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!

Egg bites with bacon and gruyere piled on a plate.

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.

“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

Egg bite ingredients including bacon, cottage cheese, and Tabasco.

Step-by-Step Instructions

Add the bacon to a small nonstick skillet over medium-high heat.

bacon in skillet

Cook, stirring frequently, until crisp, 5 to 6 minutes.

crisp cooked bacon in skillet

Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
bacon draining on paper towel-lined plate

In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.

egg, cheeses, and seasoning in blender

Blend until completely smooth, 20 to 40 seconds.

blended egg bite mixture

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.

egg bite batter with bacon in muffin pan

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.

baked egg bites fresh out of the oven

Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.

deflated, cooled egg bites

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.

Egg bites with bacon and gruyere piled on a plate.

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!

Servings: 12 egg bites
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes


  • 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


  1. 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.
  2. 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.
  3. Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
  4. 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.
  5. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  6. 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.
  7. 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.
  8. 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.
  9. 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, 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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  • These are absolutely delicious! I made them for Easter brunch 2 years in a row now. Huge hit! They are very moist and flavorful.

    • What is the oven temp.?Recipe doesn’t say

      • Hi Deirdre, the oven temp is 300°F/150°C. Hope you enjoy!

  • I made these exactly as written and they came out so lovely! The flavor and texture is extremely similar to the Starbucks version and will definitely stop me from going through the drive through when I’m craving them!

  • Delicious! Thank you 🙂 As someone who’s pregnant with nausea, cooking (and smelling) eggs makes me feel sick. Baking is my go-to and these high protein bites help so much once I wake up in the morning to get my blood-glucose levels back on track.
    I modified a little. I used cheddar cheese, 2% cottage cheese, and a silicone muffin tray, and baked for 25 mins at 350. They turned out wonderfully.
    Thank you!

  • These are to die for! I followed the instructions to the T, but didn’t use the fancy cheese (that I don’t know how to pronounce) and I added spinach. I did use 4% cottage cheese and a tin pan, perfecto! Spray “Bernie Sanders liberal” with nonstick spray, not Hillary, so it wont stick like others in the comments. I can’t wait to eat these this work week. Thanks!

  • Thank you. These were better than starbucks version!

  • These have been on my ‘to try’ list for awhile, as I’m always looking for a quick grab and go breakfast option. As with every other recipe I’ve tried from Jenn’s site, it didn’t disappoint! Followed the recipe to the letter, used a metal muffin pan, made sure it was well oiled, baked for 28 minutes, no problems getting them out. Delicious!

  • I just made them. They turned out perfect and I cooked them about 7 min longer. They came out creamy and soft. Thank you. I will be making them from now on no more Starbucks. FREEZER will be stocked for my kids and grandkid.🙂

  • I made this recipe as written and used only greyere cheese, which is ideal for blending with the mixture. The softer cheeses tend to settle in the bottom of the blender when pouring mixture into the muffin pan. I used a silicone muffin pan on top of a baking sheet for stability. Baked for 5 minutes longer than the recipe directed, and it turned out perfectly! Let it set on counter after baking for about 20 minutes. The consistency was exactly what I get from bucks. I’ll make these every week and save $30 a week now ❤️⭐️👍🏼

  • Hi Jenn,

    I know you gave instructions on how to reheat for quick breakfasts. However I was curious if anyone made this ahead for a brunch and then reheated a bunch of them at once. Maybe on a low temp in the oven in a water bath again? For some reason reheating in the microwave for a group of people seems odd to me and trying to think of another solution.

    Thank you so much!


    • Hi Katie, I think it would be fine to reheat them in the oven at a low temperature with a water bath. Hope you enjoy!

  • I altered this to fit into the Mediterranean diet (roasted veggies–I roasted shallots, red pepper, mushrooms, etc. and poked this into the mix before baking. Don’t even miss Starbucks’ little overpriced bites. The taste and texture of the egg. The mixture was spot on and even good microwaved. Thanks.

  • YUM. I love the *bux ones. Love these even better since i can pronounce all the ingrediants!
    I sautéed some leeks and red bell pepper (had on hand) and used jack cheese as that is all i had. Otherwise followed the recipe to a tee. Awesome job Jenn. again!!!! they are delicious.

  • I love this recipe. My egg bites come out of the oven nice and fluffy , then fall…what am I doing wrong?

    • Hi Vikki, It’s normal for them to puff up while baking and then deflate a little when they cool, so it does’t sound you’re doing anything wrong. Glad you like them!

  • Couldn’t get these to set, cooked on top but not the bottom. Gave up after 40 min in the oven, even tried to up the temp but they just remain liquid on bottom, overcooked ok the top. Whole batch in the trash 🙁

    • Hi Sara, I’m sorry you had a problem getting these to set! Did you by any chance use a silicone muffin pan?

    • I had this issue too. You have to use 4% cottage cheese. This is one recipe u cannot cut the fat.

      • — Samantha brabant
      • Reply
      • Mine separated into 2 layers. I used 4% cottage cheese and followed the directions. Any suggestions?

        • Hi Debbie, was the egg mixture very well blended before you poured it into the muffin tin?

  • Recipe was spot on. They were identical to Starbucks sous vide. Will definitely make these again.

  • Just made these exactly as the recipe states except I used a silicone mold and the consistency is definitely not the same as Starbucks ( which is what I love about them). The bottoms were soft not fluffy and even though I thoroughly sprayed the molds they still stuck. Also, when I cooked them for 20 then 23 minutes they were still liquidy, so I baked them a total of 27 minutes and they were still soft on the bottom. Flavor was good but consistency was not. 😢.

    • I used a mini-silicone muffin pan and they turned out so tasty! Had to bake for 30 minutes rather than 20ish. Added bell pepper since I had it. thanks for the recipe!

  • I made these egg bites for a brunch this morning and opted to use the nonstick mini-muffin tin (not silicone) size rather than the regular size muffin tin. Instead of taking the time to cook/crisp bacon myself I purchased the real bacon bits to save time. I also baked two mini-muffin pans at once because the muffin tins are small and easily fit side-by-side on one rack. I baked them for 10-12 minutes — according to a suggestion in another Review for the mini-size egg bites. Other than that, I prepared them exactly according to the recipe. When I took them out of the oven they looked amazing. I used a cake tester and also ensured they didn’t jiggle to test for doneness, then let them rest in the muffin tins for 10 minutes. HOWEVER, when I began to remove them from the muffin tins every one of them were still fairly liquidy on the bottom, enough to make them unappetizing. So, I removed the steam/water bath, increased the oven temp to 350°, and cooked the egg bites for 5 minutes longer after the temp reached 350°. They were fully cooked, but they didn’t look as pretty because the edges then got a little browned. Not burned by any means, and were still very tasty, but they no longer had that “Starbucks” appearance, which is what I was after. I had doubled the recipe so I decided to turn the temp back down to 300° and put the hot water/steam bath back into the oven for the next batch of egg bites, and just cook them longer. I cooked this 2nd batch of mini-egg bites for 22-24 minutes. They turned out perfect! I will add that I live at high altitude, about 6,700 ft. I don’t know if this may have made a difference in the 1st undercooked batch. But, I’m not convinced the altitude played a role given the number of comments regarding the stated cooking time not being long enough. I hope this is helpful. I will definitely make these again! They are yummy — better than Starbucks! Oh, and for presentation I snipped some chives on top of the egg bites after plating them. It was not only a pretty addition, but a tasty one too! Jenn, you did an awesome job in creating this recipe!! Thank you!

  • worked out perfectly! I did 350 degrees though. I also got tired of grating the cheese halfway through and cut the rest into 12 blocks. Plopped them into each mold, added the bacon, then poured the mixture over top.

  • Such a great recipe! I did not have cottage cheese, so I substituted with cream cheese instead.

  • Incredible! The texture is very similar to the real thing. I think it’s safe to say that I love this recipe better than Starbucks! I used the Dash Egg Bite Maker which has silicone cups. It steams them so they cooked evenly and quick. I can’t wait to make these again.

  • I previously commented that I couldn’t get these to set. I put them back in without the water bath at 350 and they set in 5 min. Perhaps it was a difference in my ingredients or oven somehow, not sure. Anyway after my adjustment they turned out great and my kids loved them. I would try them again for sure.

  • These did not turn out like the recipe. I love the Starbuck ones. These took longer to cook than the recipe calls for. My opinion way too much cottage cheese.

  • They were in the oven for almost 30 min not setting, took them out in hopes they would set but no luck and it slopped onto the plate. Good flavor but feels like a waste.

    • Hi Alexis, I’m sorry you had a problem with these! Did you by any chance use a silicone pan? Several people have commented that these have taken longer to set in one. Or did you make any adjustments to the ingredients?

      • Followed the recipe exactly, and they came out perfectly. I would cut back the salt, maybe in half, but everything else is phenomenal. Thank you!

  • OK. You win. These taste awesome. The same texture as the $5 bites from any major coffee chain. Easy to make 18 minutes on steam in the instant pot duo 6qt. I used your way first and they tasted the same. This isn’t a copycat, this is how it is done!!!!Better!

    • — Darlene Purcell RN
    • Reply
  • Love these! I’ve never had Starbucks egg bites, so I can’t compare. But this is such a quick, easy and yummy breakfast for kids. It’s been in heavy breakfast rotation at our house.

  • I got this to work on my 2nd attempt. The first time around, I could not get them to set properly and the middle of roughly half of the bites was mushy. This was with probably 30 minutes in the oven. Big issue was that I did not fill up all the slots on the muffin tin. I think I left the bottom row empty.

    The 2nd time around, I filled each spot in the muffin tin. I cooked them for 21 minutes and tested one and it was not close to cooked through. I put some foil over the top of the tin to prevent the tops from overcooking and baked them for another 7 minutes. They were perfect at that point. Delicious!

    • Also, I should add that I used a silicone muffin “tin”. Not sure if that had anything to do with it.

  • It seems that others like this recipe, but how you get those beautiful bites shown in the picture above to pop out of the pan is beyond me. I cook/bake a lot, followed the recipe carefully, liberally oiled a non-stick muffin pan, and in addition to struggling not to destroy my bites while getting them out of the pan, I just did 15 minutes of hard scrubbing to get the pan clean. I felt the product was only so-so, so unless you would rather get your workout in the kitchen than the gym, I suggesting visiting Starbucks. Did anyone else encounter this problem?

    • No problem with my bites coming out. Used dark nonstick Pampered Chef muffin pan with olive oil spray. Cool for 10ish minutes then use a hard plastic spatula to circle each bite then lift to remove.

    • Yes! Very dissatisfied. They didn’t rise right. Took forever to clean tin!
      Not that good. Not even close to Starbucks!

    • Any preference on hot sauce? I have Tabasco, Sriracha and a bunch of others to hand. Excited to try these as we have no Starbucks on island and have just discovered these bites after a week in Boston.

      • — Katie B on July 28, 2022
      • Reply
      • Hi Katie, I usually use Tabasco. Hope you enjoy if you make them!

        • — Jenn on July 28, 2022
        • Reply
  • So easy! They turned out looking just like yours and they taste exactly like Starbucks! Thanks for the recipe!

  • So delicious and easy! Perfect breakfast for a blizzard morning.

  • I used the base of your Starbucks egg bites and put in roast veggies (stuck into egg mixture in cups). Better than Starbucks and way way cheaper. Thanks for your recipe.

  • Made these for the second time just now. Added cooked, chopped mushrooms and spinach (squeezed out the water) with the bacon. So yummy! The first time I made them I used some new silicone muffin pans and it took them forever to set! Made these in my trusty stainless steel muffin pan and they were done in 20 mins. Thank you, Jenn, for the very tasty recipe!

    • — Caroline Fixsen
    • Reply
  • This came out great, but still not like Starbucks for me – I guess like others i was confused on the 1-1/3 cups of cottage cheese as well. Is it one cup plus another 1/3 cup cottage cheese?

    • Yes, Ellie, it calls for 1 cup + 1/3 cup. (I know it’s an unconventional way to write measurements but the way my database is set up, I’m forced to write them that way.) Sorry for any confusion but glad you enjoyed them!

    • Just made these and my 3 year old and I are now big fans! We didn’t have Gruyère so we we used a mix of Swiss and cheddar. Added some scallions and had to use real bacon bits. It took about 30 minutes in my oven (metal muffin tin) so they started to brown a touch around the edges but not too bad. I’m wondering if I did something wrong as the bottom was like a perfect egg custard and the top half was a little dryer and had lots of air bubbles. Either way we will make again!

  • Hi!! Just cooked these Egg Bites.. it tastes great but the texture is wrong.. there are not firm .. wondering if the recipe is 1 & 1/3 cup of cottage cheese” or do you meant “1/3 cup” only.. because is confusing.. please let me know! Thanks!

    • Hi Nidiana, The recipe calls for 1 cup plus 1/3 cup, so if you only used 1/3 cup, that would explain the texture. (I know it’s an unconventional way to write measurements but the way my database is set up, I’m forced to write them that way.) Sorry for any confusion!

  • YUM!!!! I used 2% curd cottage cheese and a 5.3 oz block of gruyere and they came out amazing… so easy to make and the texture is just like Starbucks! Thank you– these are a keeper!

  • Absolutely love this recipe!! So good!! I have been making them every day this week for my college age grandbabies!! They can’t get enough!! So much better than Starbucks!! I do add spinach and tomorrow am going to try turkey sausage instead of bacon! I do add a little more time in cooking. Thank you so much for this recipe!!❤️

  • This recipe turned out pretty amazing, the texture was perfect and really like the how the bottoms are custardy.

    Looked online at several different recipes, and one of the differences was the egg to cheese ratio. I noticed some of the other recipes use less cheese. After reading the recipe, decided to give it a try, as there a lot of detail into how to cook these.

    Think the more cheese option in this recipe is nice, as it is more like a quiche consistency.

  • Wonderful!, I saw this and I needed to try to make it because I’m obsessed with the ones from Starbucks and they’re VERY expensive. I was a bit confused at first — 1-1/3 cup cottage cheese, I thought when it comes to cottage cheese more is better! 🤣 I used 1 &1/3 cups. I have these perfectly round silicone baking cups that hold 5 and are flat and they don’t flair out like muffin tins. I was able to get 8 of them filled 1/2 full with the bacon on the bottom and just a bit of shredded cheese on top cooked exactly 25 minutes and pulled them out let them sit before removing. They stuck just a little in the groove but mostly came out delicious. I had no regular hot sauce so I opted for my husband’s sambal oelek, just half teaspoon scoop in the whole mix and the flavor is wonderful!! I have some pictures I’d love to post! This is going to be my go to Breakfast before work with my homemade chai latte 😁 thank you for the best recipe! Happy New Year!!! 🥳

  • i only have ricotta cheese on hand…can that be used instead of cottage cheese?

    • Hi Debbie, Yes, ricotta will work well.

  • Hi Jenn, Can I make the batter the day before and refrigerate it, then bake them the next morning? Thanks!

    • Sure, Jenny, that should be fine. Enjoy!

  • These put the starbucks bites to shame! I’m definitely adding this to my repertoire – it will make breakfasts easy when my family doesn’t all eat at the same time. However, I think I overbaked mine – I left them in a few extra minutes because they looked so pale, but I’d prefer a softer texture. How can I tell when they’ve set?

    • So glad you like them! These really don’t develop much color as they bake so I’d stick to the baking time. You can tell when they’ve set if you shake the pan and they don’t jiggle. Hope that helps!

  • These were sooo GOOD!! And the recipe was very easy to follow! I made these last night for my boyfriend and me, he said they taste better than Starbucks egg bites I think they taste just like them! instead of the Gruyère cheese I used Gouda and Monterey cheese since the store I went shopping at didn’t have Gruyère. And a bonus the leftovers made a yummy breakfast this morning (:

  • Perfect recipe! I added spinach and browned onions, followed all the other directions. Thank you for posting this!

    • These are perfection. Actually like them better than Sbux. Brillliant recipe!

  • I’ve been making these to pack for work and they’re great! When I bake these, they kind of souffle up and then when I take them out of the oven they seem to collapse. Any tips for preventing them from sinking in too much in the middle? Otherwise I love this recipe, I like adding in green onion

    • Hi Monica, glad you like these! It’s normal for these to collapse a bit once they cool, but they shouldn’t be sinking in the middle. If that’s happening, it’s likely that they’re just a bit underbaked. Hope that helps!

  • Loved these egg bites! Loved them so much I went back to the kitchen to make 3 more batches to freeze.
    Question: if I flash freeze can I then just place in a container without being individually protected?

    • So glad you like them! I’m not familiar with flash freezing so it’s hard to say – I’m sorry! I’d probably err on the safe side and wrap them individually.

    • Hi there I froze mine in a leftover plastic container then put that in a ziploc freezer bag. Ice formed in a few days so best to wrap individually.

  • Deeeeelicious! Like many egg recipes, this lends itself to variations. Using what was on hand, I used sour cream instead of cottage cheese, pizza cheese blend, feta and a random assortment of veg, chopped tomato, red onion, frozen chopped greens, and a chopped slice of ham. So good! Love this steaming water pan in the oven technique. Thanks!

  • I have tried several recipes trying to mimic the egg bites… You nailed it!! and it was so easy! thank you. My mornings will now be even more perfect.

  • These were a hit! I made them for brunch for some friends, and everyone loved them. I am a big fan of the starbucks egg bites and I am so glad I found this recipe. I always use silicone muffin liners, they worked perfectly. I did this vegetarian with roasted red pepper, feta and chives. This recipe made 18 for me however my eggs were quite large.

  • These are so delicious and taste just like the ones from Starbucks! I will be making them every week from now on. Thanks for a great recipe and saving me lots of money by not going through the Starbuck drive-thru!

  • Hi Jenn,

    This recipe is a keeper! The eggs are light and fluffy and the taste is excellent! I make a double batch and freeze them in packs of two to take to work for breakfast.

    Question- do you think full fat ricotta is a good substitute for the cottage cheese? I often have leftover ricotta and I think it could be a great way to use it, especially when it’s on sale. Thank you!!

    • — Maria Ciniglio
    • Reply
    • Yep, ricotta should work well. Glad you enjoyed them!

      • Anyone else having issues getting these to set. Going on 35 minutes in the oven and they’re still totally runny in the middle? I saw one other comment about a silicone baking pan but that’s all I have!

        • I answered my own question! Popped the silicone pan on top of a standard baking sheet and removed from the bain marie and they set up perfectly. Will start them that way next time!

          • Good to know — thanks for reporting back!

            • — Jenn
        • Hi Jenn, I don’t have silicone pans so hopefully someone with them will weigh in, but did you make any adjustments to the recipe?

    • I didn’t have quite enough cottage cheese, so I subbed in some ricotta. They were perfect!

  • Made these with Cheddar cheese and greek yogurt in place of the cottage cheese. Turned out excellent! My son works for Starbucks and says these are much better than the Starbucks egg bites.

    • — Michelle Blazius
    • Reply
  • Hello Jenn, Made these today and they were excellent! Followed your recipe pretty much to the letter. The only slight difference I made was putting the empty water pan in the oven as it warmed, added the Egg Bite mixture when up to temperature and then added the boiling water which resulted in an immediate burst of steam in the oven. My whole family loved them, thank you very much!
    Just went out & bought more supplies to make another 48! This is a keeper thanks to you…..

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