe. Do you have a knock-off recipe for Starbucks pink drink?
Glad you like them! No, as of now, I don’t have a copycat recipe for their pink drink — sorry!
Hi. I plan to try making these, but without the bacon. The Starbucks ones do not have meat. Is there something else they may be using for that flavor that you could suggest?
Hi Andrea, Starbucks sells different variations of egg bites, one with bacon. You might try adding a pinch or two of smoked paprika to the egg mixture — it would give the bites a very subtle smoky flavor. Hope that helps!
Absolutely obsessed with these. Made them recently for a baby shower and they were a hit. Follow the recipe exactly as is. Five stars.
Another winner recipe! Just finished making this for the second time and I’m changing up the meat (ground chicken) and adding spinach. Used a nonstick muffin pan I generously sprayed with oil. No issues with removing from pan. Took the first batch camping and I will definitely keep this in the rotation all school year for the kids!
These were perfect! I added some chopped fresh spinach, but otherwise followed the recipe exactly. Delicious!
Hi Jen. Thank you for the recipe. It’s excellent! I recently started making these in jumbo muffin tins, and they deflate badly when I take them out of the over. What would you suggest? Bake them longer, or bake them at a different temperature, or both? Thanks again!
Hi Susan, Glad you like them! It’s normal for them to puff up while baking and then deflate a little when they cool. If they deflated a lot, it may be that they were a bit underbaked. Next time I’d keep them in the oven a bit longer.
Thank you! I’ll experiment with baking times. And thank you for your website. It’s my go-to for everything!