Craving Starbucks egg bites without the price tag? This Starbucks copycat recipe delivers the same goodness, minus the sous vide and long line.
These egg bites with bacon & Gruyère are savory, rich, and packed with protein.
They’re also way easier to make than you think. So they’re perfect for a quick, nutritious breakfast or mid-morning snack.
Copycat Starbucks Egg Bites
Ditch the drive-thru and say hello to homemade Starbucks egg bites!
You don’t need sous vide or any fancy equipment here. All it takes is a blender, an oven, and basic ingredients like eggs, cheese, and bacon.
Just bake the bites at a low temperature and a water bath, and you’ll get the same creamy, tender results.
These bites are not only a delightful morning treat but also a protein-rich snack for any time of day.
Plus, they reheat well, making your busy mornings a lot more convenient.
Ingredients
Create your own version of the beloved Starbucks egg bites with these simple ingredients.
- Eggs: The foundation of the recipe, eggs bring structure and richness.
- Full-Fat Cottage Cheese: This adds creaminess and depth. It’s the secret to getting that smooth, velvety texture (and the added protein!).
- Gruyère: Brings a wonderful, nutty flavor that elevates the egg bites to a whole new level of deliciousness.
- Bacon: Adds a smoky, savory touch. You can switch it up with sausage or another protein if preferred.
- Salt and Pepper: A little seasoning goes a long way.
- Hot Sauce: For those who like a bit of a kick, a dash of hot sauce can add some spicy notes.
You’ll find the full list with measurements at the bottom of the page.
How to Make Starbucks Egg Bites
These low-carb egg bites bring a bit of gourmet breakfast magic right into your home kitchen.
They’re easy, flavorful, and the perfect nutritious start to your day.
1. Preheat the oven to 300 degrees Fahrenheit and grease a muffin tin with non-stick spray.
2. Blend the eggs, cottage cheese, and Gruyère with the salt, pepper, and hot sauce until smooth.
3. Pour the mixture into the prepared muffin cups and sprinkle the chopped bacon on top.
4. Bake to perfection for 30-35 minutes. For best results, place the muffin tin on a sheet tray with tall sides and add some water.
5. Let them cool slightly, then serve and enjoy!
Recipe Tips and Variations
Check out these tips and variations for making delicious, low-carb egg bites, just like Starbucks.
- Use full-fat cottage cheese: It has less water, meaning your egg bites won’t turn out soggy.
- Use a water bath during baking: This isn’t just for fancy cooking. A pan of water helps cook the eggs evenly, giving you that perfect fluffy texture – just like baked cheesecake!
- Blend for smoothness: Resist the urge to mix by hand. A blender or food processor will give you the ultra-smooth consistency you need.
- Avoid over-blending: Blend until smooth and frothy, but don’t go overboard. Too much air might make them fall as they bake.
- Swap out cottage cheese: Try cream cheese or silken tofu instead for a similarly smooth and silky texture.
- Get creative with cheese: Starbucks uses Gruyère, and it’s my top choice. But you can swap in cheddar, pepper jack, swiss, Monterey jack, or feta.
- Add veggies and meats: Feel free to throw in sautéed onions, diced peppers, chopped ham, chives, or whatever tickles your fancy.
How to Store
This make-ahead and freezer-friendly breakfast recipe means you’ll always have a quick, nutritious meal ready to go.
Here’s what you need to know:
To Store: Cool the egg bites completely, place them in an airtight container, and keep them in the fridge for 2-3 days.
To Make Ahead/Freeze: Cool fully, then freeze on a baking tray until solid. Transfer frozen egg bites to a freezer-safe, airtight bag, and store for up to 3 months.
To Reheat: Thaw frozen egg bites in the fridge overnight. Reheat in the microwave for about 45 seconds to 1 minute. Or wrap frozen egg bites in paper towels and microwave for 1-2 minutes or until soft.
More Copycat Starbucks Recipes
Starbucks Coffee Cake
Starbucks Pumpkin Cream Cheese Muffins
Starbucks Lemon Loaf
Starbucks Pumpkin Bread
Cranberry Bliss Bars
Starbucks Egg Bites
12
servings10
minutes30
minutes45
minutesForget the drive-through and make these copycat Starbucks egg bites with bacon and Gruyère at home. They’re savory, rich, and packed with protein.
Ingredients
8 large eggs
2/3 cup whole-fat cottage cheese
1 1/2 cups shredded Gruyère cheese
4 strips cooked bacon, chopped
1/4 teaspoon salt
1 pinch black pepper
1/4 teaspoon hot sauce, optional
Instructions
- Preheat the oven to 300 degrees Fahrenheit (150°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
- Add the eggs, cottage cheese, Gruyère cheese, salt, pepper, and hot sauce (if using) to a blender. Blend until smooth and well combined, about 30 seconds.
- Divide the blended mixture evenly between the muffin cups. Sprinkle the chopped bacon evenly over the egg mixture.
- Optional: place the muffin tray into a larger baking dish or baking sheet with tall sides. Add hot water to the outer tray/dish to create a water bath.
- Bake for 30-35 minutes, or until the egg bites are set and cooked through. A toothpick inserted into the center should come out clean.
- Let cool slightly in the pan before removing and serving. Enjoy!
Notes
- Optional add-ins include diced vegetables, sautéed spinach, or cooked sausage crumbles. Add them when you add the bacon.
- Use 4 ounces of cream cheese instead of cottage cheese, if desired.
- Store leftover egg bites in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 45-60 seconds.
Can the Starbucks egg bites be frozen?
Absolutely, Grace! If you check out the “how to store” section above the recipe card, you’ll see directions for freezing and thawing/reheating.
Basically, just cool them fully. Then, freeze them on a baking tray until solid. Finally, freeze them in a freezer-safe bag for up to 3 months! 🙂
In your opinion on the Starbucks egg bites is the taste better with cream cheese or cottage cheese? Which one do you prefer?
This is strictly my opinion, Donna, but I prefer the cream cheese. I’m just not a big cottage cheese fan in general, so I’m always going to go cream over cottage. 🙂 Someone else may say the opposite, though.
Made these yesterday but made a couple of adjustment. I made them with liquid egg white by doing this it instantly cut the fat and cholesterol without diminishing the protein. Everything else stayed the same. Yummy
My only criticism is I can’t seem to find any nutritional info on any of these recipes which is a major issue with online recipes.
Hi Jon!
What a great tip on the egg whites!
I use the carton white all the time – they’re such a time (and calorie) saver.
In regards to the nutritional info: it’s only ever an estimate on our end based on the ingredients we use.
But since there are so many people making the dishes all over the world, our estimates can be way off depending on the different brands used.
It’s why a lot of sites aren’t adding the info these days, unfortunately.
Can full fat Ricotta cheese be used instead of cottage cheese and cream cheese? I do not like cottage or cream cheese.