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.
Table of Contents
“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
Step-by-Step Instructions
Add the bacon to a small nonstick skillet over medium-high heat.
Cook, stirring frequently, until crisp, 5 to 6 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.
Blend until completely smooth, 20 to 40 seconds.
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, until the eggs are just 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.
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.
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!
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
- 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.
- 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.
- Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
- 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.
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- 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.
- 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.
- 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.
- 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
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- 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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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.
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!!
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.
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?
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.
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.
Would cream cheese or sour cream substitute well for the cottage cheese?
Yes, cream cheese would work as a substitute here. Enjoy!
Incredible! They taste identical to Starbucks, and I can customize fillings/toppings. Thank you!
Absolutely a winner! Fluffy and delicious with different add-ins and subtractions…ham, spinach, feta, whatever. The base is great. Thank you 🙂
This recipe was so easy and delicious. I think this will become a staple for me.
Made this recipe this morning and they’re delicious! Thank you Jenn
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.
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!
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.
I loved this recipe. So easy. I used smoked gouda and added some bacon seasoning. It was great.
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.
101 – wow! Yes, it’s fine to use ricotta here. 😊
Absolutely perfect! Turned out amazing and taste delicious!
If I omit the cornstarch, do I need to adjust the amount of cottage cheese or anything else?
No, no need to make any other adjustments.
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!
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.
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
Hi Betsy, Thanks for the tip and so glad you like the egg bites. The cornstarch helps make the texture very silky.
Can you tell me what the oven temperature should be for cooking?
Thank you!
Yes, the oven temp should be 300°F/150°C. Enjoy!
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.
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.
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.
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.
Holy cow! These are spot on! Amazing copycat recipe. Will 100% be making these egg bites again.