How To Make The Starbucks Bacon & Gruyère Egg Bites At Home

I must admit, it was a happy day for me when I tasted my first Starbucks Egg Bites. They were light, creamy in texture, and packed an unctuous punch of flavor in a compact presentation. It was love at first …(ahem) bite! Starbucks egg bites are nutritious, easily portable treats for a busy morning. However, the price tag can add up quickly, especially daily, at almost $5.00 for two egg bites (and let’s face it, plus the cost of a coffee if you’re at Starbucks!). 

This recipe is a far more economical way to enjoy Starbucks egg bites at home. They still pack the deep flavor of the ones from the store, but they are less than half the cost, freeze easily to stretch the recipe, and the ingredients can be adapted to fit your specific dietary preferences. Another bonus is that because you’re making these egg bites from scratch, you do not have to worry about ingredients you may not want in your food, such as certain preservatives or additives in the store brand.

Other recipes for Starbucks egg bites on the internet require a sous vide machine, which involves vacuum-sealing food in a bag and cooking it in a water bath for long periods. This creates the creamy and light texture of the egg bites at Starbucks, but not everyone has this fancy piece of equipment. This recipe achieves the same texture and flavor as the store brand but with few ingredients, simple equipment, and easy cooking techniques.

This recipe is a copycat for the Bacon & Gruyère Egg Bites. Starbucks also features additional egg bite combinations such as egg white and roasted red pepper and kale and mushroom. As I mentioned before, when making these egg bites at home, the world is your oyster. Try myriad combinations that delight your palate!

Copycat Starbucks Bacon & Gruyère Egg Bites

• Prep Time:20 mins
• Cook Time:30 mins
• Total Time:50 mins
• Servings:12
• Easy

Ingredients

• 2 tbsp butter or cooking spray
• 4 to 5 slices uncooked bacon
• 2 cups shredded Gruyère — see note at bottom
• 6 large eggs; add an egg if you have medium eggs
• 1 1/4 cups whole milk cottage cheese
• 2 tsp cornstarch
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp your favorite hot sauce

• Step 1

  Preheat the oven to 300 F. Place a large pan or muffin tin of water into the oven on the bottom rack. This will create steam in your oven, keeping your egg cups moist.

  

• Step 2

  Using the butter, rub the cups of a metal muffin tin to prevent the eggs from sticking, or spray it with a non-stick cooking spray.

  

• Step 3

  Slice the bacon into 1/4-inch strips and place it in a frying pan or skillet. Over medium-high heat, cook the bacon until it is crispy, being careful not to burn it. Drain the bacon onto a paper towel-lined plate using a slotted spoon and set aside. Beware of bacon thieves!

  

• Step 4

  If your cheese is not grated, grate the Gruyère into a bowl using the largest holes of a box grater. Add the cheese and the remaining six ingredients to a blender.

  

• Step 5

  Blend the ingredients on medium speed until they are thoroughly combined.

  

• Step 6

  Pour the egg mixture evenly into the muffin tin cups. Sprinkle the bacon evenly over the egg mixture in the muffin tin and mix some of it into the egg mixture to distribute it throughout the muffin cup.

  

• Step 7

  Bake for 20 to 25 minutes on the middle rack of the oven or until the eggs are set. The eggs are done when the egg bites start pulling slightly away from the edges.

  

• Step 8

  Remove the egg bites from the oven and let them rest in the pan for about 5 to 10 minutes. Use a small dinner knife or a small offset spatula to loosen the egg bites from the edges of the pan. Run the knife slowly around the edge of the muffin cup, then position the knife under the egg and carefully lift it onto a plate. Keep in mind that the egg bites will deflate as they cool.

  

• Step 9

  Notes:
  An economical cheese choice is cheddar, but you can select your preferred cheese for this recipe. These egg bites can be served warm, cold from the fridge, or at room temperature. They also can be frozen for up to two months. Just remember to thaw them out in the refrigerator.