Egg Bites with Bacon & Gruyère
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’d like to make these for someone with a corn allergy. Do you think that potato starch will work in place of cornstarch?
Many thanks!
Molly
Hi Molly, I’d just omit the cornstarch — they’ll still be delicious. 🙂
What purpose does the corn starch serve? Wondering if I can leave out. Thanks
Hi Sara, The cornstarch makes the egg bites a bit silkier in texture. You can omit it, but I’ve made them both ways and prefer the texture with the cornstarch. Either way, they’ll still be delish!
These were delicious! I made a few modifications as it’s just the two of us and I didn’t have all the ingredients.
I cut the recipe in half- used grilled chopped chicken breast, diced roasted red peppers and cheddar cheese. Then baked in a Bain Marie in 4 custard cups. Perfect brunch! Will make again as written for to go breakfasts.
Thank you for your great recipes and inspiration!
I use this recipe (without the bacon and gruyere) as the base for all my egg bites. Sometimes I include bacon and gruyere, sometimes goat cheese and spinach, sometimes just peppers and onions, etc. — the base has a nice taste and texture that lends itself to all kinds of add-ins. I do use silicone molds — the round ones that fit in an Instant Pot. This recipe is enough to fill two trays — I then cook them in the Instant Pot on high pressure for 10 minutes — with about 2 minutes natural release before a fast release. So far, every one has come out perfectly. Just let them cool thoroughly before removing from the molds and some add-ins may make them prone to sticking.
I can’t believe how great these turned out. Better than starbucks!! Seriously. I used a silicone muffin pan, then saw your edit so I added 5 minutes of cook time and they are perfect!!
I loveddddddd these eggbites, its the first time i’ve been able to make them and they tasted exactly the same!!!
Thanks for a great recipe! I added red pepper flakes, bit of paprika and onion powder with bacon and used high speed blender. Two items then enable me to have a hot breakfast/snack using that single batch of your recipe for up to 5 days.
Pour the blended mixture into a Weck jar and store in the fridge. Daily I fill either the 4 bite size or single egg patty silicone molds with my Dash deluxe egg maker and steam for about 12-14 mins.
Fabulous piping hot egg bites with no cleanup needed beyond a hot rinse of silicone holders, and no concerns over reheating timing or texture.
The combo of your recipe and tiny appliance is a winner.
Texture and flavor were awesome, and so easy. Thanks for advising not to use silicon. Our 19 month old loves them too 🙂 We’ll be keeping cottage cheese in hand for these….
Your reliable recipes and consistent attention to detail are appreciated. I made these for my grandchildren this morning. They enjoy the Starbucks ones and they proclaimed these delicious and even better than the originals. Thank you!
The taste was great, however mine did not have the same texture as the Starbuck’s egg bites. Maybe I overlooked them? My oven did get to 325 at one point so I’ll try to be a bit more careful watching the temperature. I will be making these again cause they are super delicious!