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Starbucks Bacon Gruyere Egg Bites are the perfect breakfast to prep for the week. If you like the Starbucks sous vide egg bites – then you’ll love this copycat version which requires no sous vide machine! Anyone can make these bacon and gruyere egg bites at home with a muffin pan.
Copycat Starbucks Egg Bites Recipe – Bacon Gruyére Egg Bites
Skip the drive-thru and expensive prices, and make the iconic Starbucks egg bites at home! Everything you love about the original, including melty gruyere cheese and bits of bacon, in a portable delicious breakfast.
Perfect for busy mornings and meal prep, because you can grab them from the fridge, warm them up, and you have a quick breakfast that is ready to eat.
These egg bites have the perfect texture (soft & fluffy creamy texture) thanks to the cottage cheese that gets whipped and blended up with lots of air – this is what gives these egg bites that sous vide type texture without all the work of a machine needed.
In place of the expensive sous vide machine, we’re using a water bath which creates a steamy environment inside the oven, and helps keep the egg bites moist and fluffy.
Simple Ingredients Needed
- Large Whole Eggs
- Cottage Cheese
- Shredded Gruyere Cheese
- Chopped Cooked Bacon : You need 4 slices of bacon that have been cooked until crispy and then chopped into small pieces. Use microwave bacon or cook bacon your preferred way – Try this method for Oven Baked Bacon, Skillet Bacon, or Air Fryer Bacon.
- Kosher Salt
- Black Pepper
How To Make This Starbucks Copycat Recipe (Printable Recipe Card)
Preheat the oven to 350 degrees F. Grease 9 muffin cups in a muffin pan by spraying with nonstick cooking spray. Set aside.
In a blender, add the eggs and cottage cheese, and run at high speed until it’s completely smooth and blended well. This mixture will be the base for the egg bites, so you want whip and blend a lot of air into it, to create a fluffy texture.
Add in the chopped cooked bacon, shredded gruyere cheese, kosher salt, and black pepper. Blend on low speed just until combined; you don’t want to chop the bacon up into all finely ground pieces, leave larger chunks.
Evenly distribute the egg mixture into the greased muffin cups – filling each one about two-thirds full, to allow room for the egg bites to puff up during baking. Spoon out any remaining bacon pieces from the blender and add it to the egg bites.
Place the muffin pan on a rimmed cookie sheet. Carefully fill the cookie sheet halfway full with water, ensuring you do not get any water in the egg bites or muffin pan.
Cook for 20-25 minutes or until the egg bites are set and the tops are slightly golden brown.
When done, remove the pan from the oven and let the egg bites cool in the warm muffin pan. Use a knife to gently loosen the sides of the egg bites from the muffin cups, then remove them and serve warm.
How should I Store Leftover Egg Bites
Any Leftover Starbucks bacon egg bites should be stored inside an airtight container, in the refrigerator, for 3-4 days.
- To Reheat : Reheat in the microwave for 30-60 seconds or until heated through.
- To Freeze : Freeze them in a single layer on a baking sheet, then transfer the frozen egg bites to a freezer-safe Ziploc bag or container. Reheat from frozen in the microwave for 1-2 minutes or until warmed through. You can also let the frozen egg bites thaw in the fridge and then reheat in the microwave.
What Are Some Substitutions I Can Make?
- Cottage Cheese : Plain Greek yogurt is a great substitute for higher protein content.
- Shredded Cheese : Although the Starbucks perfect egg bites use Gruyere cheese, you can use any cheese that melts well and smooth; other good options are mozzarella cheese, Monterey Jack cheese, or Swiss cheese for a milder taste. You could also add some nutritional yeast for a “cheesier” taste.
- Bacon : Use chopped Canadian bacon instead. Or go meatless and instead use some chopped red bell peppers for red pepper egg bites, or spinach for spinach egg bites.
Recipe FAQ’s
Can I Make Egg Bites Without A Blender?
While blending is preferred because it helps create a smooth and fluffy texture, you can whisk the eggs and other ingredients vigorously by hand. The texture might be slightly less soft and fluffy, but still delicious. You will also have the chunks of cottage cheese inside the egg bites.
Can I Use Egg White Instead of Whole Eggs?
Yes, if wanted you can make these into egg white bites and leave out the egg yolk. Using only egg whites will change the flavor and texture. You will also need to adjust the cook time since just egg whites may take longer to set properly while baking.
Why Are My Egg White Bites Rubbery?
Overcooking can cause the egg to become rubbery. Try reducing the cooking time or lowering the cooking temperature slightly. Letting them rest for a few minutes after baking can also improve the texture. Also, make sure to only cook them until they’re to temperature. Cooking them for longer will result in an overcooked, rubbery texture egg.
Can I Make These In The Air Fryer?
Yes, you can make these egg bites in an air fryer. Use a silicone muffin tin, or an egg bite mold, and adjust the temperature to 300 degrees F. Start checking for doneness after 8-10 minutes to prevent overcooking.
What’s The Best Way To Blend Cottage Cheese Into The Mixture?
A high-powered blender is ideal for creating a smooth mixture without lumps. If small curds remain, straining the mixture through a fine-mesh sieve can help achieve a softer & smoother consistency. A blender should do the trick with no problems!
More Breakfast Recipes
- Strawberry Banana Smoothie Bowls
- Dutch Baby Pancake
- Buttermilk Waffles with Buttermilk Syrup
- Cinnamon Roll Pancakes
- Instant Pot Steel Cut Oats
- Perfect Instant Pot Hard-Boiled Eggs
- Ham and Hashbrown Breakfast Casserole
- Egg Muffin Cups
Starbucks Bacon Gruyere Bites
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded Gruyere cheese
- 4 strips cooked bacon (finely chopped)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 350℉. Grease 9 muffin cups in a muffin pan by spraying with nonstick cooking spray. Set aside.
- In a blender, add the eggs and cottage cheese, and run at high speed until it's completely smooth and blended well. This mixture will be the base for the egg bites, so you want whip and blend a lot of air into it, to create a fluffy texture.6 large eggs, 1/2 cup cottage cheese
- Add in the shredded gruyere cheese, chopped cooked bacon, kosher salt, and black pepper. Blend on low speed just until combined; you don't want to chop the bacon up into all finely ground pieces, leave larger chunks.1/2 cup shredded Gruyere cheese, 4 strips cooked bacon, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
- Evenly distribute the egg mixture into the greased muffin cups – filling each one about two-thirds full, to allow room for the egg bites to puff up during baking. Spoon out any remaining bacon or cheese from the blender and add it to the egg bites.
- Place the muffin pan on a rimmed cookie sheet. Carefully fill the cookie sheet halfway full with water, ensuring you do not get any water in the egg bites or muffin pan.
- Cook for 20-25 minutes or until the egg bites are set and the tops are slightly golden brown.
- When done, remove the pan from the oven and let the egg bites cool in the warm muffin pan. Use a knife to gently loosen the sides of the egg bites from the muffin cups, then remove them and serve warm.
Notes
-
- To Reheat – Reheat in the microwave for 30-60 seconds or until heated through.
-
- To Freeze – Freeze them in a single layer on a baking sheet, then transfer the frozen egg bites to a freezer-safe Ziploc bag or container. Reheat from frozen in the microwave for 1-2 minutes or until warmed through. You can also let the frozen egg bites thaw in the fridge and then reheat in the microwave.
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