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
Tesa says
Thank you so much for putting this recipe together!
I doubled the salt, added some pepper and 1/4 ground mustard to kick up the flavor just a bit. They came out perfect!
Taylor Stinson says
I’m so happy you enjoyed!
Heather Vi says
This version, with the cornstarch, is much better. Thank you for taking the time to fiddle with this recipe to get it just right! I had been adding 2tbsp of tapioca starch until now which gave these a soufflé like egg bite. Thank you for giving us an easy and successful recipe!
Taylor Stinson says
Thank you so much Heather, I really appreciate that! You don’t know how many times I’ve tested these over the years LOL! Probably 6 or 7 times plus, so I’m glad this version has finally nailed it!
Sooz Langford says
Perfect!!!
Liz says
I made exactly as recipe states- used the OXOX good grips silicone cups (each holds ~1/3c. or 3oz.) and the yield was 18 pieces.
Cal: 20, total fat 1G, total carb 3G, protein 16G. (per fitbit app calculations) Great recipe for on the go protein based snack! Thx
Lynn Hansen says
I used a roasting pan for the water bath and placed my silicone muffin pan in the water prior to filling. I cooked red pepper, green pepper and onion together. I placed them in each cup added fresh basil and parmesan cheese before pouring in egg mixture. Thanks for the tip about checking after 30 minutes because mine were ready. Loved it! Happy to try even more ingredients and see how they freeze.
Taylor Stinson says
I’m so happy they turned out well and you enjoyed 🙂
Amy says
LOVE this recipe with the 8 regular eggs-this has become a weekly staple for us and so easy to swap out veggies and cheeses. But I 1000% agree with Ashley who posted about the egg whites. I ended up filling my silicone muffin tray of 12 AND a whole 8×8 glass dish. Way too much volume–I tried hard not to overmix it but maybe that was the issue?
*Tip* For some reason my silicone pan doesn’t fit into my 9×13 so I just place it on a cookie sheet and put a 9×13 pan filled with hot water on the rack below the cookie sheet to help steam the eggs and they’ve come out perfect every time!
Ashley says
I don’t know what happened – I used the exact amounts for the egg white ones (3 cups egg whites, 1 cup cottage cheese), but my regular 12 muffin tray (silicone) only used about 1/3 of the egg white and cottage cheese mix to fill the cups. What did I do wrong? That mix is sooo much (approx 56 oz) … there is no way a muffin tray could ever use all of it. Are the measurements off?
Taylor Stinson says
I’ve never had this happen and no one else has reported it happening. Wonder if your silicone cups are super small?
Alex says
Loves them one thing – my silicone muffin tin sagged a bit in the middle when putting the tray over the pan of water any tips
This caused some of the liquid eggs to spill out
Ellen says
I had the same problem. Then I couldn’t lift the silicone tray out😖
Danica says
Many thanks, dear Taylor, for this recipe. I live in a country where Starbucks doesn’t sell these yet, so was even more happy to try them. They came out absolutely perfect. What a great idea with the pan filled with water as a base. My ‘egg bites’ were creamy and firm at the same time and there was no sogginess at all. Even after 4 days in the fridge, when I realised I forgot to eat in the morning and grabbed one quickly, they were perfect! Not soggy or oozing water at all!
Taylor Stinson says
I’m so happy you enjoyed them Danica and got to try them 🙂 They do stay fresh up to 5 days but if you want, you can try freezing them too!
Robin Caldwell says
If you need to use a metal muffin tin, spray the cups with Baker’s Joy. This helps release the egg bites easily and my individual bites even got a little cockeyed while baking in the oven. (Baker’s Joy also works to release eggs from metal egg rings when cooking them on the stove.) I made cheddar cheese and ham egg bites. I blended the egg whites until frothy, added cottage cheese & blended, added the yolks, and cheese and ham. They are very good! I will definitely keep some on hand.
AD says
I love this recipe. ..thank you. However, the seasoning ingredient seems to be. missing. There is a very distictive taste that the Starbucks roasted pepper include and just can’t make it out. Have tried “Herb de Provance” but not. quite the same. Is there a spice that you can recommend bringing the bites closer to those at Starbucks? Thinking maybe Thyme, Rosemary, Dill? Not sure.
Thanks in advance for your help.