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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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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Just made this. It was dangerously good! And way better than starbucks.
I would like to add roasted red peppers, onions and green bell peppers. When would I do this? Should they be salted first?
Hi Jeanette, yes, you can incorporate those veggies. Make sure the roasted peppers are well drained and finely dice, season, and sauté the onions and bell peppers. You can either add them in to the egg mixture after it’s blended or sprinkle them over the batter once it’s in the muffin tin, using a spoon to press some of them deeper into the batter. Please LMK how they turn out!
I used this recipe for a quiche instead of the bites and it worked out really well! I baked it at 325⁰ for 35 minutes in a cast iron skillet. I pan fried the bacon and left the grease in the pan to use as my oil so it didn’t stick and it was absolutely divine.
I definitely second the reccomendation of adding the shredded gruyere to the blender after already mixing everything else, as it helped with the overall consistency.
Also, I only had Sriracha on hand this time and subbed it for the hot sauce! I saw no difference in the flavor.
Great recipe. So yummy and reheats really well. Thank you! Saving me $ and time in drive thru.
These are phenomenal and relatively foolproof! I’ve made them countless times (always with the intent to freeze a few), but my family devours them before I get the chance. I feel great knowing that my kids are getting a satisfying breakfast that will keep them full at school. My son often asks for them for lunch, too, so I’ll throw some in a warm thermos. They’re delicious at room temp, as well, so they make the perfect snack for kids on the go. Thanks, Jenn!
These turned out awesome! But many were very underdone on the bottom after just 25 minutes. I cooked them in a silicone pan. This is how I learned that silicone requires longer cooking time because it isn’t a heat conductor. 😂
Excited to try again this morning with proper cooking time!
This is my go to recipe! I make a double batch and freeze. Such a great breakfast item. I have a gluten allergy so when we are on the road Starbucks and Chick fil an are my only options for breakfast. Now I can make these ahead of time and save money and time and just take them with me! I find the ninja stand up blender does a great job mixing this. I was using my food processor but the cottage cheese would still settle out.
I love Starbucks egg bites and just had them 3 days ago. I decided to try making them this morning, not really expecting mine to be as good. They were delicious, looked great, and tasted just like them. Thank you for sharing this recipe!!
Hi Jenn-
I have been wanting to try this recipe for a while (every time I have overnight houseguests!) because they look so delicious. Just like all of your other recipes…
I actually have a Miele steam oven that has a Sous Vide mode. Do you think that I should just keep the same 300 temp and the same 20 – 25 min cooking time using that mode, or do you think that I might need to adjust?
Appreciate it and looking forward to trying another yummy Jenn Segal recipe!
Thanks!
Dan
Hi Dan, thanks for your nice words about the recipes! And I don’t have any experience with a steam oven or sous vide cooking, so I don’t know if any adjustments would be necessary – sorry I can’t be more helpful!
I like these even better than Starbucks! So fun to be able to add your own twists too. I added a sprinkle of breakfast sausage!
Also, cheese on top doesn’t let them poof quite as well. I tried both ways, and your posted method is the best!! Thank you for the recipe!!
Dang Jenn, you really popped off here girl. These taste just like the real thing. I doubled the recipe and used a half tub of ricotta, a whole wedge of gruyere from trader joes, and a whole pack of bacon. Came out amazing
These are great! I used 2% cottage cheese and all colby jack cheese, it’s all I could find at the store, and they came out perfect. It’s definitely on my meal prep rotation from now on!
This is such a great recipe. I am obsessed. These taste EXACTLY like the starbucks egg bites. Healthy protein hit that I now keep in the fridge for post workout snack. Thank you!!!