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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These egg bites are delicious. Can they be made ahead of time and cooked the next morning? Or can the cooked ones be reheated in the oven instead of a microwave? I want to take them to a potluck and still have them warm.
Hi Sharon, Glad you like them! I suppose you could make the egg mixture and refrigerate it overnight but I’d recommend just reheating them prior to your potluck. Hope everyone else enjoys them as well!
I’ve had them in the oven for 25 minutes and they’re still not set. Not sure why?
Hi Diane, how did the egg bites come out? Did you happen to use a silicone muffin tin?
can you use cream cheese instead of cottage cheese.
Yes, cream cheese would work as a substitute here. Enjoy!
I made these this morning and they are delicious. I wanted smaller bites, so I used a mini muffin tin and they took about 18 minutes to cook. I also used fontina cheese because it’s what I had on hand. Delicious.
There was enough mixture for 24 mini muffin plus 5 regular size muffins. I was in a rush so I didn’t want to wait for the minis to cool enough to pull them out then pour the rest of the mix to make more minis, but next time I would. I would guess it’s enough to make 36 minis.
They didn’t puff up as much as I wanted, but they taste delicious and the texture is great so that’s all that matters. Definitely making again when I run out of this batch. Also a great option for breakfast when you have guests.
I made these as the recipe says (substituted 4% for 1% cottage cheese) and it is EXACTLY like the Starbucks ones. I had Starbucks egg bites this morning and when I made these, couldn’t tell the difference. Delicious!
I was looking for breakfast meal prep that I would actually enjoy eating. The Bacon Gouda egg bites at Starbucks are one of my favorite “treat yourself” quick breakfast items. I found this recipe after comparing other copycat recipes, and this seemed to be the most authentic. I was blown away with the results! I originally switched the Gruyère with Gouda and it still turned out amazing. I make them for my boyfriend as well, and he does not like Gouda so I use Gruyère when making them for him. He thinks these egg bites are even better than the ones at Starbucks! I have not bought Starbucks egg bites ever since.
P.S. I’m on the mobile app and for some reason I can’t give an official star rating. Please know that I give this 5 stars!
After having followed the recipe exactly as written and CB using a metal rather than silicone muffin pan my egg bites were soft/runny in the center. Anyone else have this issue??
The flavor was outstanding!!!
I made these with fontina cheese and took the suggestion from another comment to add just the barest hint of hickory smoke. So good!! Great recipe. 😍
How exactly does adding cornstarch affect the recipe?
Hi Zachary, the cornstarch helps give the egg bites a slightly silkier texture.
These are SO good! Currently renovating our kitchen and our oven isn’t hooked up so I did them in my air fryer. Set to lowest temp and they were perfectly cooked after 8 minutes. Did in silicone muffin tins and added one of boiling water on the tray. So so similar to Starbucks!!