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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I love these at Starbucks and it Costco, but I don’t taste any Tabasco in the ones I’ve had. Is it optional?
Hi Barb, The Tabasco taste is very subtle, but it helps give them their distinct flavor. That said, it’s fine to leave it out.
Hi. How much heavy cream instead of cottage cheese?
Hi Marcella, you’d need the same amount of heavy cream. Enjoy!
This hits the nail on the head! SO GOOD and Easy!
Absolutely delicious! Exactly like Starbucks egg bites! I used pepperjack instead of g cheese, too expensive. But it just added a little kick! I will make these again and again! Thank you!
These are amazing! Kudos to the recipe creator!!!
I subbed 3 tblsp of flour since I was out of corn starch and used cheddar and pepper jack (no Gruyère). Followed the rest of the recipe exactly and they turned out great. At 20 minutes mine were still a little gooey in the center, but fine. I put them back in the oven for 5 minutes and they were perfect.
I was shockingly surprised. Having tried so many copy cat recipes, I wasn’t expecting much. I really do think they taste better than SB. Same texture. Easy to make and convenient meal.
Taste and texture great! Easy to make them, i fallow all steps , but I have a hard time to remove them from the pan, some they stick at the bottom, I used same brand pan in the picture. Can you please let me know what could be?
Hi Andrea, 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 old and perhaps has lost some of its non-stick quality? (I know you mentioned it’s the same one pictured in the recipe but I do need to replace mine periodically. If it is pretty old, I’d suggest getting a new one. Please LMK if I can help in any other way.
Thank you for your answer, I will make them again and let you know if I have same problem again.
Really delicious and easy to make! I made these for the first time two days ago, and have had eaten two at almost every meal since then! I followed the recipe almost exactly, but I had 2% cottage cheese, not 4%. Also, I love cheese (especially real Gruyere), but when I tasted the mixture before cooking, I thought it might not be quite cheesy enough for me, so I finely grated about a 1/4 cup of Parmesan Reggiano, and sprinkled it on top. I made these in the oven as you advised, but I reheat them (2 at a time) in my air fryer (about 7 minutes at 400 degrees). The air fryer makes them go brown and toasty on the outside and the parmesan I added on top becomes golden brown and crunchy. Mmmmm! Next time I will try doing them from scratch in the air fryer (I’ll put the muffin pan in a hot water bath.) I will let you know how it goes!
These turned out SO good! I wasn’t sure about them so I only made one batch but I’ll be doubling or tripling the batch next time. I didn’t have gruyere on hand so I used half sharp cheddar and half goat cheese. I’m sure I would love the gruyere as well (it’s one of my favorite cheeses).
These were actually better than Starbucks. I cheated and used bacon bits. Thank you.
5 stars – I have made these several times. This morning I used silicone cups and they were best ever. It took an additional 10 minutes but superb. I highly recommend
Fast and delicious – a perfect breakfast for busy mornings!
Hi! These sound tasty! Just wondering if anyone has tried these using only egg whites?
Hey Jenn! Your egg bites look amazing! Haven’t tried them yet, but am so looking forward to trying them! I’ve tried using the PRINT button to print the spinach egg bites and the egg bites with bacon and gruyere; however, both of these recipes will not print. I’m not sure why the print feature is not working on either of these, as I have never had any issues printing any of your recipes before. I like to print off my recipes and follow the paper printout. It just works easier for me. Is there any way you can look in to this and let me know if and when the PRINT button works? Thank you so much! Lisa M.
Hi Lisa, That’s very strange! I am not able to replicate the problem on my end and haven’t heard this from anyone else. Are you sure it’s just those two recipes?
Can these be assembled the night before and baked the next morning? I want to take these to a church brunch.
Yep 🙂
No need to make ahead. They take about 10 minutes to whip up
Wow! Finally got the texture and taste of Starbucks egg bites using this recipe. I used a metal non-stick muffin pan as instructed. They came out of the pan easily. Still tasted good after being frozen. Great recipe!
I’ve made these three weeks in a row as meal prep and had to comment because they’re so delicious and versatile! You really have recreated that custard-y Starbucks texture without a sous vide. I made the recipe as-is the first week and since then have been experimenting with different fill-ins besides bacon (crumbled turkey sausage, spinach and finely diced veggies, different types of cheese) and all of them have worked really well, I love the versatility. This will be a staple in my house for sure and I will definitely try your other recipes. Thank you!!!
DELICIOUS!! These were not as firm and I’m not sure why but they were every bit and more delicious than that famous coffee shop. They were slightly firm, creamy, flavorful and SO EASY TO MAKE!! Undercook that bacon so it stays tender and a little bacon goes a long way in each bite!! I took them to a baby shower and have been sharing the recipe since.
And…Aldi shoppers, you can get ALL the ingredients there if you just buy the pre-shredded Swiss/Gruyère’s cheese!! So this is NOT expensive comparatively speaking. Yum!!!
Wow these are yummy but not sure I’d make again unless I figure out a better non-stick option because the clean up was not so fun. What have others used to not have them stick to the pan?
I used avocado oil spray.
The only nonstick pans we use are muffin pans. Even so I put some extra light olive oil in a cup then I used my fingers to quickly but thoroughly swipe around the inside edges and bottom of each mini muffin tin; to my surprise, all the batches (I made multiple) came out perfectly! So maybe use your hands and oil instead of a spray? 😊
We have a nonstick stove-top egg poaching pan. It makes four poached eggs at a time. I have made these using this pan, and they have turned out excellent with hardly any clean up. You can only make four at a time, but it’s worth not scrubbing out a muffin tin!
What do you think of serving these with a side of your basil pesto? I have lots of basil in my garden right now.
Hi Karen, The egg bites are so rich and flavorful, they really don’t need a sauce. But I think they’d be great with a salad and you might try my basil vinaigrette to use up all your basil.
MY WORD!! Love these! Hubby said keep these around- kids love them! Now I dont have to go to Starbucks- i can make a whole batch for around $5!
Creamy, delicious, savoury. Recipe as written is perfect. What a treat for breakfast-to-go or, say, every time you walk through the kitchen…
Can you make these without cottage cheese?
Hi Peggy, you can replace them with the same amount of ricotta if you have that on hand.
I just made this recipe. It sounded so good so I doubled it right off the bat and made enough to freeze for later. It made 24 in total. I followed the recipe exactly, except accidentally put the cooked bacon in the food processor with the other ingredients. They took 23 minutes to cook. After 5 minutes out of the oven I took a spoon gently around the edges and they all popped out so clean! They are currently cooling enough to freeze, but they are so tasty!! Wonderful recipe! Thank you for sharing it!
What temp do I cook these on?
Hi Kia, they get baked at 300°F/150°C. Hope you enjoy!
does it actually take anyone 20-25 minutes? I have cooked it twice, once in a silicone pan (didn’t read the note!) and once in a metal cupcake pan. Each time, it took almost an hour! any thoughts?
These Egg Bytes are a vital part of care for my elderly, disabled parents who live independently. Easy to make and delicious, I leave double batches at least every two weeks (one to freeze). It’s a high quality source of protein and I know if I can’t be there, they are well fed and fully satisfied. They even call when they’re running low! Thank you for a recipe that brings joy to two housebound seniors everyday.
Love, love, love this recipe…..
Love this recipe, used 1 tablespoon of hot sauce just a dash of salt and some SUPER stronge sharp white cheese. Love this recipe. Do you have a knock-off recipe for Starbucks pink drink?
Glad you like them! No, as of now, I don’t have a copycat recipe for their pink drink — sorry!
Hi. I plan to try making these, but without the bacon. The Starbucks ones do not have meat. Is there something else they may be using for that flavor that you could suggest?
Hi Andrea, Starbucks sells different variations of egg bites, one with bacon. You might try adding a pinch or two of smoked paprika to the egg mixture — it would give the bites a very subtle smoky flavor. Hope that helps!
Absolutely obsessed with these. Made them recently for a baby shower and they were a hit. Follow the recipe exactly as is. Five stars.
Another winner recipe! Just finished making this for the second time and I’m changing up the meat (ground chicken) and adding spinach. Used a nonstick muffin pan I generously sprayed with oil. No issues with removing from pan. Took the first batch camping and I will definitely keep this in the rotation all school year for the kids!
These were perfect! I added some chopped fresh spinach, but otherwise followed the recipe exactly. Delicious!
Hi Jen. Thank you for the recipe. It’s excellent! I recently started making these in jumbo muffin tins, and they deflate badly when I take them out of the over. What would you suggest? Bake them longer, or bake them at a different temperature, or both? Thanks again!
Hi Susan, Glad you like them! It’s normal for them to puff up while baking and then deflate a little when they cool. If they deflated a lot, it may be that they were a bit underbaked. Next time I’d keep them in the oven a bit longer.
Thank you! I’ll experiment with baking times. And thank you for your website. It’s my go-to for everything!
Thank you for taking the time to create this recipe. Costco just started selling these, but they are still $$$ when your teens want them everyday… I only had 2% cottage cheese and had to substitute 3/4c sharp cheddar & 1/2c mozzarella for the 1 1/4 c gruyere (didn’t have it), but followed all other instructions and ingredients exactly, including the water bath. The texture is spot on. These are perfect!
Unfortunately these took way longer than 20 minutes for me. After about 30 I cut into one and the bottom half of it was uncooked! Still waiting on the rest to see if they’ll be edible….
I used low fat cottage cheese, leftover turkey taco burger, kale, omitted the salt, bell peppers & onions. It was delicious.
I made first time in my old muffin pans and they stuck so bad I ordered new pans but I made it in my cast iron round skillet and that worked great and then cut slices like quiche! yummy and I just checked the edges to see when it was pulling away from the edges and it was done! thanks for great recipe
I’ve made these twice and they are much too salty for me. Today I tried without the added salt and it’s still too much.
Hi Donna ~ I imagine your bacon and/or cheese may be the salty culprits. Try using “lower sodium” ingredients, overall. For instance, I prefer uncured bacon as that is typically lower in sodium than regular bacon. And even some mozzarella or cheddar cheese can be found with lower sodium. Good luck, and good eating! 🙂
WOW! These are just like the Starbucks egg bites. So good!! Thank you so much for posting this recipe. Family loved it so much, I meal prep about 2 dozen of these now and freeze for later.
ABSOLUTELY delicious. Typically dupe recipes aren’t quiiiiiiite right, but these are pretty darn perfect. I was shocked! This will save me a lot of money at Starbucks haha!
Just made these. Awesome, taste a lot like Starbucks. Had mixture left, so I made extra without the water bath and they were not nearly as good. But if you follow the directions, you will be happy.
😊
I just made these and I’m astonished… they really do taste like Starbucks’ b&g egg bites! After reading about others’ experience with silicone pans I bumped the temp up to 325° and reduced the cottage cheese by a few spoonfuls. They set up well and came out of the pans neatly, no cooking spray required (I did use mini muffin pans, not regular size). Thank you SO much for this recipe. It’s a keeper!
I made these a couple of days ago. They are delicious. Everything went according to plan. Some I put in the freezer and some I put in the fridge. I just had one moments ago and it is delicious. The texture is really good. I am loving these and have shared to my social media.
Can I ask how you reheated them (ones from freezer)?
1 minute in microwave If refrigerated. Frozen either thaw them or just give them more time.
Forgot to add that one batch made 24 minis with enough left over for a about 4 more❤️🇺🇸
Same for me, one batch filled the minu muffin tray with a little leftover. Baked for 20 min, prob will do 17 min next time.
These are spot on, just like my favs at Starbucks! Taste and texture are awesome! Not at all rubbery like some other recipes I’ve tried.
Thanks!!
I made these first time today. Followed exactly as written, including the water bath, because I trust your recipes. Used my new Wilton Silicone mini muffin pans. I did also spray them. They turned out beautifully and delicious. I filled them almost to the top and they pretty much popped out on their own . I could not be happier. So will the guests at the 4th of July party brunch I am taking them to tomorrow. Thanks so much for another great recipe. I did use half gruyere and half Monterey Jack. Next batch I’ll maybe add some baby spinach. Thanks again and happy 4th🇺🇸
Hello. I bought an aged Gruyère that wasn’t cheap but it still tasted nothing like Starbucks’ Gruyère. Can you tell me what brand you use? Do you use smoked or regular?
Hi Julia, Sorry you found your Gruyere to be lacking flavor! I buy regular and the brand I like is reasonably priced but has plenty of flavor is Le Gruyere Switzerland. I have gotten it at Whole Foods but believe that many large grocery stores carry it also. Hope that helps!
A Close Second!
Close enough for MEEE!
Delicious! Yummy! Scrumptious!
Today I made for the first time. I used 1/2 Gruyère and half Monterey Jack because the actual Starbucks ingredient list says Starbucks uses Monterey Jack. Except for that, I followed this recipe exactly and they turned out fabulously. I used 24 Wilton mini Muffin Silicone pans and sprayed it well first. Popped out like butter. Delicious
I should note that I just got my Wilton Silicone Mini Muffin pans yesterday. First thing I noticed was how slick and shiny the insides were. So I have a feeling that I have a newer improved version. The older silicone products I bought in the past were very dull and didn’t release very well. That’s probably why mine just slid right out.
It really does help to read the comments. This was my second try at egg bites. Used a different recipe the first time, egg whites only, un-precooked peppers, turned out like sponges t hat squirted water out like clams… not good…
Take two… this is a great recipe. I missed the initial recommend not to use silicone and I was eager to try my new silicone liners. I had left over mix that I just threw it into two ramekins un-greased and was surprised to find at 20 minutes they were all quite undone (and then saw the silicone warning). Back in for 5 minutes and the ceramic ramekins puffed up and pulled away and were done perfectly. The silicone liner (25 min total). The silicon liner batch remained quite flat so tried 5 more minutes in the oven and after that didn’t look much different (no puffing) and toothpick came out clean enough so called them done (30 mom total). The ones in the ramekins tasted amazing, stuck a little if course. Just sampled the silicone liner and there was a very thin skin on the top, perhaps from that last 5 minutes of cooking, but the interior was cooked through and wonderful. Also no sticking at all.
Just curiosity why they would be good for only 3 days when stored in the refrigerator?
Hi Amber, they may last longer, but I always like to err on the conservative side from a food-safety standpoint.
These are great! I added a tiny bit of minced green onion to each cup with the bacon. Not traditional, but delicious. I find them too salty, so next time I’ll leave out the salt (but I’m very sensitive to salt). I buy real gruyere at Costco for a reasonable price. I keep these in the freezer, and one takes 50 seconds on high in my microwave to warm. I live at 5200 feet, so at sea level it might be closer to 40 seconds. Will make forever!
These turned out really well! To get the to taste more like a Starbucks I’m going to add more Tabasco sauce than what the recipe calls for.
Recipe is great! I froze them and then use my air fryer to heat 350 for about 5 min. It made them even more similar to Starbucks with the crispness on the edges.
Curious whether you heat them in the air fryer from frozen or defrost first?
Absolutely delicious! These are a perfect dupe!
This recipe is a fantastic replica of the delicious egg bites at Starbucks up but the chewing texture became like scrambled egg instead of the velvet smooth first bite. I couldn’t determine if it was due to my accidental use of 2% cottage cheese the first time I made these. The next time I used 4% cottage cheese and added and additional 1/2 TBSP of corn starch and they came out EXACTLY like Starbucks delectable egg bites… I will be making these over & over! Now if only I could get as good a recipe for sugar alternative Carmel Frappuccino I would be in Heaven here on Earth!
Use monk fruit granulated sugar in your caramel recipe instead of regular sugar. No weird aftertaste.