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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Hi Jenn, will this recipe work without the cornstarch?
Yep – the texture will just be slightly less silky.
Better than Starbucks!!! Had to improvise with what I had around the house: jalapeño jack cheese, Frank’s Red Hot and 1.7 ounce silicone mini muffin pan. I’ll always make it this way.
You just saved me a few $$$ at Starbucks! These came out so good. I ate them for dinner, LOL
Incredible!
I just made these and they are delicious! I can’t believe how much they taste like the Starbucks egg bites. Do you have the roasted red pepper egg white Starbucks recipe too?
Thank you
So glad you like them! Yes, I recently added the egg white version. Hope you enjoy them just as much. 😊
These are so good. I didn’t have cooking spray, so I used butter but I wouldn’t say I “generously” used it…I had a bit of sticking, but was able to easily scrape it all out with a silicone butter knife. They were definitely soggy when I first took them out of the pan (even after the 5 min wait). But I was making them for meal prep, so I let cool then refrigerated. The next day they were perfectly solid. I heated in the microwave for like 30 seconds and they were amazing. I’m excited for my next couple of breakfasts!!
These turned out amazing! Just wanted to let you know I used my silicone muffin pan and they turned out perfect, same amount of time 20-25min. Also my oven has a steam bake option that I used instead of a pan of water and it worked great. Thank you for this recipe!
Loved these! But they really stuck to the muffin pan even when well-oiled. Are any other tricks? Higher temp? I’m using a darker nonstick pan
Sorry you had a problem with them sticking! Did you treat the pan generously with nonstick cooking spray? Or is your muffin pan pretty old? If so, it could be losing some of its nonstick quality and it may be time for a new one.
Im a professional Chef. (BTW, very nice recipe…….and my friend invented this recipe…..he is the Chef Owner at Cuisine Solutions).
You need to spray food release (Pam) on the muffin molds about 10 seconds before you pour the “egg batter” in. If you spray too far in advance, the pam lubricant will fall and increase the risk of sticking
These are great. That said, I followed the suggestion of not using a silicone muffin pan but because my first attempt was such a hard cleanup, I decided, on my second attempt, to use paper muffin pan liners. BIG MISTAKE! Don’t do it. The paper stuck to the sides of the egg bites and was a huge mess. By the time I peeled/sliced away the paper I had little left. And wouldn’t you know, I doubled the recipe so I have 24 of these sticky things!!So resist the urge! I broke down and ordered two new muffin tins this morning. The recipe is great! Just use regular muffins tins.
PS I also added some chives and parsley.
So interesting Carol. My silicone muffin pan produced perfect results and popped out like a dream. 🤷🏼♀️
Uhhhhmazing! I was skeptical, but yes exactly like SB egg bites! I used a silicon muffin pan, lined it with kerrygold butter & shredded my own gruyere. Yum!!!
Love this recipe! They turn out great no matter what type of cheese I use. Gruyere is our favorite. We’re trying a dairy free diet for our 5 year old, but he didn’t want to give up these egg bites. I substitute the cottage cheese with silk tofu and use a dairy free cheese. The kids still love them. I personally can’t get over the fake cheese, but I’m glad we’re still getting some good protein in their diet.
These are sooooo good! Requested by my daughter who is a new mama and they freeze and reheat so well! I have made these in mini and regular muffin pans, both silicon and they came out great but prefer the regular size. Very adaptable to whatever meat/cheese I have on hand. Thank you for yet another delicious snd dependable recipe!
These were phenomenal! I made them as is and they were fantastic, I have also made them to fit our family and what everyone likes/doesn’t like and they were still perfect. So easy to follow and so delish!
Thank you so much for sharing this delicious recipe Jenn! I followed it to a T other than omitting the cornstarch. They turned out PERFECTLY in my silicone muffin pan. I could have cooked them for a minute or two longer, but figured they would firm up when they are reheated. 😊
Hi there — I have a steam oven and wonder if I can skip the water bath and just make these in my steam oven? Also, I’m guessing to double, I just double all ingredients?
Hi Molly, I’ve never used a steam oven so I can’t say for sure if that means you can skip the water bath – I’m sorry! And to double the recipe, yes, just double all the ingredients. Enjoy!
Thanks! I think I’ll give it a try since it seems like the water bath really adds moisture — just like a steam oven:). I’ll let you know if it works!
So perfect! Thanks for this great – and nicely priced – workaround. I’m obsessed with those Starbucks egg bites but don’t want the hit to my wallet.
I’ve made them twice now. The first time I learned that the cottage cheese should be 1-1/4 *liquid measure* cups. Those were big fat bites, and very tasty thanks. The second time I didn’t have enough cottage cheese – because I’d used too much in the first batch – so I added some plain whole milk yogurt to make the 1-1/4 C. Again, this was fine.
Egg Bites FTW!
Oh, I put in a little more hot sauce, but that’s me…
I’ve tried several egg bite recipes, but this BY FAR is the closest to the popular coffee chain’s egg bite – at a fraction of the price! In future, this will be my go-to recipe!
This recipe is spot on. My family loved these and it made me feel like a great chef! I can’t wait to make variations of this with different cheese and maybe ham.
Will flour yield the same results as corn starch or should I use something like tapioca starch instead for a corn-free recipe?
Hi Katelyn, I’d just omit the cornstarch – they’ll still be delicious.
I just made these, and they turned out fantastic . I did use the silicone mold, and they cooked perfectly.
I did add some spinach, green onion, yellow pepper. I am curious to see how they freeze, and hopefully they’ll be just as good.
Thanks for sharing your recipe
Can you make these without cornstarch to make it low carb? Thanks!
Yep, that’s fine.
Please help! I made two batches tonight and neither pulled away from the pan? They also seemed less creamy and a total disaster getting them out. Basically not edible. The only difference was I used low-fat 1% cottage cheese….was this enough to completely botch the recipe? I’ve made these before and never had any issues!
I’m sorry you had such a problem getting these out of the pan! Considering you haven’t had a problem before, I’m wondering if you made any changes to the recipe this time around? The low-fat cottage cheese shouldn’t make a difference, but did you use the 4% last time? I assume you used the same muffin tin? Is there a chance that you may not have treated it thoroughly enough with cooking spray?
I, too, had a problem with the egg not pulling away from the tin. Note, I used shortening on the sides and bottom. Will only spray work next time?? Pam in NM
Pam, I’m sorry you had a problem with them sticking! While I would think that shortening should’ve worked, next time, I’d treat the pan generously with cooking spray.
As a Starbucks egg bite connoisseur, these egg bites took me by surprise. I followed the recipe exactly, and they are dare I say BETTER than Starbucks!! Only issue I ran into was the tops of the bites after I took them out of the 300 degree oven for 25 min were liquidy, so I kept them in for a few more minutes. They set up more in the fridge, and when I reheated them in the microwave they were slightly more solid. Any fixes to make the center of the bites the same texture as the outside? Increase oven temp maybe? I know all ovens are different.
Hi Kendall, Glad you like them, but sorry to hear you had a problem with them cooking unevenly. Did you use a dark metal pan? Dark metal can cause the outer edges to cook faster than the inside of things. Also, I think you could get away with increasing the oven temp to 325°F.
This was fire, I’m ngl. I was unsure if it was like 10oz of cheeses and then shred it, or 1 cup of already shredded cheese so I did the 10 oz LOL, but I added and extra egg and 2 extra pieces of bacon because my muffin tin had smaller cups so i needed some more bacon to spread around. Since they were smaller I only kept them in for about 20min. Taste literally just like the Starbucks ones except more cheesy because I used the 10oz lol. But that is not a bad thing
Delicious! Exactly like Starbucks egg bites. Tasted identical.
I didn’t have Gruyère so I used Gouda and the taste was still exact. So good!!
These are delicious and so adaptable — spinach, broccoli, kale, onions, canadian bacon… all good. I do like to use silicon muffin pans to minimize the sticking and scrubbing of my metal pans. Even with foil liners much of the egg gets left behind.
To use silicone pans I find it works to spray with EVOO, bake as directed but then crank the oven temp to 390 for the last 5 minutes or so. They set well and slide right out of the silicone pans with out any waste. Cheers.
These are fantastic! I used crispy turkey bacon and low-fat cottage cheese and they turned out beautifully. I can’t wait to try other ingredients.
Dear God! These are spectacular! Made them with crumbled sausage, sautéed red bell peppers, onions and some fresh spinach. Topped them with a little shredded cheddar when they came out of the oven. The texture was absolutely perfect – melt in your mouth! Thank you…
This copycat recipe for Starbucks eggbites is the bomb! Spectacular flavors and now I do not need to order these bacon gruyere eggbites from Starbucks anymore. The amount I’ve ordered last year and earlier last month from Doordash should make that particular Starbucks store very happy as I must have ordered every week! This recipe saves my wallet and budget this year as I no longer have to order from them! My husband loved their eggbites but now that I’ve cooked these eggbites we are very grateful, they taste just as delicious!
Thank you, Jen!
I was in the hospital and they made eggs like this and they were so good. I had never had Starbucks egg bites before so I didn’t realize how good they were. Perfect recipe and they are so delicious. Thank you.
Omg!!! These are amazing! Better than Starbucks! I love the egg bites at Starbucks and now I can make them at home. Thank you so much for a delicious breakfast, treat, a keeper for sure!!! Making the egg white bites next.
These are fantastic! I wasn’t looking for a Starbucks dupe as I haven’t tried those, but I did want the described smooth, silky texture which this recipe delivered. All the other egg “muffin cup” recipes I’ve tried have resulted in a rubbery and tough texture and to me were inedible. Also a note about the silicone pans: I did use a dark silicone muffin pan (Demarle brand) as the prep is zero and clean up is minimal and based on notes and review was expecting a longer cook time. They cooked perfectly at the longer of the listed cook time of 25 mins, maybe just a min more as I kept looking at them to see if they should go longer. They were great and as usual for this pan popped out with no greasing or spray.
I’ve tried several other recipes from this site and all have ended up complete winners! The Italian Wedding Soup in particular was a huge hit with family and friends and I’m confident in serving any of Jenn’s recipes
This was so good! The texture was perfect, just like the other more expensive egg bites! Loved it.
Just wanted to input my two cents since this recipe is the first result and very highly rated. I did not have good results, mine are SOAKING WET to the point my paper towels (4 layers) disintegrated under them. Took 40+ minutes to cook in a regular muffin tin no liners (waiting for egg bites to puff up/pull away from muffin cup), AND IT STICKS SO BAD. I followed the recipe to a T (quantities, materials, and instructions; especially waiting the 5 minutes before peeling away with a spoon after they come out of the oven) and ugh I am still picking these egg bites off my nonstick muffin tin because the author recommended for another review to not use paper liners because it makes the egg bites soggy! Guess what they’re soaking wet AND STUCK. I don’t know what anybody else is talking about this recipe is awful!
I have not made these yet but would like to and wondered if the cottage cheese could be replaced with ricotta cheese since I don’t like cottage cheese.
Yes, it’s fine to use ricotta here — enjoy!
These turned out even better than Starbucks!! I’m blown away!
I hate cottage cheese, you can’t taste it ☺️
So good. I’ve tried a couple other recipes with no success in taste and texture. This will be my go to from now on. My teen son loves them as well. Switching to a silicone pan to avoid the headache and loss of egg bite from sticking. This recipe is worth the extra baking time.
I used gouda for the cheese and packaged bacon pieces. Turned out amazing!
This will be a recipe to keep and make over and over again.
I’ve already shared it with family, friends, and co-workers.
Thank you for making this a simple recipe. It shows that you don’t have to over complicate things for them to be delicious. My family loved them!
This was top notch! I used a vitamix blender & that helped tremendously. Super easy to make and tastes amazing.
These are excellent, better than Starbucks! Thank you
I’ve been looking for a good Starbucks egg bite dupe and this is it! The texture is perfect, it’s quick to make, and so easy to customize and change up flavors! I’ve made the recipe as is, one batch with kale, provolone ,and sausage, and another batch with spinach, sundried tomatoes, and parmesan. I baked them in lightly greased silicone cups set inside of a muffin pan and didn’t have a problem, I just adjusted the baking time for a few more minutes until they were set. They released perfectly and look adorable with their little fluted edges.
SO good! We did not have cottage cheese on hand, used plain yogurt instead (1-1/4 cup). Did not have Gruyere, used sharp cheddar. Added 1/8 tsp nutmeg. Fluffy, silken and delicious. I put the bacon on the bottom of the muffin tins and poured the egg mixture on top. A bit of fresh chopped parsley would be super yummy.
These are amazing!! I doubled the recipe & keep these on hand in the freezer for ‘those days’. Thanks for sharing this tasty & TASTY recipe!
Can you cook in paper muffin cups?
Hi Mary, I don’t recommend muffin cups here — I’d be concerned they’d stick.
Did I miss or overlook the oven temp for this recipe?
Since this is a copycat recipe of the sous vide egg bites from Starbucks, I assume it is at a lower temp but don’t know for sure. Can you clarify?
The oven temp is 300°F/150°C. Hope you enjoy
Hi,
I made these as directed and they were fabulous, Thank you!
I was wondering if you have ever made them in small mason jars if, do you think it would be just as good? Thank you so much for you great recipes, look forward to hearing back from you,
Hi Joellyn, Glad you liked them! I’ve never made them in small mason jars but I think you could. I’d love to hear how they turn out if you try it!
I have made these in mini cocottes and they turned out great. As long as the mason jar isn’t really deep I think it would work. Like, a wide mouth one cup jar.
I was not crazy about the texture of the cooking spray on the outside of the egg bites after I removed them from the muffin tin. The next time I make these I will try prepping the muffin pan with melted butter or the drippings from the bacon in the recipe— spread with a silicone basting brush like you would if you were making a soufflé.
I made these in my silicone muffin tin. They turned out fine, but required an extra seven minutes. Great recipe.
I made the egg bites a week before Christmas and froze them. I then served them on Christmas morning and they were a huge hit! As you suggested I generously sprayed the muffin pan with a nonstick spray and they came out so easily. I forgot to add the bacon in to the batter before I filled the muffin pan so I just added the bacon on top and used a tiny whisk to mix it in. Will definitely be making this again! Another great recipe.
These were great. I love the egg bites from Starbucks, but they are so pricey. These were the next best thing! I don’t know how I stumbled upon your recipe, but I followed it to the letter. I would never have thought of putting the water in a 300* oven. Only thing I need to do next time is rotate my muffing pan halfway through. Never noticed before, but it cooks slightly fast in the back. Thank you for this recipe.
These are great! May I ask what the cornstarch is for?
Glad you like them! The cornstarch just gives them a slightly silkier texture.
I just made these for my 1yo who loves the Starbucks version— these were a hit! Thank you!
I made them in a 24 mini muffin tin because that’s what I had— filled them to the top and had a bit of leftover batter that I cooked stove top (came out like a delicious fluffy omelette).
I would really like to make these in a baking dish just for easy— maybe an 8×8. I know you haven’t tested the recipe this way, but do you think it would still set? Or would I have better luck doing two 8×4 bread tins? Thanks!
Hi Tiffany, glad these were a hit! I do think this would work in an 8 inch square pan although the edges may be a bit firmer. I’d love to hear how it comes out if you try it!
I have done these in a tin that size and they are not as good at all. The texture is different. Still tasty though.
Recently tried a Starbucks egg bite and was so impressed, but I always want to try to make dupes of my own. Yours was the first recipe I tried, and I’ll not look any further. Not only was it identical, it was even better than Starbucks. They were fabulous out of the oven, just as good warmed from refrigerator storage, and froze well too! The sticking was an issue for me, I’ll buy new pans for my next batch, which will be a double. This would make a great family brunch dish to take!