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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!

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.

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.

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.

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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

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

  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, 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, 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

  • Delicious! I love them. My kids love them. My golden retriever loves them (yes, he gets people food occasionally as a treat). Please create more flavors! I want to try the spinach next, but I can see making three or four kinds regularly.

    • — Laurie Head Atkinson on January 29, 2023
    • Reply
  • Hi Jenn – I hope you haven’t answered this question before- I tried looking through the comments but there are so many wonderful reviews I may have missed it! Do you have a weight for the cheese? Thank you.

    • — Eileen on January 27, 2023
    • Reply
    • Hi Eileen, It’s 150g or 5 oz. The great majority of my recipes actually have metric measurements – if you look in the top right corner of the recipe, you’ll see a little button that allows you to toggle between metric and cup measures. Hope that helps!

      • — Jenn on January 27, 2023
      • Reply
      • Thank you.

        • — Eileen on January 28, 2023
        • Reply
  • Jenn, could I use cubed ham instead of bacon?

    • — Lisa on January 26, 2023
    • Reply
    • Yep 🙂

      • — Jenn on January 27, 2023
      • Reply
  • Hi Jenn,
    If I want to make three dozens of these how can I warm them all at once and keep them warm at the park? Do you think they could stay warm in an instant pot or do you think it would be better to use aluminum tin over heat? Also, can I use parchment muffin tin papers?
    Thank you, Lisa

    • — Lisa on January 26, 2023
    • Reply
    • Hi Lisa, I think I’d go with the instant pot option. I’ve never made these with liners – I worry they’d stick – so I’d do a trial run first to make sure it’s easy to remove the papers.

      • — Jenn on January 30, 2023
      • Reply
  • These are quick to make, taste great and are so handy to have in the fridge or freezer when family comes to visit.

    • — Fernande on January 24, 2023
    • Reply
  • These are amazing, the texture is perfect. I’ve tried several other egg bite recipes but this is the one that I’ll use again. Great warm but I think I actually like them even better chilled.

    • — Brenda on January 24, 2023
    • Reply
  • Is there a cornstarch substitution? I am on a keto diet.

    • — Arlene Hernandez on January 23, 2023
    • Reply
    • Hi Arlene, You can just omit it. The cornstarch makes the egg bites a bit silkier in texture, but it is not necessary. Enjoy!

      • — Jenn on January 24, 2023
      • Reply
  • Thanks for the recipe! I will make again.
    Next time I will try filling the muffin cups all the way because they came out a little thinner than the Starbucks version once they deflated.
    I dont use a microwave so reheated at 325 loosely covered with foil for 10 minutes and they were good.

    • — ES on January 23, 2023
    • Reply
  • They are delicious!! Much better than Starbucks!

    • — Beth on January 22, 2023
    • Reply
  • Hello, Jenn,
    I plan to make these and put in frig two days ahead. When you say to reheat them in the microwave, how long and at what power would you recommend and would that be for one or more? I want them to still have that creamy silken texture they do coming from the oven.
    Thanks so much …

    • — Sally Wright on January 18, 2023
    • Reply
    • Hi Sally, I’d reheat one at 50% power for 60 seconds and then check to see if it’s hot in the middle. If you add a second one, I’d probably start by adding 10 seconds. Hope you enjoy them!

      • — Jenn on January 19, 2023
      • Reply
  • Love your recipes! Can’t wait to try your egg bites!

    • — Janet on January 17, 2023
    • Reply
  • Hello. Can these be made in a mini muffin pan and what time would you suggest for mini size? Thank you

    • — Pat on January 17, 2023
    • Reply
    • Hi Pat, You could use a mini muffin tin; I’d start checking for doneness around 10 to 12 minutes. Enjoy!

      • — Jenn on January 17, 2023
      • Reply
      • these are really good. try them with peppers & onion, black beans, chorizo, etc.

        • — David on January 18, 2023
        • Reply
  • This is it!! I’ve been searching high and low for a Starbucks dupe and this is it to a Tee!! I used a silicon muffin tin and baked at 300 for 22 minutes and they came out perfect! My only tip would be to season them a bit more.

    • — Dee on January 16, 2023
    • Reply
  • Hi Jenn,
    I don’t like the taste of Pam. Can I brush the muffin tins with melted butter? What brand cook8ng spray do you recommend?
    Many thanks,
    MP

    • — MP on January 15, 2023
    • Reply
    • Sure – butter should work. I usually use my grocery store’s organic brand of cooking spray, but I’ve used Pam too.

      • — Jenn on January 16, 2023
      • Reply
  • I love these egg bites! I usually eat a couple and divide the rest up in baggies. They freeze and defrost beautifully. Jenn, I thought the recipe was really perfect. What does the cornstarch add?

    • — Paulette on January 14, 2023
    • Reply
    • Hi Paulette, So glad you enjoy them! I recently discovered (in developing this new spinach egg bite recipe) that adding a little cornstarch makes the texture extra silky.

      • — Jenn on January 15, 2023
      • Reply
  • Well… it was likely me, but mine turned out rubbery even though I tried to follow the exact directions- any ideas?

    • — Robin on January 14, 2023
    • Reply
    • Hi Robin, Sorry you had a problem with these! If they were rubbery, they were likely overcooked. Did you leave them in the oven a bit longer than the recipe specifies? If not, you may want to check your oven temperature for accuracy. Here are some tips for how.

      • — Jenn on January 14, 2023
      • Reply
      • Thanks, Jenn! Love your recipes and cookbooks (I own one and hoping to get the second), but truly appreciate you responding to questions! Now I know where to start troubleshooting. Plus in reading your responses to others and the tips in your cookbooks, I learn a lot. Thanks for your recipes and for helping make me a better cook!

        • — Robin on January 14, 2023
        • Reply
  • I thought these tasted really good they were so fluffy. I will add some cheese on top next time. So quick and easy to make.

    • — Lynne on January 10, 2023
    • Reply
  • So good! My Daughter really doesn’t like breakfast but will eat (and enjoys) the egg bites from Starbucks….I made these and she loves them. Easy for a quick and protein packed breakfast or post work out snack. I used 2% cottage cheese and cooked 26 minutes and they are perfect. Thank you for the great recipe.

    • — Emily on January 10, 2023
    • Reply
  • These are fantastic and easy. I used sharp cheddar and champagne cheddar as that’s what I had. Made some with bacon and some with sausage. Highly recommend

    • — B Fawkes on January 7, 2023
    • Reply
  • Followed recipe but swapped bacon for pre-packaged, pre-cut prosciutto to cut time from having to cook bacon. I also subbed Gouda since I didn’t have Gruyère. I added a dash of green peppercorns, a little green onion, and garlic! Delish! Baked in convection oven at 300 and needed longer cook time as the center was more “wet” than my liking.

    • — Meg on January 7, 2023
    • Reply
  • Odd question – they had a very metallic taste – could it be my muffin tin is too old or poor quality?
    Texture is perfect – I adjusted a few things that I think effected the ability for the to set properly. Next time will follow recipe exactly.

    • — Alecia on January 3, 2023
    • Reply
    • Hi Alecia, Although I haven’t experienced that with older baking pans, I don’t know what else would cause a metallic taste so that’s the only thing I can attribute it to.

      • — Jenn on January 4, 2023
      • Reply
  • So good. Amateur cook here. Followed this recipe to the letter. Amazed at how close to Starbucks these are!

    • — Matt on December 29, 2022
    • Reply
  • Accidentally bought 1% cottage cheese. I’m looking at the comments and someone did 2% and baked longer. Does that seem reasonable – just cook longer?
    Really looking forward to serving these Christmas morning!

    • — Michele on December 24, 2022
    • Reply
    • Yes, I don’t think it will much difference in the cook time. Enjoy and happy holidays!

      • — Jenn on December 24, 2022
      • Reply
  • These are absolutely AMAZING! I didn’t change a thing, which is unusual for me. They are perfect!

    • — Christa Dansby on December 22, 2022
    • Reply
  • You seriously just saved me soooooo much money! These are PERFECT! I did use a silicone muffin pan because they are so much easier to clean. They took about 38 minutes, and I used my convection oven @275°. I’d rather spend that time waiting for the oven than scrubbing a pan. 🤷🏻‍♀️ Thank you! Seriously delicious!!!

    • — Teresa Estes on December 21, 2022
    • Reply
  • I followed recipe to a T but they didn’t set. But then again I’m a guy with limited cooking experience. This is important to as they are a great low carb breakfast for on the run. Even after baking for additional 5 minutes they didn’t set. Using brand new non stick muffin pan. I assume it’s aluminum. Going to cut cottage cheese in half. Hmm

    • — Noel Earls on December 18, 2022
    • Reply
  • A question that I forgot to add to my review, may I use 2% cottage cheese instead of 4%?

    • — Janie on December 13, 2022
    • Reply
    • Hi Janie, I haven’t tried these with 2% but a few readers have commented that they have successfully, but they may take a few more minutes to set in the oven. Please LMK how they turn out if you try it!

      • — Jenn on December 14, 2022
      • Reply
  • These eye bites are easy and very tasty. I used silicone without a problem. Next time I will add more bacon. It is a delicious breakfast.

    • — Janie on December 13, 2022
    • Reply
  • I make these almost weekly. Excellent, accurate recipe. The only down side was getting my muffin pan clean. This week I did half the batch in silicone and while I had to cook them longer they came out great. And the silicone pans are so easy to clean.

    • — JulieM on December 13, 2022
    • Reply
  • I absolutely love these egg bites! They taste almost identical to Starbucks version. The water bath works perfectly and keeps them soft and fluffy. I add some chopped red bell pepper sometimes to mix it up. I found that they take 30 mins in my oven. @ 300 degrees.

    Thanks for the fantastic recipe!

    • — Michael on December 12, 2022
    • Reply
  • The sous vide hack is perfect! This version using the water bath is 100% better than the plain baked versions, which puff up and then deflate making them chewy. Just upset I didn’t know about this sooner HA!
    Thanks again for the great tip!

    • — Amanda on December 5, 2022
    • Reply
  • AMAZING! I have finally found the perfect egg bite recipe!! In fact all of your recipes are amazing! So glad I found your blog!!! Everyone should try this one. You won’t be disappointed!!!

    • — Carol on December 5, 2022
    • Reply
  • Hi, I love your recipes. I would like to make your egg bites, but due to breast cancer that has spread to my lungs, I am not supposed to use milk or milk products. Can I use Oak milk instead or would it change the texture and taste too much? Thanks, Ms. Hubbard.

    • — sidney hubbard on December 4, 2022
    • Reply
    • Hi Sidney, I’m so sorry to hear about your cancer. 🙁 You’re in my thoughts.
      I don’t think these will work oat milk but I have made them with heavy cream. While you can’t use heavy cream, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried either of these.) Also, you’d need a non-dairy alternative to the cheese. Please LMK how how the egg bites turn out if you try them with these adjustments!

      • — Jenn on December 5, 2022
      • Reply

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