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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I used sausage and white cheddar and baked for about 27 mins! they are SO yummy!!! definitely doubling next time.
This is fantastic! Made a double-batch this morning. Followed the recipe with no modifications and I love them – YUM!!!
I used a 12 cup silicone cupcake pan. In a metal cupcake pan I put a small amount of water in each cup and placed the silicone pan inside. I cooked them at 325 for 25 minutes and PERFECTION. I took 4 slices of bacon and cut them in half, then microwaved them till crispy. I just ‘picked off” tiny pieces and placed them on top of the egg mixture. I gave each a tiny stir to send some pieces inside. Super easy. Perfect for KETO recipes.
Brilliant idea! I can’t wait to try this! It really wasn’t working out well in the silicone pan on its own- the bottoms were never thoroughly cooked through and I had to increase the baking time by at least 10 mins- and then the tops were getting overdone. I don’t know why I have this attachment to the silicone pan. Finally just used my metal pan regularly and they came out perfectly.
I make so many versions of this recipe- different veg and cheeses, pancetta, etc. My elderly mom is lactose intolerant- so I use Lactaid cottage cheese and vegan grated cheese (Violife is the best brand). Make big batches and freeze them for her.
Love every recipe I’ve tried on this site- at least 35-40.
Best egg bites I’ve made! My 5 year old daughter and husband loves them as well. Closest texture to the Starbucks egg bites. I’ve made them a couple times, once adding mushrooms, yum!
Awesome and easy! I’d tried making these in my instant pot, but didn’t like the resulting texture. These are much creamier. I did have a slight problem with them sticking to the bottom of the tin. I might try liners next time.
Great recipe and a very good dupe for one of my favourite low-carb breakkies. Was worried about my vintage muffin tin‘s lack of release so lined with paper cupcake liners. Worked very well but had to increase cooking time by about 10 minutes.
I’m thinking of making this for Mother’s Day. Any chance I can prep this step the night before?: “In a blender, combine the eggs, cottage cheese, Gruyère, salt, pepper, and hot sauce”
Sure, Shelly, that’s fine. Enjoy!
I’ve made this recipe many times and it is perfect, but an enormous ingredient is a good 12 hole silicone muffin pan.
These turned out great! Love the texture and flavor. We live 50 miles from the nearest Starbuck’s and I love these low carb breakfast bites. I followed the recipe as written. Thanks!
I made this and it was delicious! Just as good as that coffee shop. I added chopped fresh spinach. Great recipe ❤️
Overall, these were great! I had the same issue as some of the other commenters where they deflated upon cooling. However, I used fat-free cottage cheese instead of 4% fat cottage cheese, a veggie mixture (sautéed onions, peppers, garlic, and spinach) instead of bacon, and cheddar cheese instead of Gruyère. I sprayed my nonstick muffin tin (note: I used large muffin sizes, not mini muffin sizes), and baked for about 22 mins at 350° with a water bath on the bottom rack. I turned my oven off and let them cool in there for about 10 mins. Took them out of the oven, went around edges with a spoon, and they popped right out! Super yummy & I’d definitely make them again 🙂
Also, I did notice they were pretty salty so next time I’d omit the salt.