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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Love this recipe! They turn out great no matter what type of cheese I use. Gruyere is our favorite. We’re trying a dairy free diet for our 5 year old, but he didn’t want to give up these egg bites. I substitute the cottage cheese with silk tofu and use a dairy free cheese. The kids still love them. I personally can’t get over the fake cheese, but I’m glad we’re still getting some good protein in their diet.
These are sooooo good! Requested by my daughter who is a new mama and they freeze and reheat so well! I have made these in mini and regular muffin pans, both silicon and they came out great but prefer the regular size. Very adaptable to whatever meat/cheese I have on hand. Thank you for yet another delicious snd dependable recipe!
These were phenomenal! I made them as is and they were fantastic, I have also made them to fit our family and what everyone likes/doesn’t like and they were still perfect. So easy to follow and so delish!
Thank you so much for sharing this delicious recipe Jenn! I followed it to a T other than omitting the cornstarch. They turned out PERFECTLY in my silicone muffin pan. I could have cooked them for a minute or two longer, but figured they would firm up when they are reheated. 😊
Hi there — I have a steam oven and wonder if I can skip the water bath and just make these in my steam oven? Also, I’m guessing to double, I just double all ingredients?
Hi Molly, I’ve never used a steam oven so I can’t say for sure if that means you can skip the water bath – I’m sorry! And to double the recipe, yes, just double all the ingredients. Enjoy!
Thanks! I think I’ll give it a try since it seems like the water bath really adds moisture — just like a steam oven:). I’ll let you know if it works!
So perfect! Thanks for this great – and nicely priced – workaround. I’m obsessed with those Starbucks egg bites but don’t want the hit to my wallet.
I’ve made them twice now. The first time I learned that the cottage cheese should be 1-1/4 *liquid measure* cups. Those were big fat bites, and very tasty thanks. The second time I didn’t have enough cottage cheese – because I’d used too much in the first batch – so I added some plain whole milk yogurt to make the 1-1/4 C. Again, this was fine.
Egg Bites FTW!
Oh, I put in a little more hot sauce, but that’s me…
I’ve tried several egg bite recipes, but this BY FAR is the closest to the popular coffee chain’s egg bite – at a fraction of the price! In future, this will be my go-to recipe!
This recipe is spot on. My family loved these and it made me feel like a great chef! I can’t wait to make variations of this with different cheese and maybe ham.
Will flour yield the same results as corn starch or should I use something like tapioca starch instead for a corn-free recipe?
Hi Katelyn, I’d just omit the cornstarch – they’ll still be delicious.
I just made these, and they turned out fantastic . I did use the silicone mold, and they cooked perfectly.
I did add some spinach, green onion, yellow pepper. I am curious to see how they freeze, and hopefully they’ll be just as good.
Thanks for sharing your recipe