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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 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.

What You’ll Need To Make EGG BITES with Bacon & Gruyère

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.

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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

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

  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.
  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

Powered by Edamam

  • 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, 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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Comments

  • Could these work in a baking pan for less work? Thank you!

    • — Valentina on December 4, 2022
    • Reply
    • I haven’t tried it and the baking time will likely be different, but I suspect it should work. Please LMK how it turns out if you try it!

      • — Jenn on December 6, 2022
      • Reply
  • Would sour cream work instead of cottage cheese? Thanks!

    • — Jill D on November 26, 2022
    • Reply
    • Hi Jill, I haven’t tried these with sour cream, so I can’t say for sure how it would work, but I have made them successfully with heavy cream. If you’re not using cottage cheese because you don’t like it, you can’t taste the cottage cheese at all…promise!

      • — Jenn on November 27, 2022
      • Reply
  • These are exactly like the real version! Super simple to make and tastes delicious!! Thank you for creáis g this easy, at-home version.

    • — Jamie on November 20, 2022
    • Reply
  • I was doubtful that these would come out so similar to Starbucks but they are! They’re delicious and easy to make! We’ve made them 2-3 times so far and they come out perfect every time. We, personally, like to bake them for 24 minutes and they’re a perfect texture.

    • — Jen H on November 12, 2022
    • Reply
    • Hi! Would fat free cottage cheese change the texture flavor at all?

      • — Toni on November 30, 2022
      • Reply
      • Hi Toni, I haven’t tried it so I can’t say for sure. If you want to reduce the fat, I wouldn’t go with fat-free; I’d stick with low-fat. Hope you enjoy them.

        • — Jenn on November 30, 2022
        • Reply
  • How do you reheat them when frozen?

    • — Melody Harrelson on November 11, 2022
    • Reply
    • Hi Melody, Reheat in the microwave at 50% power for 90 seconds. If they still need anymore time in the middle, add on another 30 seconds.

      • — Jenn on November 12, 2022
      • Reply
    • Best recipe. Now I’ll feel jipped buying them lol Only swap I made was using shredded Gouda vs Gruyère (couldn’t find Gruyère in my grocery store). And I added chives. While cheddar is good (I added a little), you need a smokey and deeper flavored cheese to get that oomph of next level flavor.

      • — Taya on November 12, 2022
      • Reply
  • Yup, comments are spot on! Just made my first batch and was actually shocked that they turned out just like the ones at Starbucks!! Sooo good. My only quandary is the tin size. I have both a standard size cupcake tin, and then a couple itty bitty tiny tins. The large tin seems too large, but the mini tin seems too small. So looks like I may be looking for a mamma bear sized tin, LOL!! But seriously, these are sooooo good! thank you, thank you, thank you!!

    • — Cindy Campfield on November 7, 2022
    • Reply
  • i CANNOT BELIEVE HOW BANG ON THESE BITES ARE TO STARBUCKS’!!!! i’m never paying starbucks for these ever again. this recipe blew my mind. ive shared it with 3 other people already.

    • — Becca on October 29, 2022
    • Reply
  • Great recipe! I actually used different fillings and was just looking for a how-to. The tip to blend the eggs was clutch! Mine are so fluffy rather than dense or spongy.

    If anyone is interested, I used maple sausage, onions, garlic powder, adobo, salt/pepper, Lawrys, and chili powder for heat. Sprinkled cheddar on top before placing in oven. Fantastic!

    • — Amanda G on October 17, 2022
    • Reply
  • Easy and delicious!

    • — Beth on October 16, 2022
    • Reply
  • Amazing! I followed the recipe exactly for ingredients/ratios (though I halved it), but my cooking method was a bit different. I used individual silicone cups and baked them in a pre-heated water bath. Took a little longer (35 minutes at 300F) but they set beautifully and cooked evenly. Very soft, velvety texture.

    • — Kathryn on October 15, 2022
    • Reply
  • These are delicious. I do not have the ability to change the Power Level on my microwave. Can I just heat for less time on high or is there another way to reheat?
    Thank you.

    • — Pat Ketchum on October 5, 2022
    • Reply
    • Glad you like them! Yes, I’d just reduce the heating time in the microwave.

      • — Jenn on October 5, 2022
      • Reply
  • Would love same recipe with egg whites and no meat. Thanks.

    • — Lisa on October 3, 2022
    • Reply
  • Delicious! Soooo silky-

    • — Kimberly on September 25, 2022
    • Reply
  • Can I sub half and half for the cottage cheese?

    • — Lucia Butler on September 12, 2022
    • Reply
    • Hi Lucia, I think it should work.

      • — Jenn on September 13, 2022
      • Reply
  • I read the comments before and kept them in mind! I forgot to set a timer, but just kept an eye on them! I turned my pan to help them cook evenly and I think that helped! I tested each with a fork and they were all cooked! They didn’t take long to make and I love how easy it was to make as well! Everything went in my blender and I poured them right into the pan. Followed the recipe and it all went well! They are similar!

    • — Amelia on September 7, 2022
    • Reply
  • Excellent, I’ll be freezing a bunch for fast breakfasts for busy days.

    • — Mally on September 7, 2022
    • Reply
  • I made a few adjustments making these but they turned out great! Delicious and a lot like the Starbucks version! So all I had was a silicone mini muffin pan and was bummed when I saw it wasn’t recommended. But the cook was even and at 20 minutes they came out perfectly done, custardy and smooth. I doubled the batch and used the 4 bacon then cooked about a half pound of sausage meat, diced a quarter onion and caramelized it with balsamic glaze, added some cooked diced red bell pepper too. The onions really added a lot of flavor. The egg mixture itself surprisingly blended up so smooth and is super flavorful on it’s own. Some of my bites were plain because I ran out of filling. In total the double recipe made about 68 mini muffin sized bites. I’m freezing half for later!

    • — Laurie R. on September 2, 2022
    • Reply
  • Do you think I could use ricotta instead of cottage cheese? I cannot seem to get cottage cheese at our base commissary.

    • — Julie Hawk on August 24, 2022
    • Reply
    • Sure Julie, ricotta should be just fine. Enjoy!

      • — Jenn on August 24, 2022
      • Reply
  • Hi, Jen – Would it be all right to butter the muffin tin instead of using spray oil? Thank you!

    • — Laura on August 21, 2022
    • Reply
    • Sure, Just make sure to butter them very thoroughly. Enjoy!

      • — Jenn on August 22, 2022
      • Reply
  • Made these yesterday. My husband was ok with them but said he’d rather have plain eggs. My sister and I loved them.

    • — Betsy Hoppe on August 14, 2022
    • Reply
  • I have made these several times, used them in large groups I have cooked for and for my daughter’s wedding weekend with family, excellent make ahead, freeze and pull out as needed. The flavor is outstanding, so so good. I highly recommend the gruyere if you can find it, the flavor is amazing. I love all your recipes Jen, they make me look like a rock star!

    • — Beth W. on August 12, 2022
    • Reply
  • Can I use turkey bacon?

    • — Marymargaret on August 11, 2022
    • Reply
    • Sure!

      • — Jenn on August 11, 2022
      • Reply
  • These are fantastic. My wife and daughter were impressed. Thanks so much for sharing.

    • — Gary Meink on August 6, 2022
    • Reply
  • Could these be made using muffin cups inside the muffin tin? I’d like to take them to an event and make it easy for people to pick up and eat.

    Also, is it ok to serve at room temperature rather than hot?

    • — Tanya on July 13, 2022
    • Reply
    • Hi Tanya, I wouldn’t recommend using paper liners for these; I’m concerned they would stick. And, yes, it’s fine to serve them at room temperature.

      • — Jenn on July 13, 2022
      • Reply
      • Maybe put them into muffin cups after they’re cooked for the event?

        • — Marcie on August 5, 2022
        • Reply
      • Hi Jenn, what about using parchment liners instead?

        • — Lisa I on September 10, 2022
        • Reply
        • Hi Lisa, I think those would be fine. Enjoy!

          • — Jenn on September 13, 2022
          • Reply
  • I love these! This is the 2nd batch I’ve made and I am very happy with how they turn out. They’re fantastic to have for breakfast – just simply heat them up and there’s not a lot of thought that has to go into what you’re going to eat.

    • — SaraS on July 10, 2022
    • Reply
  • I have always struggled to make a good egg bite, so I spend about $20 a week just on egg bites at Starbucks. I tried making these last night, and because it was late, I didn’t get to try them. I warmed them up this morning, and they are so soft. They ended up a little watery for me but I have a feeling that’s because I had them in the freezer last night. Even so, these are delicious. I look forward to trying again to get better and better with this recipe!

    • — Nikol on June 29, 2022
    • Reply
  • This recipe is perfect. I followed it to a tee and the egg bites came out absolutely amazing. I’m not sure if I’ll ever buy the Starbucks ones again thanks to how GREAT these came out. Highly recommend using the 9×13 baking dish to create the steam when baking these babies. The egg bites came out so moist because of it. 10/10!!!

    • — Alyssa on June 25, 2022
    • Reply
  • I love the Starbucks egg bites but it was getting out of hand at $5 a pop. I tired this recipe and even made a few variations with different vegetables and cheeses and they are AMAZING! I double the batch and put them in the freezer and I will never need to buy egg bites again. Love love love! Thanks Jenn Segal 🙂

    • — Kyla on June 23, 2022
    • Reply
  • Can I use a food processor or Cuisinart blender to make the recipe. Charlotte G

    • — Charlotte Goldin on June 22, 2022
    • Reply
    • Sure, I’d go with the Cuisinart blender. Hope you enjoy!

      • — Jenn on June 22, 2022
      • Reply
      • Hi jenn, I want to try this recipe but it doesn’t say what temperature to cook them in the oven at? Also, it mentions, at the beginning, of using a pan of water to create steam in the oven but the recipe itself does not say anything about a pan of water. Could you please clarify for me in an email? Thank you so much, I appreciate your help.

        • — Mary kalohn on July 10, 2022
        • Reply
        • Hi Mary, The oven temperature is 300°F and if you re-read the first and second paragraphs of the instructions, it gives guidance on heating the water and then pouring it into a 9×13-inch baking dish. Hope that clarifies and that you enjoy these!

          • — Jenn on July 11, 2022
          • Reply
          • I couldn’t find that paragraph, was it removed?

            • — Beth on November 19, 2022
          • Hi Beth, It’s still there. I’m confused as to why it’s not showing up for you. Here are the first two paragraphs:
            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.
            Place a 9×13-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.

            • — Jenn on November 19, 2022
  • These egg bites are so good. They taste just like the Starbucks egg bites ! And were super easy to make.

    • — Allie on June 20, 2022
    • Reply
  • I made these in my Wolf steam oven on convection humid at 275 for 20 minutes and they turned out like lovely soft little soufflés. So tasty! Excellent recipe that I will tweak with other ingredients in the future. I used a non greased silicone muffin pan.

    • — Dena on June 16, 2022
    • Reply
    • At what temp should the oven be set to? Didn’t see that information listed anywhere.

      • — Valerie Chapman on July 6, 2022
      • Reply
      • The oven temp is 300°F/150°C. Hope you enjoy!

        • — Jenn on July 6, 2022
        • Reply
  • YUM! Superb! Thank you, thank you, thank you!!!!! Can’t believe how easy it was and how delicious they turned out.

    • — linda minnich on June 12, 2022
    • Reply
  • Hi Jenn, regular size muffin pan, right? Not mini?
    Thanks, Ally in NJ

    • — Ally O'Connor on June 11, 2022
    • Reply
    • Yep 🙂

      • — Jenn on June 11, 2022
      • Reply
    • I made these for the first time yesterday and they came out perfect! I love the ones from Starbucks, but I’m trying to cut back on spending. These actually came out BETTER than the ones from Starbucks. Perfect for busy mornings and easy to eat on the go. Will definitely be making these again!

      • — Maddie on August 9, 2022
      • Reply
  • I make these for my young grandson. They are his favorite! We all love them. I make them often. All your recipes are great!

    • — Vanurse on June 11, 2022
    • Reply
  • Thanks so much Jenn! I substituted ricotta for cottage cheese 1:1 (fewer odd ingredients…) and it worked quite well (did cook for 27 minutes…)

    • — Claire B on June 10, 2022
    • Reply
    • Good to know, I am going to try the same today! I’ve done the original recipe and loved it!

      • — Karen T. on November 25, 2022
      • Reply
  • Made these tonight for the 2nd time. Love the flavor and custard texture. Tonight I didn’t use bacon and added about 1/3 c spinach, just to change things up! Otherwise I follow the recipe as written. Thanks to your steam technique my husband and I have egg bites that aren’t dry and crumbly.

    • — Karen R on June 7, 2022
    • Reply
  • Thank you for the pictures and easy to follow directions! The recipe turned out perfectly! I am hoping they will keep longer than two days in the refrigerator. I like to have a bread less protein for breakfast and don’t have time to cook in the morning before work. The 60-90 second microwave reheat is just what I need. 5 stars

    • — Teresa on May 30, 2022
    • Reply
    • I doubled the recipe and froze mine, then reheat in the microwave every morning! It has turned our great 🙂

      • — kyla on June 23, 2022
      • Reply
  • So good and tastes just like Starbucks, even better cause they’re not $5 for two! YUM! TY!

    • — Hudson on May 29, 2022
    • Reply
  • Really want to try to make this. Since my 5YO loves the egg bites from Starbucks. But can anyone comment whether it’s spicy (from the hot sauce)? Thx!

    • — Judy on May 18, 2022
    • Reply
    • Hi Judy, they’re not spicy at all, but feel free to omit the hot sauce if you’d like. Hope your little one enjoys them! 🙂

      • — Jenn on May 18, 2022
      • Reply
    • I just told my 6 year old there’s hot sauce in it and she said oh wow, I had no idea. 😂

      • — Hudson on May 29, 2022
      • Reply
  • I used sausage and white cheddar and baked for about 27 mins! they are SO yummy!!! definitely doubling next time.

    • — Cara P on May 14, 2022
    • Reply
  • This is fantastic! Made a double-batch this morning. Followed the recipe with no modifications and I love them – YUM!!!

    • — Janet Johnson on May 13, 2022
    • Reply
  • I used a 12 cup silicone cupcake pan. In a metal cupcake pan I put a small amount of water in each cup and placed the silicone pan inside. I cooked them at 325 for 25 minutes and PERFECTION. I took 4 slices of bacon and cut them in half, then microwaved them till crispy. I just ‘picked off” tiny pieces and placed them on top of the egg mixture. I gave each a tiny stir to send some pieces inside. Super easy. Perfect for KETO recipes.

    • — Cathy Teal on May 10, 2022
    • Reply
    • Brilliant idea! I can’t wait to try this! It really wasn’t working out well in the silicone pan on its own- the bottoms were never thoroughly cooked through and I had to increase the baking time by at least 10 mins- and then the tops were getting overdone. I don’t know why I have this attachment to the silicone pan. Finally just used my metal pan regularly and they came out perfectly.
      I make so many versions of this recipe- different veg and cheeses, pancetta, etc. My elderly mom is lactose intolerant- so I use Lactaid cottage cheese and vegan grated cheese (Violife is the best brand). Make big batches and freeze them for her.
      Love every recipe I’ve tried on this site- at least 35-40.

      • — Amy on June 28, 2022
      • Reply
  • Best egg bites I’ve made! My 5 year old daughter and husband loves them as well. Closest texture to the Starbucks egg bites. I’ve made them a couple times, once adding mushrooms, yum!

    • — Alyssa on May 9, 2022
    • Reply
    • Awesome and easy! I’d tried making these in my instant pot, but didn’t like the resulting texture. These are much creamier. I did have a slight problem with them sticking to the bottom of the tin. I might try liners next time.

      • — Nancy Diaz on July 5, 2022
      • Reply
  • Great recipe and a very good dupe for one of my favourite low-carb breakkies. Was worried about my vintage muffin tin‘s lack of release so lined with paper cupcake liners. Worked very well but had to increase cooking time by about 10 minutes.

    • — Grace on May 7, 2022
    • Reply
  • I’m thinking of making this for Mother’s Day. Any chance I can prep this step the night before?: “In a blender, combine the eggs, cottage cheese, Gruyère, salt, pepper, and hot sauce”

    • — Shelly on May 4, 2022
    • Reply
    • Sure, Shelly, that’s fine. Enjoy!

      • — Jenn on May 4, 2022
      • Reply
  • I’ve made this recipe many times and it is perfect, but an enormous ingredient is a good 12 hole silicone muffin pan.

    • — Jerry D. on May 1, 2022
    • Reply
  • These turned out great! Love the texture and flavor. We live 50 miles from the nearest Starbuck’s and I love these low carb breakfast bites. I followed the recipe as written. Thanks!

    • — Gloria on April 24, 2022
    • Reply
  • I made this and it was delicious! Just as good as that coffee shop. I added chopped fresh spinach. Great recipe ❤️

    • — Angela on April 24, 2022
    • Reply
  • Overall, these were great! I had the same issue as some of the other commenters where they deflated upon cooling. However, I used fat-free cottage cheese instead of 4% fat cottage cheese, a veggie mixture (sautéed onions, peppers, garlic, and spinach) instead of bacon, and cheddar cheese instead of Gruyère. I sprayed my nonstick muffin tin (note: I used large muffin sizes, not mini muffin sizes), and baked for about 22 mins at 350° with a water bath on the bottom rack. I turned my oven off and let them cool in there for about 10 mins. Took them out of the oven, went around edges with a spoon, and they popped right out! Super yummy & I’d definitely make them again 🙂

    • — Kimmi on April 18, 2022
    • Reply
    • Also, I did notice they were pretty salty so next time I’d omit the salt.

      • — Kimmi on April 18, 2022
      • Reply
  • These are absolutely delicious! I made them for Easter brunch 2 years in a row now. Huge hit! They are very moist and flavorful.

    • — Laurie Reilly on April 17, 2022
    • Reply
    • What is the oven temp.?Recipe doesn’t say

      • — Deirdre on June 7, 2022
      • Reply
      • Hi Deirdre, the oven temp is 300°F/150°C. Hope you enjoy!

        • — Jenn on June 7, 2022
        • Reply

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