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
  • 1⅓ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
  • ¼ teaspoon salt
  • ⅛ 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.
  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: 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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Comments

  • Really want to try to make this. Since my 5YO loves the egg bites from Starbucks. But can anyone comment whether it’s spicy (from the hot sauce)? Thx!

    • — Judy on May 18, 2022
    • Reply
    • Hi Judy, they’re not spicy at all, but feel free to omit the hot sauce if you’d like. Hope your little one enjoys them! 🙂

      • — Jenn on May 18, 2022
      • Reply
  • I used sausage and white cheddar and baked for about 27 mins! they are SO yummy!!! definitely doubling next time.

    • — Cara P on May 14, 2022
    • Reply
  • This is fantastic! Made a double-batch this morning. Followed the recipe with no modifications and I love them – YUM!!!

    • — Janet Johnson on May 13, 2022
    • Reply
  • I used a 12 cup silicone cupcake pan. In a metal cupcake pan I put a small amount of water in each cup and placed the silicone pan inside. I cooked them at 325 for 25 minutes and PERFECTION. I took 4 slices of bacon and cut them in half, then microwaved them till crispy. I just ‘picked off” tiny pieces and placed them on top of the egg mixture. I gave each a tiny stir to send some pieces inside. Super easy. Perfect for KETO recipes.

    • — Cathy Teal on May 10, 2022
    • Reply
  • Best egg bites I’ve made! My 5 year old daughter and husband loves them as well. Closest texture to the Starbucks egg bites. I’ve made them a couple times, once adding mushrooms, yum!

    • — Alyssa on May 9, 2022
    • Reply
  • Great recipe and a very good dupe for one of my favourite low-carb breakkies. Was worried about my vintage muffin tin‘s lack of release so lined with paper cupcake liners. Worked very well but had to increase cooking time by about 10 minutes.

    • — Grace on May 7, 2022
    • Reply
  • I’m thinking of making this for Mother’s Day. Any chance I can prep this step the night before?: “In a blender, combine the eggs, cottage cheese, Gruyère, salt, pepper, and hot sauce”

    • — Shelly on May 4, 2022
    • Reply
    • Sure, Shelly, that’s fine. Enjoy!

      • — Jenn on May 4, 2022
      • Reply
  • I’ve made this recipe many times and it is perfect, but an enormous ingredient is a good 12 hole silicone muffin pan.

    • — Jerry D. on May 1, 2022
    • Reply
  • These turned out great! Love the texture and flavor. We live 50 miles from the nearest Starbuck’s and I love these low carb breakfast bites. I followed the recipe as written. Thanks!

    • — Gloria on April 24, 2022
    • Reply
  • I made this and it was delicious! Just as good as that coffee shop. I added chopped fresh spinach. Great recipe ❤️

    • — Angela on April 24, 2022
    • Reply
  • Overall, these were great! I had the same issue as some of the other commenters where they deflated upon cooling. However, I used fat-free cottage cheese instead of 4% fat cottage cheese, a veggie mixture (sautéed onions, peppers, garlic, and spinach) instead of bacon, and cheddar cheese instead of Gruyère. I sprayed my nonstick muffin tin (note: I used large muffin sizes, not mini muffin sizes), and baked for about 22 mins at 350° with a water bath on the bottom rack. I turned my oven off and let them cool in there for about 10 mins. Took them out of the oven, went around edges with a spoon, and they popped right out! Super yummy & I’d definitely make them again 🙂

    • — Kimmi on April 18, 2022
    • Reply
    • Also, I did notice they were pretty salty so next time I’d omit the salt.

      • — Kimmi on April 18, 2022
      • Reply
  • These are absolutely delicious! I made them for Easter brunch 2 years in a row now. Huge hit! They are very moist and flavorful.

    • — Laurie Reilly on April 17, 2022
    • Reply

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