Bacon and Gruyere Egg Bites (Starbucks Copycat)

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You're going to love this copycat version of Starbucks' Bacon and Gruyere Egg Bites - no sous vide machine required!

Course Breakfast, Snacks

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings bites

Calories 168

Author Dorothy Bigelow

Equipment

Muffin pan
Baking dish filled with hot water

Ingredients

7 large eggs room temperature
1 cup cottage cheese
1 cup shredded gruyère cheese (or a blend of Monterey Jack and gruyere)
¼ cup heavy cream
2-3 teaspoons corn starch (optional)
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
6 slices of bacon cooked and crumbled
2 tablespoons green onions thinly sliced (optional)

Instructions

Preheat the oven to 325℉ (163ºC) and place a baking dish filled with 3 cups (750ml) of water on the bottom rack of the oven.
Spray or grease a muffin pan with oil or nonstick spray.
Add the eggs, cottage cheese, gruyère, cream, corn starch (if using), salt, pepper, and cayenne pepper to a blender (or food processor). Blend the ingredients together until combined.
Pour the egg mixture into the muffin pan, filling the cups about ¾ full.
Sprinkle the crumbled bacon pieces onto the egg mixture in each of the muffin cups.
Use a spoon to gently stir the bacon pieces into the egg mixture so they aren’t all at the top.
Top the egg and bacon mixture with the sliced green onions.
Bake the egg bites at 325℉ for 20-25 minutes or until they are cooked through and firm. The egg bites will pull away from the sides of the pan slightly when they are done.
Let the egg bites cool for about 5 minutes before removing them from the pan.
Serve warm and garnish with extra bacon bits if desired.

Video

Notes

Storage: Transfer any leftovers to an airtight container and store in the fridge for up to 3-4 days. These are easily reheated in the microwave or can be reheated in the oven until heated through.

Cheese: Starbucks lists both Monterey Jack and gruyere on the ingredients list of their famous egg bites, so you can use a blend of the two cheeses if desired (I do half and half).

Freezing: Freeze the cooked egg bites by freezing individually on a pan and then transferring to an airtight bag or container.

The egg bites are good in the freezer for up to three months.
They can be reheated in the microwave in 30 second increments until heated through.

Bacon: 6 slices of crumbled bacon is about ⅔ cup. You can substitute the bacon for the same amount of other breakfast meats like sausage or chopped ham or turkey. I like to prepare my bacon in batches using my oven-baked bacon method or my air fryer bacon method.

Egg whites: Substitute the 7 eggs for 1 ⅓ cups of carton egg whites (or fresh separated whites).

Instant Pot Method: Pour the egg mixture into silicone egg bite molds made for the Instant Pot, filling them ¾ of the way. Stir in the bacon and green onion (if using) and cover the molds with a lid or foil. Cook on high pressure for 10 minutes, then do a natural pressure release for 10 minutes. Flip the valve to "venting" until all of the pressure has been released, then remove from the electric pressure cooker and allow to cool for 5-10 minutes before serving.

Substitutions:

The heavy cream may be replaced with milk or 2 tablespoons of melted butter.
Use more cayenne pepper or top with hot sauce for a spicy egg bite.
You can use parmesan, Monterey Jack, or mozzarella in place of the gruyère cheese or experiment with your favorite blends of cheeses.
Add 2-3 teaspoons of cornstarch to create a more dense texture.

Additional notes:

The egg bites will puff up in the oven and then deflate once they are cooling.
The pan of water in the oven creates a steamy environment that makes the eggs super fluffy. It’s not required, but it is worth the extra step as it really does improve the texture of the eggs. The recipe works just fine when skipping this step, though.

Nutrition