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
Tori says
Very tasty recipe that makes breakfast prep so much easier! The only reason I’m rating this a 4 star is because these would have been rubber if I left them in for the full recommended 60 minutes. I pulled mine after 30 minutes and they may have been done even before that!! I did use the water bath and a silicone egg/muffin pan and followed everything to the letter. Very nice recipe to have on hand though.
Taylor Stinson says
Glad you enjoyed them and thanks for the feedback! I sometimes go back and re-test recipes so will keep this in mind should I revisit them.
Jenn says
Great copycat recipe! However, how do you keep the silicone tray from bowing in the middle? I’ve made it twice, and every time I put it on the casserole dish, the silicone tray bows in the middle and causes the ingredients to flood the middle of the tray. Still a great recipe, but the bowing makes a mess and throws off the serving sizes.
Taylor Stinson says
Hmm believe it or not I haven’t really experienced this :/ I’m thinking this may be the particular tray you’re using and maybe it wouldn’t do this with a different tray. Next time I would suggest adding slightly less filling to the middle cups to see if that helps but I know that doesn’t exactly help the serving size thing.
J says
Why do you put the silicone egg tray in a baking dish halfway full of water?
Taylor Stinson says
It helps create a similar texture to the egg bites at Starbucks.
Mary Montgomery says
Why a silicone egg tray? Would a muffin tin work?
Taylor Stinson says
They are much more tender with the silicone tray and easier clean up. You could use a very well greased muffin tin but they will be slightly different in texture.
Emmett says
I don’t think it’s the fault of the recipe, but the texture of mine came out awful, very spongy. Not sure if maybe I didn’t blend the eggs/cottage cheese enough or what happened. Hoping to try again sometime soon! Any tips would be appreciated
Taylor Stinson says
I’m not sure what happened here! The only thing I can think is that oven temperatures vary slightly and so maybe they possibly got overcooked? Sorry they turned turn out perfectly.
Carolyn says
I’ve been using a similar recipe for a few months now. I use my pressure cooker with a set of silicone molds. 7-8 eggs makes 14 egg bites, and my recipe uses a little less dairy. I set the pressure cooker for 9 minutes, natural release 5 minutes, release the steam and sit on counter in the molds 5 minutes. Be sure to spray the molds. I vary the add-ins depending what’s on hand: bacon bits (purchased), cheese, green onion, sauteed mushroom, or pico de gallo (minced fine) are great. My latest idea was string cheese (1 cut in 14 little slices) as I was out of other cheese. It’s ALL delicious!
Tracy says
Delicious!!!
Tim says
Great recipe, so easy and super tasty! What do you recommend if I don’t have silicone egg moles? My baking dishes won’t hold the muffin tins to do a water bath. I know I can go buy silicone egg moles but… 😀
Taylor Stinson says
You can use regular muffin tins but the eggs probably won’t come out as tender.
Stacey says
Is it the same cooking time if you use a muffin tin?
Taylor Stinson says
It should be!
Robin says
I tried this with a regular muffin tin (sprayed with what I thought was enough oil) and they were hard to get out. If you make it with a regular muffin tin be generous with the oil and make sure it goes all the way up the sides of the tin. I’ll probably try this again but I’ll probably also ask for a silicon muffin tray for xmas.
Jojo says
Just use tin liners.
Kimberly Robbins says
Can I use yogurt or just milk in the eggs? Not a fan of cottage cheese.
Taylor Stinson says
I haven’t tested this unfortunately! Wish I could answer.
Rose says
I read where she said you can use cream cheese. I’ll be using that cuz don’t like cottage cheese either
Daisy says
If you blend the eggs and the cottage cheese you don’t taste it. It’s a different texture and flavour. But cream cheese would work too! Another thing is that 60 minutes seems a long time. I’d do until just set if you’re looking to reheat later in the microwave.
Judy says
Hi Kimberly, If you use a high-powered blender to combine the eggs and cottage cheese, you will end up with egg bites that have a silky smooth texture, more like a dense cheesecake. You wouldn’t know cottage cheese is one of the ingredients!
Audrey says
Fantastic recipe! Easy to make and so tasty! I made no changes to the recipe, except using vegan pepper jack cheese.
One change I will absolutely make next time is to blend on LOW. I blended on high and had to wait over 30 minutes for most of the air bubbles to pop. Blend on low folks.
Taylor Stinson says
Thanks for adding that extra note, Audrey. I’m glad you liked them!