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.
Hi Jennifer,
I have made these on multiple occasions and my whole family loves them. I am wondering if a silicone baking pan can be used instead? I like the idea of easy removal after baking.
Thank you,
Angela
Glad your family enjoys them! I haven’t tried this with a silicone muffin tin, but I suspect it should work. Please report back if you try it. 🙂
The egg bites are easy to prepare and perfect for an early lunch. Thank you, Jenn! Love your cookbook!
Couldn’t tell the difference between The Starbucks version💚! So easy and delicious. I even cut a corner by using store bought bacon pieces. Thanks for cracking the code to one of my favorite breakfast treats!
Hi Jenn
Just made this recipe..never had Sbucks but these are great. Silky smooth…next time I’m gonna try one more bacon and a bit more hot sauce….
I made the “egg bites” today and baked them in a “muffin top” pan, creating larger rounds. I joined two egg rounds with a slice of melted cheddar and sandwiched them on a toasted “skinny” bagel (recipe you recently shared on your website). GREAT!
Really good. I did it with ricotta because I didn’t have cottage cheese and they are really good.
Jenn- this is wonderful. My new work day breakfast. Thanks for another winning recipe
Great recipe, thanks Jenn! I’ve tried to make egg bites before this recipe, and failed. The previous attempt stuck so badly to the muffin pan that I had to pitch the pan and the bites. This unhappy event led to the purchase of my Silpat silicone muffin pan, definitely the silver lining to that fiasco. This recipe yields tender, delicious egg bites, very much like those of the inspiration coffee shop. I used my silicone muffin pan, so I had zero trouble with sticking. This recipe can be tweaked to your hearts desire with regard to cheese choice or filling choice. My family loved it and I will make again.
So, I read through the reviews and didn’t see a similar comment, so here it is: I prefer the roasted red pepper egg white bites. I used your recipe & Starbucks ingredient list to formulate a recipe for egg white bites. In the future, perhaps 10-11 egg whites would be better than the 12 I used; I had to cook about 30 minutes with 12. These are pretty darned good. Very similar to Starbucks and a lot less expensive! My husband doesn’t love spicy, so I used about 1/2 tsp Sriracha, but it might could use a little more if you like that.
1 whole roasted red pepper from jar, dried and finely chopped
1/4 cup cooked fresh spinach, squeezed dry and finely chopped (started with about 1 cup fresh and microwaved 1 minute)
2 green onions, finely chopped
1 cup egg whites (10-11)
1 1/3 cups cottage cheese
1 cup shredded Monterey Jack cheese
1/4 cup feta
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. Sriracha sauce
Followed Jenn’s instructions; poured into well-sprayed regular muffin tins, divided the veggie mix into each. Bake 25-30 min. till eggs are set.
Thanks, Jenn, for the inspiration and ideas. Love your recipes and got your cookbook for Xmas. 🙂
This is wonderful idea!
This recipe is certified as HUSBAND APPROVED! He requested another batch, this time with crumbled breakfast sausage. I may even sprinkle some chives on top before baking. This recipe is a keeper!
Because I, too, enjoy the Sbucks bites, this recipe seemed a must to try.
Since I don’t eat red meat, I substituted with chopped and sautéed Baby Bella mushrooms and chopped kale. I used a domestic Gruyere, and on top of each bite I put a pinch of strong cheddar. Regrettably, I have just one oven rack, so I made do with the water bath in a smaller baking dish on the same shelf of the oven. And I used a mini cupcake baking sheet. Those changes were small, and the egg bites turned out so yummy! The hot sauce made them a little more tangy than Sbucks and I liked that. Shall surely make again!