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.
These are fantastic! I wasn’t looking for a Starbucks dupe as I haven’t tried those, but I did want the described smooth, silky texture which this recipe delivered. All the other egg “muffin cup” recipes I’ve tried have resulted in a rubbery and tough texture and to me were inedible. Also a note about the silicone pans: I did use a dark silicone muffin pan (Demarle brand) as the prep is zero and clean up is minimal and based on notes and review was expecting a longer cook time. They cooked perfectly at the longer of the listed cook time of 25 mins, maybe just a min more as I kept looking at them to see if they should go longer. They were great and as usual for this pan popped out with no greasing or spray.
I’ve tried several other recipes from this site and all have ended up complete winners! The Italian Wedding Soup in particular was a huge hit with family and friends and I’m confident in serving any of Jenn’s recipes
This was so good! The texture was perfect, just like the other more expensive egg bites! Loved it.
Just wanted to input my two cents since this recipe is the first result and very highly rated. I did not have good results, mine are SOAKING WET to the point my paper towels (4 layers) disintegrated under them. Took 40+ minutes to cook in a regular muffin tin no liners (waiting for egg bites to puff up/pull away from muffin cup), AND IT STICKS SO BAD. I followed the recipe to a T (quantities, materials, and instructions; especially waiting the 5 minutes before peeling away with a spoon after they come out of the oven) and ugh I am still picking these egg bites off my nonstick muffin tin because the author recommended for another review to not use paper liners because it makes the egg bites soggy! Guess what they’re soaking wet AND STUCK. I don’t know what anybody else is talking about this recipe is awful!
I have not made these yet but would like to and wondered if the cottage cheese could be replaced with ricotta cheese since I don’t like cottage cheese.
Yes, it’s fine to use ricotta here — enjoy!
These turned out even better than Starbucks!! I’m blown away!
I hate cottage cheese, you can’t taste it ☺️
So good. I’ve tried a couple other recipes with no success in taste and texture. This will be my go to from now on. My teen son loves them as well. Switching to a silicone pan to avoid the headache and loss of egg bite from sticking. This recipe is worth the extra baking time.
I used gouda for the cheese and packaged bacon pieces. Turned out amazing!
This will be a recipe to keep and make over and over again.
I’ve already shared it with family, friends, and co-workers.
Thank you for making this a simple recipe. It shows that you don’t have to over complicate things for them to be delicious. My family loved them!
This was top notch! I used a vitamix blender & that helped tremendously. Super easy to make and tastes amazing.
These are excellent, better than Starbucks! Thank you
I’ve been looking for a good Starbucks egg bite dupe and this is it! The texture is perfect, it’s quick to make, and so easy to customize and change up flavors! I’ve made the recipe as is, one batch with kale, provolone ,and sausage, and another batch with spinach, sundried tomatoes, and parmesan. I baked them in lightly greased silicone cups set inside of a muffin pan and didn’t have a problem, I just adjusted the baking time for a few more minutes until they were set. They released perfectly and look adorable with their little fluted edges.
SO good! We did not have cottage cheese on hand, used plain yogurt instead (1-1/4 cup). Did not have Gruyere, used sharp cheddar. Added 1/8 tsp nutmeg. Fluffy, silken and delicious. I put the bacon on the bottom of the muffin tins and poured the egg mixture on top. A bit of fresh chopped parsley would be super yummy.