These copycat Starbucks egg bites have the same soft, velvety texture as the coffee-shop version, without a sous vide machine. The trick is a low oven, a pan of hot water, and a foil cover. The steam cooks the eggs gently, like a water bath.
Two bites have about 17 g of protein and 215 calories.
Not affiliated with or endorsed by Starbucks. Starbucks is a trademark of its owner. This is our own homemade version inspired by the original.
Why This Copycat Works
- Sous-vide texture in a regular oven. Low heat plus steam keeps the eggs smooth, not spongy.
- Cottage cheese and Gruyère. Blended in, they give a creamy center and most of the flavor.
- A little cornstarch. It helps the bites hold together and stay silky.
- Built for meal prep. They reheat in about 30 seconds.
Copycat Starbucks Bacon and Gruyère Egg Bites
Eggs, cottage cheese, and Gruyère blended smooth, topped with bacon, and baked sous-vide style over a water bath.
Serving: 2 egg bites. Makes: 8 egg bites (4 servings). Per serving: 215 calories, 17.4 g protein.
Ingredients
- 5 large eggs (250 g)
- 1/2 cup low-fat (2%) cottage cheese (113 g)
- 3/4 cup shredded Gruyère cheese (60 g), divided
- 1 tbsp cornstarch (8 g)
- 3 slices bacon, cooked and crumbled (about 24 g cooked)
- Pinch of salt and black pepper
- Cooking spray
Instructions
- Heat the oven to 300°F (150°C). Put a baking dish on the bottom rack and fill it halfway with hot water.
- Spray 8 cups of a 12-cup muffin tin well.
- Blend the eggs, cottage cheese, half the Gruyère, cornstarch, salt, and pepper for 30 seconds, until very smooth.
- Divide the bacon and the rest of the Gruyère among the 8 cups. Pour the egg mixture over, filling each cup about 3/4 full.
- Cover the tin tightly with foil. Bake on the middle rack for 30 to 35 minutes, until the centers are just set and reach 160°F (71°C).
- Rest 5 minutes, then run a thin spatula around each bite to release.
What drives the protein: eggs, cottage cheese, and Gruyère. Two bites have about 17 g of protein and 215 calories.
Nutrition Per Serving
| Recipe | Serving | Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| Starbucks-style egg bites | 2 egg bites | 215 | 17.4 g | 3.8 g | 14.0 g | 0.0 g | 414 mg |
Values are calculated from USDA FoodData Central (SR Legacy) for the ingredients listed. Brands vary, so check your labels.
Tips
Get the sous-vide texture
- Blend longer than you think. Smooth batter means smooth bites.
- Keep the foil on. It traps steam, so the tops stay pale and soft.
- Pull them as soon as the centers are set. Overbaking makes them rubbery.
Storage
Refrigerate up to 4 days in an airtight container, or freeze up to 2 months. Microwave 30 to 45 seconds from the fridge, or 60 to 90 seconds from frozen.
Variations
- Red pepper style: skip the bacon and use 1/3 cup chopped roasted red pepper and spinach.
- Lighter: use 3 eggs plus 1/2 cup liquid egg whites.
- Swiss or Monterey Jack instead of Gruyère.
For a smaller-portion version, see our GLP-1 friendly egg bites. For more make-ahead mornings, try our Greek yogurt breakfast meal prep.
FAQ
Do I need a sous vide machine?
No. A 300°F (150°C) oven, a pan of hot water, and a foil cover give a very similar soft texture.
How much protein is in these egg bites?
About 17 g of protein and 215 calories per 2 bites, calculated from USDA FoodData Central.
Can I use a silicone egg bite mold?
Yes. Fill the cups about 3/4 full and set the mold on a sheet pan. Start checking at 25 minutes.
Are these the same as Starbucks egg bites?
No. This is a homemade recipe inspired by them. We are not affiliated with Starbucks.
