How to Make Starbucks Copycat Egg Bites In the Oven
I’ve been obsessed with the Starbucks bacon gruyere egg bites for a while now. Before quarantine, I used to go to Starbucks several times a week for a change of scenery. I’ve worked from home since 2018, so going to Starbucks was my home office away from home. Generally, I would get the bacon egg bites and my favorite nitro cold brew. I love the egg bites. They are a perfectly portioned breakfast with the protein I prefer to power through my morning. I tend to feel better when I focus on high-quality protein and fewer carbs. So, these bacon egg bites were always my go-to. Since I’m not going to Starbucks nearly as often now, although I do go to the drive-through from time to time, I thought I’d try to make Starbucks copycat egg bites in my oven.
Cooking Methods for Starbucks Copycat Egg Bites
There are a lot of Starbucks copycat egg bites recipes on the internet. You can find them in lots of different flavors and baking methods. The Starbucks ones are sous vide, which means they are cooked at a very low temperature, either in a plastic bag or glass jar, to maintain even cooking which creates the moistest outcome. There are also a lot of the copycats that are done in pressure cookers and there are also many recipes that call to bake them.
I chose to bake mine but in a steamy environment to keep them super moist. If you choose to bake them without a water bath or with water in your oven, they will brown and get chewier and denser. If you bake them in a water bath or with a sheet pan with water, like I did, they will be much moister and closer to the sous vide method.
Pressure Cooker Vs. Oven
One of my good friends recently made her version of Starbucks copycat egg bites in her Instant Pot and she said they turned out so well. I have no doubt they taste just as good as the bacon gruyere egg bites I love from Starbucks. But I’ve been on the fence about actually getting an Instant Pot. I’m just not confident I’ll use it that much, so I decided to try going the oven steamed route with my egg bites.
Honestly, I’m so impressed with how mine turned out. They are much moister than I expected. They do not taste dense or chewy at all. No, they aren’t quite as good as Starbucks. But. They are close. And I can make almost a dozen of them for the same price as I pay at Starbucks. Also, I love making a dozen of them at a time. That way, I can heat them up anytime for a quick and healthy breakfast.
If you want to try to make these bacon gruyere egg bites, this is the recipe I followed. The most important steps are blending up the eggs and other ingredients and also baking them in a steamed environment. I’m sure changing up the ingredients is totally an option if you’d like to try these with other meats, cheeses or veggies. If you’ve tried to make these egg bites yourself, I’d love to hear which method you tried and what worked for you!
Copycat Starbucks Egg Bites In the Oven
Stacey shares a recipe for Starbucks copycat egg bites. She prefers the bacon gruyere egg bites so she made them in her oven.
Ingredients
- 12 eggs
- 1 cup shredded gruyere
- 1/2 cup cottage cheese (I used 2%)
- 12 slices of thick bacon, cooked and chopped
- salt & pepper, to taste
- cooking spray
Instructions
- Cook the bacon before-hand. I personally like to cook mine on a wire rack in the oven to get it super crispy and drain all the grease. Chop up the bacon.
- Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly.
- Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20-30 seconds, until light and frothy.
- Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture.
- Divide the chopped bacon equally among all of the muffin tins and bake in the oven for 30 minutes, or until the center of the egg bites are just set.
- Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin.
- Store the egg bites in the fridge for several days. Reheat in the microwave or warm in the oven.
Notes
Cook's Note: Next time, I will try putting half the bacon on the bottom of each of the muffin tins. Then, I will add the egg mixture, then top with the remaining bacon. My recipe, the bacon was all on the top, and I'd prefer it to be a bit more dispersed.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 173Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 209mgSodium 390mgCarbohydrates 1gNet Carbohydrates 0gFiber 0gSugar 0gSugar Alcohols 0gProtein 14g
How to Make Starbucks Egg Bites Recipe
Ingredients
1 dozen eggs
1 cup shredded gruyere (read this if you need a gruyere substitute)
1/2 cup cottage cheese (I used 2%)
12 slices of thick bacon, cooked and chopped
salt & pepper, to taste
cooking spray
12 muffin tin pan (silicone is best for easy removal)
Directions:
Recipe makes 12 Starbucks egg bites.
Cook the bacon before-hand. I personally like to cook mine on a wire rack in the oven to get it super crispy and drain all the grease. Chop up the bacon.
Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly.
Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20-30 seconds, until light and frothy. Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the chopped bacon equally among all of the muffin tins and bake in the oven for 30 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin.
Store the egg bites in the fridge for several days. Reheat in the microwave or warm in the oven.
Cook’s Note: Next time, I will try putting half the bacon on the bottom of each of the muffin tins. Then, I will add the egg mixture, then top with the remaining bacon. My recipe, the bacon was all on the top, and I’d prefer it to be a bit more dispersed.
Why the cottage cheese? Does it add texture? Do I need to add this?
Yes, texture, moisture and flavor. I haven’t made them without it. I assume they’d be very dry and rubbery if you didn’t include it.
Might I recommend.Ricotta rather than cottage cheese? You’ll find the structure doesn’t change much but mouth feel ala creaminess is a welcome addition. Also, go for the instant pot. If you’re doing it right you won’t use it that much. It’s a tool in your arsenal, just not your only tool. It has a place in the kitchen but it might not be on the counter 24/7. There is often a obsession with these type of things (see sous vide circulators). When all you have is a hammer, everything looks like a nail.
yes, I totally think ricotta would be great – I just generally don’t have that in my fridge 🙂
Do you know the macros on this recipe!? I just made them and they turned out delicious! Thank you!
I’m glad you like them! No, I haven’t calculated calories or macros, but there are lots of online sites for that like my fitness pal.
I’ve made similar ones without cottage cheese and they were very good but I’m going to try cottage cheese next time. I’m also going to try to blend them prior to cooking. think that would make a big difference. I cook them in the air fryer and they turn out great!!! But may try oven to compare. I’ve included chopped tomatoes, onions, spinach, ham and all different kinds of cheeses. I’ve also frozen and reheated in air fryer. Delicious!!!
Oooh – would love to know what you think of oven vs. air fryer! Keep me posted!
Hello! Do you know if these freeze well?
They don’t taste as good, but yes! You can definitely freeze and reheat them. I normally store then in the refrigerator and eat them for several days reheated from the frig.
What did I do wrong? The texture of mine are more like scrabled eggs and not smooth or as my son calls them “rubbery” I followed recipe to a T.
I’m sorry to hear they didn’t turn out. Oven temperatures/cooking times can vary greatly. It sounds like they may have been overcooked? I’m not sure, of course, but that would be my first guess.
I tried the oven method. I used half whole eggs, half egg whites, turkey sausage, fat free cottage cheese, cheddar cheese and spinach. They came out great.
Oh wow – this sounds super delicious! Thanks for sharing your version!
I didn’t have Gruyere cheese, so I used a blend I had on hand. They came out really good. Next time I would like to try ricotta instead of cottage cheese just to see the difference in texture. But I can’t wait to try different meat and/or veggie only options too!
May I ask you what you did to get them to be flat on the top? Mine are more dome shaped.
Did you include the water in the pan at the bottom of your oven? That creates the humidity and keeps them from rising as much, I think? But I’m not sure.
I always make the first recipe as usually written. However, I didn’t have a full cupof the cheese. Did with this one and really enjoyed it. I also added bacon to bottom as you suggested. Next time I’m going to add green onions.
Just made Copycat Starbucks egg bites for the 2nd time. I used sausage and diced peppers and onions. Used silicone liners that I got on Amazon. Added half the sausage mixture first and then egg mixture than topped with remaining sausage. They came out fabulous. Wish I could send you a photo. Thanks for your recipe!!!
Please note the muffin pan size, you must have used an extra large muffin pan. I halved the recipe and made 11 using a standard muffin pan. Very good, but next time I think I’ll try ricotta cheese.
Also forgot to mention cooked in 15 minutes using stard muffin pan.
Also forgot to mention cooked in 15 minutes in standard muffin tin.
Could I use smoked gouda instead of gruyere?
I too had an experience like another commenter whose bites came out dry and spongy after following the recipe to a T. I have an oven thermometer so knew my temperature was set to 300 degees. Even after generously spraying my muffin tins most stuck to the bottom and fell apart. Very disappointing. Will walk over to my neighborhood Starbucks and buy the egg bites in the future. Waste of a dozen eggs and bacon.
I used an egg poacher, it contains 6 egg cups. One recipe makes 12 egg bites, seems to work really well. Do they freeze well?
They can be frozen and reheated but I think they are best fresh or reheated from the fridge.
Wow! What a delicious recipe! Of course, I didn’t make it as written. I used goat cheese, as I really don’t care for cottage cheese, and used grated pepper jack as I always have that on hand and didn’t have gruyere. I also added garlic and onion powder with the salt and pepper. I didn’t have enough bacon, so I added some chopped pork belly I had smoked and fried lightly in a skillet. Then I added more of the pepper jack on the top of each one before popping them into the oven. So it seems that this recipe is probably pretty variable depending on what you have on hand. Thanks!
Love all your substitutions! Thanks for the comment 🙂
I made the copycat bacon & Gruyère egg muffins and they came out perfectly!! This recipe is great! They even have that sous vide taste and texture!
I’m so glad! Thanks for your comment!
Great recipe, very tasty. I would like to throw out there that it’s cheaper to buy them. The eggs and cheese alone made this recipe more expensive than just buying them
I am addicted to Starbucks Bacon Egg Bites, but was floored to see the saturated fat was 13 g, cholesterol is 280 mg, sodium is 660 mg. Serving size is 130 g, 320 calories, but that doesn’t say if it’s for ONE egg bite or TWO.
Every time I try to do eggs in a muffin tin, they stick horribly! Even after spraying. How do you prevent that?
Hi Kim – have you considered sillicon molds? I am 100% confident you won’t have sticking issues with sillicon. I used sillicon and it works like a charm! This is the one I used https://amzn.to/42qgOnZ
Silicone liners
The ones from Starbucks have a form of potato in them
I’ve tried different recipes and have not been satisfied until today. These turned out perfectly! Large in part by the recommendation to bake them with a pan of water and just to the point the center firms. The textures have always disappointed me in the past, but this was perfect! Thank you for the technique and comments on sprinkling the bacon at both the bottom and top. I added thin slices of green onion. ❤️
I would add a photo I took if I knew how on this forum.
I’m so glad you loved them and they turned out great for you! Thanks for your comment 🙂 If you’re on social media, take a picture and tag me so I can reshare it! @poshinprogress
I don’t like cottage cheese, but I’ve made these with and without it
, and the flavor and moisture are both MUCH better WITH it added!!!
I am the same! I don’t like cottage cheese but it does work in dishes like this!
With the cottage cheese, they taste exactly like Starbucks Bacon Gruyere egg bites. Plus, it gives you higher protein count than the ricotta.
I made these last night. I used dairy free cream cheese and dairy free shredded Colby jack cheese along with ham and turkey. I love these. They look great and taste great! Next batch I’ll add mushrooms, broccoli, and bacon. Thank you for sharing this recipe.
I have noticed that when I use a darker nonstick pan, my food comes out overcooked. I am done with the darker pans! You can adjust the temperature as well to 25 degrees lower but I would rather have a new muffin tin!