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 egg bite recipe is nearly identical 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—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.
- Large Eggs: Binds the other ingredients together, creating a custardy foundation for the base.
- Cottage Cheese: Gives the bites their creamy, custard-like consistency.
- Shredded Gruyère: Provides a rich, nutty flavor and adds melty goodness.
- Cornstarch: Acts as a stabilizer to ensure a smooth, uniform texture.
- Salt and Pepper: Balances and enhances all the other flavors.
- Hot Sauce: Adds a subtle kick that brightens the overall flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Place the bacon in a small nonstick skillet over medium-high heat. Cook, stirring often, until it’s nice and crisp—about 5 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—it should take about 30 seconds.
Pour the egg mixture evenly into the muffin pan, filling each well about three-quarters full. Sprinkle the bacon on top, dividing it evenly.
Bake for 20 to 25 minutes, until the egg bites are just set and starting to pull away from the edges. Let them rest in the pan for about 5 minutes, 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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I made this recipe 3 times. They were delicious all 3 times but the first two batches, made with my gold pan stuck to the sides and bottom and were difficult to clean. I bought the USA muffin tins for the 3rd batch and they came out clean. No scrubbing needed. Perfect!
This is my third time making these, love them! Thanks so much for the recipe! Quick question though – with my other two batches, the bites had a very smooth surface on top. My current batch, several of the the bites have a lot of deep cracks on the surface. Any idea why? I am eating them now and they still taste superb.
Hi Kristen, The cracks would likely be a result of overcooking. Could your oven be running a bit hot?
It definitely could, relatively new oven and not used to cooking with convection. I thought I had lowered the temp 25 degrees from what was suggested, but maybe I forgot. I’ll try again! They were still delicious.
Such a good recipe, and now I don’t have to buy them from Costco! I tested some with silicone cupcake “papers” and others with a metal pan. The metal pan didn’t cook them as evenly, leaving the centers a little runny. I had to put them in for much longer and by that time, the edges were a little overdone for my liking. The silicone “papers” were wonderful! Evenly cooked through and fluffy just like the Starbucks ones! I put them in our air fryer at 400 for 8-9 minutes in the morning, and they’re perfect! Overall, great recipe!
I made these yesterday and they a wonderful. Only thing I did differently was to cook my bacon whole in the oven and then added it to the blender and blended it with the other ingredients.
Came out egg-cellent. I just doubled the pepper.
I never trust when these copycat recipes say they’re exactly like the original, but these taste EXACTLY like the original. Dare I say they taste even better bc they’re made fresh. Seriously so delicious
Absolutely delicious! I’ve made these several times and now that I’ve got it down, it’s so quick and easy!
I do have to add, I use a silicone muffin pan and they turn out equally as good as when I used the nonstick sprayed liberally with avocado oil spray. I got tired of having to scrub the pan of stuck on egg! And I greased it up! lol I notice no difference in the end result. Superb!
My kids don’t eat anything and they loved these!
Can you microwave these directly from frozen? If so, at what settings?
Yes, that’s what I usually do. Just follow the reheating instructions at the bottom of the recipe. Enjoy!
These are delicious and easy to make! Curious if anyone has made them using cupcake liners? If so was the cook time altered or the final product different? The liners would definitely make them easier to remove and portable. Thanks!
@onceuponachef
someone below said they bake this in an 8×8″ pan lined with parchment and it works for them, so i don’t know why parchment cupcake liners wouldn’t. i also came here wondering the same.
scrubbing my cupcake pans after making this recipe makes it into a huge chore and i don’t know what i’m doing wrong in that regard!
Hi Evelyn, I don’t recommend standard paper liners, but parchment liners should work.