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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Can you make these without cornstarch to make it low carb? Thanks!
Yep, that’s fine.
Please help! I made two batches tonight and neither pulled away from the pan? They also seemed less creamy and a total disaster getting them out. Basically not edible. The only difference was I used low-fat 1% cottage cheese….was this enough to completely botch the recipe? I’ve made these before and never had any issues!
I’m sorry you had such a problem getting these out of the pan! Considering you haven’t had a problem before, I’m wondering if you made any changes to the recipe this time around? The low-fat cottage cheese shouldn’t make a difference, but did you use the 4% last time? I assume you used the same muffin tin? Is there a chance that you may not have treated it thoroughly enough with cooking spray?
I, too, had a problem with the egg not pulling away from the tin. Note, I used shortening on the sides and bottom. Will only spray work next time?? Pam in NM
Pam, I’m sorry you had a problem with them sticking! While I would think that shortening should’ve worked, next time, I’d treat the pan generously with cooking spray.
As a Starbucks egg bite connoisseur, these egg bites took me by surprise. I followed the recipe exactly, and they are dare I say BETTER than Starbucks!! Only issue I ran into was the tops of the bites after I took them out of the 300 degree oven for 25 min were liquidy, so I kept them in for a few more minutes. They set up more in the fridge, and when I reheated them in the microwave they were slightly more solid. Any fixes to make the center of the bites the same texture as the outside? Increase oven temp maybe? I know all ovens are different.
Hi Kendall, Glad you like them, but sorry to hear you had a problem with them cooking unevenly. Did you use a dark metal pan? Dark metal can cause the outer edges to cook faster than the inside of things. Also, I think you could get away with increasing the oven temp to 325°F.
This was fire, I’m ngl. I was unsure if it was like 10oz of cheeses and then shred it, or 1 cup of already shredded cheese so I did the 10 oz LOL, but I added and extra egg and 2 extra pieces of bacon because my muffin tin had smaller cups so i needed some more bacon to spread around. Since they were smaller I only kept them in for about 20min. Taste literally just like the Starbucks ones except more cheesy because I used the 10oz lol. But that is not a bad thing
Delicious! Exactly like Starbucks egg bites. Tasted identical.
I didn’t have Gruyère so I used Gouda and the taste was still exact. So good!!
These are delicious and so adaptable — spinach, broccoli, kale, onions, canadian bacon… all good. I do like to use silicon muffin pans to minimize the sticking and scrubbing of my metal pans. Even with foil liners much of the egg gets left behind.
To use silicone pans I find it works to spray with EVOO, bake as directed but then crank the oven temp to 390 for the last 5 minutes or so. They set well and slide right out of the silicone pans with out any waste. Cheers.
These are fantastic! I used crispy turkey bacon and low-fat cottage cheese and they turned out beautifully. I can’t wait to try other ingredients.
Dear God! These are spectacular! Made them with crumbled sausage, sautéed red bell peppers, onions and some fresh spinach. Topped them with a little shredded cheddar when they came out of the oven. The texture was absolutely perfect – melt in your mouth! Thank you…
This copycat recipe for Starbucks eggbites is the bomb! Spectacular flavors and now I do not need to order these bacon gruyere eggbites from Starbucks anymore. The amount I’ve ordered last year and earlier last month from Doordash should make that particular Starbucks store very happy as I must have ordered every week! This recipe saves my wallet and budget this year as I no longer have to order from them! My husband loved their eggbites but now that I’ve cooked these eggbites we are very grateful, they taste just as delicious!
Thank you, Jen!
I was in the hospital and they made eggs like this and they were so good. I had never had Starbucks egg bites before so I didn’t realize how good they were. Perfect recipe and they are so delicious. Thank you.
Omg!!! These are amazing! Better than Starbucks! I love the egg bites at Starbucks and now I can make them at home. Thank you so much for a delicious breakfast, treat, a keeper for sure!!! Making the egg white bites next.