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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Really good. Really rich. The texture was so smooth and silky. I used silicone cupcake liners greased with a little oil and they removed easily. I did have to bake mine almost 30 minutes to set. I will definitely make these again but will probably sub out the bacon as suggested by other reviewers to make it a little lighter 🙂
Made these the other day. Love them. Really perfect post-gym breakfast with a piece of toast or English muffin.
Mine took 25 minutes, but my oven runs a little cool. Definitely adding to my weekend rotation.
I was so bummed with these. I’m sure it was my error because I’ve made over 25 of Jen’s recipes with fantastic results – I trust this site! Mine were underdone even after popping them back in the oven twice- probably an extra 8-10 mins. Looked perfect on top and but remained custardy/wet on bottom. I did use 1% cottage cheese and a little extra gruyere so maybe that was the issue? Maybe fill less full? Oh well.
Hi Janette, Sorry you had a problem with these! These actually should be a bit more wet/custardy on the bottom, but if you felt they were still too wet after that extra time in the oven, I would guess that maybe the reduced-fat cottage cheese was to blame. (I haven’t tried them with 1% cottage cheese, but that’s the only thing I can think of that may have caused an issue.)
I made the egg bites exactly as directed however I used sun-dried tomatoes and cheddar cheese instead of bacon and Gruyere cheese. The egg bites looked perfect in the oven however when I took them out of the pan the bottoms were like custard. Any thoughts?
Hi Paula, it sounds like they were just a bit undercooked — next time I’d add an extra few minutes onto the baking time.
Would it be ok to use paper baking cups in the muffin tin?
Hi Lily, I wouldn’t recommend liners here – I think the egg bites will stick to them.
My family loved these, although the ones I made did not come out of the pan quite as pristine as the ones shown in the picture. Very easy to make. The bacon, which took the most time to prep, could be made ahead of time and brought to room temperature before baking. I didn’t expect to find shredded Gruyère, and I was right (which I usually am, more often than not). I asked the supermarket employee how much she thought I should buy for 1.25 cups of shredded cheese, and she gave me a six ounce package that she said should be a bit more than enough. It was significantly more than enough, which was fine. We tend to like stronger cheeses (one of our daughter’s favorites cheeses when she was two years old was Stilton, which amazes me to this day, 20 years later), so next time I will try either a cave aged Gruyère or a mixture, perhaps shredded goat cheese, which I found at our local Whole Foods.
These came out perfect. So easy, too. I didn’t have enough bacon so half of the batch was without it, but still really good! Also, I think other things would work with this recipe, like red pepper, a little bit of onion, etc.
This recipe is amazing! I wanted to make a vegetarian option so decided to saute a shallot and spinach and added it the same way as the bacon. It turned out phenomenal! The texture is so creamy and delicious.
Don’t usually do this, but had to substitute diced ham for bacon, used a Mexican blend of cheeses, no hot sauce, and blended in my food processor. They were fabulous. Loved the texture and can’t wait to have the leftovers tomorrow morning. Excellent recipe and will definitely make again-with bacon, gruyere, etc. 😊 Thanks for sharing, Jenn!
I didn’t care for it.. maybe because I haven’t eaten bacon in ages lol. But I didn’t like the custard feeling with these eggs. .. I should have cut the recipe in half.. They did turn out like they are suppose to .. I won’t make it again and will probably throw them out.