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
Deb says
This is THE Best recipe for these! I tried 3 other versions before I found this one and they came out perfect!!! I will not be using any other recipe for these. Changing up the cheese types and that’ll be my only adjustment ever!!! Thanks for this! I nuke them for about 40 seconds in the morning and they’re perfect
Katie Didow says
So glad you love this recipe, Deb!
Roberta Brink says
I made this today, but cooked it in my Babycakes cupcake machine. They were PERFECT! I didnt have gruyere cheese so i used cheddar. I used real bacon bits. I put the bacon in first and let it cook for a couple of minutes, then added the egg mixture. I cooked them just until the tops were a beautiful brown. They were light and fluffy. I thought the bacon bits would be enough to get them out okay. I should have oiled the machine first to make it easier. However, they still came out fairly easily.
Katie Didow says
So glad you enjoyed this recipe, Roberta!
Belle says
Blending the cheeses didn’t work for me at all. I wish I’d been directed to use a food processor. It was too thick and wouldn’t blend. And then I cooked 10 min longer than directed and half were still liquid on the bottom.
Katie Didow says
I’m sorry this recipe didn’t work for you, Belle. I know certain brands of cottage cheese are thicker than others so perhaps that was why it didn’t turn out as well.
StephanieKDT says
FLUFFY & DELICIOUS!!! First time I’ve made egg bites & I followed the tips & directions. (Added a spec of H2O to cottage cheese mixture to get it to blend, maybe 1T) SO perfect! Thank you!!!
Katie Didow says
So happy you enjoyed!
Deborah says
This recipe is light, airy and yummy. I was unable to find gruyere cheese, I used Gouda instead. Definitely a keeper!
Taylor Stinson says
I’m so happy you enjoyed 🙂 Thanks for leaving your review!
Lauren says
These turned out so good! The water bath is key.
Jill says
Is the cook time an hour? The instructions say 30 min. It wasn’t set at that time? I hope I didn’t do it wrong?
Taylor Stinson says
A previous version of this recipe was 1 hour, looks like I forgot to update the recipe card cook time along with the instructions. The correct time is 30 min 🙂
Sandy says
Can this recipe be cooked in an 8 x 8 or 7 x 9 pan and cut in squares? Any idea of cooking time adjustments if cooked in pan?
Taylor Stinson says
I haven’t tried it but I’m sure it would work. Let me know how it goes!
Mary says
Can I use cupcake papers?
Taylor Stinson says
I think they would work but I haven’t tried it.
Nancy says
Great recipe! The texture was perfect and they taste just like the Starbucks egg bites that you buy in the package. I made these in my Ninja oven so that I didn’t have to heat up the whole house with the big oven. It worked great! The amount of batter was just right to make egg bites. Will definitely make again!
Taylor Stinson says
I’m so happy you enjoyed!