Egg Bites with Bacon & Gruyère
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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
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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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Fast and delicious – a perfect breakfast for busy mornings!
Hi! These sound tasty! Just wondering if anyone has tried these using only egg whites?
Hey Jenn! Your egg bites look amazing! Haven’t tried them yet, but am so looking forward to trying them! I’ve tried using the PRINT button to print the spinach egg bites and the egg bites with bacon and gruyere; however, both of these recipes will not print. I’m not sure why the print feature is not working on either of these, as I have never had any issues printing any of your recipes before. I like to print off my recipes and follow the paper printout. It just works easier for me. Is there any way you can look in to this and let me know if and when the PRINT button works? Thank you so much! Lisa M.
Hi Lisa, That’s very strange! I am not able to replicate the problem on my end and haven’t heard this from anyone else. Are you sure it’s just those two recipes?
Can these be assembled the night before and baked the next morning? I want to take these to a church brunch.
Yep 🙂
No need to make ahead. They take about 10 minutes to whip up
Wow! Finally got the texture and taste of Starbucks egg bites using this recipe. I used a metal non-stick muffin pan as instructed. They came out of the pan easily. Still tasted good after being frozen. Great recipe!
I’ve made these three weeks in a row as meal prep and had to comment because they’re so delicious and versatile! You really have recreated that custard-y Starbucks texture without a sous vide. I made the recipe as-is the first week and since then have been experimenting with different fill-ins besides bacon (crumbled turkey sausage, spinach and finely diced veggies, different types of cheese) and all of them have worked really well, I love the versatility. This will be a staple in my house for sure and I will definitely try your other recipes. Thank you!!!
DELICIOUS!! These were not as firm and I’m not sure why but they were every bit and more delicious than that famous coffee shop. They were slightly firm, creamy, flavorful and SO EASY TO MAKE!! Undercook that bacon so it stays tender and a little bacon goes a long way in each bite!! I took them to a baby shower and have been sharing the recipe since.
And…Aldi shoppers, you can get ALL the ingredients there if you just buy the pre-shredded Swiss/Gruyère’s cheese!! So this is NOT expensive comparatively speaking. Yum!!!
Wow these are yummy but not sure I’d make again unless I figure out a better non-stick option because the clean up was not so fun. What have others used to not have them stick to the pan?
I used avocado oil spray.
The only nonstick pans we use are muffin pans. Even so I put some extra light olive oil in a cup then I used my fingers to quickly but thoroughly swipe around the inside edges and bottom of each mini muffin tin; to my surprise, all the batches (I made multiple) came out perfectly! So maybe use your hands and oil instead of a spray? 😊
We have a nonstick stove-top egg poaching pan. It makes four poached eggs at a time. I have made these using this pan, and they have turned out excellent with hardly any clean up. You can only make four at a time, but it’s worth not scrubbing out a muffin tin!
What do you think of serving these with a side of your basil pesto? I have lots of basil in my garden right now.
Hi Karen, The egg bites are so rich and flavorful, they really don’t need a sauce. But I think they’d be great with a salad and you might try my basil vinaigrette to use up all your basil.
MY WORD!! Love these! Hubby said keep these around- kids love them! Now I dont have to go to Starbucks- i can make a whole batch for around $5!