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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I don’t have a big blender, do you think an immersion stick blender would work well enough to mix everything?
Yes, that should work; just make sure the mixture is well blended. Enjoy!
Using an immersion blender worked for me, and the recipe turned out great!
I just made these for the first time and it won’t be the last! They’re fantastic! I’ve never had the Starbucks version, but we loved them.
We didn’t have cottage cheese so I used Greek yogurt instead and it seemed to work just fine.
This looks like a great recipe! I’m looking forward to trying it. Quick question though. When you list salt in your recipes are you referring to kosher salt. I took some cooking classes a few years back and they always used kosher salt, but recipes rarely specify. Thanks!
Hi Dana, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the egg bites!
These are wonderful!! I freeze 2-3 dozen,micro wave 1-2 for 1 minute!❤️
Hi Jenn! I need to bring breakfast for a weekend away. I plan on making the “Sausage Biscuits” from your cookbook, and I would like to include eggs of some sort. I don’t want to be the short order cook so I was wondering if these can be made plain? Would that meant that I use the cottage cheese and just not the Gruyère? Thanks so much!
Sure, Kathy – these are delicious plain. I would omit the bacon but use both the cottage cheese and Gruyère. Have a good weekend away!
Had to say thank you for this amazing recipe! 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!!
Followed the recipe exactly, these turned out perfectly and are really delicious!!!!!!!!!!!!!!!
I don’t leave reviews, but these deserved one!! These are the closest I’ve come to Starbucks. It’s absolutely perfect and so is the texture. This is going to help my so much on my weight loss journey (and saving money)
I tried your recipe and it is perfect. I have made so many recipes for this and they’ve all be horrible and was about to give up. I love Starbucks egg bites so much. Thank you so much for the recipe. 💕
This is the best recipe I’ve found in years! Thank you so much for creating this. They are actually much better than the ones you buy at Starbucks. Everyone I’ve made it for loves this recipe. In fact, I recently went to stay with my elderly uncle, who doesn’t have much appetite, and he wanted to eat these twice every day–for three weeks! Anyway, I’ve made them many times now and usually make a couple of small changes. I wanted to cut the fat a little bit, so I used diced ham–about 3oz–instead of bacon. Also, I love cheese, so as well as using real Gruyere, I added a 1/4 cup of grated parmesan Reggiano (Oops! There went the fat content back up again!) I sprinkle it over the top of the egg bites with the ham right before baking. Once, I didn’t have cornstarch, so I used flour and it worked fine, and last time I completely forgot to add cornstarch or flour, and it worked fine as well. The texture was a little different–more custardy–but just as delicious. I might even prefer them that way. As you know, it can be hard to get these out of the muffin pans even if the pans are non-stick and well-sprayed, so I usually line the pans with foil baking cups, which I also spray with cooking spray. Then they come out really easily. Finally, I make these and freeze them. It takes 30 seconds per egg bite in the microwave to defrost, and then I give them five or six minutes in a preheated air fryer on 400F. This makes them golden and crispy on the outside, but they’re still smooth and silky in the middle. Thanks again for such a great recipe.