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Starbucks Bacon Egg Bites with gruyere cheese has a silky smooth custard-like texture that just melts in your mouth. Anyone can easily make these copycat Starbucks egg bites in the oven without needing a sous-vide.
With simple ingredients like cottage cheese, gruyere cheese, eggs and bacon, you can whip up a quick batch of these Starbucks Bacon Egg Bites for the week ahead for a quick and easy breakfast one the go.
Why You’ll Love Starbucks Bacon Egg Bites
- Silky Smooth Custardy Texture – steamed in the oven for the ultimate melt-in-your-mouth texture that makes the Starbucks version really taste like cheap fast food.
- No Sous-Vide Needed – using just an oven set up with an extra pan of water to impart steam into the egg bites as they cook, you can achieve this super soft texture.
- Breakfast on the go! – this handheld breakfast is perfect for busy mornings especially if you’re like me and usually too busy and skip breakfast.
- Freezer Friendly – whip up a large batch and stow them away in the freezer for an effortless microwavable breakfast.
Key Ingredients
When you tastes these Starbucks Bacon Egg Bites, you won’t believe it’s possible for this recipe list to be so short. They taste so good with such a phenomenal silky smooth texture, it tastes like a lot of effort and complicated ingredients – but it’s just the opposite!
Cottage Cheese – blended until silky smooth!
Gruyere Cheese – freshly shredded cheese in both blended into the egg bites and stuffed into the center.
Eggs – we use 8 whole eggs for this recipe.
Hot Sauce – use as little or as much for your desired heat preference.
Salt/Pepper – to bring out the flavor.
Cornstarch – helps the texture and structure of the egg bites.
How to Make Starbucks Bacon Egg Bites
Step 1: Preheat oven to 300 degrees. Spray a muffin pan with nonstick spray. Get the diced bacon cooked to crisp and set aside on paper towels to absorb excess grease.
Step 2: Using a food processor (recommended) or a blender, blend the cottage cheese for about 1 minutes or until it’s whipped smooth with no curds. Into the same food processor, add in the eggs, gruyere, hot sauce, salt/pepper, and cornstarch. Blend until combined and smooth.
Step 3: Get a pot or kettle of water boiled on the stove and pour it into a casserole dish placed on the bottom rack in the oven, enough water to come halfway up the pan. Close the oven immediately to capture the steam inside.
Step 4: Divide the egg mixture evenly among each cavity in the muffin pan, filling them almost to the top. Add a generous pinch of cheese to each muffin, using a spoon to push the cheese to the center. Top each cup with a generous amount of bacon. Bake for 20-25 minutes or until the eggs are set and no longer giggly.
Looking for More Copycat Recipes?
Starbucks Apple Crisp Macchiato
McDonald’s Spicy Chicken Nuggets
Cheesecake Factory Orange Chicken
Chuy’s Copycat Creamy Jalapeno
Chili’s Honey Chipotle Chicken Crispers
I hope you enjoyed this copycat recipe for Starbucks Bacon Egg Bites! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Starbucks Bacon Egg Bites
Ingredients
- 8 slices bacon, diced
- 8 whole eggs
- 1 16 oz tub cottage cheese
- 2 cups shredded gruyere, divided
- 2 tablespoons cornstarch
- 2-3 teaspoons hot sauce more or less depending on your preference
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- Nonstick spray
Instructions
- Preheat oven to 300 degrees. Spray a muffin pan with nonstick spray. Get the diced bacon cooked to crisp and set aside on paper towels to absorb excess grease.
- Using a food processor (recommended) or a blender, blend the cottage cheese for about 1 minutes or until it's whipped smooth with no curds. Into the same food processor, add in the eggs, 1 1/2 cups gruyere, hot sauce, salt/pepper, and cornstarch. Blend until combined and smooth.
- Get a pot or kettle of water boiled on the stove and pour it into a casserole dish placed on the bottom rack in the oven, enough water to come halfway up the pan. Close the oven immediately to capture the steam inside.
- Divide the egg mixture evenly among each cavity in the muffin pan, filling them almost to the top. Add a generous pinch of cheese to each muffin, using a spoon to push the cheese to the center. Top each cup with a generous amount of bacon.
- Place the egg bite tray into the oven on the center rack (with the steam tray remaining in the oven on the rack below). Bake for 20-25 minutes or until the eggs are set and no longer jiggly.
Here are some additional photos for your Pinterest boards:
These turned out excellent!!! Will definitely be making again and again.
I modified the recipe, quite a bit. I only had 4 slices of bacon, I used a pint of egg whites and 2whole eggs, only had about 1/3 cup cottage cheese & forgot the cornstarch. I try to cut back on salt so 4 slices was just enough. I have been using jumbo silicone muffin pans for some time, I added about 6-7 extra minutes of cook time.
These are great topped with your favorite salsa!!!!
We first made these in a metal muffin tin and they turned out great. We got a silicone muffin tin and they did not cook very well. Would you suggest upping the heat when cooking them in the silicone muffin tin? Not sure what to do, but it is much easier cooking them in the silicone tin compared to the metal tin. Either way, yummy recipe!
Do you leave the casserole of steaming water in the oven while the eggs are baking, as well?
Yes! I will update the instructions to make this more clear as I received a similar comment. The steam inside the oven helps to keep the eggs very smooth and delicate as they bake.
They turned out really good. What’s the best way to store them?
These are delicious! I recently developed an egg allergy and made these with Just Egg vegan egg substitute. I had to add about 10 minutes more cook time to get the sub to set, but they are so good!
Love your website. Longtime viewer first time commenter.
These turned out great. My only comment is that the (2) TBSP of corn starch is a lot and can affect some people’s blood sugar. It has a GI greater than table sugar. I ate two and my blood sugar has been spiked all morning :). I’m not diabetic – just don’t eat much sugar which means I am more sensitive. Trying to figure out why my blood sugar was high, I learned corn starch acts like sugar to the body and spikes GI more than regular sugar.
Next time I will leave it out and see how these turn out.
I just made these!!! They are delicious and better than Starbucks. Thank you so much for the recipe!
I totally agree! Thank you so much for sharing your feedback 🙂
Do you bake the muffins with the steam tray in the oven, too?
Yes! The steam goes on the rack below and remains in the oven the whole time. This creates a super silky texture in the eggs by imparting moisture into the air.
There great