Bacon & Gruyère Egg Bites

Tested & Perfected Recipes

If you like the sous vide egg bites from Starbucks, you’ll love this homemade version — no sous vide equipment required!

I came up with this recipe at the request of my mother, who loves the Bacon & Gruyère Sous Vide Egg Bites from Starbucks. “Sous vide” is a French technique that refers to the process of vacuum-sealing food and then cooking it gently in a water bath to a precise temperature. It gives the egg bites a distinct silky and custardy texture. The good news is that you don’t need a sous vide machine to make Starbucks-style egg bites at home. By cooking the egg bites in a muffin tin at a low temperature and placing a pan of water in the oven to create a steamy environment, you can achieve a similar result.

To mimic the flavor of the Starbucks version, I used the ingredients listed on the Starbucks website as a guide. The formula is about equal parts cottage cheese and eggs, plus shredded cheese, bacon, and hot sauce. You can whip up these bites in a blender in no time, and they make a convenient, rich, high-protein breakfast or snack that keeps in the fridge for up to 3 days or freezes well for up to 2 months.

What You’ll Need To Make Bacon & Gruyère Egg Bites

egg bites ingredients

Step-by-Step Instructions

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

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

frying the bacon

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

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

eggs and cheeses in blender

Blend until completely smooth, 30 to 45 seconds.
blended egg bites mixture in blender

Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.

egg bites batter poured into greased muffin pan

Divide the bacon evenly over the egg bites.

adding bacon to egg bites

Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top.

pressing the bacon into the egg bites mixture

Bake for 20 to 23 minutes, until the eggs are set.
baked egg bites

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.

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Bacon & Gruyère Egg Bites

If you like the sous vide egg bites from Starbucks, you’ll love this homemade version — no sous vide equipment required!

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

Ingredients

  • 4 slices bacon, diced
  • 6 large eggs
  • 1-1/3 cups (4% milkfat) cottage cheese
  • 1-1/4 cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce

Instructions

  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.
  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, salt, pepper, and hot sauce. Blend until completely smooth, 30 to 45 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 23 minutes on the middle rack, until the eggs are set.
  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.

Nutrition Information

Powered by Edamam

  • Serving size: 1 egg bite
  • Calories: 148
  • Fat: 11 g
  • Saturated fat: 5 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Protein: 10 g
  • Sodium: 281 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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Reviews & Comments

  • 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.

    • — Ongkona on March 2, 2021
    • Reply
  • Jenn, thanks again for another great recipe! I’m not an egg lover so the addition of the cheese and bacon made it very tasty. Plus, I loved the light texture from this cooking method. Didn’t have cottage cheese so used cream cheese since that was suggested as an alternative. Would definitely make this again!

    • — Natalie on March 1, 2021
    • Reply
  • I made them this morning. So much fun and quite delicious. We loved them. I followed the recipe, which was simple and very clear. They were done in 23 minutes and, after cooling, slipped out of the muffin pan easily. They taste similar to the StarBucks version but I like these better. My husband suggested they become part of our breakfast menu rotation. Thank you for a great recipe!!

    • — Mary S-M on February 28, 2021
    • Reply
  • I have nothing new to add to the comments. These were perfectly similar to Starbucks. Much more than any other egg bite recipe I’ve tried. Now that I know the formula works I’ll try other flavor of combinations. Thanks Jen!

    • — Amy on February 28, 2021
    • Reply
  • Fluffy and soft, but with a weird texture and taste for me. The taste was something I somewhat got used to after having a couple of these. Good enough to finish eating after having made them, but not good enough to make again. I wish I could give this recipe a perfectly middle-of- the-road 2.5 stars haha.

    • — Corrine on February 28, 2021
    • Reply
  • I made these delicious egg bites this morning! I baked them a longer than what the suggested time . I found they were slightly watery , so I do agree that probably I should have stirred the cottage cheese or drained it slightly. Otherwise amazing texture and taste! A new favorite ! They will make a great snack , addition to a salad for lunch! Try em! you will love!

    • — Michele Rush on February 28, 2021
    • Reply
  • Eggscellent! They went together easily. My oven might have a cool spot because the ones in the middle had not set and the outer rows were firm. I had a little trouble getting each one out of the muffin tin – they weren’t sticking, but are jiggly so I inverted the pan onto the muffin tin lid. I live alone and will freeze most and microwave per your instructions for a quick, tasty breakfast or snack.

    • — Mary Wilson on February 28, 2021
    • Reply
  • I made these yesterday and they are delicious. They are light yet filling and very tasty. It is important to be sure to spray the muffin pan well to avoid sticking. I will definitely make them again. The recipe is very simple to prepare.

    • — Sandra on February 27, 2021
    • Reply
  • These are by far the tastiest mini egg bites I have made. They are light, fluffy and just plain delicious. I read the comments before starting and noted that no one had used 1% milkfat cottage cheese and that was what I had. So thinking of the water content, I put the cottage cheese in a strainer and using a potato masher, squeezed a lot of the water out. It worked perfectly and I think lowered the calorie content. I look forward to changing the bacon to shallots and spinach. I also used silicone cupcake liners without any oil and they slipped right out. YUM! Thank you, Jenn! I have enjoyed all your recipes I have tried.

    • — Susanne on February 27, 2021
    • Reply
  • Prepared the Bacon and Gruyere Egg Bites. However, I did make a change so that it was a little bit healthier. I used mostly egg whites. Since it takes two egg whites to equal one whole egg, I adjusted the recipe accordingly. I wanted the egg bites to have a little of the yellow color, so I used three whole eggs and the six egg whites. The recipe turned out great! The flavor and texture was perfect! Thanks, Jenn. I am thrilled to have discovered your website–so many delicious recipes!

    • — Elaine Spielberg on February 26, 2021
    • Reply
  • I want to thank you for making this recipe for your mom. I too love the Starbucks sous vide egg bites, and have tried many times to mimic them. Your recipe is perfect and your technique works great.

    • — Colleen on February 25, 2021
    • Reply
  • Wow! I just want to say upfront I am not a fan of eggs. The only way I can eat them is scrambled and with something else at the same time (bacon, ham, toast). I saw this recipe and it looked good with the gouda cheese and bacon so I decide to make it. OMG! I tasted them when they were done and I was like WOW! They were delicious and I don’t even like eggs! I am really glad I did try the recipe and will make again. My husband absolutely loved them!

    • — Dianne on February 25, 2021
    • Reply
  • I also don’t eat eggs, but these are delicious. Whenever I am making anything in a muffin pan that might stick, I spray the pan with Pam and add parchment paper circles using a baby jar bottom for the perfect size.

    • — BETTY TWISS on February 25, 2021
    • Reply
  • Hi Jenn, what size muffin pan would you use? I have a jumbo one that makes 6 and a regular one for 12. I’m just wondering if I used the bigger one if I needed to bake it longer? Also, with my convection oven, again the temperature? I made crème caramel not so long ago and the oven browned the top of the egg. Thankfully the Brule hid it but maybe I should cover it with foil while baking? I’d like to make this tonight for something different. Thanks!

    • — Cathy on February 25, 2021
    • Reply
    • Hi Cathy I’ve only made these in a regular size muffin tin. I think you could make these in the jumbo tin but not sure how long they’ll take so you’ll need to keep a close eye on them. And when using the convection setting, the rule of thumb is to reduce the temp by 25°F. Please LMK how they turn out if you try jumbo versions of these!

      • — Jenn on February 25, 2021
      • Reply
      • Hi Jenn, I made these with the jumbo pan but only filled them halfway and they were delicious! I did cover them with tin foil as the convection has browned egg dishes in the past. Took about 23 minutes to cook. One thing I need to ask, they puffed up to the top of the muffin tins and once I took them out of the oven, they deflated. Is that normal? I don’t think I’ll buy the store version again, these were awesome! Thank you

        • — Cathy on March 1, 2021
        • Reply
        • Thanks for reporting back and glad to hear they came out nicely! Yes, it’s normal for them to deflate a little as they cool.

          • — Jenn on March 1, 2021
          • Reply
  • Are these baked in mini muffin tins or regular ones? Thanks! Ally- O in NJ

    • — Ally-O on February 25, 2021
    • Reply
    • Regular ones – hope you enjoy! 🙂

      • — Jenn on February 25, 2021
      • Reply
      • Thanks so much Jenn, I’m sure I will! 🙂

        • — Ally O'Connor on February 25, 2021
        • Reply
  • Yet another 5-Star recipe! I made these over the weekend and they were easy and fabulous! I’ve never had the Starbucks version so the best I can compare them to is a mini crustless quiche. I’ve been eating the leftovers for breakfast this week and they reheat remarkably well. Will definitely make them again!

    • — Meredith on February 25, 2021
    • Reply
  • I love the egg white bites with roasted red pepper so I used this recipe as basis to re-create those and they were pretty much exactly the same. I never thought I would be able to duplicate that texture without a sous vide device, I am so glad I tried this recipe, it is so easy and the perfect make ahead breakfast or snack. Thank you!!

    • — Danielle Esteves on February 25, 2021
    • Reply
  • Simply divine! This was easy to execute, and that first bite told you it would be a recipe you make often. Only 1 change. I doubled the hot sauce and used our fermented jalapeno hot sauce which gave it a little extra heat. I used a regular muffin tin and just hit it heavy with cooking spray. If you have a small off-set spatula it works great getting them out. Thanks, Jenn. Your recipes are becoming some of our favorites.

    • — Schroomer on February 25, 2021
    • Reply
  • I would love to make these with egg whites. Is it ok to substitute?

    • — Nancy R. on February 24, 2021
    • Reply
    • Hi Nancy, I haven’t tried this with just egg whites, but I think it would work. Please LMK how they turn out if you try it!

      • — Jenn on February 25, 2021
      • Reply
    • Hi, Nancy. I just submitted a review and used mostly egg whites. I put the ratio in my review. E

      • — Elaine Spielberg on February 26, 2021
      • Reply
  • I used 2% cottage cheese and they turned out fine although they took a little longer to set. I also sprinkled them with a paprika/cumin/coraiander/salt mixture. Very tasty.

    • — cynthia on February 24, 2021
    • Reply
  • I used 2% cottage cheese and they turned out fine although they took a little longer to set. I also sprinkled them with a paprika/cumin/coraiander/salt mixture. Very tasty.

    • — cynthia westlund on February 24, 2021
    • Reply
  • Made 1/3 of a recipe for the egg bites this morning, as I live by myself. They turned out great. I made them just as the recipe says. My muffin pan has smaller holes so I only baked them for 18 minutes. These would be great at a brunch, with several different flavors. I love the fluffiness, and how they came out of the pan so cleanly, and of course the taste.
    One question, what is the best way to reheat?

    • — Roger Stroud on February 24, 2021
    • Reply
    • Hi Roger, Glad to hear you enjoyed them! Reheat in the microwave at 50% power for 60 to 90 seconds.

      • — Jenn on February 24, 2021
      • Reply
      • I gave a friend some and told him about your re-heating directions.
        He went us one better. He made grits and placed the egg bites in the grits, which warmed them. He said the combination was delicious.

        • — Roger Stroud on February 27, 2021
        • Reply

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