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
Whip up this egg bites recipe at home—it’s easy, delicious, and wallet-friendly!
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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Are they good to serve cold, or can I bake them at home and reheat them after driving to girls’ night? Love your recipes – best ever!
Hi Terry, So glad you enjoy the recipes! They aren’t great cold but they travel well and reheat beautifully in the microwave in just a minute or two.
As expected, this recipe is a success; you really have made cooking fun and I forward your emails to my friends all the time. Being on Weight Watchers makes these a challenge, however, as according to WW one of this is 9 (!) points, and I only get to spend 23 a day. I did use 2% cottage cheese and am going to try to figure out the real number of points to allocate to each egg bite and it they taste wonderful. Thanks for another great recipe! Sigrid, Napa, CA
For WW try using turkey bacon, nonfat cottage cheese, using half the amount and the other half use almond milk. Instead of this cheese, use a smaller amount ofreduced fat Sharp cheddar. This is how I make mine, and they are delicious and many less points.
As stated above, I make them in my instant pot. I think they are smaller than the muffin tin. I use 4 eggs and get 7 egg bites. I use proportionally less of all the other ingredients.
I hope this helps.
WOW, these are a 10-star recipe! A group of 4-yr olds made them with me yesterday for snack and 30 minutes later, 24 mini muffins were GONE! I used the silpat liner, didn’t grease and they came out beautifully. All the kids have asked for the recipe so I know you’ll get lots of new fans.
There are delightful. Added spinach to the recipe and they were cooked to perfection with the steam. Another great one. Thanks, Jenn.
I make these in my Instant Pot. I use the sous vede moulds that they sell on Amazon and other places. If you want to try it, I cook them at low pressure for 8 minutes, allow. pressure to release naturally for 5 minutes and that is it. You need to add 1 cup of water to your pot first and put the mould on a trivit that comes with the pot. They come out perfectly and taste delicious.
We love them at my house.
We love many of your recipes. Your French carrot salad is always in my fridg.
Susan, Century City, CA
Thank you so much Jennifer! I made these today hours after reading the recipe from your weekly email. I used a mix of old cheddar and monterey cheese. They are exactly like Starbucks but at a fraction of the cost!! My kids devoured them as an after school snack:)
Fast, easy and delicious! The ingredients for this dish are usually in my pantry/fridge so I can see making this a lot. My husband loved them! These are perfect when he comes from the gym or has a craving but wants to eat healthy. I may add a little fresh spinach next time and pour the egg mixture over top. We will see what happens. I love every recipe of Jenn’s that I have tried and also have her first cookbook. Her recipes are my goto and I can’t wait for her new book to come out!
I forgot to also ask. I don’t have cooking spray. Can I brush olive or veg oil into the cups? Or if I use the silicone tray would that work better without oil?
Yes, either oil will work well. I would still grease the silicone tray to be safe.
This looks great. I’ll have to make some for my friend. Do you think I can make it in silicone cupcake tin or is it better to do it in a metal one.
Hi Cherry, I’ve never tried this in silicone but it should work fine.
I use a silicone muffin tray and it works great.
This is such an amazing recipe. They turned out wonderful. I can’t wait to try other flavor combinations. Every recipe I have tried of yours turns out perfectly. Thank you so much for sharing your wisdom!