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Holding Starbucks egg bite in hand with a bite taken out of it.
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5 from 2 votes

Starbucks Egg Bites

These homemade Starbucks Egg Bites are soft and creamy with bacon, Gruyère, and cottage cheese. A simple water bath gives them a sous-vide-style texture without any special equipment.
Prep Time10 minutes
Cook Time27 minutes
Resting Time5 minutes
Total Time42 minutes
Course: Breakfast
Cuisine: breakfast
Keyword: starbucks egg bites
Servings: 18 egg bites
Calories: 95kcal
Author: Elise Donovan

Equipment

  • Muffin Tins
  • Blender

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.
    Muffin pan sprayed with nonstick cooking spray in a cookie sheet.
  • Add the cottage cheese, Gruyère cheese, cornstarch, salt, pepper, and smoked paprika to a blender. Blend until completely smooth and creamy.
    Blended cottage cheese and gruyere cheese for egg bites base
  • 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.
    Eggs blended into cheese mixture to make egg bites
  • Divide the cooked bacon evenly between the muffin cups.
    Bacon pieces added to bottom of muffin pan.
  • Pour the egg mixture over the bacon, filling each cup about ¾ full.
    Pouring egg mixture into muffin pan over bacon pieces.
  • 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.
    Pouring hot water into cookie sheet under the muffin pan of uncooked egg bites.
  • 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.
    Muffin pan over cookie sheet of water in oven.
  • 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.
    Scraping around sides of Starbucks egg bites with a knife.

Video

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

Calories: 95kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 238mg | Potassium: 65mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 251IU | Vitamin C: 0.001mg | Calcium: 109mg | Iron: 1mg