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!

Egg bites with bacon and gruyere piled on a plate.

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 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.

“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

Egg bite ingredients including bacon, cottage cheese, and Tabasco.

Step-by-Step Instructions

Add the bacon to a small nonstick skillet over medium-high heat.

bacon in skillet

Cook, stirring frequently, until crisp, 5 to 6 minutes.

crisp cooked bacon in skillet

Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
bacon draining on paper towel-lined plate

In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.

egg, cheeses, and seasoning in blender

Blend until completely smooth, 20 to 40 seconds.

blended egg bite mixture

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.

egg bite batter with bacon in muffin pan

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.

baked egg bites fresh out of the oven

Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.

deflated, cooled egg bites

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.

Egg bites with bacon and gruyere piled on a plate.

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!

Servings: 12 egg bites
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes


  • 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


  1. 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.
  2. 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.
  3. Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
  4. 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.
  5. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  6. 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.
  7. 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.
  8. 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.
  9. 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 Edamam

  • 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, 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:


  • Such a good recipe, and now I don’t have to buy them from Costco! I tested some with silicone cupcake “papers” and others with a metal pan. The metal pan didn’t cook them as evenly, leaving the centers a little runny. I had to put them in for much longer and by that time, the edges were a little overdone for my liking. The silicone “papers” were wonderful! Evenly cooked through and fluffy just like the Starbucks ones! I put them in our air fryer at 400 for 8-9 minutes in the morning, and they’re perfect! Overall, great recipe!

    • — Jasmine on July 12, 2024
    • Reply
  • I made these yesterday and they a wonderful. Only thing I did differently was to cook my bacon whole in the oven and then added it to the blender and blended it with the other ingredients.

    • — Lin on July 7, 2024
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  • Came out egg-cellent. I just doubled the pepper.

    • — Chris on July 6, 2024
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  • I never trust when these copycat recipes say they’re exactly like the original, but these taste EXACTLY like the original. Dare I say they taste even better bc they’re made fresh. Seriously so delicious

    • — Reanna on July 5, 2024
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  • Absolutely delicious! I’ve made these several times and now that I’ve got it down, it’s so quick and easy!

    I do have to add, I use a silicone muffin pan and they turn out equally as good as when I used the nonstick sprayed liberally with avocado oil spray. I got tired of having to scrub the pan of stuck on egg! And I greased it up! lol I notice no difference in the end result. Superb!

    • — Belinda on July 5, 2024
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  • My kids don’t eat anything and they loved these!

    • — Kim on July 1, 2024
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  • Can you microwave these directly from frozen? If so, at what settings?

    • — Sue on June 25, 2024
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    • Yes, that’s what I usually do. Just follow the reheating instructions at the bottom of the recipe. Enjoy!

      • — Jenn on June 25, 2024
      • Reply
  • These are delicious and easy to make! Curious if anyone has made them using cupcake liners? If so was the cook time altered or the final product different? The liners would definitely make them easier to remove and portable. Thanks!

    • — Kristin Maher on June 25, 2024
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    • someone below said they bake this in an 8×8″ pan lined with parchment and it works for them, so i don’t know why parchment cupcake liners wouldn’t. i also came here wondering the same.

      scrubbing my cupcake pans after making this recipe makes it into a huge chore and i don’t know what i’m doing wrong in that regard!

      • — evelyn on June 28, 2024
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      • Hi Evelyn, I don’t recommend standard paper liners, but parchment liners should work.

        • — Jenn on July 2, 2024
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  • How would a popover pan work?

    • — Kara Conn on June 25, 2024
    • Reply
    • Sure, Kara, that should work. Enjoy!

      • — Jenn on June 28, 2024
      • Reply
  • AMAZING! I’m a big fan of these egg bites from the store. Living in the boonies I can not always get some. This recipe did not disappoint! Easy and delicious.

    • — Myan S on June 20, 2024
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  • They taste and feel exactly the same. I’m so happy!

    • — Ek on June 18, 2024
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  • Just made these and they are delicious! Nice to have a super quick jolt of protein any time of day. I always cook a good amount of bacon in the oven and freeze in a ziplock bag. We like it super crispy but the pieces stay whole until I get ready to take one out for a meal. It made this recipe quick having the bacon made ahead of time.

    • — Christina M Gibson on June 16, 2024
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  • Has anyone tried to make this in a baking dish? Do you think it would make a significant difference. It just seems easier

    • — Vane on June 12, 2024
    • Reply
    • Hi Vane, I don’t know if anyone else has tried it, but think this would work in an 8-inch square pan though the edges may be a bit firmer. I’d love to hear how it turns out if you try it!

      • — Jenn on June 12, 2024
      • Reply
      • Hello! I tried this – used an 8 inch square metal pan, with parchment paper overhanging two edges. I had to bake about 10 min longer than the listed time but they came out great! And I could lift the whole square out with the parchment to let cool and then cut.

        • — Olivia on June 26, 2024
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        • Good to know – thanks so much for reporting back – I’m sure readers will find it helpful!

          • — Jenn on June 27, 2024
          • Reply
  • Hi Jenn, are the “reheat in microwave” instructions for the batch of egg bites or singles?

    • — Andrea on June 9, 2024
    • Reply
    • Hi Andrea, I’ve never reheated a whole batch at the same time, For simplicity’s sake, you could try to reheat them in the oven, covered tightly with foil, until heated through. Keep in mind that it may change the texture a bit. I also find the microwave works well to reheat them. While I haven’t done a full batch, I’ve microwaved several once with good results. I’d set it to 50% power and reheat in 60 to 90-second increments. I’d handle single egg bites in the same way. Hope that helps!

      • — Jenn on June 10, 2024
      • Reply
  • Hi Jenn,
    Sorry- I wrote a comment earlier today about your Starbucks Copycat Egg Bites recipe, but I hadn’t printed your actual recipe yet. I just went by the general outline on your initial pages. Even that came out beautifully! The actual recipe answered both my questions – so no need for you to reply!!! If just the outline came out so well, I can’t wait to try the real, printed recipe!
    Thanks again for your great recipes!! Emily M.

    • — Emily Marks on June 3, 2024
    • Reply
  • Absolutely delicious! Tried it the first time with Gruyère, and my kids found that cheese to be too strong, so the second time, I replaced the Gruyère with shredded sharp cheese. Added diced green onion to the bacon. This recipe is a definite keeper – thanks for sharing it with us!!!!!

    • — JC on June 3, 2024
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  • I made the egg bites with diced red peppers, instead of the bacon,
    They came out perfect and tasted exquisite ☺️
    The gruyere makes them special.

    • — Chris on May 31, 2024
    • Reply
  • Great base recipe! I’ve made these many times as written and love them. Decided to mix it up and used green chilis and cheddar to replace the bacon and gruyere. Same great texture with a new flavor. I may try breakfast sausage or chorizo with it next time… so many options! These are so easy to make ahead and freeze for a quick breakfast.

    • — KGB on May 30, 2024
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  • Amazing recipe! In a pinch, I used Greek yogurt instead of cottage cheese, and they were indistinguishable; just as fluffy and smooth.

    • — Rob on May 27, 2024
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  • LOVE these but question. Mine had a little trouble pulling away from the edges and were more deflated/lumpy compared to the pictures shown. I did follow the recipe exactly and sprayed with lots of cooking spray. Any ideas?

    • — Bethany on May 27, 2024
    • Reply
    • Hi Bethany, Based on the texture you’re describing, it sounds like they were a bit overbaked. and did you by any chance use a different muffin tin this time around?

      • — Jenn on May 29, 2024
      • Reply
  • Finally got around to making these and they are fantastic…added more veggies…this will be a recipe on repeat!

    • — Dawn Bading on May 26, 2024
    • Reply
  • Yikes – these came out wrinkly, leathery on the outside, and mouth-puckeringly salty. I’m scratching my head at the discrepancy between the reviews and how bad mine came out. Perhaps the Trader Joes version of Guda is not the best to use? Very confused.

    • — Virginia on May 18, 2024
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    • Hi Virginia, I’m sorry you had such a problem with these! They are typically very very predictable for people. I’ve never used TJ’s gouda, but I can’t imagine that would’ve caused the problem. Did you happen to make any adjustments to the ingredients or the recipe aside from the cheese you used?

      • — Jenn on May 20, 2024
      • Reply
  • Will these turn out best using a silicon or nonstick metal muffin pan?

    • — Kristine Graham on May 8, 2024
    • Reply
    • I’d use the nonstick metal pan. Enjoy!

      • — Jenn on May 8, 2024
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      • This is a favorite recipe of mine. They come out perfect every time! To save time I use crumbled prepackaged bacon. Sometimes I add chopped spinach. This recipe is perfect every time.

        • — Habibah B on May 24, 2024
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  • This recipe delivered as promised! Delicious, silky smooth, and came out of the pan easily. Thank you!!

    • — Holly on April 30, 2024
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  • Fantastic! The water bath definitely gives them the sous vide texture without the hassle. Best egg bite recipe that I have found.

    • — Raven on April 30, 2024
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  • Just popped 2 of these out of my freezer and into microwave for a quick breakfast!
    Other than using the grease from applewood bacon in muffin tin (which worked well), I followed the recipe. Next time I will try omitting corn starch and see how it affects the texture.
    Thank you JENN for another winner!

    • — Jeanne on April 29, 2024
    • Reply
  • These are very simple to make and quite tasty. Next time, however, I will omit the salt. Plenty of salt in the bacon and cheese.

    • — Geraldine Rivera on April 23, 2024
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  • Absolutely phenomenal. Added 8 eggs instead of 6 because I wanted to, it made the bites a smidge larger obviously.. These are incredible. They popped right out of our muffin tin with zero sticking, I think I have the same USA Pan you have in your photos, and I sprayed with avocado oil. Will be doubling the recipe next time for sure!!

    • — Alexandra on April 22, 2024
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  • Add’l comment from Wendy
    Made these in a standard size, (I believe) non-stick muffin pan sprayed with Pam.
    They did stick, very minimally, but not at all to defer me from making them again.

    • — Wendy M. on April 16, 2024
    • Reply
  • Made for the first time today. VERY GOOD. I had printed a different site recipe (yea – shame on me..,) only called for 1/4 cup of the cottage cheese and 1/2 cup of Swiss.
    Would the extra amount of cheese(s) called for in your recipe necessairily make them noticably more dense?
    ALSO – to save time and hauling out blender and using an additional pan for the water bath; I only used 6 of the 12 cups of the muffin pan, so I filled the empty cups with a little water: could this equate as a water bath???
    and – instead of hauling out the blender would intense whisking mix things up adequately?

    • — Wendy M. on April 16, 2024
    • Reply
    • Hi Wendy, glad you liked them! I don’t think the extra cheese would make them more dense; just richer. Regarding the water bath, you’ll get the best results with a separate pan. And I do recommend using a blender to fully combine all the ingredients.

      • — Jenn on April 16, 2024
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  • Made a double batch of these for the first time and they are the best! I did half without bacon & half with packaged bacon crumbles (for ease!) and they turned out perfectly. My 1 year old devours them! Thank you for this; will be coming back to this one regularly.

    • — Angela on April 16, 2024
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  • Would cream cheese or sour cream substitute well for the cottage cheese?

    • — Sesame on April 14, 2024
    • Reply
    • Yes, cream cheese would work as a substitute here. Enjoy!

      • — Jenn on April 15, 2024
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      • Would sour cream work in place if the cottage cheese?

        • — Melissa on June 21, 2024
        • Reply
        • Hi Melissa, I haven’t tried these with sour cream, so I can’t say for sure how it would work, but I have made them successfully with heavy cream. If you’re not using cottage cheese because you don’t like it, you can’t taste the cottage cheese at all…promise!

          • — Jenn on June 21, 2024
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  • Incredible! They taste identical to Starbucks, and I can customize fillings/toppings. Thank you!

    • — Elizabeth on April 12, 2024
    • Reply
  • Absolutely a winner! Fluffy and delicious with different add-ins and subtractions…ham, spinach, feta, whatever. The base is great. Thank you 🙂

    • — Karen on April 12, 2024
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  • This recipe was so easy and delicious. I think this will become a staple for me.

    • — Garrett on April 10, 2024
    • Reply
  • Made this recipe this morning and they’re delicious! Thank you Jenn

    • — Charlie on April 9, 2024
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  • Thank you, a great recipe, I’ve been using this for a couple of years with great results! Just curious why corn starch was added and the amount of cottage cheese changed from 1 1/3 to 1 1/4. I haven’t tried the changes yet but just wondering.

    • — Andie on April 7, 2024
    • Reply
    • Hi Andie, I was developing an egg white version of this recipe and discovered those changes made the egg bites even silkier. Hope that clarifies!

      • — Jenn on April 9, 2024
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      • Is it okay to use 2% cottage cheese?

        • — Minih on July 13, 2024
        • Reply
        • I’ve never used it for these so I can’t say from experience, but a few readers have commented they have successfully.

          • — Jenn on July 15, 2024
          • Reply
  • The texture is silky and tender. Delightful!

    1 cup ricotta substitutes well for the 1 1/4 cup cottage cheese.
    I also added 1 cup chopped fresh spinach, stirring a bit into each muffin cup.

    • — Nancy on April 6, 2024
    • Reply
  • I loved this recipe. So easy. I used smoked gouda and added some bacon seasoning. It was great.

    • — Sheila P Curlin on April 5, 2024
    • Reply
  • Is ricotta a substitute for cottage cheese? I have some leftover and thought it might work. I make these for my mom who is 101…we both love them.

    • — Mary C Wilson on April 4, 2024
    • Reply
    • 101 – wow! Yes, it’s fine to use ricotta here. 😊

      • — Jenn on April 4, 2024
      • Reply
      • Absolutely perfect! Turned out amazing and taste delicious!

        • — Holly on April 9, 2024
        • Reply
    • If I omit the cornstarch, do I need to adjust the amount of cottage cheese or anything else?

      • — Bekah on April 14, 2024
      • Reply
      • No, no need to make any other adjustments.

        • — Jenn on April 15, 2024
        • Reply
  • These were fantastic! For my initial bake I followed directions and made no changes to the recipe. I did however use a silicone muffin tin and they were flawless. Popped right out, taste just like the Strbx egg-bites but better! This is my new go to for egg bites. I made first batch as written and did a second batch with the addition of leftover veggies stirred into the egg/cheese mixture. The corn starch is a game changer!

    • — DesertBaker on April 2, 2024
    • Reply
  • Can you tell me why I like egg bites when I hate eggs. I have a hard time even just cooking eggs because the smell makes me gag but I love love Starbucks Sous-vide egg bites and I can’t explain it.

    • — Dafydd on March 30, 2024
    • Reply
  • Jen,
    I have been making these tasty egg bites for several years and my husband I just love them! We love that they contain so much protein and are easy to grab when we need to be out the door for a busy morning-even though we’re both retired.
    One tip I might pass on is to spray your food processor disc on both sides with Pam before shredding the cheese. Makes clean up so much easier too do.

    I’m wondering why your new recipe now calls for adding cornstarch? Does it firm up the texture?

    Betsy Jam

    • — Betsy on March 29, 2024
    • Reply
    • Hi Betsy, Thanks for the tip and so glad you like the egg bites. The cornstarch helps make the texture very silky.

      • — Jenn on March 29, 2024
      • Reply
      • Can you tell me what the oven temperature should be for cooking?
        Thank you!

        • — Denise on April 9, 2024
        • Reply
        • Yes, the oven temp should be 300°F/150°C. Enjoy!

          • — Jenn on April 10, 2024
          • Reply
  • Absolutely fantastic. You can also add veggies like pepper, onions, mushrooms. Such a versatile recipe. I’ve tried it with a cheese other than Gruyère, and I didn’t care for it.

    • — T on March 29, 2024
    • Reply
  • OMG, we have tried several other copycat recipes for this delicious keto recipe, none were very good, even rubbery and flavorless. This recipe is SO GOOD!! Super easy instructions and the most delicious thing ever. I even like them cold. Thank you so much Jenn. We will keep these on hand for snacks and mini meals.

    • — Barbara Vonarx on March 28, 2024
    • Reply
  • 10/10, will make again. I froze a batch for meal prep. I defrost 2 in the fridge overnight then microwave in the morning for about a minute and they’re really good. Don’t know if they taste like Starbucks since I’ve never had it, but they do taste delicious.

    • — Brittany on March 25, 2024
    • Reply
  • Great recipe, thanks. I have made this several times now and the only thing I do that is different is that my eggs are Jumbo eggs. I use 3 Jumbo eggs for each 6 cup tin. I also cook my thick cut bacon (with obvious fat trimmed off) in the microwave for 3 or 4 minutes. I use a toaster oven for this and it works wonderfully. The tray of water goes on the lowest rack and my tray of egg bites on the next higher slot.

    • — Kent C. on March 25, 2024
    • Reply
  • Holy cow! These are spot on! Amazing copycat recipe. Will 100% be making these egg bites again.

    • — Jamie on March 24, 2024
    • Reply

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