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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Comments
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Love this recipe! I had been making an egg bites recipe and used my sous vide, but it was such a pain to set everything up. These turned out as good, in less time, and so much easier. Mine also were a little wet. I think it is because 1) I put too much hot water in the pan underneath, and 2) the steaming water was too close to the cooking eggs. I think this caused steam to creep down the sides of the muffin tin even though the egg mixture was cooked. Next time I will have more distance between the steaming water and the eggs. I used low-fat cottage cheese instead of full-fat as I find the Starbuck’s eggs too rich. Thanks, Jen!
Re.: Bacon & Gruyère Egg Bites
Dear Jenn Segal,
I wish to know if I can substitute cottage cheese with ricotta. Thank You very much.
Kindest regards. Roberta
Hi Roberta, I haven’t tried it, but I think it should work. Please LMK how they turn out!
Jenn, I substituted creme fraiche for the ricotta cheese, cooked with silicone eggbite pans “in” a baking pan with water for 30 minutes. They came out perfect.
Good to know that creme fraiche worked well for you – glad you enjoyed them!
Easy, delicious recipe! How wonderful to be able to have grab-and-go egg bites to take out of the freezer to bring to work in the morning. My bacon and sharp cheddar cheese were rather salty, so next time I will put either less salt or no salt and then sprinkle on extra if needed. Also, when we cook bacon on the weekend we always freeze whatever is left over, so I was able to grab a few frozen bacon strips and just crumble them in. I also like to keep grated cheese on hand in the fridge; it stores for at least a week if kept in a glass jar and makes creating these little yummy pucks even more simple. Thank you so much for sharing this recipe with us!
Excellent! I used ricotta instead of cottage cheese with perfect results. I suspect the reviewer who said ricotta didn’t produce a custardy texture faulted the ricotta instead of her food processor which will never get a creamy consistency like a blender will. Use a lot of cooking spray to ensure the egg bites come out cleanly. Mine could have used 26-30 minutes as a few were a little too soft in the center. This recipe and technique is wonderful! Thank you!
These came out great! Even the texture was like Starbucks egg bites, so this technique of blending all the ingredients well and cooking over water was a winner. I did make some adjustments to the ingredients: I used 6oz of cottage cheese and 6oz of gruyere and those proportions worked well. I also used turkey bacon. I left out the salt (this is already quite high in sodium between the bacon and cheese) and hot sauce but added a pinch of nutmeg. Yum! I don’t know if it’s because I used a silicone muffin pan – I just bought it so I don’t know if it affects baking times?? – but 23 minutes wasn’t nearly enough time. It took more like 32 minutes before the eggs were set. (Also, I didn’t grease the cups, and that wasn’t a disaster but I will do that next time.) These are definitely going in the breakfast rotation. Next time I may try some cheddar – I’ll bet that would be tasty!
Really tasty but took about 30 minutes to cook completely. Yum!
Made these for the second time but switched the bacon for ham and used habanero cheese. So many possibilities! Just as awesome as the first batch, my son loves them!
Very tasty. I pushed the bacon down too far so they are not as pretty as the picture. Had to cook a few mins longer because they were “wet” and I knew my husband would not eat them.
Delicious! I did not have Gruyere so used a blend of smoked Havarti and aged cheddar. Probably any cheese would be just as good. I will be making these again for sure!
I made these Sunday and they turned out fantastic! Will for sure make again!
This is such an amazing recipe. It’s the best Starbucks dupe ever! None of the other recipes used enough cottage cheese and that’s what gives the egg bites the creamy texture.