This recipe for Copycat Starbucks Egg Bites mimics the delicious egg bites sold at Starbucks.
If you have tried the Egg Bites with Bacon & Gruyère at Starbucks, then I’m sure you can agree that they’re pretty wonderful. I buy them every time I’m there! So now you can make a Starbucks copycat egg bites at home. These are a pretty good substitute for the real thing, and they’ll be a lot cheaper to make yourself. Plus, you don’t need a fancy sous vide machine. These are made in muffin tins (or a silicone frittata pan) in the oven! You will also enjoy my vegetarian egg bites. They’re so good!
Ingredients Needed:
- eggs
- shredded Gruyere or Swiss cheese
- cottage cheese
- salt and freshly ground black pepper
- cooked and crumbled bacon
How to make Copycat Starbucks Egg Bites:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350℉. Place a rimmed baking sheet on the rack below the rack you’re going to use for the egg bites. Pour some hot water into the baking sheet. This is going to create a steaming effect for cooking the egg bites. Spray 6 or more cups in a regular-sized muffin tin (or — recommended– a silicone frittata pan) generously with nonstick spray.
- In a large bowl, whisk the eggs. Then whisk in the cheese, cottage cheese, salt and pepper. Alternately (suggested from readers), you can combine the eggs and cottage cheese in the blender, and then stir in the cheese, salt and pepper. This results in a fluffier texture without the cottage cheese being visually present.
- Pour the mixture into the muffin tins- filling each about ½-full to leave room for the egg to expand while baking. Top with bacon bits.
How do these compare to real Starbucks Egg Bites?
They’re a pretty good Starbucks egg bites copycat. The egg bites are Starbucks are made in a sous vide cooker. So they will have a slightly different texture than this copycat version. Making them at home vs. picking them up in the Starbucks drive-thru allows you to be in control of the ingredients. This eggbite copycat recipe avoids “fillers” like potato starch that are commonplace in commercial production. Who wants potato starch or cornstarch in their egg bite if you don’t need it?
Recipe Tips
- Try making different variations of egg bites. Ham and cheese are a good combo. Use all vegetables. Try cheddar or another cheese in place of the Swiss cheese. Be creative… the possibilities are endless!
- Make ahead tip: These Copycat Starbucks Bacon and Gruyere Egg Bites are a great, make-ahead breakfast recipe. Double the recipe, and freeze individual portions in zip baggies. They’re easy to take out and heat in the microwave for a quick breakfast.
- Freezing tip: Freeze them individually wrapped. Take one out and let it sit at room temperature until thawed (or in the refrigerator overnight). Microwave to heat up. Easy!
- If you invest in a silicone frittata pan (instead of using a muffin tin), you’ll be glad you did. The egg bites slide right out of the silicone pan and don’t stick at all.
Here are a few more egg recipes you might like to try:
What I Love About This Recipe:
- Egg bites are a delicious and healthy breakfast.
- They are easy to grab and go.
- I love being able to change up the ingredients and make different flavor combinations.
Copycat Starbucks Egg Bites
Equipment
- One Silicone Frittata Pan
Ingredients
- 5 large eggs
- 1 cup shredded Gruyere or Swiss cheese
- 1 cup cottage cheese (use full fat for Keto)
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 strips bacon, cooked and crumbled
Instructions
- Preheat the oven to 350℉. Place a rimmed baking sheet on the rack below the rack you're going to use for the egg bites. Pour some hot water into the baking sheet. This is going to create a steaming effect for cooking the egg bites. Spray 6 or more cups in a regular-sized muffin tin (or — recommended– a silicone frittata pan) generously with nonstick spray.
- In a large bowl, whisk the eggs. Then whisk in the cheese, cottage cheese, salt and pepper. Alternately (suggested from readers), you can combine the eggs and cottage cheese in the blender, and then stir in the cheese, salt and pepper. This results in a fluffier texture without the cottage cheese being visually present.
- Pour the mixture into the muffin tins- filling each about ½-full to leave room for the egg to expand while baking. Top with bacon bits.
- Bake 30 minutes, or until the eggs are completely cooked. Remove from the oven, take out of the tin and serve warm.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of bacon that is known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
followed the recipe – eggsellent — second time i went with feta cheese crumbles and spinach
This is such an awesome recipe, i make them for my sons breakfast as he leaves for his day shift early in the morning… very easy to customize to your taste!
Very good. I altered it a bit, based on other reviewers and my taste (I hate bacon 🤢).
I used 6 eggs and sautéed spinach and crimini mushrooms, sprinkled with garlic powder and smoked paprika. I used Gouda cheese. I filled 16 muffin spaces nearly to the brim and, though they did puff up, there was no mess because they sank right back down to about 1/2-2/3 cup size. I used silicon liners; worked great. Ate some and froze the rest, but we at those within a few days, too. Such a delicious and easy quick breakfast or lunch.
I have tried quite a few Starbucks dupes and this is the very best one! The egg was perfectly soft and fluffy! I made mine with the Swiss cheese option and then added crumbled sausage. Delish! Thank you!
I made it! Amazing and easy to customize. Thank you!
I want to make this is a 9×13 pan. Suggestions? Add hashbrowns…will that work?
No idea!
Did you try this method where you bake it in a pan?
These egg bites are as close to perfect as a copycat recipe can be. There’s something missing as far as flavor so they were a little different than the egg bites you can buy, but the texture is spot on. I subbed low fat cottage cheese, and fat free cheddar, added an egg and 1/4 cup more of the cottage cheese and cheddar so those variations probably caused the flavor to change. Can’t beat 10.6g of protein and 87 calories per egg bite though!! Thank you for sharing! This is a keeper for sure!
I used 7 large eggs and recommended amount of cottage cheese. Blended ahead, added Gouda and sautéed mushrooms and it made 12 generous muffins. Can’t wait to have for breakfast tomorrow. Thanks for the recipe!
I was excited to try this recipe. I needed a change in my breakfast routine. I doubled the recipe as I wanted more than 6, and to my surprise, I got 19. I didn’t have the cheese it called for, or the bacon. I used cheddar cheese and chopped canadian bacon. I did fill my tins about 3/4 full. They turned out perfect. Thanks for sharing the recipe. It’s a keeper.
Perfect for breakfast; these egg bites were really easy to make and were delicious with gruyere cheese. Thanks for sharing the recipe.