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

  • Can you substitute the cottage cheese with half n half or even 2% milk??

    • — PK on July 30, 2021
    • Reply
    • Hi PK, I haven’t tried these with half and half or milk, but I have made them successfully with heavy cream if you want to give that a try. Hope you enjoy!

      • — Jenn on July 30, 2021
      • Reply
  • Could you use a mini muffin tin, or just the
    full size?

    • — Lori on July 28, 2021
    • Reply
    • Sure, Lori, You could use a mini muffin tin but they won’t take as long to cook; I’d start checking for doneness around 10 to 12 minutes. Enjoy!

      • — Jenn on July 29, 2021
      • Reply
  • Easy to make and delicious!

    • — Jackie on July 22, 2021
    • Reply
  • Sooo good!

    • — Beth W. on July 18, 2021
    • Reply
  • I have tried a lot of egg bite recipes only to be disappointed. This recipe is MORE than 5 stars. Hands down the very best. I have now made it twice, the first following the recipe exactly and the second using sausage. It was perfect both times.

    Every recipe of yours is so good I bought your first book!

    • — SherylG on July 16, 2021
    • Reply
    • Glad you liked these and thanks so much for your support of the book! 🙂

      • — Jenn on July 17, 2021
      • Reply
  • absolutely amazing! mine were a tiny bit too salty but that’s an easy fix for next time. the texture is perfect – i had to stop myself from eating all of them at once. absolutely going to be a staple in my house!!! genius idea to steam/bake them. thank you!

    • — J on July 6, 2021
    • Reply
  • Delicious and easy to make! They’ve become a staple in my home.

    • — Leslie B on July 4, 2021
    • Reply
  • Fantastic recipe. Perfect technique to achieve the same texture as Starbuck’s egg bites. Thank you so much for this easy, tasty recipe for breakfast or brunch. Can’t wait to share with friends and family.

    • — Diane on July 4, 2021
    • Reply
  • Made these for a weekend trip and they were delicious! Easy to make and heated easily in microwave. Will definitely make again.

    • — AmyD on July 3, 2021
    • Reply
  • Love these!! So quick and easy. Made these with spinach, onion and roasted red pepper. I think your recipe is better than the Starbucks!!

    • — Lisa on June 27, 2021
    • Reply
  • This came out perfect. No mods needed.

    • — Chris on June 27, 2021
    • Reply
  • About how many ounces of cheese do you use in the recipe? Is the 1 & 1/4 cup packed or loose?
    Thanks!

    • — Connie Maynor on June 23, 2021
    • Reply
    • Hi Connie, you’ll need about 4 ounces of cheese. Hope you enjoy!

      • — Jenn on June 23, 2021
      • Reply
      • Thanks! Made some today and they turned out great.

        • — CONNIE LYNETTE MAYNOR on June 27, 2021
        • Reply
  • WOW! This hit THE SPOT! I made these and they were DELISH! Thank you so much for sharing!

    • — Mo Banj on June 22, 2021
    • Reply
  • Oh my stars, these are delicious. I pulled these out of the oven a while ago and after tasting one I had to leave a review. THEY ARE DIVINE! Forget Starbucks. These are where it’s at. The texture is absolute perfection. I followed Jenn’s recipe to a T, which resulted in the fluffiest egg bites. Just be sure to use a heavy hand when you spray the muffin tin. I baked mine for 17 minutes since my oven tends to run a bit hot and the eggs were completely set. Way to go, Jenn! Another winner!!

    • — Jess R. on June 21, 2021
    • Reply
  • So long Starbucks, these are the best! They were easy to make and tasted incredible. So creamy and with the bacon and cheese the flavor was so good. I froze half and when I took them out of the freezer and heated them, they tasted just as good as fresh. These will be served front and center for any guests coming for breakfast. Thank you Jenn!

    • — Trudy Black on June 19, 2021
    • Reply

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