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
Allia Karim says
These were great! I left out the bacon and still very flavourful. These are going on our breakfast rotation!
Danya says
These are really good and close to the Starbucks ones. However, I’ve done them a couple of times, and they come out really soggy :(. Any thoughts on what I’m doing wrong?
Taylor Stinson says
Hi Danya! The texture is not necessarily supposed to be crisp, I know that they tend to emit some liquid and this is unavoidable. You’re not doing anything wrong!
SK says
Came out perfect. The only issue I have is when I store them, the water or liquid really oozes out. Tastes about the same but nothing compared to the first time they come out of the oven.
Jen says
Excellent copy. Made in silicone mini muffin tray. Doubled the recipe and added 2 Tbsp tapioca flour for stability and texture – massive improvement. Either way its so easy and cheap!
Taylor Stinson says
I’m so happy you enjoyed!
Brittany says
Easy and delicious. Keeping it on hand!
One thing to note though. My cooking time was half what the recipe suggested. It only took 30 min, not sure why.
Judy says
This is a fantastic recipe, easy to make and delicious. I love the silky smooth texture and the fact that the bites are customizable——you could really use whatever cheese/veggie/meat combo you want. Thank you!
Taylor Stinson says
I’m so happy you enjoyed!
Kari B. says
Hello again. I am also wondering if you put foil muffin liners in a silicon pan, does it make a difference in how they come out?
Taylor Stinson says
I haven’t tried this unfortunately, though I imagine it would work ok.
Kari B. says
Hello, I am wondering, can the Bacon and Gruyere recipe be baked in a 9×13 pan, rather than as individual “muffins”? We are serving these for graduation brunch reception, and individual is going to take a LOT more time than individual. If it’s in the above article/recipe notes, I apologize for not seeing it, and if in the comments I apologize, but I just don’t have time to scrolll through all of it, as I’m still trying to get senior pics finished up for my daughter, and her party is Saturday……yikes!
Taylor Stinson says
Hi Kari! I’ve never tried adding it to a 9×13 pan but I do think it would work. As long as a toothpick inserted in the center comes out clean you are good to go. I do have a breakfast casserole this is similar and would probably be more along the lines of what you’re looking for so I recommend checking that out as a tried and true tested alternative: https://thegirlonbloor.com/sausage-hashbrown-breakfast-casserole/
Diana says
These turned out great!
Would you have any suggestions for how to adjust the bake time for a mini-muffin pan?
Taylor Stinson says
Unfortunately I’m not sure. Maybe try putting a toothpick in them around the 40 min mark and see if it comes out clean?
Tony says
Great recipe I have used several times tweaking it to my liking. One persistent issue, there is always a small amount of liquid in the bottom of each egg bite, unless I cook for more then 60 min and then leave to sit in the over for 20-30 minutes after its turned off. This is only using egg whites and cottage cheese. Any suggestions?
Taylor Stinson says
The egg whites will always release liquid unfortunately. I don’t think there’s any way to avoid it.
Amy J Turnbull says
Age the egg whites process like the aging the egg whites like making macaroons.
Taylor Stinson says
I buy the carton of egg whites, or you can separate them yourself from eggs.