Egg Bites with Bacon & Gruyère
This post may contain affiliate links. Read my full disclosure policy. 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 egg bite recipe is nearly identical 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—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. Large Eggs: Binds the other ingredients together, creating a custardy foundation for the base. Cottage Cheese: Gives the bites their creamy, custard-like consistency. Shredded Gruyère: Provides a rich, nutty flavor and adds melty goodness. Cornstarch: Acts as a stabilizer to ensure a smooth, uniform texture. Salt and Pepper: Balances and enhances all the other flavors. Hot Sauce: Adds a subtle kick that brightens the overall flavor. Jump to the printable recipe for precise measurements Bacon: Adds that signature salty, smoky flavor. Large Eggs: Binds the other ingredients together, creating a custardy foundation for the base. Cottage Cheese: Gives the bites their creamy, custard-like consistency. Shredded Gruyère: Provides a rich, nutty flavor and adds melty goodness. Cornstarch: Acts as a stabilizer to ensure a smooth, uniform texture. Salt and Pepper: Balances and enhances all the other flavors. Hot Sauce: Adds a subtle kick that brightens the overall flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Place the bacon in a small nonstick skillet over medium-high heat. Cook, stirring often, until it’s nice and crisp—about 5 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—it should take about 30 seconds. Pour the egg mixture evenly into the muffin pan, filling each well about three-quarters full. Sprinkle the bacon on top, dividing it evenly. Bake for 20 to 25 minutes, until the egg bites are just set and starting to pull away from the edges. Let them rest in the pan for about 5 minutes, then enjoy warm. Video Tutorial You May Also Like RecipeComments (1022)Add Comment Recipe Comments (1022) Add Comment 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 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. 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 Powered by 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 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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