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
Alexandra says
Does it have to be silicone muffin pans?
Taylor Stinson says
It does for this recipe to be close to the original! The metal muffin tins will still work but the texture may be different.
Kyle says
These were killer and on point with Starbucks. I tried making them in the oven twice in a metal muffin baking pan before this without the water bath. They were okay but dry and not even close to the same. I dig the water bath method. I have been making crème brûlée for over a decade but never applied the technique to anything else before this recipe. This was a game changer. The consistency was perfection and that was all I really care about as I always do what I like for the other filler ingredients. You just need to ensure the muffin pan is actually submerged in water like crème brûlée to get the texture right. Keep up the perfection and thank you for sharing.
Taylor Stinson says
I’m so happy you liked them Kyle!!! I do think the water bath is what makes the difference in texture here, so glad you enjoyed 🙂
Angela R says
So are you talking about a silicone cup cake form ?
Taylor Stinson says
Hey Angela – yes! These are linked just above the recipe.
Ceanne Askew says
I just made these and how on earth do you get the bottoms of yours to stay full? Mine came out looking like mushrooms! The bottoms have shrivelled up and the top stayed the size of the tray!! tastes great but looks very strange!! HELP!
Taylor Stinson says
Hey Ceanne! Did you follow the recipe exactly/use the silicone tray? The only thing I can think is maybe you used a bit less toppings and/or egg than me or some different tins. Hope the taste makes up for the appearance, hah!
Teresa Luketin says
Thank you for posting. Made the roasted red pepper egg white bites. Very good but the egg white at the bottom formed more like a flan consistency rather than fluffy like at SB or in your picture. I did put directly into greased metal cup cake trays, I did put the foil over tray, water underneath. Any ideas?
Taylor Stinson says
Hey Teresa – using metal trays would definitely give a different texture to the egg bites. The silicone ones really do make more of a difference in producing a smoother texture for the eggs but they should still taste pretty good baked in metal tins, other than the texture being a bit off!
Penny Danner says
Did you use liquid eggwhites or whites from egg you cracked yourself for this? Can’t wait to try it!
Taylor Stinson says
Hey Penny – you can do either or! I prefer from the carton because it’s way faster/less mess, but whites from an egg works too 🙂
Honest Reviewer says
Sorry to say, but this recipe disappointed me. Made it as shown and it was too “egg” flavor, no where near the taste that it claims of a Starbucks Copy Cat recipe. I would recommend readers do their research and find one that is closer. Either that, or the author claim that it’s not even close. Hint: You need cottage cheese and a blender, along with a few other minor items to get it close to what S’bucks makes. Sorry, but this was a waste of time, $$ and food thrown out.
Taylor Stinson says
I’m sorry you didn’t personally like them but to be quite honest, saying that they needed to be thrown out sounds like an exaggeration. They will taste like eggs because they are an egg dish. They may not taste *EXACTLY* like the Starbucks ones (because let’s face it, no one has the real recipe they use anyway) but I was aiming to provide a super easy method that you could meal prep within an hour for the work week as opposed to having to drag out a blender and perform a whole bunch of additional steps. The water bath method here will get you a similar option without all the leg work. Unfortunately it looks like we will have to agree to disagree!
Deirdre Newsom says
I agree with you Taylor! “Honest Reviewer”‘s comment was very unfair.
I am so excited to have found your website because I had been looking for a good frittata recipe until I had the sous vide egg bites from Starbucks and now I want THIS type of recipe instead. I cannot wait to try yours this weekend! It looks super easy and customizable!
I also have to say that this is a very nice website and very user friendly. I’ve signed up for your emails! Thank you for all of the tips!
Taylor Stinson says
Aww thank you so much Deirdre, that makes my day!!! 🙂 Please let me know if there’s anything else I can ever help with!!
Amy says
Awesome! Love it thank you!
Teri says
Thank you for this recipe. I just made them with bacon and homemade goat cheese. Soooo good
Taylor Stinson says
That combination sounds incredible Teri! Yum!!!
Shelley Cassidy says
Hi. I’m excited to try these, specifically the red pepper and spinach version. I’m curious what your opinion is about omitting the cheese and if this may throw things off too much? Thanks for your time!
Taylor Stinson says
Hey Shelley! Leaving out the cheese should be perfectly fine – you’ll still probably find them pretty tasty 🙂