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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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.
Hi Jennifer,
I have made these on multiple occasions and my whole family loves them. I am wondering if a silicone baking pan can be used instead? I like the idea of easy removal after baking.
Thank you,
Angela
Glad your family enjoys them! I haven’t tried this with a silicone muffin tin, but I suspect it should work. Please report back if you try it. 🙂
The egg bites are easy to prepare and perfect for an early lunch. Thank you, Jenn! Love your cookbook!
Couldn’t tell the difference between The Starbucks version💚! So easy and delicious. I even cut a corner by using store bought bacon pieces. Thanks for cracking the code to one of my favorite breakfast treats!
Hi Jenn
Just made this recipe..never had Sbucks but these are great. Silky smooth…next time I’m gonna try one more bacon and a bit more hot sauce….
I made the “egg bites” today and baked them in a “muffin top” pan, creating larger rounds. I joined two egg rounds with a slice of melted cheddar and sandwiched them on a toasted “skinny” bagel (recipe you recently shared on your website). GREAT!
Really good. I did it with ricotta because I didn’t have cottage cheese and they are really good.
Jenn- this is wonderful. My new work day breakfast. Thanks for another winning recipe
Great recipe, thanks Jenn! I’ve tried to make egg bites before this recipe, and failed. The previous attempt stuck so badly to the muffin pan that I had to pitch the pan and the bites. This unhappy event led to the purchase of my Silpat silicone muffin pan, definitely the silver lining to that fiasco. This recipe yields tender, delicious egg bites, very much like those of the inspiration coffee shop. I used my silicone muffin pan, so I had zero trouble with sticking. This recipe can be tweaked to your hearts desire with regard to cheese choice or filling choice. My family loved it and I will make again.
So, I read through the reviews and didn’t see a similar comment, so here it is: I prefer the roasted red pepper egg white bites. I used your recipe & Starbucks ingredient list to formulate a recipe for egg white bites. In the future, perhaps 10-11 egg whites would be better than the 12 I used; I had to cook about 30 minutes with 12. These are pretty darned good. Very similar to Starbucks and a lot less expensive! My husband doesn’t love spicy, so I used about 1/2 tsp Sriracha, but it might could use a little more if you like that.
1 whole roasted red pepper from jar, dried and finely chopped
1/4 cup cooked fresh spinach, squeezed dry and finely chopped (started with about 1 cup fresh and microwaved 1 minute)
2 green onions, finely chopped
1 cup egg whites (10-11)
1 1/3 cups cottage cheese
1 cup shredded Monterey Jack cheese
1/4 cup feta
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. Sriracha sauce
Followed Jenn’s instructions; poured into well-sprayed regular muffin tins, divided the veggie mix into each. Bake 25-30 min. till eggs are set.
Thanks, Jenn, for the inspiration and ideas. Love your recipes and got your cookbook for Xmas. 🙂
This is wonderful idea!
This recipe is certified as HUSBAND APPROVED! He requested another batch, this time with crumbled breakfast sausage. I may even sprinkle some chives on top before baking. This recipe is a keeper!
Because I, too, enjoy the Sbucks bites, this recipe seemed a must to try.
Since I don’t eat red meat, I substituted with chopped and sautéed Baby Bella mushrooms and chopped kale. I used a domestic Gruyere, and on top of each bite I put a pinch of strong cheddar. Regrettably, I have just one oven rack, so I made do with the water bath in a smaller baking dish on the same shelf of the oven. And I used a mini cupcake baking sheet. Those changes were small, and the egg bites turned out so yummy! The hot sauce made them a little more tangy than Sbucks and I liked that. Shall surely make again!
Love this recipe! I had been making an egg bites recipe and used my sous vide, but it was such a pain to set everything up. These turned out as good, in less time, and so much easier. Mine also were a little wet. I think it is because 1) I put too much hot water in the pan underneath, and 2) the steaming water was too close to the cooking eggs. I think this caused steam to creep down the sides of the muffin tin even though the egg mixture was cooked. Next time I will have more distance between the steaming water and the eggs. I used low-fat cottage cheese instead of full-fat as I find the Starbuck’s eggs too rich. Thanks, Jen!
Re.: Bacon & Gruyère Egg Bites
Dear Jenn Segal,
I wish to know if I can substitute cottage cheese with ricotta. Thank You very much.
Kindest regards. Roberta
Hi Roberta, I haven’t tried it, but I think it should work. Please LMK how they turn out!
Jenn, I substituted creme fraiche for the ricotta cheese, cooked with silicone eggbite pans “in” a baking pan with water for 30 minutes. They came out perfect.
Good to know that creme fraiche worked well for you – glad you enjoyed them!
Easy, delicious recipe! How wonderful to be able to have grab-and-go egg bites to take out of the freezer to bring to work in the morning. My bacon and sharp cheddar cheese were rather salty, so next time I will put either less salt or no salt and then sprinkle on extra if needed. Also, when we cook bacon on the weekend we always freeze whatever is left over, so I was able to grab a few frozen bacon strips and just crumble them in. I also like to keep grated cheese on hand in the fridge; it stores for at least a week if kept in a glass jar and makes creating these little yummy pucks even more simple. Thank you so much for sharing this recipe with us!
Excellent! I used ricotta instead of cottage cheese with perfect results. I suspect the reviewer who said ricotta didn’t produce a custardy texture faulted the ricotta instead of her food processor which will never get a creamy consistency like a blender will. Use a lot of cooking spray to ensure the egg bites come out cleanly. Mine could have used 26-30 minutes as a few were a little too soft in the center. This recipe and technique is wonderful! Thank you!
These came out great! Even the texture was like Starbucks egg bites, so this technique of blending all the ingredients well and cooking over water was a winner. I did make some adjustments to the ingredients: I used 6oz of cottage cheese and 6oz of gruyere and those proportions worked well. I also used turkey bacon. I left out the salt (this is already quite high in sodium between the bacon and cheese) and hot sauce but added a pinch of nutmeg. Yum! I don’t know if it’s because I used a silicone muffin pan – I just bought it so I don’t know if it affects baking times?? – but 23 minutes wasn’t nearly enough time. It took more like 32 minutes before the eggs were set. (Also, I didn’t grease the cups, and that wasn’t a disaster but I will do that next time.) These are definitely going in the breakfast rotation. Next time I may try some cheddar – I’ll bet that would be tasty!
Really tasty but took about 30 minutes to cook completely. Yum!
Made these for the second time but switched the bacon for ham and used habanero cheese. So many possibilities! Just as awesome as the first batch, my son loves them!
Very tasty. I pushed the bacon down too far so they are not as pretty as the picture. Had to cook a few mins longer because they were “wet” and I knew my husband would not eat them.
Delicious! I did not have Gruyere so used a blend of smoked Havarti and aged cheddar. Probably any cheese would be just as good. I will be making these again for sure!
I made these Sunday and they turned out fantastic! Will for sure make again!
This is such an amazing recipe. It’s the best Starbucks dupe ever! None of the other recipes used enough cottage cheese and that’s what gives the egg bites the creamy texture.
Jenn, thanks again for another great recipe! I’m not an egg lover so the addition of the cheese and bacon made it very tasty. Plus, I loved the light texture from this cooking method. Didn’t have cottage cheese so used cream cheese since that was suggested as an alternative. Would definitely make this again!
I made them this morning. So much fun and quite delicious. We loved them. I followed the recipe, which was simple and very clear. They were done in 23 minutes and, after cooling, slipped out of the muffin pan easily. They taste similar to the StarBucks version but I like these better. My husband suggested they become part of our breakfast menu rotation. Thank you for a great recipe!!
I have nothing new to add to the comments. These were perfectly similar to Starbucks. Much more than any other egg bite recipe I’ve tried. Now that I know the formula works I’ll try other flavor of combinations. Thanks Jen!
Fluffy and soft, but with a weird texture and taste for me. The taste was something I somewhat got used to after having a couple of these. Good enough to finish eating after having made them, but not good enough to make again. I wish I could give this recipe a perfectly middle-of- the-road 2.5 stars haha.
I made these delicious egg bites this morning! I baked them a longer than what the suggested time . I found they were slightly watery , so I do agree that probably I should have stirred the cottage cheese or drained it slightly. Otherwise amazing texture and taste! A new favorite ! They will make a great snack , addition to a salad for lunch! Try em! you will love!
Eggscellent! They went together easily. My oven might have a cool spot because the ones in the middle had not set and the outer rows were firm. I had a little trouble getting each one out of the muffin tin – they weren’t sticking, but are jiggly so I inverted the pan onto the muffin tin lid. I live alone and will freeze most and microwave per your instructions for a quick, tasty breakfast or snack.
I made these yesterday and they are delicious. They are light yet filling and very tasty. It is important to be sure to spray the muffin pan well to avoid sticking. I will definitely make them again. The recipe is very simple to prepare.
These are by far the tastiest mini egg bites I have made. They are light, fluffy and just plain delicious. I read the comments before starting and noted that no one had used 1% milkfat cottage cheese and that was what I had. So thinking of the water content, I put the cottage cheese in a strainer and using a potato masher, squeezed a lot of the water out. It worked perfectly and I think lowered the calorie content. I look forward to changing the bacon to shallots and spinach. I also used silicone cupcake liners without any oil and they slipped right out. YUM! Thank you, Jenn! I have enjoyed all your recipes I have tried.
Prepared the Bacon and Gruyere Egg Bites. However, I did make a change so that it was a little bit healthier. I used mostly egg whites. Since it takes two egg whites to equal one whole egg, I adjusted the recipe accordingly. I wanted the egg bites to have a little of the yellow color, so I used three whole eggs and the six egg whites. The recipe turned out great! The flavor and texture was perfect! Thanks, Jenn. I am thrilled to have discovered your website–so many delicious recipes!
I want to thank you for making this recipe for your mom. I too love the Starbucks sous vide egg bites, and have tried many times to mimic them. Your recipe is perfect and your technique works great.
Wow! I just want to say upfront I am not a fan of eggs. The only way I can eat them is scrambled and with something else at the same time (bacon, ham, toast). I saw this recipe and it looked good with the gouda cheese and bacon so I decide to make it. OMG! I tasted them when they were done and I was like WOW! They were delicious and I don’t even like eggs! I am really glad I did try the recipe and will make again. My husband absolutely loved them!
I also don’t eat eggs, but these are delicious. Whenever I am making anything in a muffin pan that might stick, I spray the pan with Pam and add parchment paper circles using a baby jar bottom for the perfect size.
Hi Jenn, what size muffin pan would you use? I have a jumbo one that makes 6 and a regular one for 12. I’m just wondering if I used the bigger one if I needed to bake it longer? Also, with my convection oven, again the temperature? I made crème caramel not so long ago and the oven browned the top of the egg. Thankfully the Brule hid it but maybe I should cover it with foil while baking? I’d like to make this tonight for something different. Thanks!
Hi Cathy I’ve only made these in a regular size muffin tin. I think you could make these in the jumbo tin but not sure how long they’ll take so you’ll need to keep a close eye on them. And when using the convection setting, the rule of thumb is to reduce the temp by 25°F. Please LMK how they turn out if you try jumbo versions of these!
Hi Jenn, I made these with the jumbo pan but only filled them halfway and they were delicious! I did cover them with tin foil as the convection has browned egg dishes in the past. Took about 23 minutes to cook. One thing I need to ask, they puffed up to the top of the muffin tins and once I took them out of the oven, they deflated. Is that normal? I don’t think I’ll buy the store version again, these were awesome! Thank you
Thanks for reporting back and glad to hear they came out nicely! Yes, it’s normal for them to deflate a little as they cool.
Are these baked in mini muffin tins or regular ones? Thanks! Ally- O in NJ
Regular ones – hope you enjoy! 🙂
Thanks so much Jenn, I’m sure I will! 🙂
Yet another 5-Star recipe! I made these over the weekend and they were easy and fabulous! I’ve never had the Starbucks version so the best I can compare them to is a mini crustless quiche. I’ve been eating the leftovers for breakfast this week and they reheat remarkably well. Will definitely make them again!
I love the egg white bites with roasted red pepper so I used this recipe as basis to re-create those and they were pretty much exactly the same. I never thought I would be able to duplicate that texture without a sous vide device, I am so glad I tried this recipe, it is so easy and the perfect make ahead breakfast or snack. Thank you!!
Simply divine! This was easy to execute, and that first bite told you it would be a recipe you make often. Only 1 change. I doubled the hot sauce and used our fermented jalapeno hot sauce which gave it a little extra heat. I used a regular muffin tin and just hit it heavy with cooking spray. If you have a small off-set spatula it works great getting them out. Thanks, Jenn. Your recipes are becoming some of our favorites.
I would love to make these with egg whites. Is it ok to substitute?
Hi Nancy, I haven’t tried this with just egg whites, but I think it would work. Please LMK how they turn out if you try it!
Hi, Nancy. I just submitted a review and used mostly egg whites. I put the ratio in my review. E
I used 2% cottage cheese and they turned out fine although they took a little longer to set. I also sprinkled them with a paprika/cumin/coraiander/salt mixture. Very tasty.
Made 1/3 of a recipe for the egg bites this morning, as I live by myself. They turned out great. I made them just as the recipe says. My muffin pan has smaller holes so I only baked them for 18 minutes. These would be great at a brunch, with several different flavors. I love the fluffiness, and how they came out of the pan so cleanly, and of course the taste.
One question, what is the best way to reheat?
Hi Roger, Glad to hear you enjoyed them! Reheat in the microwave at 50% power for 60 to 90 seconds.
I gave a friend some and told him about your re-heating directions.
He went us one better. He made grits and placed the egg bites in the grits, which warmed them. He said the combination was delicious.