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 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.
Table of Contents
“This is by far the closest I’ve ever made to the real thing, and that’s after trying many different recipes. You nailed it!!”
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.
Cook, 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, 20 to 40 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, until the eggs are just 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.
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.
Variations
For a lighter option, try my spinach egg bites or egg white bites—the latter is another great copycat of the original Starbucks egg bites made with egg whites and roasted red pepper! You can also play around with the fillings by switching up the cheese (cheddar would be a nice alternative to Gruyère), replacing the bacon with sausage, or adding leftover veggies in moderation (cooked and chopped broccoli, bell peppers, and tomatoes would all be nice additions).
Storage
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. Take out of the freezer and defrost in the fridge overnight, then reheat in the microwave.
Video Tutorial
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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!
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.
- 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.
- 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.
- 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.
- 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
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- 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
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Wow! I just want to say upfront I am not a fan of eggs. The only way I can eat them is scrambled and with something else at the same time (bacon, ham, toast). I saw this recipe and it looked good with the gouda cheese and bacon so I decide to make it. OMG! I tasted them when they were done and I was like WOW! They were delicious and I don’t even like eggs! I am really glad I did try the recipe and will make again. My husband absolutely loved them!
I also don’t eat eggs, but these are delicious. Whenever I am making anything in a muffin pan that might stick, I spray the pan with Pam and add parchment paper circles using a baby jar bottom for the perfect size.
Hi Jenn, what size muffin pan would you use? I have a jumbo one that makes 6 and a regular one for 12. I’m just wondering if I used the bigger one if I needed to bake it longer? Also, with my convection oven, again the temperature? I made crème caramel not so long ago and the oven browned the top of the egg. Thankfully the Brule hid it but maybe I should cover it with foil while baking? I’d like to make this tonight for something different. Thanks!
Hi Cathy I’ve only made these in a regular size muffin tin. I think you could make these in the jumbo tin but not sure how long they’ll take so you’ll need to keep a close eye on them. And when using the convection setting, the rule of thumb is to reduce the temp by 25°F. Please LMK how they turn out if you try jumbo versions of these!
Hi Jenn, I made these with the jumbo pan but only filled them halfway and they were delicious! I did cover them with tin foil as the convection has browned egg dishes in the past. Took about 23 minutes to cook. One thing I need to ask, they puffed up to the top of the muffin tins and once I took them out of the oven, they deflated. Is that normal? I don’t think I’ll buy the store version again, these were awesome! Thank you
Thanks for reporting back and glad to hear they came out nicely! Yes, it’s normal for them to deflate a little as they cool.
Are these baked in mini muffin tins or regular ones? Thanks! Ally- O in NJ
Regular ones – hope you enjoy! 🙂
Thanks so much Jenn, I’m sure I will! 🙂
Yet another 5-Star recipe! I made these over the weekend and they were easy and fabulous! I’ve never had the Starbucks version so the best I can compare them to is a mini crustless quiche. I’ve been eating the leftovers for breakfast this week and they reheat remarkably well. Will definitely make them again!
I love the egg white bites with roasted red pepper so I used this recipe as basis to re-create those and they were pretty much exactly the same. I never thought I would be able to duplicate that texture without a sous vide device, I am so glad I tried this recipe, it is so easy and the perfect make ahead breakfast or snack. Thank you!!
Simply divine! This was easy to execute, and that first bite told you it would be a recipe you make often. Only 1 change. I doubled the hot sauce and used our fermented jalapeno hot sauce which gave it a little extra heat. I used a regular muffin tin and just hit it heavy with cooking spray. If you have a small off-set spatula it works great getting them out. Thanks, Jenn. Your recipes are becoming some of our favorites.
I would love to make these with egg whites. Is it ok to substitute?
Hi Nancy, I haven’t tried this with just egg whites, but I think it would work. Please LMK how they turn out if you try it!
Hi, Nancy. I just submitted a review and used mostly egg whites. I put the ratio in my review. E
I used 2% cottage cheese and they turned out fine although they took a little longer to set. I also sprinkled them with a paprika/cumin/coraiander/salt mixture. Very tasty.
Made 1/3 of a recipe for the egg bites this morning, as I live by myself. They turned out great. I made them just as the recipe says. My muffin pan has smaller holes so I only baked them for 18 minutes. These would be great at a brunch, with several different flavors. I love the fluffiness, and how they came out of the pan so cleanly, and of course the taste.
One question, what is the best way to reheat?
Hi Roger, Glad to hear you enjoyed them! Reheat in the microwave at 50% power for 60 to 90 seconds.
I gave a friend some and told him about your re-heating directions.
He went us one better. He made grits and placed the egg bites in the grits, which warmed them. He said the combination was delicious.