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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Hi Jenn, will this recipe work without the cornstarch?
Yep – the texture will just be slightly less silky.
Better than Starbucks!!! Had to improvise with what I had around the house: jalapeño jack cheese, Frank’s Red Hot and 1.7 ounce silicone mini muffin pan. I’ll always make it this way.
You just saved me a few $$$ at Starbucks! These came out so good. I ate them for dinner, LOL
Incredible!
I just made these and they are delicious! I can’t believe how much they taste like the Starbucks egg bites. Do you have the roasted red pepper egg white Starbucks recipe too?
Thank you
So glad you like them! Yes, I recently added the egg white version. Hope you enjoy them just as much. 😊
These are so good. I didn’t have cooking spray, so I used butter but I wouldn’t say I “generously” used it…I had a bit of sticking, but was able to easily scrape it all out with a silicone butter knife. They were definitely soggy when I first took them out of the pan (even after the 5 min wait). But I was making them for meal prep, so I let cool then refrigerated. The next day they were perfectly solid. I heated in the microwave for like 30 seconds and they were amazing. I’m excited for my next couple of breakfasts!!
These turned out amazing! Just wanted to let you know I used my silicone muffin pan and they turned out perfect, same amount of time 20-25min. Also my oven has a steam bake option that I used instead of a pan of water and it worked great. Thank you for this recipe!
Loved these! But they really stuck to the muffin pan even when well-oiled. Are any other tricks? Higher temp? I’m using a darker nonstick pan
Sorry you had a problem with them sticking! Did you treat the pan generously with nonstick cooking spray? Or is your muffin pan pretty old? If so, it could be losing some of its nonstick quality and it may be time for a new one.
Im a professional Chef. (BTW, very nice recipe…….and my friend invented this recipe…..he is the Chef Owner at Cuisine Solutions).
You need to spray food release (Pam) on the muffin molds about 10 seconds before you pour the “egg batter” in. If you spray too far in advance, the pam lubricant will fall and increase the risk of sticking
These are great. That said, I followed the suggestion of not using a silicone muffin pan but because my first attempt was such a hard cleanup, I decided, on my second attempt, to use paper muffin pan liners. BIG MISTAKE! Don’t do it. The paper stuck to the sides of the egg bites and was a huge mess. By the time I peeled/sliced away the paper I had little left. And wouldn’t you know, I doubled the recipe so I have 24 of these sticky things!!So resist the urge! I broke down and ordered two new muffin tins this morning. The recipe is great! Just use regular muffins tins.
PS I also added some chives and parsley.
So interesting Carol. My silicone muffin pan produced perfect results and popped out like a dream. 🤷🏼♀️
Uhhhhmazing! I was skeptical, but yes exactly like SB egg bites! I used a silicon muffin pan, lined it with kerrygold butter & shredded my own gruyere. Yum!!!