This is the Best Starbucks Egg Bites Recipe! They taste just the sous vide Bacon & Gruyere egg bites and are a great grab-and-go breakfast idea.
Oh Starbucks egg bites, why are you so hard to replicate?! 🤣 I've tested these babies SEVEN TIMES since 2018 and I think I've finally nailed the right texture. If you can't stop ordering these at Starbs, my version will hopefully help save you some dough!
Why you'll love this recipe
- Perfect copycat: They taste just like the kind you'd get at Starbucks, without the high price tag.
- No special equipment required: They're baked in the oven, so you don't need a sous vide machine!
Ingredients and substitutions
- Cooking spray – you could also grease the pan with butter or margarine.
- Bacon – use turkey bacon for a lower-calorie option.
- Eggs – fresh eggs are best but you can try using carton eggs instead.
- Cottage cheese – you can try using cream cheese but your bites won't have the same texture.
- Gruyere cheese – swap out for another cheese of your choice like gouda, cheddar or Swiss.
- Cornstarch – potato starch or a bit of flour can be used instead.
How to make egg bites
Step 1: Cook the bacon.
Fry in a skillet or cook in the oven.
Step 2: Add ingredients to a blender.
Add the cottage cheese, gruyere cheese, cornstarch and salt to a blender.
Step 3: Blend the mixture.
Blend until creamy, then add the eggs.
Step 4: Add to a muffin tray.
Divide the bacon among the muffin cups, then add in the egg filling.
Step 5: Pour water into the tray.
Carefully pour boiling water into the tray.
Step 6: Bake and serve!
Bake until the bites are set, then let them cool.
Tips for the best egg bites
There are a few tips to ensure you get egg bites that taste just like the ones from Starbucks EVERY time:
- Don't overblend the mixture: If you blend for too long, the egg bites will fall while baking.
- Check on them: Check on them 5 minutes before the cooking time is up to make sure you don't overcook them. You'll know they're done when a toothpick comes out clean.
- Try out different toppings: Make my copycat Starbucks Egg Whites Bites or play around with your favourite toppings. Sundried tomatoes, onion, broccoli, kale, green onions, breakfast sausage, feta cheese, Swiss cheese and fresh herbs would all be delicious additions.
Frequently asked questions
Do I need to sous vide the eggs?
While sous vide eggs are normally cooked in simmering water, these egg bites are baked in a muffin tray that's placed on a baking dish filled with boiling water. It’s an easy way to get that creamy sous vide texture without a special machine.
Why are my egg bites spongy?
To ensure that your copycat Starbucks egg bites have the right texture, make sure you don't overmix the eggs and ensure you submerge the bottom of your muffin tins in water completely.
Can I make them dairy-free?
If you want your egg bites to be dairy-free, use dairy-free cottage cheese or dairy-free cream cheese, and a dairy-free cheese of your choice instead of gruyere. Just keep in mind that they won't have the same texture.
Storing & reheating
These Starbucks egg bites are great for meal prep! Here's how to store and reheat them:
- Storing in the fridge: Store them in airtight containers in the fridge for up to 5 days.
- Reheating: Eat them cold or reheat in the microwave for 1 minute.
- Freezing: Freeze for up to 2 months in Ziploc bags or airtight containers. Defrost in the fridge overnight then reheat as normal.
- Reheat from frozen: You can also reheat from frozen for 3-4 minutes in the microwave.
More healthy egg recipes
Meal prep tools
- Store any leftover egg bites in these glass meal prep bowls.
- The Vitamix is my favourite blender to use when making these egg bites.
The BEST Starbucks Egg Bites Copycat
Ingredients
- cooking spray
- 4 slices bacon or turkey bacon diced
- 8 eggs, whisked
- 1 cup cottage cheese
- 1 cup gruyere cheese shredded
- 1 tbsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat oven to 300 F and boil water in a kettle.
- Meanwhile, heat a skillet over med-high heat and spray with cooking spray, then cook bacon for 4-5 minutes. Drain on a paper towel-lined plate and set aside.
- Add cottage cheese, gruyere cheese, cornstarch and salt to a blender, blending on high until well combined and creamy. Add eggs then blend until just combined.
- Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide bacon among muffin tin cups, then divide egg filling among the cups.
- Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
- Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!
Comments & Reviews
Kate says
These are as awesome as the Starbucks ones! I make two batches and vacuum seal them in two-packs for the freezer. Can’t wait to try the egg white bites next!
Silvia says
Hello girl on Bloor! Old lady in Richmond Hill here. These came out SO good. Could not tell them apart from Starbucks. I added chopped cooked spinach and even though I squeezed out the excess liquid, they needed an extra 5-10 mins in the oven. Will def make again.
Question: another reviewer said they don’t freeze well. Have you had any experience freezing them?
Thanks a lot!
Taylor Stinson says
Hi Silvia! 🙂 I do find they can get a bit spongey in texture and that may be off-putting to you. I don’t find it is for me (I’ve frozen several times now!) but I’m also used to eating leftovers a lot. You could give it a try with one serving of them (2 bites) and test the texture for yourself without having to sacrifice a whole batch. Hope that helps!
SILVIA MAC CON says
Thanks Taylor, will try!
Helen says
This recipe is amazing. I’ve made it several times. I also like adding some sautéed onion, garlic powder, onion powder and crushed red pepper for some additional flavor.
Taylor Stinson says
I’m so happy you love it so much!
Bree says
This is an amazing recipe! Easy, turned out maybe even better than the Starbucks version. (A lot cheaper too LOL). I used cheddar and pancetta, because that is what I had on hand. I HATE cottage cheese, and didn’t notice it in here. Genius to use cornstarch. The consistency is why I like these at Starbucks, and this recipe nails that detail. (Also, i had to cook it in my temporary oven: circulated air and the size of a microwave. used individual silicone muffin holders. Turned out great anyway!
Taylor Stinson says
I’m so happy you enjoyed, Bree 🙂 Thank you so much for leaving a review!
Nancy Eisele says
These turned out ok. Mine seem to have separated with a the egg on top and more cottage cheese like gooey bouncy on the bottom. Did I not blend the mixture enough? Wondering what I did wrong
Katie Didow says
Hi Nancy,
It’s hard to tell but that sounds like it might be the issue you’re facing. I’d recommend using a high power blender and possibly start by blending the egg and cottage cheese together then adding in the gruyere, cornstarch and salt before blending again. Let me know if you retry the recipe and how it goes!
Maximized says
These are quite simply delicious,you will never be able to eat the Stars Bucks ones again!
Richard Betters says
Great recipe. Hard to go back to spending the big bucks at Starbucks. Recommendations: “Add cottage cheese, gruyere cheese cornstarch and salt blending until creamy.” That doesn’t work; not enough liquid. No reason not to add whisked eggs to the other ingredients for blending. Water bath will sometimes slow cooking of the bottom portion of the bites. The water has to be really hot.
Bree says
I had no problem blending those together with my hand blender. Maybe that helps? But I haven’t tried blending all together from the beginning, so will do that next!
karena martin says
I do not like cottage cheese but these came out great! And so easy to make!
Meghan says
These were delicious the first time I made them. Reheated really well in the air fryer and had a smooth, creamy texture. I’ve discovered they don’t freeze well, the texture changes and they become watery and rubbery.