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.
Delish!
If you have to use a metal muffin tin, spray it with Baker’s Joy. The egg bites popped out on their own and even got a little cockeyed while baking in the oven. (Baker’s Joy also works for metal egg rings when you make eggs in a pan on the stove.) I blended the egg whites until frothy, added the cottage cheese and blended, added in the yolks, cheddar cheese, ham and s&p and blended until mixed. They turned out great and I will be making more soon.
These are great. Much less salty than what’s is duplicating. The recipe makes WAY more than indicated. I doubled to have an even dozen and very easily ended up with 24. I used a delicious local sausage instead of bacon (good call) and about half the cheese (not a great call), as well as spinach. A little concerned about freezing, as they seem a bit watery, but they taste great! Easy to make ahead for the week.
I made a few changes and they turned out eggcellent 😉
Doubled the recipe but instead of doubling whole eggs I used the 5 recommended and 2 cups egg whites. I also subbed the bacon for one spoonful of sautéed chopped zucchini and turkey pepperoni, let out the shredded cheese and added chopped dill.
I filled each muffin tin almost to the brim and added a sheet pan of water on the rack below during baking.
I had to bake a little longer than 30min since the tops still looked a little wet and hadn’t fluffed up yet at that point. About 10 mins later they were twice the height and looked ready to come out.
Turned out perfectly and less calories and fat, as well as higher protein content with the egg whites .
Wish I could add a picture!
Thanks for the inspiration!
Just a couple of changes and it was PERFECT! Put a pan of water in the oven while cooking
Cooked 30 mins at 300 degrees
Use PAM to spray the muffin tins
Blended the cottage cheese alone then added the eggs and blended again for 20-30 seconds
They’re amazing!
Delicious-I added spinach and feta along with a touch of garlic. I have silicone egg molds and they bake up awesome! Breakfast for the week, unless my kids get them first!
I used 6 eggs instead of 5…..did my eggs and cottage cheese in the blender to make really smooth. I used 3.5 oz Gruyère cheese (but, Swiss is basically the same)…..used Oscar Mayer real bacon bits….about 1/2 tablespoon sprinkled on top of each…..I used a silicone muffin pan and put it in a water bath to bake…..they turned out so good…..maybe even better than Starbucks and definitely cheaper! Doing it that way made 12…..so, 6 servings. Thank you so much for sharing!
These were amazing…. So moist! I sautéed mushrooms, onion and some peppers. I forgot to blend the cottage cheese and eggs…… still was great. I won’t even do on it the next time.
In the oven now! This recipe testing week for family vacay.
These turned out great!
Made 12. I added chopped chives and cilantro in them.