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 love these at Starbucks and it Costco, but I don’t taste any Tabasco in the ones I’ve had. Is it optional?
Hi Barb, The Tabasco taste is very subtle, but it helps give them their distinct flavor. That said, it’s fine to leave it out.
Hi. How much heavy cream instead of cottage cheese?
Hi Marcella, you’d need the same amount of heavy cream. Enjoy!
This hits the nail on the head! SO GOOD and Easy!
Absolutely delicious! Exactly like Starbucks egg bites! I used pepperjack instead of g cheese, too expensive. But it just added a little kick! I will make these again and again! Thank you!
These are amazing! Kudos to the recipe creator!!!
I subbed 3 tblsp of flour since I was out of corn starch and used cheddar and pepper jack (no Gruyère). Followed the rest of the recipe exactly and they turned out great. At 20 minutes mine were still a little gooey in the center, but fine. I put them back in the oven for 5 minutes and they were perfect.
I was shockingly surprised. Having tried so many copy cat recipes, I wasn’t expecting much. I really do think they taste better than SB. Same texture. Easy to make and convenient meal.
Taste and texture great! Easy to make them, i fallow all steps , but I have a hard time to remove them from the pan, some they stick at the bottom, I used same brand pan in the picture. Can you please let me know what could be?
Hi Andrea, glad you like these but sorry that you had a problem with them sticking! If you’re spraying the muffin pan generously with nonstick cooking spray, and still had a problem, I’m wondering if your muffin tin is old and perhaps has lost some of its non-stick quality? (I know you mentioned it’s the same one pictured in the recipe but I do need to replace mine periodically. If it is pretty old, I’d suggest getting a new one. Please LMK if I can help in any other way.
Thank you for your answer, I will make them again and let you know if I have same problem again.
Really delicious and easy to make! I made these for the first time two days ago, and have had eaten two at almost every meal since then! I followed the recipe almost exactly, but I had 2% cottage cheese, not 4%. Also, I love cheese (especially real Gruyere), but when I tasted the mixture before cooking, I thought it might not be quite cheesy enough for me, so I finely grated about a 1/4 cup of Parmesan Reggiano, and sprinkled it on top. I made these in the oven as you advised, but I reheat them (2 at a time) in my air fryer (about 7 minutes at 400 degrees). The air fryer makes them go brown and toasty on the outside and the parmesan I added on top becomes golden brown and crunchy. Mmmmm! Next time I will try doing them from scratch in the air fryer (I’ll put the muffin pan in a hot water bath.) I will let you know how it goes!
These turned out SO good! I wasn’t sure about them so I only made one batch but I’ll be doubling or tripling the batch next time. I didn’t have gruyere on hand so I used half sharp cheddar and half goat cheese. I’m sure I would love the gruyere as well (it’s one of my favorite cheeses).
These were actually better than Starbucks. I cheated and used bacon bits. Thank you.
5 stars – I have made these several times. This morning I used silicone cups and they were best ever. It took an additional 10 minutes but superb. I highly recommend