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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I don’t own a blender. Would a cake type blender work? Only other thing I have is a smoothy blender. I just had the Starbucks bites and I need to make my own!
Hi Melissa, I’m not sure what a cake blender is, but any blender should work. Enjoy!
Hello thank you for the recipe! What is the serving size for the nutrition fact you shared?
Hi Marlene. the nutritional information you see is for one egg bite. Hope you enjoy if you make them!
Hi Jen, I wanted to make a large quantity ahead of time for a brunch. What do you think is the best way to reheat them in bulk?
Hi Cathy, I’ve never reheated a whole batch at the same time. To keep it simple, you could try reheating them in the oven, covered tightly with foil, until heated through. Keep in mind, though, that it may change the texture a bit. The microwave works well to reheat them, and while I haven’t done a full batch, I’ve microwaved several once with good results. I’d set it to 50% power and reheat in 60 to 90-second increments. Hope that helps!
These egg bites are absolutely delicious! I make them several times a month, and for this reason, I would like to know if the recipe will work using a 9×13 casserole dish? It would make my life easier to put casserole in dishwasher, rather than washing muffin tins by hand.
Hi Marcy, so glad you like them! I haven’t tried putting the whole mixture in one baking dish, but I think it could work. I’d suggest a 9-inch square dish and start checking it at 30 minutes (though it may take longer). If you’d like to use a 9 x 13-inch baking dish, you’d need to double the recipe. The baking time will take at least 30 minutes, but I’m not sure about exact timing, so you’d need to watch it carefully. Please LMK how it turns out if you try it!
My whole family loves these. When we’re together I like to have plenty in the freezer.
The Gruyère that I use is very flavorful, but a little hard. Consequently I shred it on the microplane to maintain the creamy texture. This really alters the volume. Any idea how many ounces of cheese this should call for?
Thank you so much. I own both of your cookbooks and have found your recipes to be pretty foolproof.
Hi Wendy, glad your family likes these! You’ll need 150 g of shredded cheese (or just over 5 oz).
My apologies. I meant to let you know how this worked, and forgot. It worked great. You are correct, I double the recipe and just adjust the cooking time. Because I make these so often, this has worked out so much better for me than muffin tins. In my mind, this is good healthy eating. I not only eat them for breakfast, they are a great protein snack when I’m in a hurry.
Not only cheaper than Starbucks, but tastier! Thank you
I love this recipe, and have made it many times. I plan to make it for a vegetarian and I want to include red pepper. Should I saute the red pepper first? Or to make it easier, could I use a roasted red pepper from a jar? Thanks!
Hi Lisa, yes, you can use red pepper from a jar – just make sure to drain off any excess oil or water. If you do decide to go with a fresh red pepper, yes, you’d need to sauté it first. (And glad you like these!)
I used a silicone muffin top pan, which I put inside a high sided baking sheet and filled to about 1/3 up cups. Worked great at 25 minutes, I also did 1 in a ramekin.
These are absolutely YUMMY and taste exactly like Starbucks! I’m vegetarian and used Morning Star Farms Bacon Strips instead of real bacon.
Great Recipe!
Have made several times and planned to have them for several breakfasts. Only two of us ole empty nesters. My husband sneaks in kitchen to get them. By day 2 only one or two, at best remain!
I’ve made these several times with spinach instead of bacon- so GOOD. Here’s the macros for the exact same recipe, but with 60 grams of spinach if anyone wants them!!
99 cal
2.7 g carbs
5.6 g fat
8.2 g protein
These taste EXACTLY like Starbucks, texture and everything!! So good! Used tapioca starch instead and it was still amazing.