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 are amazing!! I doubled the recipe & keep these on hand in the freezer for ‘those days’. Thanks for sharing this tasty & TASTY recipe!
Can you cook in paper muffin cups?
Hi Mary, I don’t recommend muffin cups here — I’d be concerned they’d stick.
Did I miss or overlook the oven temp for this recipe?
Since this is a copycat recipe of the sous vide egg bites from Starbucks, I assume it is at a lower temp but don’t know for sure. Can you clarify?
The oven temp is 300°F/150°C. Hope you enjoy
Hi,
I made these as directed and they were fabulous, Thank you!
I was wondering if you have ever made them in small mason jars if, do you think it would be just as good? Thank you so much for you great recipes, look forward to hearing back from you,
Hi Joellyn, Glad you liked them! I’ve never made them in small mason jars but I think you could. I’d love to hear how they turn out if you try it!
I have made these in mini cocottes and they turned out great. As long as the mason jar isn’t really deep I think it would work. Like, a wide mouth one cup jar.
I was not crazy about the texture of the cooking spray on the outside of the egg bites after I removed them from the muffin tin. The next time I make these I will try prepping the muffin pan with melted butter or the drippings from the bacon in the recipe— spread with a silicone basting brush like you would if you were making a soufflé.
I made these in my silicone muffin tin. They turned out fine, but required an extra seven minutes. Great recipe.
I made the egg bites a week before Christmas and froze them. I then served them on Christmas morning and they were a huge hit! As you suggested I generously sprayed the muffin pan with a nonstick spray and they came out so easily. I forgot to add the bacon in to the batter before I filled the muffin pan so I just added the bacon on top and used a tiny whisk to mix it in. Will definitely be making this again! Another great recipe.
These were great. I love the egg bites from Starbucks, but they are so pricey. These were the next best thing! I don’t know how I stumbled upon your recipe, but I followed it to the letter. I would never have thought of putting the water in a 300* oven. Only thing I need to do next time is rotate my muffing pan halfway through. Never noticed before, but it cooks slightly fast in the back. Thank you for this recipe.
These are great! May I ask what the cornstarch is for?
Glad you like them! The cornstarch just gives them a slightly silkier texture.
I just made these for my 1yo who loves the Starbucks version— these were a hit! Thank you!
I made them in a 24 mini muffin tin because that’s what I had— filled them to the top and had a bit of leftover batter that I cooked stove top (came out like a delicious fluffy omelette).
I would really like to make these in a baking dish just for easy— maybe an 8×8. I know you haven’t tested the recipe this way, but do you think it would still set? Or would I have better luck doing two 8×4 bread tins? Thanks!
Hi Tiffany, glad these were a hit! I do think this would work in an 8 inch square pan although the edges may be a bit firmer. I’d love to hear how it comes out if you try it!
I have done these in a tin that size and they are not as good at all. The texture is different. Still tasty though.
Recently tried a Starbucks egg bite and was so impressed, but I always want to try to make dupes of my own. Yours was the first recipe I tried, and I’ll not look any further. Not only was it identical, it was even better than Starbucks. They were fabulous out of the oven, just as good warmed from refrigerator storage, and froze well too! The sticking was an issue for me, I’ll buy new pans for my next batch, which will be a double. This would make a great family brunch dish to take!