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
Mary says
Hi ! Question about nutritional information. In the break down it states one serving is 178 calories. But just below that shows one egg white bite is 52 calories. Is the information shown for the bacon egg bites ? And is one serving two bites ? Thank you!
Taylor Stinson says
Hi Mary – the 178 is for 2 bacon egg bites, and the 52 calories is for 2 egg white bites.
Adine says
These look amazing and I will try your version. I’ve been making similar egg bites since SB and TH introduced theirs, mainly because it’s more economical.
I sautee my veggies first (onions, peppers, spinach), add sriracha for that little kick, then add the mixture into a lined cupcake pan, pour the egg white over it and bake (not in a bath water) for approx 20 min at 400 degrees.
I used to add a bit of cheese, always yummy, but for now, I’ve decided to remove all dairy from my diet (another story :)).
Looking forward to more wonderful ideas from you; you’re now a Favourite Bookmark!
Kim says
I’ve made these two times. For the second batch, I only used 12 eggs and added heavy cream. Gruyere and bacon was added to the silicone muffin cups, and then I poured the egg mixture into the cups; placed in a water bath and covered with foil. Baked at 300 for 45 mins and they rose like a soufflé. Even after they fell, they were much lighter and more comparable to Starbucks. By the way, Starbucks heats the egg bites in a convection type oven. I’m lucky enough to work there and take my egg bites into work and heat them in their oven. Thanks for the inspiration!! My wallet sure appreciates it too!
Taylor Stinson says
Thanks for your notes and your review Kim! So happy you like them so much! 🙂
Lore says
How much heavy cream did you use? Did you use heavy cream or heavy whipping cream?
Michelle Stevens says
How much heavy cream was added?
Morgan Stanzione says
What is the water in a pan for??? Can I not jus set the silicone pans in the oven???
Taylor Stinson says
The water creates the softer texture that mimics the sous vide cooking technique. You can just put it into the oven without the water too!
lex says
I did about half of this recipe to make the red pepper ones in a 6-count metal muffin tin. It worked great! I did consider using my mini muffin pan as others suggested – maybe next time! I looked up a couple different recipes and I ended up putting a baking dish half full of water on the rack just below my 6-count tin instead of sitting right underneath the tin. This is a great and simple recipe to meal prep instead of spending money at starbucks too often! thanks!
Taylor Stinson says
So happy you enjoyed Lex! Thanks for sharing your review 🙂
Ellen Breymann says
Mine turned out good in a mini cupcake pan with water bath underneath. (Cookie sheet) sprayed pan first with pam. I would put cheese inside instead of on top!
WW says
Ok so, the egg white ones were a little watery for some reason and didn’t hold together so well. The bacon gruyer bites were better… maybe the spinach wasn’t drained enough … I would add onion and dry the spinach… maybe cook 65 or 70 min next time. I would also use the mini muffin tray. good first try I suppose. Dogs liked it 😂
SUSAN STIVERS says
Can I do these in a metal pan and not use a water bath?
Taylor Stinson says
You can but they will be slightly different than the original recipe!
Deb Kay says
Can these be frozen for later use?
Taylor Stinson says
Yes you can freeze them up to 3 months! Just a few minutes in the microwave should be enough to reheat.
TL says
Question – can I use 1 cup glass prep cups. I have several that are pampered chef, they are oven safe.
thanks..
Taylor Stinson says
As long as they are oven safe they should work! I cannot guarantee it as I have not tried it myself, but the only worry I would have is the glass breaking and if you think that they will be fine, they should work!