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.
What to serve with egg bites
Not that you need an excuse to fancy up breakfast—but if you do, here are some tasty sides to serve with these egg bites:
- Fresh fruits
- Smoothie bowls and drink
- Overnight Steel Cut Oats
- Fruit and Yogurt Parfaits
- French Toast
- Hot or iced coffee
How to store and reheat
Make ahead: Prepare the egg bites in advance for easy breakfasts all week.
Store: Keep in an airtight container in the fridge for up to 5 days.
Reheat: Microwave for 20–30 seconds until warmed through.
Freeze and reheat from frozen: Freeze in bags or containers for up to 2 months. Reheat from frozen in the microwave for 1–2 minutes.
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
Anna says
Going to try these today! I read on a couple other recipes that cooking any vegetables you want to include first (especially if they are moist vegetables) can help make the egg bites less watery if you’re having that issue.
Tin foil is a great tip! Will probably take it off a bit at the end to get a little crispness 🙂
Thanks!
Taylor Stinson says
Yay!!! Let me know how you like them Anna and thanks for the tips 🙂
LeAnn Bitler says
I am trying these for the first time. I have the silicone trays and I am about to bake them. I used cream cheese and gruyere cheese and bacon along w/ 6 eggs.
Taylor Stinson says
Oooooh love the addition of the cream cheese! What a great idea!
Paige says
I just made your eggwhite-red pepper recipe…yum!
Baked in a silicone 24 mini muffin pan; put the cheese on the bottom with the spinach and red peppers and baked for 65 minutes, then removed the tin foil and baked another 5 minutes…this made the tops a light, golden brown……YUM and thank you for a truly great recipe!
Taylor Stinson says
So happy you liked them Paige!!! 🙂
Megan Bowes says
Thanks for this recipe! I only have a metal muffin tray, Has anyone tried it with a metal muffin tray – and gotten good results?
Taylor Stinson says
You could definitely try with a metal tray Megan! I think you would have better results with silicone but they should still work with metal.
PAULA L says
I use a metal pan, either spray it with “Pam”or use silicon muffin liners
Taylor Stinson says
Ooooh that’s a great idea!
Lauren says
What do you recommend for storing leftovers (fridge/freezer) and how do I go about reheating (temps + time)?
Thank you. Can’t wait to try it!
Taylor Stinson says
Hey Lauren! I prefer storing the leftovers in the fridge myself but you could freeze them if you like. I also usually just eat them cold or microwave them for 1-2 minutes in the microwave (depends on how hot your microwave is and how many you are reheating at once)
Vanessa says
I recently tried these egg bites with egg whites. Mine came out a little watery. What should I do next time to get better texture? Thanks!
Taylor Stinson says
Hey Vanessa – try cooking them for 10 minutes longer! Every oven is different so maybe they just didn’t get cooked through enough.
Johanna says
I’m confused about this step:
“Fill a 9×11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop.” Is the silicon sitting in the water? What does the water do?
Thanks
Taylor Stinson says
Hey Johanna! There’s a video at the top of the post so you can see exactly what I’m talking about. The silicone does sit on top of the water yes!
Krista says
Thanks for these! I’ve been trying to invent them in my kitchen and I hadn’t tried red pepper flakes yet-YUM!
Taylor Stinson says
So happy you’re going to try them Krista 🙂
geo says
thank you for your time putting this on the web. I am going to do them this week with candies bacon
LouAnn Ruff says
Can these be frozen?
Taylor Stinson says
Hey LouAnn! Unfortunately I haven’t tried it myself but I wouldn’t see why they wouldn’t hold up. You should try it!