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 egg bite recipe is nearly identical 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—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.
- Large Eggs: Binds the other ingredients together, creating a custardy foundation for the base.
- Cottage Cheese: Gives the bites their creamy, custard-like consistency.
- Shredded Gruyère: Provides a rich, nutty flavor and adds melty goodness.
- Cornstarch: Acts as a stabilizer to ensure a smooth, uniform texture.
- Salt and Pepper: Balances and enhances all the other flavors.
- Hot Sauce: Adds a subtle kick that brightens the overall flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Place the bacon in a small nonstick skillet over medium-high heat. Cook, stirring often, until it’s nice and crisp—about 5 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—it should take about 30 seconds.
Pour the egg mixture evenly into the muffin pan, filling each well about three-quarters full. Sprinkle the bacon on top, dividing it evenly.
Bake for 20 to 25 minutes, until the egg bites are just set and starting to pull away from the edges. Let them rest in the pan for about 5 minutes, then enjoy warm.
Video Tutorial
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Copycat Egg Bites with Bacon & Gruyère
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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Perfect recipe! I added spinach and browned onions, followed all the other directions. Thank you for posting this!
These are perfection. Actually like them better than Sbux. Brillliant recipe!
I’ve been making these to pack for work and they’re great! When I bake these, they kind of souffle up and then when I take them out of the oven they seem to collapse. Any tips for preventing them from sinking in too much in the middle? Otherwise I love this recipe, I like adding in green onion
Hi Monica, glad you like these! It’s normal for these to collapse a bit once they cool, but they shouldn’t be sinking in the middle. If that’s happening, it’s likely that they’re just a bit underbaked. Hope that helps!
Loved these egg bites! Loved them so much I went back to the kitchen to make 3 more batches to freeze.
Question: if I flash freeze can I then just place in a container without being individually protected?
So glad you like them! I’m not familiar with flash freezing so it’s hard to say – I’m sorry! I’d probably err on the safe side and wrap them individually.
Hi there I froze mine in a leftover plastic container then put that in a ziploc freezer bag. Ice formed in a few days so best to wrap individually.
Deeeeelicious! Like many egg recipes, this lends itself to variations. Using what was on hand, I used sour cream instead of cottage cheese, pizza cheese blend, feta and a random assortment of veg, chopped tomato, red onion, frozen chopped greens, and a chopped slice of ham. So good! Love this steaming water pan in the oven technique. Thanks!
I have tried several recipes trying to mimic the egg bites… You nailed it!! and it was so easy! thank you. My mornings will now be even more perfect.
These were a hit! I made them for brunch for some friends, and everyone loved them. I am a big fan of the starbucks egg bites and I am so glad I found this recipe. I always use silicone muffin liners, they worked perfectly. I did this vegetarian with roasted red pepper, feta and chives. This recipe made 18 for me however my eggs were quite large.
These are so delicious and taste just like the ones from Starbucks! I will be making them every week from now on. Thanks for a great recipe and saving me lots of money by not going through the Starbuck drive-thru!
Hi Jenn,
This recipe is a keeper! The eggs are light and fluffy and the taste is excellent! I make a double batch and freeze them in packs of two to take to work for breakfast.
Question- do you think full fat ricotta is a good substitute for the cottage cheese? I often have leftover ricotta and I think it could be a great way to use it, especially when it’s on sale. Thank you!!
Yep, ricotta should work well. Glad you enjoyed them!
Anyone else having issues getting these to set. Going on 35 minutes in the oven and they’re still totally runny in the middle? I saw one other comment about a silicone baking pan but that’s all I have!
I answered my own question! Popped the silicone pan on top of a standard baking sheet and removed from the bain marie and they set up perfectly. Will start them that way next time!
Good to know — thanks for reporting back!
Hi Jenn, I don’t have silicone pans so hopefully someone with them will weigh in, but did you make any adjustments to the recipe?
I didn’t have quite enough cottage cheese, so I subbed in some ricotta. They were perfect!
Made these with Cheddar cheese and greek yogurt in place of the cottage cheese. Turned out excellent! My son works for Starbucks and says these are much better than the Starbucks egg bites.
Hello Jenn, Made these today and they were excellent! Followed your recipe pretty much to the letter. The only slight difference I made was putting the empty water pan in the oven as it warmed, added the Egg Bite mixture when up to temperature and then added the boiling water which resulted in an immediate burst of steam in the oven. My whole family loved them, thank you very much!
Just went out & bought more supplies to make another 48! This is a keeper thanks to you…..