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.
If you place the muffin tin in a pan of very hot water and bake them, they turn out great and fluffy. When I remove the, I place them on a cookie sheet and freeze. Once frozen I put in freezer bags and we have them through out the week. So yummy. When I say put them in a pan of hot water, I mean like a water bath like when you make a cheesecake.
thanks for the tip!
Excited to try these. My question would be – once frozen, how do you reheat? Do they need to thaw out first, or do you nuke them in the microwave from the frozen state. And how long do you microwave them for? Thank you.
Great idea. I’ve used this technique for bread pudding too. Thanks
Starbucks uses gruyére cheese.
I’ve been using silicone muffin cups for. On stick and I find that they fluff up nice but then deflate and look ugly. Any suggestions?
Eggs tend to settle after baking, so I’m not sure how to keep them fluffy!
The secret I think is to separate the yolk from the whites, whisk up the whites as if your making meringues once the egg whites are a little stiff whisk up the yolks and add to the stiffened egg whites. This creates more of a soufflé effect rather than an omelette like texture. It’s worked like magic every time. My kids say I’ve cracked the code!
Made this today! Hubby and I loved it. Used precooked bacon bits from Costco, Broccoli and mushrooms diced. So good!
Very tasty. Made these because my wife asked if I could make “starbucks” egg bites. She loved them. red pepper and chopped spinach added. I will say – if starbucks egg bites didn’t exist – she wouldn’t have liked them as much. But…because she associates them with starbucks, well, there ya go. One question – would baking soda keep them from deflating when taken out of oven?
I’m not sure!
Just made these. These are really good Lori! I’d like to know if anyone has tried these in cupcake papers. Even oiling my muffin cups well they are still a pain to clean. They are still worth making❤️
Do these reheat well?
They should- will be a bit deflated as they sit though.
This is a great recipe! My one question: how do you keep them from sticking to the muffin tin? We used oil and spray and they still got stuck to the pan.
Hmmm, must be something weird with your pan. If you want to make them often, I’d suggest getting a silicone pan- they’ll pop right out!
Versatile recipe. I used foil muffin cups sprayed with Cooking Oil Spray & eggs didn’t stick. Easy Clean-up. Success!!
Its better than Starbucks!
A little bit moist, but they taste good! Still not quite hitting the Starbucks egg bite flavor or texture though. I think I’ll use 2/3 cup (or less) of cottage cheese next time
Just made these using fat free cottage cheese and reduced fat cheese, added spinach and diced turkey bacon. 1 pt for weight watchers.