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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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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How would a popover pan work?
Sure, Kara, that should work. Enjoy!
AMAZING! I’m a big fan of these egg bites from the store. Living in the boonies I can not always get some. This recipe did not disappoint! Easy and delicious.
They taste and feel exactly the same. I’m so happy!
Just made these and they are delicious! Nice to have a super quick jolt of protein any time of day. I always cook a good amount of bacon in the oven and freeze in a ziplock bag. We like it super crispy but the pieces stay whole until I get ready to take one out for a meal. It made this recipe quick having the bacon made ahead of time.
Has anyone tried to make this in a baking dish? Do you think it would make a significant difference. It just seems easier
Hi Vane, I don’t know if anyone else has tried it, but think this would work in an 8-inch square pan though the edges may be a bit firmer. I’d love to hear how it turns out if you try it!
Hello! I tried this – used an 8 inch square metal pan, with parchment paper overhanging two edges. I had to bake about 10 min longer than the listed time but they came out great! And I could lift the whole square out with the parchment to let cool and then cut.
Good to know – thanks so much for reporting back – I’m sure readers will find it helpful!
Hi Jenn, are the “reheat in microwave” instructions for the batch of egg bites or singles?
Hi Andrea, I’ve never reheated a whole batch at the same time, For simplicity’s sake, you could try to reheat them in the oven, covered tightly with foil, until heated through. Keep in mind that it may change the texture a bit. I also find the microwave works well to reheat them. While I haven’t done a full batch, I’ve microwaved several once with good results. I’d set it to 50% power and reheat in 60 to 90-second increments. I’d handle single egg bites in the same way. Hope that helps!
Hi Jenn,
Sorry- I wrote a comment earlier today about your Starbucks Copycat Egg Bites recipe, but I hadn’t printed your actual recipe yet. I just went by the general outline on your initial pages. Even that came out beautifully! The actual recipe answered both my questions – so no need for you to reply!!! If just the outline came out so well, I can’t wait to try the real, printed recipe!
Thanks again for your great recipes!! Emily M.
Absolutely delicious! Tried it the first time with Gruyère, and my kids found that cheese to be too strong, so the second time, I replaced the Gruyère with shredded sharp cheese. Added diced green onion to the bacon. This recipe is a definite keeper – thanks for sharing it with us!!!!!
I made the egg bites with diced red peppers, instead of the bacon,
They came out perfect and tasted exquisite ☺️
The gruyere makes them special.
Great base recipe! I’ve made these many times as written and love them. Decided to mix it up and used green chilis and cheddar to replace the bacon and gruyere. Same great texture with a new flavor. I may try breakfast sausage or chorizo with it next time… so many options! These are so easy to make ahead and freeze for a quick breakfast.