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
Tiffany says
Second time making these today, they are in the oven right now! First time I made them my partner LOVED them. She’s a teacher so I have been prepping her breakfasts and these are incredible. I love the water bath idea, usually egg is so annoying to get off the pan but these don’t stick at al (I used coconut oil on a metal pan since I don’t have silicone) I also just use whatever veg I have, I add a splash of cashew milk & 13 eggs instead of 16 and I get 12 large egg bites. Sooo happy with this recipe, thank you!!
Taylor Stinson says
I’m so happy you enjoy them so much Tiffany, that means so much 🙂
Tricis says
The Starbucks recipe has cottage cheese in it. Did you try that in yours? Just wondering as I am planning on making these today with your method (as I don’t have or need a sous vide) but hear the cottage cheese makes then fluffier.
Taylor Stinson says
I have not tried the cottage cheese in them but am considering updating the recipe in the future!
Rosemary F Goussios says
I can swear I saw a video of you making these with a sous vide?? I went and purchased one so I can make them that way. But where can I buy the little covered glass thingys you cooked them in? And where is the video of you using a sous vide or did I imagine that? Thanks
Taylor Stinson says
Hi Rosemary – this recipe does not use a sous vide. This is similar to a sous vide technique without having to go out and buy a separate appliance.
Rosemary F Goussios says
Hmmm. Then where the heck did I get that idea? Oh, well. I’ll try this. Thanks SO much!
George J Sanders says
16 eggs? Sixteen? I made it with 6 (six) and it came out great.
Taylor Stinson says
Wondering if your egg cups are a different size, that seems like a very small amount.
CYNTHIA WINER says
I cooked them in muffin tins. Yes. you can reheat them. they are awesome.
Chris says
Can you freeze and reheat them?
Tulsy Gilly says
Hi how long. Are they good for after cooked? Plan on trying it this week
Taylor Stinson says
Hi Tulsy – they’ll last in the fridge about 5 days!
angie Holmstedt says
Hello you have to different calorie counts mentioned. Which one is for the egg white with red pepper ? 178kcal or the 52?
Taylor Stinson says
Hey Angie! Each of the egg white bites is 52 calories 🙂
sally.reads says
i didn’t have a silicone egg pan like it said to use, so i just used a metal muffin pan instead. and of course, i forgot to grease it!! i thought it was going to be a disaster, but they ended up perfect! the cutest egg bites for breakfast too
Taylor Stinson says
I’m so happy you enjoyed 🙂
Debbie Troia says
We actually bought a sous vide and small mason jars to make these and they were not as good and stuck to the jars making them impossible to get out AND clean! Today I used this recipe and they came out good! Here’s what I did:
-use Wilton silicone pan with 1 1/2” squares.
-spray with Cooking spray.
-Set it in the 13×9 glass pan
-lift one corner of the silicone pan and pour water underneath it into the glass 13×9 pan (water will be about half an inch deep. Don’t let the water spill into the silicone pan)
-fill silicone pan as directed in original recipe
-bake about 30 minutes at 300. I baked 40 minutes and it was too long. They were probably done when they puffed up (around 30 minutes)