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
Julene Grogan says
This is great! I bought the silicone tray, thinking I could use it with my sous vide, only to discover that they are not watertight. I love your faux sous vide method! Just tried it yesterday, and it worked beautifully. mine were done in 35 minutes, possibly because I preheated the water in the oven.
Taylor Stinson says
So happy you enjoyed the recipe Julene! They definitely would have finished earlier with pre-heated water, what a great trick to save some cooking time!
Kimberly Schaaf says
Just made there and they were pretty good. Next time I’ll cook them for about 45 minutes and test. I think they were a bit overdone. I know everyone’s oven Is different. Also I think I needed more cheese for my own preference. Love how easy they were to make I had all the ingredients on hand! Thank you
Taylor Stinson says
I’m glad you enjoyed them Kimberly 🙂 Thanks for leaving your review!
Cynthia says
Hi there! I work at Starbucks! They are heated in an oven, or a really big over heated toaster oven I should say for a minute and a few seconds. Super delicious, I know, so excited I came acorns this recipe.
Sheri J Simmons says
16 eggs plus bacon and cheese to fill 12-egg silicone tray????? I KNEW it was too much!! CUT THE RECIPE IN HALF UNLESS YOU WANT TO BE BAKING FOR TWO HOURS OR HAVE TWO SILICONE EGG TRAYS.
#trustyourgut
Taylor Stinson says
Hi Sheri – this is just over 1 egg per cup by the time you divide it all. I’m wondering if you have smaller sized silicone trays or used more fillings than listed because 1 egg and approx 1/3 cup fillings per cup in the tray shouldn’t cause you to need 2 trays at all. The cook time is one hour, which is more than enough to cook the eggs through.
angela girdlestone says
This looks great. Can’t wait to try! Just want to clarify, I should cover the muffin pan with tin foil before baking?
Taylor Stinson says
You don’t have to – just place the silicone tray with your eggs in the glass baking dish then bake for the allotted time!
Karl says
Where do I find an 11X9 pan/dish to out the water ? I’ve tried amazon and the internet with no luck. I did buy the silicon tray you linked. Now I’m stuck. 🙁
Taylor Stinson says
Hey Karl – you can also use a 9×13 glass baking dish. You basically just need a baking dish that is large enough to hold the silicon tray!
Karla says
Thanks Taylor! Just had some bacon and cheese egg bites
at Starbucks and loved them. Thanks for writing a recipe for them!
Why are silicone egg trays better than metal muffin tins?
You place them in a pan of water about half- way filled?
Want to make sure that I do these right!
Thanks again for sharing!
Taylor Stinson says
Hey Karla – the silicone muffin tins result in a softer texture 🙂 You put them in a pan of water that is halfway filled, yes!
Paula says
What about the Chicken Chorizo Tortilla egg bites recipe do you have that one? I’m trying to find that copy cat recipe, because they have discontinued them!😢
Taylor Stinson says
I’m sorry Paula I never tried that one 🙁
TJ says
Thank you for these recipes! I’m sitting at Starbucks right now, thinking how delicious this egg cup is, and finally found a recipe that doesn’t involve buying yet another $7 billion appliance that I don’t have room for in my tiny kitchen! Can’t wait to try it!
Finally I get to my question: is there a trick to d reheating them? The one time I tried this (without your recipe), I reheated them in the microwave and they were rubbery. Do they actually last 4-5 days in the fridge? Found out the hard way they don’t freeze well lol!
Taylor Stinson says
Hey TJ! You can try sprinkling some water overtop when reheating…eggs are tricky though! They are never quite the same when reheated as they are fresh 🙁
Maria says
How are they reheated at Starbucks?
Taylor Stinson says
I’m sure in a microwave or toaster oven but I don’t work there so couldn’t tell you unfortunately!
Kate says
Can you scale down the recipe to a dozen eggs for me?
Taylor Stinson says
Unfortunately I’m not able to make substitutions!
Kathleen says
12/16 = .75 multiple x .75 times each ingredient (8oz) = 3/4c each bacon and cheese. Oil is as needed to grease liners
Ann Woodside says
Love this! Thank you. Can I use muffin tray wit liners instead? If so, same temperature?
Thank you
Taylor Stinson says
You sure can! Same temperature.