Egg Bites with Bacon & Gruyère
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This egg bites recipe is my take on Starbucks’ bacon and Gruyère egg bites, with the same creamy, custardy texture—no sous vide equipment required.
As an avid fan of Starbucks’ bacon and Gruyère egg bites, I can confidently say that this egg bites recipe is nearly identical to the original—and you don’t need any special equipment to make it. 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 their silky texture is baking the egg bites at a low temperature with a pan of water in the oven to create a steamy environment. They can be stored in the fridge for up to 3 days or frozen for up to 2 months, and they reheat beautifully in the microwave—a convenient, high-protein option for busy mornings on the go!
“I had Starbucks egg bites this morning and when I made these, couldn’t tell the difference. Delicious!”
What You’ll Need To Make Egg Bites with Bacon & Gruyère
- Bacon: Adds that signature salty, smoky flavor.
- Eggs and cottage cheese: The base of the egg bites. Use full-fat cottage cheese for the creamiest texture; it blends completely smooth, so you won’t notice the curds in the finished bites.
- Shredded Gruyère: Gives the egg bites their rich flavor and melty goodness. You can use all Gruyère or combine it with Cheddar or Monterey Jack.
- Cornstarch: Acts as a stabilizer to ensure a smooth, uniform texture.
- Hot Sauce: A small amount adds flavor without making the egg bites noticeably spicy.
- Jump to the printable recipe for precise measurements
How To Make Egg Bites
Cook the bacon: Cook the bacon until crisp, then transfer it to a paper towel-lined plate to drain. Draining off the excess fat keeps the bites from becoming greasy.
Make the egg mixture: Add the eggs, cottage cheese, shredded cheese, cornstarch, hot sauce, salt, and pepper to a blender and blend until completely smooth. Blending helps create the silky, uniform texture once cooked.
Fill the pan: Pour the egg mixture evenly into the prepared muffin cups, then sprinkle the bacon evenly over the top.
Bake: Place a pan of water in the oven to create steam, then bake the egg bites at a low temperature until just set. The gentle heat and steamy environment help give the egg bites their soft, custardy texture. Let them cool briefly before removing them from the pan, then enjoy warm.
Video Tutorial
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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 (150°C).
- Place a 9 x 13-in (23 x 33-cm) 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.
Notes
- 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.
- Make-Ahead/Freezing 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
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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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!
Just made these. Simply amazing! Great idea to keep a stash in the freezer for guests!
My wife loves them, thanks for making me look great. They rise up like little souffles. Great. (tried several of your recipes… you’re becoming my reference)
I agree!!!! The chicken tenders were great and loved by my entire family!
I didn’t see where you said what temperature to bake them at. Also does the water go on the shelf below the muffin tin?
Hi Mary, the oven should be set to 300°F/150°C, and yes, the water goes on the lowest rack in the oven. Hope that clarifies and that you enjoy!
Can’t wait to make these as my local Starbucks no longer sells!! I don’t have a blender but I do have a food processor, do you think it will do the job the same? Thanks!
Yep 🙂
Thank you!!
I use my immersion blender and it worked perfectly! I do find I have to leave mine in my oven a few minutes longer. I also added some fried onions and yellow pepper in half of them to mix it up a bit. Great recipe and freezes so well. Thank you
These are great! I followed your recipe as closely as I’ve ever followed one, but neglected to check my muffin tins. I only had oversized ones, but they came out perfectly. I just had to cook them a bit longer, thirty-one minutes, I believe. Thank you for a great recipe!
Wow! These were delicious (even substituting chives for bacon). The technique of adding steam to the oven makes them perfect for those who will only eat soft/custardy eggs. So much better than the eggs in a muffin tin I usually make!
My husband raved about these. The texture was creamy and very flavorful. Had never thought about steaming them in the oven but that worked beautifully. Appreciate the info on how to reheat them too as they make a great “on hand” quick meal.
Hi Jenn,
Do you have an approximate weight for the cheese?
Thank you.
Hi Harvey, the shredded cheese would be the equivalent of 120 grams. Hope that helps!
I made these this morning and I really liked them a lot I wouldn’t say the consistency was creamy, I did substitute ricotta for the cottage cheese maybe that is why also I prepared them in my food processor- perhaps I should have pulsed longer. Either way they were delicious but not the consistency I was expecting. I cooked for 20mins did I cook them too long?
Hi Marina, 20 minutes shouldn’t have been too long. Did you put the baking dish with water in the oven? If so, the only thing I can think of is that perhaps the ricotta made them a bit less creamy.
I did use the water bath, like I said they tasted great, next time I will cottage cheese as a comparison.
Please let us know if you made em again w the cottage chs thx in advance!
What if you were to bake these in the oven in a water bath like you do for cheese cake? Wonder if the texture would be even creamier?
I do this recipe in my sous vide in jars that have been sprayed with cooking spray. They are excellent.
Hi Sam, there’s a possibility it would make them a bit creamier but I think they’re quite creamy as is and that it’s probably not worth the fuss.