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Discover the secret to making Starbucks Egg Bites at home! They are soft, cheesy, and loaded with crispy bacon and Gruyère cheese. They have that smooth texture you love from the Starbucks version, but you can make a whole batch at home using a muffin tin, blender, and a simple water bath. No sous vide machine needed!
Two Secrets for the Perfect Egg Bites
What I love most about these egg bites is how easy they are to make ahead. Make a batch once and you have a quick breakfast ready to grab from the refrigerator and warm up on busy mornings.
Starbucks cooks its egg bites using the sous vide method, which slowly cooks the eggs at a low, even temperature. Instead of buying special equipment, I use a hot water bath in the oven. The steam and heat help keep the eggs from drying out or getting rubbery.
The other secret is cottage cheese. Once it is blended with the eggs and Gruyère, you don’t notice the cottage cheese curds at all. It simply gives the egg bites that soft, smooth texture we’re looking for.
They are also really easy to customize. Keep the bacon and Gruyère combination or use whatever cheese, meat, and vegetables you have in your refrigerator.
❤️ Elise
Ingredients in Starbucks Egg Bites
- Eggs – Large eggs make up the base of these egg bites and give them plenty of protein.
- Cottage cheese – I like 4% cottage cheese because the extra fat gives the egg bites a softer, creamier texture.
- Gruyère cheese – Gruyère has a rich, slightly nutty flavor that pairs especially well with bacon and is one of the cheeses used in Starbucks’ Bacon & Gruyère Egg Bites.
- Bacon – Cook the bacon until crisp and chop it into small pieces so you get some in every bite.
- Cornstarch – A little cornstarch helps the egg mixture set while keeping the texture tender.
- Seasonings – Salt, black pepper, and smoked paprika add flavor without overpowering the eggs and cheese.
- Cooking spray – Be generous when spraying the muffin cups because baked eggs tend to stick.
- Boiling water – The water goes around the muffin pan to create a steamy oven environment that mimics some of the gentle cooking of sous vide.
Additions and Substitutions
One of the best things about homemade Starbucks Egg Bites is how easy they are to change up. Try to keep the total amount of add-ins reasonable. Too many meats or vegetables can make it harder for the egg mixture to set properly.
- Monterey Jack: Starbucks’ Bacon & Gruyère Egg Bites contain both Gruyère and Monterey Jack. For a flavor even closer to the original, replace some of the Gruyère with shredded Monterey Jack.
- Cheddar, Swiss, or feta: Any of these can be used in place of some or all of the Gruyère.
- Turkey bacon: Use cooked turkey bacon instead of regular bacon.
- Ham or sausage: Finely chopped ham or cooked breakfast sausage are both great substitutes for bacon.
- Spinach: Sauté fresh spinach first, then squeeze out as much liquid as possible before adding it.
- Bell peppers: Roasted red peppers are especially good in egg bites. Drain and pat them dry before using.
- Mushrooms: Cook mushrooms before adding them so they don’t release extra water into the eggs.
- Other vegetables: Broccoli, green onion, asparagus, tomato, or artichoke hearts can all work. Cook vegetables first when needed and remove as much moisture as possible.
- Hot sauce: Add a small splash to the egg mixture if you like a little heat.
How to Make Starbucks Egg Bites
- Prepare the pans. Preheat the oven to 325°F. Generously coat the muffin cups with cooking spray. Place the muffin tin inside a large roasting pan or other deep, rimmed baking pan.
- Blend the cheese mixture. Add the cottage cheese, Gruyère cheese, cornstarch, salt, pepper, and smoked paprika to a blender. Blend until completely smooth and creamy.
- Add the eggs. Add the eggs to the blender and blend just until combined. Scrape down the sides if needed. Don’t keep blending once everything is mixed because too much air can make the egg bites puff and then fall.
- Fill the muffin cups. Divide the cooked bacon evenly among the prepared muffin cups. Pour the egg mixture over the bacon, filling each cup about three-fourths full.
- Add the water bath and bake. Carefully pour boiling water into the larger pan around the muffin tin until the water comes about halfway up the sides of the muffin cups. Bake for 25 to 27 minutes, or until the centers are just set. A very slight jiggle in the center is fine, but they shouldn’t look wet.
- Cool and remove. Carefully lift the muffin pan out of the hot water bath and let the egg bites rest for about 5 minutes. Run a thin knife or plastic spoon around the edges if needed, then gently lift them from the pan and serve warm.
Recipe Tips
Don’t overblend the eggs. Blend the cottage cheese mixture until smooth first, then add the eggs and blend just long enough to combine everything. Whipping too much air into the eggs can make them puff dramatically in the oven and then sink.
Use full-fat cottage cheese for the best texture. I use 4% cottage cheese. You can use a lower-fat version, but the egg bites may not be quite as rich and soft.
Don’t skip the water bath. You can technically bake egg bites without it, but the moist heat is one of the biggest things that helps give these egg bites their smooth texture instead of turning them into regular egg muffins.
Grease the muffin tin really well. Eggs like to stick. Coat the bottom and sides of every muffin cup before adding the egg mixture.
Cook vegetables before adding them. Spinach, mushrooms, peppers, onions, tomatoes, and other vegetables can release a surprising amount of moisture. Sauté them first and drain or squeeze away excess liquid.
Watch the centers instead of relying only on the timer. Oven temperatures and muffin pans vary. The egg bites are done when the centers are set but still have a tiny bit of movement when you gently shake the pan.
Don’t overbake them. Overcooking is one of the easiest ways to turn soft egg bites into rubbery ones.
Use a deep enough pan for the water bath. You want enough room for the water to come partway up the sides of the muffin cups without spilling.
Frequently Asked Questions
No. Starbucks uses the sous vide method for its egg bites, but you can get a similar soft texture in the oven. The hot water bath creates steam and helps the eggs cook more slowly and evenly.
Yes, but the texture will be different. Without the added moisture and heat from the water bath, the egg bites can become firmer, puffier, and more like traditional baked egg muffins.
Cottage cheese adds creaminess and protein and helps give the egg bites their soft texture. Because everything is blended until smooth, you won’t have noticeable cottage cheese curds in the finished egg bites.
The most common causes are overbaking, blending too much air into the eggs, or adding vegetables with too much moisture. Blend the eggs only until combined, cook and drain vegetables first, and take the egg bites out when the centers are just set.
Each cup in the muffin tin needs to be sprayed really well with oil. You want a nice, even layer all around each cup. Don’t go lightly!
Yes. Silicone muffin pans can make the egg bites especially easy to remove. Because pans vary, start checking for doneness a few minutes early the first time you make them.
Gruyère gives these egg bites their signature rich flavor. Starbucks’ Bacon & Gruyère version also contains Monterey Jack, so you can use a combination of Gruyère and Monterey Jack if you want to get even closer to the original.
Absolutely. Spinach, mushrooms, roasted red peppers, broccoli, onions, asparagus, and green onions are all good choices. Cook vegetables first and remove excess moisture before adding them to the muffin cups.
Make Ahead and Storage
These Starbucks Egg Bites are one of my favorite breakfasts to make ahead for busy mornings. You can store them in the refrigerator or the freezer.
Refrigerate
Let the egg bites cool completely, then place them in an airtight container and refrigerate for 3 to 4 days. Reheat one or two in the microwave for about 30 to 45 seconds, or until heated through.
Freeze
You can also freeze them. Place cooled egg bites in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer bag or freezer-safe container and freeze for up to 2 months.
For the best texture, thaw frozen egg bites overnight in the refrigerator and microwave them until hot. If you’re in a hurry, you can reheat them straight from frozen, but they will need additional time.
What to Serve with Starbucks Egg Bites
For a quick breakfast, two egg bites and some fresh fruit may be all you need. If you want something a little more filling, pair them with our Make Ahead Yogurt Parfaits, Avocado Toast, or Banana Chocolate Chip Muffins. Add coffee or a smoothie and you have an easy breakfast that works just as well for a weekday morning as it does for brunch
More Easy Breakfast Recipes
You can also browse our collection of 33+ Easy Breakfast Ideas when you need a little more morning inspiration.
⭐️ If you make this recipe, leave a rating and comment below. I would love to hear how they turned out and what mix-ins you tried!
Starbucks Egg Bites
Video
Ingredients
- 9 large eggs
- 1 cup 4% cottage cheese
- 1 ¼ cup Gruyere cheese, shredded
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2/3 cup cooked bacon, about 6-8 slices of bacon finely chopped
- 3-4 cups boiling water
- cooking spray
Instructions
- Preheat oven to 325℉. Spray a muffin pan generously with cooking spray making sure each cup is fully coated. Place the muffin pan inside a large rimmed baking sheet or roasting pan. Note: This makes about 18 egg bites so you will need to prepare 2 pans or do 2 separate batches.
- Add the cottage cheese, Gruyère cheese, cornstarch, salt, pepper, and smoked paprika to a blender. Blend until completely smooth and creamy.
- Add the eggs to the blender and blend just until combined. Try not to over-blend at this point. You don't want to whip too much extra air into the eggs. Scrape the sides and the bottom of the blender to make sure everything gets incorporated evenly.
- Divide the cooked bacon evenly between the muffin cups.
- Pour the egg mixture over the bacon, filling each cup about ¾ full.
- Carefully pour boiling water into the larger pan around the muffin tin. The water should come about halfway up the sides of the muffin cups. This was about 3 cups of boiling water for me. Be careful not to get any water in the egg mixture.
- Carefully transfer the pans to the oven. Bake for 25-27 minutes, or until the centers are just set. They can have a very slight jiggle in the middle, but shouldn't look wet.
- Carefully remove the muffin pan from the water bath (keep the water bath pan in the oven and allow it to cool so you can remove it more easily without spilling water). Let the egg bites rest in the pan for about 5 minutes. Run a thin knife around the edges, if needed, and gently remove the egg bites from the pan. Serve warm.
Equipment
- Muffin Tins
- Blender
Notes
- Don’t overblend: Blend the cottage cheese and cheese until smooth, then blend the eggs only until combined.
- Use 4% cottage cheese: Full-fat cottage cheese gives the egg bites the best soft, creamy texture.
- Use the water bath: The hot water creates gentle, moist heat and helps prevent dry or rubbery egg bites.
- Grease generously: Coat every muffin cup well so the egg bites release easily.
- Watch for doneness: Remove the egg bites when the centers are just set. A tiny jiggle is okay.
- Cook vegetable add-ins first: Sauté vegetables and remove excess moisture before adding them.
- For a closer Starbucks flavor: Replace some of the Gruyère with Monterey Jack cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loving how easy these are to make and meal prep for weekday breakfasts! Thanks for the recipe!