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
Laura says
Do you put both the 9×11 pan in the oven along with the muffin tray?
Taylor Stinson says
Yes you do! The silicone muffin tray just sits on top 🙂
Cam says
I’m going to try making these tomorrow! Do you know how long they keep in the fridge?
Taylor Stinson says
Hey Cam – they’ll last up to 5 days in the fridge 🙂
Donna says
I have perused a few recipes for these little buggers. Never knew they were a ‘thing’. So……………..they are basically egg muffins then. Aren’t they dry-ish? I would need some kind of sauce or dip for them., I think. I must say, your photos do make the little things look ultra tasty though. Enough for me to want to try my hand at making some.
Susan Highland says
I haven’t tried your recipe yet, but all the ingredients sound amazing. My whole reason for searching for ways to make egg white bites, omelettes, or muffins was because my Induction Cooktop died and it will be a few weeks to replace it.
I would like to invite you to try Sous Vide. It is the opposite of fancy! So Easy. Set it and forget it! All it is is a stick that circulates the water that you set to a certain temperature. I LOVE my Sous Vide and I think you shouldn’t fear the method!! Tonight I’m doing a Cowboy steak that I seasoned with salt n pepper and rosemary in a simple gallon zip lock. I just fill my Pasta pan with water and as I fill, I press the air out of the Zip Lock. It is now air tight and ready for the Sous Vide. I set it for (we like med rare) 126 degrees, and I cook it for about 2 hours. I then sear it on high heat on the BBQ or in a cast iron pan on the cook top which is currently not available to me.
Thanks for the recipe! I will be trying it soon!
Jody says
I hate frying bacon – do you think this recipe could be made using *uncooked* bacon?
Taylor Stinson says
Hey Jody – wish I could help advise but I’m not sure how it would turn out. You could always try it though!
Susan Highland says
Just put one strip of bacon on a paper plate and microwave for 1 minute. I cover with a paper towel and I usually do 4 at a time. OR you can bake bacon on a sheet pan with a rack too. Google that.
Kathryn says
I bought a packet of bacon bits from the salad section (real bacon) and sprinkled a spoonful in each cup. Not the pretty criss-cross pieces but still good bacon flavor.
carina garcia says
I’ve tried this before – not following your page but from another one. It’s the same method though. I keep mine frozen and then pop them in the microwave for about 90 seconds. They are a little spongey. Do you know if that’s because I freeze them and then microwave without defrosting?
Elisa Safanda says
This recipe looks great! My daughter and I are going to make them today. We are making the red pepper and spinach with the entire egg instead of just egg whites. I was happy to find already pre-roasted red peppers in a jar at Trader Joes. I’ll let you know how it goes. 🙂
Vicki says
How’d that go?
Wesley Gautcher says
morning.. we just made some with asparagus, cheeses and freshly chopped parsley and dill,.. yum . we also made some with cooked crumbled turkey sausage. very easy and tasty.
genevieve says
thank you for sharing this recipe. I have been eating way too many of these at starbucks and wanted to try to make my own to save money and possibly a few calories. I like their bacon ones the best but I think I can get the texture if I find the right cheese/meat/veggie combo. It didn’t even occur to me that the sous vida was a cooking style!
Samantha says
Do you put the mini muffin tin in water for the sous vida approach or do you just skip that part?
Annie says
Hello – I’m excited to try to make these this weekend. One question though, the Starbucks ingredients for one of them has cottage cheese in it. Have you ever tried that?
Taylor Stinson says
I have not! But these taste great without needing to add the cottage cheese. You could add it in if you’d like though – I just recommend blending it all in a blender though!
Kim Tucker says
I use my mini muffin pain sprayed with cooking oil. No need for anything fancy