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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Have you tried putting this in a one large casserole dish instead of muffin tins?
Hi Dani, I haven’t tried it, but I think it could work. I’d bake it in a 9-inch square pan and start checking it at 30 minutes (though it may take longer). Please LMK how it turns out if you try it!
I have tried this and it doesn’t come out nearly as nice! It was a few years ago, I can’t remember why.
I scrolled and found my original comment, where I said:
“ These are super! I made them today in a 9 inch pan instead of little ones. It was fine, but the texture was not as nice as the individual ones. It took about 40 minutes to set properly. Stick to the little muffin cups!”
So, yeah. The texture isn’t as nice. But I love them! Just made them today with no bacon and jack cheese, and they are tasty just like that.
I love love this recipe. They turn out just like the Starbucks ones, but I HIGHLY recommend using silicon muffin molds… I tried both the silicon and just a regular metal tin and the silicon ones turned out absolutely perfect and creamy and the muffin tin ones had to be dug out of the tin (even with lots of pan spray) and ended up sort of mealy in the center.
The silicon ones take a little longer to cook, but an overall way better result.
Yes! I find if I don’t “peek” to see if they are done yet, they don’t take that much longer in the silicone cups. And I’ve never had a problem with texture either. Just made them today and it was 35 minutes in silicone cups inside a metal pan
I made two batches of these just now – one following the recipe (except I substituted ricotta cheese for the cottage cheese), and one that I considered ‘loaded’ by adding sautéed chopped onions and spinach. They were both good, but I have to say, the ones with the extra ingredients were fantastic. You could add anything leftover from your fridge — peppers, broccoli, kale, asparagus, sausage. Love the texture with the cornstarch. I will never buy the supermarket ones (that contain added chemicals for color and freshness) again!
I made this morning and the egg bites were delicious. I cooked a dozen in the very small cupcake pan, and 8 regular sized cupcake pan. I sprayed the pans well with Pam-I thought I was over spraying however- they require patience to remove-so grease pans well. The small ones were a bit hard to remove but I was able to do it.
Thank-you for the recipe!
I’m concerned about the amount of lactose in the cottage cheese. Can you suggest an alternative?
Hi Linda, I see online that there are a few brands of lactose-free cottage cheese (Good Culture and Lactaid), so I’d use one of those. Enjoy!
If only …. I live in Montreal, Quebec, Canada and neither of those brands are available here. Any suggestion for a substitute?
Would ricotta cheese work for you? If so, that would work in place of the cottage cheese.
I’ll give it a try and will let you know. Thanks for your caring
WOW! These were a hit. In the end I made the egg bites exactly following your recipe (because I know to trust you completely).
I modified & used sharp cheddar with bacon crumbles. They are GREAT! What is the purpose of the cornstarch? Have you made them without it?
Hi Jeri, Glad you enjoyed! The cornstarch makes the texture extra silky, but you can get away without it.
These are fabulous! I happen to have an egg poaching pan that works great! We made them 2x – 2nd time we reduced the salt. Definitely a new breakfast fave!!
Wow these came out perfect! Thank you for sharing this recipe!!
These turned out great. I’m glad I saw the note about the silicone muffin liners. I doubled the batch and had a bit left over so as an experiment I did 5 in silicone molds. They were definitely not completely cooked through like the others in the same time frame. They probably needed another 3-5 minutes. The rest were done in 20.
I put the silicone muffin pans on a cookie sheet. I add cup of water to the sheet. Mine cook quite evenly.
Thanks for sharing how you used the silicone muffin “pan”. It’s so floppy I usually put a sheet under it but wasn’t sure if the sous vide trick would work with the sheet directly under the silicon.
This recipe is wonderful and I’m so grateful the author took the time to develop it.
I love this recipe, but mine dont even come close to setting in the recommended time frame, even if I increase the oven temperature. I cook them for nearly an hour!
You may need to check your oven temp with an oven thermometer. Mine also took a bit longer but that’s ok. Another online recipe has the oven temp at 200 degrees for 70 minutes.
I made mine in the cupcake pan and what a mess so I switched to cast iron fry pan and it worked perfectly! Thanks super delicious. Today I added roasted red peppers and it is cooking now so can’t wait to taste them!
Love this recipe. Sometimes I like to add mushrooms or spinach as well
I modified it on my end, instead of doing the oven steaming method after a couple of times I have done it in my instant pot for 10 minutes, the let it naturally depressure for 5 minutes and then let the rest of the steam out. Both methods are great in case you want a non oven method 😊
These are so amazing! I liked them even better the next day. I’m going to try making them with some spicy chorizo instead of bacon this time just to switch it up. This is going to be one of my go-to brunch recipes from now on!
These are absolutely fantastic!!! If you are a fan of Starbucks or Costco egg bites these are perfection. Family approved ♥️. Thank you
I used ricotta instead of cottage cheese (because it’s what I had on hand). Since it was a lot thicker than cottage cheese I used half the amount of cornstarch. I used a hand mixer, so some bites had more cheese than others but they turned out amazing and delicious! Great recipe! Will make again and again.
Deliciousness! Will these turn out OK if you use muffin liner papers?
Glad you liked them! I wouldn’t recommend using paper liners for these though; I’m concerned they’ll stick.
I really struggled to get these out of the muffin tins but otherwise delicious. LMK if you have tips for removing them from the tin!
Hi Bri, glad you like these but sorry that you had a problem with them sticking! If you’re spraying the muffin pan generously with nonstick cooking spray, and still had a problem, I’m wondering if your muffin tin is really old and perhaps has lost some of its non-stick quality? If so, I’d get a new one. Please LMK if I can help in any other way.
The recipe was great and very easy to follow. The egg bites came out perfect and were delicious!
Delicious and exactly like Starbucks!! Thanks for upping the protein for my kids too – so sneaky
OMG. Sooo good! Thanks for your time and effort in creating this recipe. It’s a keeper.
These were amazing – just like the flavor and texture of the egg bites from starbucks. I ended up using a mixture of Gruyère, Swiss, and Cheddar, 2% cottage cheese, and ham instead of bacon. That’s what I had on hand plus its a bit less calories/fat). Still tasted delicious! I ate a few and had to force myself to freeze the rest for quick breakfasts. Will definitely make again.
Incredible recipe! Better than the originals I buy at Starbucks! I have made these a few time already. Thank you!
These are perfect! I used my muffin tin and sprayed well, as directed. Simple clean up. Very adaptable to what you have on hand meat, cheese and veggie-wise. I only had 1% cottage cheese and it still worked perfectly. Thank you for this fabulous recipe.
These are amazing! I may add chives next time…kids loved them!!!
Made these today. AMAZING! Doubled the recipe and accidentally added 4x the cheese as I was rushing. I did 1/2 mexican mix and 1/2 mozzarella since it was on hand. So yummy, but will add the correct amount of cheese next time to save some calories. In place of tabasco, I used my fav Louisiana hot sauce and free poured it since my hubs and I love a good kick. To add some veggies I added chopped spinach with the bacon. Delish-cannot wait to play around with more veggies, different cheeses and spices.
Made these with an addition of 2 handfuls of spinach. Silky, soft, and perfectly seasoned! These will be on repeat for breakfast meal prep. Thanks for another winner Jenn!
I LOVE these. I have been getting them at Starbucks and said I just need to find a recipe and do them myself. Well, I’m so glad yours came up because they are just like them. Thanks.
These are fantastic. Despite the warning, I used greased mini silicone muffin “tins” placed on a cookie sheet. I cooked them for 25 minutes with water bath beneath them. They came out perfect. It made 24 light and creamy mini egg muffins. Thank you for the recipe.
I came across you recipe today. I have 2% cottage cheese that I need to use. Will that work or does it need to be 4% for the consistency?
Hi Diane, I haven’t tried these with 2% cottage cheese, but a few readers have commented that they have successfully (they may take a few more minutes to set in the oven). Please LMK how they turn out if you try it!
I made this today, following the recipe exactly. They baked well and came out looking beautiful. My sister was buying egg bites for a fast breakfast and I decided to try to make them because I know what is in them, which is how I prefer to choose what we eat. Oh my gosh. My sister said they are much better than what she’s been buying. They are silky, flavorful, and satisfying. These egg bites were quick and easy to make and bake. I am so pleased with myself I don’t quite know what to do, lol. Thank you soooo much for this recipe.
Will this work with liquid egg whites?
Hi Jennifer, a few readers have commented that they’ve made these with egg whites and had success. Hope you enjoy if you make them!
I’d like to make these for someone with a corn allergy. Do you think that potato starch will work in place of cornstarch?
Many thanks!
Molly
Hi Molly, I’d just omit the cornstarch — they’ll still be delicious. 🙂
What purpose does the corn starch serve? Wondering if I can leave out. Thanks
Hi Sara, The cornstarch makes the egg bites a bit silkier in texture. You can omit it, but I’ve made them both ways and prefer the texture with the cornstarch. Either way, they’ll still be delish!
These were delicious! I made a few modifications as it’s just the two of us and I didn’t have all the ingredients.
I cut the recipe in half- used grilled chopped chicken breast, diced roasted red peppers and cheddar cheese. Then baked in a Bain Marie in 4 custard cups. Perfect brunch! Will make again as written for to go breakfasts.
Thank you for your great recipes and inspiration!
I use this recipe (without the bacon and gruyere) as the base for all my egg bites. Sometimes I include bacon and gruyere, sometimes goat cheese and spinach, sometimes just peppers and onions, etc. — the base has a nice taste and texture that lends itself to all kinds of add-ins. I do use silicone molds — the round ones that fit in an Instant Pot. This recipe is enough to fill two trays — I then cook them in the Instant Pot on high pressure for 10 minutes — with about 2 minutes natural release before a fast release. So far, every one has come out perfectly. Just let them cool thoroughly before removing from the molds and some add-ins may make them prone to sticking.
I can’t believe how great these turned out. Better than starbucks!! Seriously. I used a silicone muffin pan, then saw your edit so I added 5 minutes of cook time and they are perfect!!
I loveddddddd these eggbites, its the first time i’ve been able to make them and they tasted exactly the same!!!
Thanks for a great recipe! I added red pepper flakes, bit of paprika and onion powder with bacon and used high speed blender. Two items then enable me to have a hot breakfast/snack using that single batch of your recipe for up to 5 days.
Pour the blended mixture into a Weck jar and store in the fridge. Daily I fill either the 4 bite size or single egg patty silicone molds with my Dash deluxe egg maker and steam for about 12-14 mins.
Fabulous piping hot egg bites with no cleanup needed beyond a hot rinse of silicone holders, and no concerns over reheating timing or texture.
The combo of your recipe and tiny appliance is a winner.
Texture and flavor were awesome, and so easy. Thanks for advising not to use silicon. Our 19 month old loves them too 🙂 We’ll be keeping cottage cheese in hand for these….
Your reliable recipes and consistent attention to detail are appreciated. I made these for my grandchildren this morning. They enjoy the Starbucks ones and they proclaimed these delicious and even better than the originals. Thank you!
The taste was great, however mine did not have the same texture as the Starbuck’s egg bites. Maybe I overlooked them? My oven did get to 325 at one point so I’ll try to be a bit more careful watching the temperature. I will be making these again cause they are super delicious!
These taste EXACTLY like Starbucks for a fraction of the price!
These were good. I actually did use a silicone muffin tin and set the temp to 325 for 25 mins and they came out great!
Me too! But your temperature is just right. Thank you!
Very good! I followed the recipe exactly except I used a food processor instead of a blender. They turned out great. Thanks again for the easy to follow step by step directions! I plan to reheat the leftovers for a quick breakfast this week and I froze some as well.
These are amazing! They taste just like the real thing! I am not a huge fan of bacon but these are good. I also tried it with deli ham and it is sooooo good too. Next batch is gonna be with sausage
First time making this recipe and followed exactly. They were light, fluffy and very good. ❤️
This is a keeper. Thanks for providing such easy and delicious recipes. One of my favorites is the Chicken Artichoke Sheet Pan recipe. Quick & easy!
Going to try the Corn Beef and Cabbage with Horseradish Cream Sauce 😁
for St. Patty’s Day
Hi,
This is the second time I’m making this recipe. I have made other egg bite recipes, which are equally delicious, but definitely don’t have the creamy texture these egg bites do. I attribute that texture to the addition of the cottage cheese, and as noted the cornstarch. I give these my own rating system of 5 YUMS!!!!!!!!!
I seen someone comment about using the steam setting on an electric pressure cooker. I just don’t know how long to cook them. Now I can’t find the comment.
Hi Riki, I wish I could help, but I don’t have a pressure cooker — sorry!
I saw a comment that recommended high pressure for 10 minutes with 2 minute natural release followed by a quick release 🙂
Jenn, I love these…I’m a huge fan of SB Bacon & Gruyère egg bites and was excited to find and try this recipe. Very easy straightforward recipe. Personally I think I went a little overboard with the Tabasco sauce and will measure clearly next time, but I will definitely be making these again. I was surprised it made so many. A delicious recipe, thank you!
Made these as well as the spinach version for my family to grab quick on the way out in the morning and they really are fantastic! The texture is creamy and delicious! I will definitely be making these again.
I made them with cheddar and one pound of Jimmy Dean sausage instead of bacon. My wife doesn’t care for hot sauce and prefers sausage and cheddar. I followed everything else on the recipe except after I blended it I added the cooked sausage to the blender and gave it two quick bursts. This will be my go-to for egg bites after many fails. Thank you!!!