Ready to stop paying $5 for a couple of eggs? Your bank account is going to thank you for this boatload of breakfast savings in the form of your new favorite egg recipe. You don't need a sous vide machine or an instant pot to make perfect Egg Bites at home, and they only take about 15 minutes to prep!
This hearty breakfast recipe is packed with the protein you need to jump-start your day. Besides the fluffy eggs and savory bacon, you'll get a combination of freshly grated goodness in the form of tangy Monterey Jack and nutty Gruyere. And the best part? That signature Starbucks Egg Bite texture... Soft, creamy, and silky-smooth.
Prep these ahead of time for easy breakfasts or snacks and your future self will thank you! Need some more healthy breakfast ideas? We think you'll love our Egg Strata and you definitely can't go wrong with good old fashioned Steak and Eggs.
HOW TO MAKE STARBUCKS COPYCAT EGG BITES
The first thing you're going to do is make sure your oven racks are in the right spots. You'll need one in the center and one placed in the lower third of the oven. This is because we will be using a water bath placed just below the muffin tin in order to create a steamy environment for your Egg Bites to cook in.
A water bath is also called a bain-marie and helps keep delicate bakes... well, delicate. Eggs can go from perfectly custardy, soft, and smooth to overcooked and tough as nails in a matter of minutes. A water bath will keep your Egg Bites from quickly overcooking.
Once your racks are in place, grab yourself an oven-safe casserole dish or pan and fill it about halfway with hot water. Place the pan in the lower third of the oven and preheat the oven to 300°F. You want the pan in the oven before the preheating begins to raise the temperature of the water and create a steamy spot for your eggs to cook in.
Once your bain-marie and preheating are underway, you'll move on to your muffin pan. I prefer to use a silicone muffin pan for this Starbucks Egg Bites recipe. They look more like the real deal without the ridges of the muffin liner pressed into the sides and they are extremely easy to remove.
Another benefit to using a silicone muffin pan is that silicone does not get as hot as fast as metal pans do. The even cooking promoted by a silicone muffin pan will keep your Egg Bites from developing a crust.
However, if you don't have a silicone muffin pan, you can use a standard muffin tin and still make some pretty phenomenal Egg Bites. You want to be sure you use nonstick muffin cups and spritz them well with nonstick cooking spray before the egg goes in!
Now that we have pan and oven prep out of the way, it's time to whip some seriously delicious bacon and gruyere egg bites.
You'll kick off the recipe with the bacon. Grab yourself some thick-cut bacon and cut it into ¼" dice. I prefer diced bacon over crumbled bacon for a more uniform look.
Add the bacon to a large frying pan over medium-high heat and cook for about 6-8 minutes, stirring often. As soon as the bacon is cooked to your liking, remove it from the pan and drain it on a paper towel-lined plate.
Move over to the blender and crack some eggs right in. Now, in goes the cheese.
For this recipe, we will be using three types of cheese: cottage cheese, Gruyere, and Monterey Jack.
Cottage cheese gives these egg bites a fluffy, smooth, and silky texture. It may sound weird adding cottage cheese to your eggs but trust us, this is the game changer!
The latter two kinds of cheese are all about flavor. Gruyere is a salty, nutty cheese. It has a similar flavor profile to Parmesan, however, it is creamier and melts down smoother.
Monterey Jack is a fairly mild cheese with a little bit of tang to it and a great buttery flavor. It is excellent for melting down and is often used in TexMex and Mexican cuisine.
Once you've got all of your cheese grated and ready to go, you will add the cheese to the blender, along with some salt. Place a blender cap on and mix on medium-high speed for 15 to 20 seconds.
Divide your cooked bacon amongst the cavities of your muffin pan and pour the egg mixture on top, filling about ¾ of the way full.
Transfer the eggs to your steamy oven and bake for about 28 to 32 minutes, just until the center of the Egg Bites registers 165°F. You can also test the centermost Egg Bite in the pan by poking it with a toothpick. If the toothpick comes out clean, your egg bites are ready to pull from the oven! Allow the Egg Bites to cool slightly, serve warm, and enjoy!
REHEATING TIPS
You can enjoy your Egg Bites right away, store them in the refrigerator for up to 3 days, or you can freeze them for later!
To freeze your Egg Bites, allow them to cool completely and transfer them to a freezer-safe container or zip-top bag. You want to ensure that there is not too much room for air, or your Egg Bites will end up with freezer burn. To thaw, transfer them to the refrigerator 12-24 hours in advance. Eggs are very delicate, and reheating frozen egg bites in the microwave will likely result in rubbery eggs.
To warm them up, place your microwave on 50% power and heat at 20 second intervals until warmed to your liking.
6 MORE BREAKFAST IDEAS YOU’LL LOVE
- Baked Donuts
- Chilaquiles Rojos
- Breakfast Tacos
- Avocado Spread
- Cream Cheese Sausage Balls
- Breakfast Casserole with Bacon
Baked Donuts
Traditional Chilaquiles Rojos Recipe
Breakfast Tacos Recipe
Avocado Spread
Cream Cheese Sausage Balls
Breakfast Casserole with Bacon
These copycat Egg Bites are just as good as Starbucks', way cheaper, and you get a whole pan of them. It's a win win win situation!
- 8 thick-cut slices of bacon, diced
- 12 large eggs
- ⅔ cup cottage cheese
- ½ cup freshly grated Gruyere cheese
- ¼ cup freshly grated Monterey Jack cheese
- ¼ teaspoon Kosher salt
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Place an oven rack in the center of the oven and one in the lower third. Place an oven-safe pan or casserole dish filled halfway with water in the lower third of the oven, and preheat to 300°F. This will create a steamy environment for your eggs to cook in.
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Have ready a silicone standard-sized muffin pan spritzed with cooking spray. If you do not have a silicone pan, use a muffin pan lined with paper liners and spritz generously with cooking spray.
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Add the bacon to a large frying pan over medium-high heat. Cook until crispy to your liking, stirring often, about 6-8 minutes.
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Remove the bacon from the pan using a slotted spoon, and transfer to a paper towel-lined plate to drain. Set aside.
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Add the eggs, cottage cheese, Gruyere, Monterey Jack, and salt to a blender and mix on medium-high speed for 15-20 seconds.
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Divide the bacon among the muffin cups and pour the egg mixture on top to fill about ¾'s of the way.
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Transfer to the oven and bake for about 28-32 minutes, or until the center of the egg bites register 165°F. Remove from the oven, allow to cool slightly, serve, and enjoy!
