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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these have been my breakfast most days for over a year. I often sub whatever cheese I have and they’ve all been good. I also like the ease of cooking cubed pancetta (Wegman’s offers the perfect 4 oz package) and using it instead of the bacon. You do need to spray the muffin tin well, then spray it some more, for them to come out cleanly
I am going to try these. However, what size is the baking tin/cups. I have three different sizes and can’t decide which to use
Marjory🇨🇦
Hi Marjory, Muffin tins come in three sizes — mini, standard, and jumbo. Use the standard one for these. This is the one I use.
I’ve never had this but am looking for more protein (and fiber) recipes. What else do you eat with these?
Hi Virginia, If you’re eating them for breakfast, you can pair them with some fruit and/or whole wheat toast.
Can the cottage cheese be substituted?, and if so, with what? Cottage cheese is low on my food list!
Hi Peggy, I promise you can’t taste the cottage cheese, but heavy cream will work too.
I used turkey bacon and siracha which is what I had on hand and they came out great! I’ll definitely be making these again soon, thank you.
Fantastic!! I made a vegetarian and a ham and cheese version. Easy to make ans the end result was so good. Will definitely make again. Thanks for the recipe!!!
Great recipe and good jumping off point for freestyling.
Oh. My. Goodness! These are amazing! (even with my modifications.)
1. I only have a half-sized oven so I put the water into a roll pan and put the muffin cups (silicon) right on top.
2. I used pre-shredded marble cheddar.
3. I didn’t have cottage cheese (it had been waiting too long for me to make these) so I used greek yogurt. I would probably only go with one cup next time.
4. I put the bacon bits on the bottom of the cup and added the egg mix.
I will try them with the cottage cheese next time, but I like the bit of zip from the yogurt too.
I’ve made these several times, my wife loves them. I always double the recipe, flash freeze them and then vacuum pack them for meal prep. I made them with bacon, sausage, sautéed peppers, and onions. I found the recipe to a T and I’ve substituted some cheeses Our favorite is bacon, fresh peppers and onions and mixing habanero cheddar with the Gruyere cheese!
How do you reheat?
Reheat in the microwave at 50% power for 60 to 90 seconds. 🙂
Oh my gosh, these are soooo good. I didn’t have enough cornstarch so I subbed flour (4 tbsp) and it worked great.
Thank you, these taste great.
You got the proportions just right!
Could you please do a Copycat recipe for “Three BridgesEgg Bites with Red Peppers and Spinach.” I love these so very much.
Glad you like them! I will add the ones you’ve requested to my list of recipes to potentially develop. 🙂
Love these! Make these every weekend!
Taste and texture is exactly like Starbucks! I used 8 eggs instead of 6 and it was the perfect amount to fill the muffin tin all the way to the top.
Can this be reheated in an oven? If so, what temp/time would you recommend?
Hi Sadie, I haven’t tried it, but it should work. I’d reheat them, covered, in a 350 degree oven and check them at 10 to 15 minutes to see if they are heated through.
Can you use 2% cottage cheese?
Hi Ginger, I always recommend full-fat dairy, but 2% will work in a pinch.