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.
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.
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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So good.Perfect! Recipe spot on Starbucks. Thank you so much for sharing such a wonderful recipe.
Made in silicone baking tray and came out perfect. 25 minutes.My grandson, is quite picky and thought they were super yummy.
I use your recipe and I think these are great. My first batch I used silicone molds – followed your oven recipe with one tray and steamed on stovetop with other. As people mentioned, the steam baked ones were not uniformly cooked. The stovetop ones were perfect. I made another batch this morning, steamed app 18-20 minutes. I prefer them a little “underdone” since I know I will reheat. Another thing, at least one bacon manufacturer sells real bacon bits in bags. Worth it to me to skip the bacon step.
Just made these for the 3rd time. They are delicious 😋
Hi can you tell me what purpose the cornstarch serves. I see several other egg bite recipes don’t call for that
Hi Shannon, The cornstarch makes the egg bites a bit silkier in texture. Hope you enjoy if you make them!
These are so incredible, thank you! This is the first baked-egg-in-a-muffin-tin situation that I’ve really loved. It’s so light and fluffy and decadent — the texture and bake are perfect. Any recos for different add-ins (besides spinach/scallions)
So glad you enjoyed them! I think you could get pretty creative with these depending on what you like/have on hand. Some things that come to mind are fresh or [well-drained] roasted bell peppers, yellow onion, fresh herbs, your favorite chopped greens or cheese. I’d recommend sauteeing any fresh veggies before adding them. Hope that helps!
I made these today. They were not done after 25 min, so I cooked another 10 min. They were very good almost like Starbucks.
Thanks!
Not sure how mine ended up so off, but they didn’t set. Just warm liquidy cups of egg mixture after 25 minutes.
Maybe the oven wasn’t hot. To much egg per serving
Best dupe for these I’ve tried! So good with Kalona cottage cheese (even the 1% milk fat). Thank you 😊
Amazing! Taste exactly like Starbucks.
Can I use an immersion blender instead of a regular blender? And do you have to cut off the edges of the Gruyère? They seem drier than the rest of the cheese. We love these. So convenient to pop out of the freezer when needed. Another winner from Jenn.
Hi Mommo, You can use an immersion blender; just be sure it is well blended. And yes, I would cut off the edges of the cheese. Glad you like them!
Second time making these, I change up the filling nut follow everything else and they come out so good. Now I don’t have to buy from Starbucks anymore .
WHAT is the oven temperature????
Hi Toni, they get baked at 300°F/150°C.
Good morning Jenn. Thank you for all of your wonderful recipes! You are my go to for just about everything I cook! Quick question. I don’t have a blender but I do have a food processor. Would that work? Thank you and hope you have a great week!
Mary, So glad you like the recipes! 🙂
Yes, a food processor will work here – hope you enjoy!
This recipe is spot on! Followed the recipe exactly and amazing ! I’ll likely never get them from Starbucks again! Thank you ! Great recipe and just about a perfect dup !! @onceuponchef
I am a big fan of Starbucks Bacon Gruyere egg bites but I needed a more affordable option. I followed this recipe exactly and my bites turned out amazingly perfect! Thank you so much and bye, bye Starbucks!
Hi Jenn! Excited to try these, could they be made with just egg whites? Thanks!
The texture may be different, but it should work. I’d love to hear how they turn out if you try them!
Easy to make. Good breakfast.
These are amazing and they literally taste exactly the same as the Starbucks egg bites. These will be a staple in my fridge for a quick breakfast ❤️
I was apprehensive to try a new recipe from a site I wasn’t familiar with but these turned out great. The comments and author’s responses were really helpful and gave me the confidence to try the recipe unaltered. My eggs didn’t cook evenly so they had to spend a little extra time in the oven but really, NBD. I will make these again for sure.
Delicious! I love them. My kids love them. My golden retriever loves them (yes, he gets people food occasionally as a treat). Please create more flavors! I want to try the spinach next, but I can see making three or four kinds regularly.
Hi Jenn – I hope you haven’t answered this question before- I tried looking through the comments but there are so many wonderful reviews I may have missed it! Do you have a weight for the cheese? Thank you.
Hi Eileen, It’s 150g or 5 oz. The great majority of my recipes actually have metric measurements – if you look in the top right corner of the recipe, you’ll see a little button that allows you to toggle between metric and cup measures. Hope that helps!
Thank you.
Jenn, could I use cubed ham instead of bacon?
Yep 🙂
Hi Jenn,
If I want to make three dozens of these how can I warm them all at once and keep them warm at the park? Do you think they could stay warm in an instant pot or do you think it would be better to use aluminum tin over heat? Also, can I use parchment muffin tin papers?
Thank you, Lisa
Hi Lisa, I think I’d go with the instant pot option. I’ve never made these with liners – I worry they’d stick – so I’d do a trial run first to make sure it’s easy to remove the papers.
I’m anxious to try this recipe. It sounds delicious. What could I replace the bacon with for my vegetarian daughter-in-law?
Hi Del, I have a vegetarian version of this recipe made with spinach. You can find it here. Hope that helps!
These are quick to make, taste great and are so handy to have in the fridge or freezer when family comes to visit.
These are amazing, the texture is perfect. I’ve tried several other egg bite recipes but this is the one that I’ll use again. Great warm but I think I actually like them even better chilled.
Is there a cornstarch substitution? I am on a keto diet.
Hi Arlene, You can just omit it. The cornstarch makes the egg bites a bit silkier in texture, but it is not necessary. Enjoy!
Thanks for the recipe! I will make again.
Next time I will try filling the muffin cups all the way because they came out a little thinner than the Starbucks version once they deflated.
I dont use a microwave so reheated at 325 loosely covered with foil for 10 minutes and they were good.
They are delicious!! Much better than Starbucks!
Hello, Jenn,
I plan to make these and put in frig two days ahead. When you say to reheat them in the microwave, how long and at what power would you recommend and would that be for one or more? I want them to still have that creamy silken texture they do coming from the oven.
Thanks so much …
Hi Sally, I’d reheat one at 50% power for 60 seconds and then check to see if it’s hot in the middle. If you add a second one, I’d probably start by adding 10 seconds. Hope you enjoy them!
Thanks, Jenn,
These were a big hit, reheating beautifully. Have now made them twice – they’re that quick to make and delicious to eat!!
Love your recipes! Can’t wait to try your egg bites!
Hello. Can these be made in a mini muffin pan and what time would you suggest for mini size? Thank you
Hi Pat, You could use a mini muffin tin; I’d start checking for doneness around 10 to 12 minutes. Enjoy!
these are really good. try them with peppers & onion, black beans, chorizo, etc.
This is it!! I’ve been searching high and low for a Starbucks dupe and this is it to a Tee!! I used a silicon muffin tin and baked at 300 for 22 minutes and they came out perfect! My only tip would be to season them a bit more.
Hi Jenn,
I don’t like the taste of Pam. Can I brush the muffin tins with melted butter? What brand cook8ng spray do you recommend?
Many thanks,
MP
Sure – butter should work. I usually use my grocery store’s organic brand of cooking spray, but I’ve used Pam too.
I love these egg bites! I usually eat a couple and divide the rest up in baggies. They freeze and defrost beautifully. Jenn, I thought the recipe was really perfect. What does the cornstarch add?
Hi Paulette, So glad you enjoy them! I recently discovered (in developing this new spinach egg bite recipe) that adding a little cornstarch makes the texture extra silky.
Well… it was likely me, but mine turned out rubbery even though I tried to follow the exact directions- any ideas?
Hi Robin, Sorry you had a problem with these! If they were rubbery, they were likely overcooked. Did you leave them in the oven a bit longer than the recipe specifies? If not, you may want to check your oven temperature for accuracy. Here are some tips for how.
Thanks, Jenn! Love your recipes and cookbooks (I own one and hoping to get the second), but truly appreciate you responding to questions! Now I know where to start troubleshooting. Plus in reading your responses to others and the tips in your cookbooks, I learn a lot. Thanks for your recipes and for helping make me a better cook!
I thought these tasted really good they were so fluffy. I will add some cheese on top next time. So quick and easy to make.
So good! My Daughter really doesn’t like breakfast but will eat (and enjoys) the egg bites from Starbucks….I made these and she loves them. Easy for a quick and protein packed breakfast or post work out snack. I used 2% cottage cheese and cooked 26 minutes and they are perfect. Thank you for the great recipe.
These are fantastic and easy. I used sharp cheddar and champagne cheddar as that’s what I had. Made some with bacon and some with sausage. Highly recommend
Followed recipe but swapped bacon for pre-packaged, pre-cut prosciutto to cut time from having to cook bacon. I also subbed Gouda since I didn’t have Gruyère. I added a dash of green peppercorns, a little green onion, and garlic! Delish! Baked in convection oven at 300 and needed longer cook time as the center was more “wet” than my liking.
Odd question – they had a very metallic taste – could it be my muffin tin is too old or poor quality?
Texture is perfect – I adjusted a few things that I think effected the ability for the to set properly. Next time will follow recipe exactly.
Hi Alecia, Although I haven’t experienced that with older baking pans, I don’t know what else would cause a metallic taste so that’s the only thing I can attribute it to.
An old tin will cause a bad flavor. I have thrown away those old ones that did that. The new ones are not made of the same metal.
So good. Amateur cook here. Followed this recipe to the letter. Amazed at how close to Starbucks these are!
Accidentally bought 1% cottage cheese. I’m looking at the comments and someone did 2% and baked longer. Does that seem reasonable – just cook longer?
Really looking forward to serving these Christmas morning!
Yes, I don’t think it will much difference in the cook time. Enjoy and happy holidays!
These are absolutely AMAZING! I didn’t change a thing, which is unusual for me. They are perfect!
You seriously just saved me soooooo much money! These are PERFECT! I did use a silicone muffin pan because they are so much easier to clean. They took about 38 minutes, and I used my convection oven @275°. I’d rather spend that time waiting for the oven than scrubbing a pan. 🤷🏻♀️ Thank you! Seriously delicious!!!
I followed recipe to a T but they didn’t set. But then again I’m a guy with limited cooking experience. This is important to as they are a great low carb breakfast for on the run. Even after baking for additional 5 minutes they didn’t set. Using brand new non stick muffin pan. I assume it’s aluminum. Going to cut cottage cheese in half. Hmm
A question that I forgot to add to my review, may I use 2% cottage cheese instead of 4%?
Hi Janie, I haven’t tried these with 2% but a few readers have commented that they have successfully, but they may take a few more minutes to set in the oven. Please LMK how they turn out if you try it!
These eye bites are easy and very tasty. I used silicone without a problem. Next time I will add more bacon. It is a delicious breakfast.
I make these almost weekly. Excellent, accurate recipe. The only down side was getting my muffin pan clean. This week I did half the batch in silicone and while I had to cook them longer they came out great. And the silicone pans are so easy to clean.
I absolutely love these egg bites! They taste almost identical to Starbucks version. The water bath works perfectly and keeps them soft and fluffy. I add some chopped red bell pepper sometimes to mix it up. I found that they take 30 mins in my oven. @ 300 degrees.
Thanks for the fantastic recipe!
The sous vide hack is perfect! This version using the water bath is 100% better than the plain baked versions, which puff up and then deflate making them chewy. Just upset I didn’t know about this sooner HA!
Thanks again for the great tip!
AMAZING! I have finally found the perfect egg bite recipe!! In fact all of your recipes are amazing! So glad I found your blog!!! Everyone should try this one. You won’t be disappointed!!!