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
- They taste legit: These egg bites seriously hit that Starbucks flavour and texture… without the line or the price tag.
- No special equipment: They’re baked in the oven, so you don’t need a sous vide machine!
- Meal-prep friendly: They store and reheat beautifully, so you’re set for grab-and-go breakfasts.
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.
Set the muffin tin on top of a large baking pan and carefully pour boiling water into the pan.
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: Blend just until smooth! If you blend for too long, the egg bites will fall while baking.
- Check on them: Start checking them 5 minutes early. They’re done when the centres look set and a toothpick comes out clean.
- Use the waterbath: It helps the bites cook gently so they stay silky instead of rubbery.
- Grease the pan well: Egg bites love to stick. A generous spray really helps them pop out nicely.
- Customize: 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.
- Try another copycat: My Starbucks Egg Whites Bites are so good too!
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
These egg bites are great on their own, but if you wanted to indulge in a larger breakfast or brunch, here are some tasty options:
- Fresh fruit
- Simple side salad with a light vinaigrette
- Smoothie bowl or drink
- Overnight steel cut oats
- Fruit and yogurt parfaits
- French toast
- Hot or iced coffee
Storing and reheating
Storing: Keep cooked egg bites in an airtight container in the fridge for up to 5 days. Perfect for meal prep breakfasts all week.
Reheating: Microwave for 30-60 seconds until warmed through.
Freezing: Freeze egg bites in a single layer, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months.
Defrosting and reheating: Thaw in the fridge overnight and reheat in the morning or microwave from frozen for 1-2 minutes.
More healthy egg recipes
The BEST Starbucks Egg Bites Copycat
Equipment
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
Michelle says
I used your recipe and added cream cheese (store was out of cottage cheese) the first time to try and get the creamy texture everyone desires so much. I also covered the tray in foil, baked at 325 for 1 hour and they were perfectly done. They turned out really good.
So I’m about to make another batch and I have the cottage cheese now. I was wondering, what do you think about a lower temperature and longer cook time? Would it make any difference in the texture? Would it mimic the souls vide cooking process more closely? Thanks!
Taylor Stinson says
Hey Michelle – I wish I could advise but I haven’t tried it with cottage cheese myself 🙁
Ann B says
Do you think you could freeze these successfully? 16 is a lot of eggs. Of course I know I could just make fewer but…
Taylor Stinson says
You can definitely freeze these Ann 🙂
Wendy Shipp says
I made these using a silicone ice tray with sausage and cheese, over the water covered with foil and baked at 300 degrees for 1 hour. They are perfect! Exact texture as the ones from SB. Thank you for the recipe!!
Taylor Stinson says
So happy you enjoyed Wendy 🙂
Becky says
These directions are just ridiculous.
Step one:
Add x amount of water
(Do you even call out the amount?)
Taylor Stinson says
Hey Becky – the directions say to fill a 9×11 baking pan halfway with water, not “add x amount of water”. You are just placing the silicone egg tray on top of the water so it’s sitting in a water bath, that’s what will give the eggs that Starbucks-like texture. I’m sorry if that’s unclear.
alicia says
I bought a little egg bite cooker for $20 at Bed, Bath, and Beyond. Only makes 4 at a time, but works great!!
Alfredo A says
Too wordy
Taylor Stinson says
Lol I’m sorry you don’t like the tips and tricks to making them? I have a jump to recipe button if it’s really that much of an inconvenience.
Lill says
I cook mine at 400 degrees for 15 minutes in a silicone pan. Come out perfectly.
Grace says
I haven’t tried the recipe yet, but is it possible to make it with a metal tray instead? I don’t own a silicone tray and I want to try these first before committing to buying a silicone tray. Thanks, and I can’t wait to try these!
Taylor Stinson says
Hey Grace – you can do it in a metal tray but the texture won’t quite be the same!
Lori Pennell says
Used silicone muffin pan and warm water bath and baked for 60 minutes and the eggs seem way overcooked. Very dry texture. Any suggestions?
Taylor Stinson says
So sorry they turned out dry Lori! Next time you can try cooking them for 45 minutes instead. Unfortunately all ovens vary and I’ve even had people review this recipe saying their eggs were undercooked or raw at 1 hour! They work at 1 hour for me every time but you may just need to adjust slightly depending on how hot your oven gets.
Michael says
Tried these in metal mini muffin trap and tray came out horrible. Even though I used olive oil they all stuck. Did not taste anything like Starbucks just tasted like scrambled eggs and they browned. Starbucks must add something to make them fluffy and light.
Taylor Stinson says
Hi Michael – it is recommended that you use silicone for this recipe. It appears you didn’t follow the directions.
Kmnoonz says
Cottage Cheese is used in Starbucks
Deb Doane says
Followed recipe exactly. Delicious and perfect in every way. I do not have silicone egg tray. Use 2 metal muffin pans sprayed with non stick, a little EVOO in the bottom. 2-9Xl3’s with water as instructed. Cut around each egg bite in pan while still warm – perfect. Yes – ovens vary will tweak temp and time next time (which will be very soon). Thank you for sharing this wonderful recipe.