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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The recipe was spot on. It is so good
Can someone tell me if 1 1/4 cup of cheese is before or after shredding it. I usually go by weight and that’s an excessive amount of cheese I feel like if I use the whole 8oz block
Hi Ashley, you’ll want 1¼ cup of cheese once you’ve shredded it. Hope you enjoy the egg bites if you make them!
Want to try this but can’t eat cheese? What would you recommend instead of the gruyère?
Hi Emma, I think you can get away with omitting the gruyère. The egg bites will be different, but should still be tasty.
Thank you for this recipe which we made last night with the following modifications: (1) Silicone trays worked beautifully.
(2) Used Gruyère with bacon – won’t use salt next time as these 2 ingredients provide plenty.
(3) No cornstarch or Tabasco
(4) Cooked for 22 minutes
Yielded 18 phenomenal bites of goodness. Making more before an impending storm.
Outstanding recipe, easy, divine results. 🏆
these turned out amazing! i had to bake a few minutes longer probably due to my oven. i subbed in turkey bacon, and used mont jack cheese. i cannot believe how similar these were to the costco recipe! sharing with everyone i know!
I love this recipe. I’ve been cooking it for quite a while and it’s always great. I make these ahead of time and freeze them. I like to put a piece of parchment paper between them before I freeze them so they come apart easily. I use a silicone tray myself. I place them on an upside-down baking tray so the heat from the metal tray probably helps, plus I use the wide, flat kind to eat them on English muffins so they cook quicker.
I LOVE these! I make them with Gruyère and roasted red peppers (only because I like my bacon crispy and on the side). I finely dice jarred roasted red peppers and sprinkle about a teaspoon over each filled muffin cup. I also do always use a silicone muffin pan for this and it works very well, but does take a bit longer to cook.
Made these for Christmas brunch-they turned out fantastic. I read the note on not recommending a silicone pan after I had already committed to mine. I used a mini muffin pan and cooked for 27 min @ 300 and they came out just perfect! The mini muffin option makes them a perfect 2 bite size. Thank you for the great recipe!
Thank you so much for this recipe!! I made it last night and just finished having it for breakfast and it was SO GOOD (and super easy)! The texture replication is like 99.9%, and I will never buy them from that coffee shop again (especially since I can add green onion and whatever other ingredients I want) 🙂
tasted rotten
Love! Sooo easy, sooo good! I make 4-6 dozen at a time and freeze, they microwave perfectly! We live on these all week. I take batches to work to share sometimes and everyone goes crazy for them. Thank you for this great recipe!!!