Starbucks Egg Bites Recipe loaded with bacon egg and cheese! So easy to make and perfect for busy mornings! This egg bite recipe is super moist, velvety, and extremely flavorful from the aged cheese and applewood smoked bacon! Skip the drive-thru and make these in a muffin pan for easy meal prep throughout the week!
Bacon and eggs make the perfect breakfast combo and are like the egg bites Starbucks serves! For more eggs and bacon try our Breakfast Casserole or Easy Breakfast Quesadilla Recipe! Eggs or cottage cheese are high in protein, perfect for any morning and these homemade egg bites have both all baked in a single muffin pan!
What are Egg Bites?
Egg bites are like little omelet bites made with beaten eggs and then folded in with your favorite breakfast toppings. The simple combination of bacon and Gruyere cheese makes it the popular Starbucks variation, but this Egg Bites recipe is super versatile! That means you can include breakfast sausage, ham, chorizo, veggies like red peppers, kale, or mushrooms, and the list can go on!
We love these egg bites with cottage cheese! They’re smooth and creamy and not at all spongy or dry like some baked egg recipes! The key to creating this velvety texture is to bake the egg bites at a low temperature and place a pan of water in the oven to create a steamy environment. This is a much easier way of cooking eggs at home than the French “sous vide” technique and can be done in the instant pot as well to create that smooth and silky texture.
Egg Bites Ingredients:
Starbucks has its ingredients listed right, on their website. All of the ingredients for these homemade egg bites are just as simple if not better!
- Cottage cheese- is beaten into the eggs like milk or water only it’s much richer.
- Eggs- use large whole eggs (grade A), egg whites can also be used.
- Cheese blend- Monterey Jack cheese and gruyere cheese are ideal but you can use so many different cheeses here like Swiss and cheddar or any aged cheese with Monetery cheese. I used white cheddar cheese with a blend of Monterey Jack and Colby cheese.
- Unsalted butter- should be melted and slightly cooled before blending with the eggs.
- Bacon- any kind of Applewood-smoked bacon will work. I used the Wright brand thick-cut bacon which left nice pieces of bacon throughout each egg bite. You can also use 1/2 cup of bacon bits.
- Starch- makes this egg bite recipe gluten-free. Rice starch or corn starch can be used, however, I used potato starch. You can also use all-purpose flour or whole wheat flour here. I have used a heaping quarter cup of freshly milled flour before and it worked great!
- Salt- sea salt is what I prefer, you can also add a dash of black pepper if you wish but I think these are so flavorful as is.
- White Distilled Vinegar- helps coagulate the egg whites in eggs.
- Hot Sauce- like Cholula or any other kind of condiment with red chili pepper, distilled vinegar, and salt. These are not at all spicy so add more if you like it hot.
How To Make Egg Bites like Starbucks:
This is one of the easiest egg bite recipes with quick prep and easy cooking. It bakes in 30 minutes and if you use a blender all that’s left is to fold in the cheese and bacon. You can cook this in a regular muffin tin or use a mini muffin pan, just grease these muffin tins well and you won’t have to worry about cupcake liners, they won’t stick!
- Preheat the oven to 300°F. Place a 13×9 pan filled with 3 cups of hot tap water onto the bottom rack of the oven.
- Grease your muffin pan with cooking spray (I used the bacon grease from my oven-baked bacon since I did cook the bacon here).
- In a blender combine the vinegar, eggs, hot sauce, potato starch, cottage cheese, salt, and melted butter. Blend over high speed for 30-45 seconds.
- Transfer the beaten egg mixture into a medium mixing bowl and fold in the grated cheese and part of the chopped bacon (reserving some for the tops).
- Using an ice cream scoop, pour about 1/4 cup of batter into each muffin tin.
- Garnish the tops with the reserved chopped bacon and bake egg bites for 30-35 minutes.
Egg Bites Varitaions:
There are so many ways to make egg bites with this versatile high-protein recipe! Here are cooking and filling ideas to explore! Serve egg bites with salsa or more hot sauce on the side!
- Instant Pot Egg Bites- are cooked in 9 minutes over high pressure using silicone egg bite molds. Simply place a pinch of chopped bacon onto the bottom of each mold and pour in the batter 3/4 full. Cover with foil and place over the insert rack. Pour 1.5 cups of water on the bottom and cook. These silicone molds are stackable too!
- Jimmy Dean Sausage Egg Bites- fry 1/2 pound of pork sausage instead of using cooked bacon.
- Kale and Mushroom Egg Bites: saute 4 oz of sliced portabella mushrooms and 1/2 cup of chopped kale. Fold into the beaten eggs. Slightly pulse in a blender before adding to the eggs.
- Spinach and Roasted Red Bell Peppers: fold in 1/2 cup of sauteed spinach and 1/2 cup of jarred and chopped roasted bell peppers. Feta cheese can be added for Gruyere cheese here.
How To Store Egg Bites:
How long do egg bites last in the fridge? Egg bites are good for up to a week in the fridge. Arrange them in an airtight container or freezer bag and keep as many as you will eat in a week. Anything extra can be frozen or enjoyed as a snack. To reheat, microwave each egg bite for 30 seconds. You can also arrange leftovers in a small pan with a few tablespoons of water and cover with foil. Bake in a preheated 350°F for 5-7 minutes to steam them.
Can You Freeze Egg Bites?
Yes! Wrap fully cooked and cooled egg bites with plastic wrap or foil (if planning to bake later). Arrange wrapped egg bites in a freezer gallon bag and freeze for up to 1 month. To reheat frozen egg bites, thaw them overnight in the fridge and microwave. If you are reheating a bigger batch, simply steam them in a pan with a splash of water covered at 350°F for 5-7 minutes.
Have you made these Copycat Starbucks Egg Bites? Leave a comment or photo below to share your feedback and tips!
How Long To Cook Egg Bites in the Oven?
To cook egg bites in the oven pour water into a pan and place on the bottom rack of the oven. Bake egg bites in a muffin pan at 300°F for 30-35 minutes, they are done when the sides slightly bulge up and when they don’t look too wet.
Tips for the Best Egg Bites Recipe:
- Using a blender beats the eggs very well, so, you don’t have to add baking powder. If you are combining the ingredients by hand using a wire whisk, then add 1/2 teaspoon of baking powder to get that rise.
- Grate or shred your cheese of choice for premium quality, many shredded cheeses contain powdered cellulose which helps the cheese from caking together.
- If you bake a pound of bacon using my oven-baked bacon recipe you can freeze any leftover slices and keep them on hand when you need to make these egg bites in the morning. This is a time-saving tip and cuts the prep time or simply use the precooked bacon slices from the store.
- Don’t have cottage cheese? Use any small curd cheese you may have sitting in the fridge like ricotta, Farmer’s cheese, or even cream cheese!
- Substitute eggs with 1 cup of egg whites if using.
- Allow the egg bites to cool for 10 minutes, then run your knife around the sides and gently pop out the egg bites from the tins. Removing them when they are still hot can cause them to break.
Egg Bites Recipe
- 1 regular muffin pan (that holds 12 muffin tins)
- 1 13x9 pan (to replicate the Sous Vide method by creating steam)
- 1 blender (to beat the eggs)
- 1 2-ounce scoop (for evenly diving batter)
- 1 mixing bowl (to fold in bacon and cheese)
- 1 cup small curd cottage cheese (4% milk fat)
- 5 large eggs
- 8 oz cheese (4 oz of Gruyere and 4 oz of Monterey Jack, grated)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/2 lb cooked bacon (8 slices, chopped)
- 1/4 cup potato starch (or cornstarch)
- 1/4 tsp sea salt
- 1 Tbsp white distilled vinegar
- 1 tsp hot sauce (I used the Cholula brand)
- Preheat the oven to 300°F. Place a 13x9 pan filled with 3 cups of hot tap water onto the bottom rack of the oven. Grease your muffin pan and set aside.
- In a blender combine the vinegar, eggs, potato starch, cottage cheese, hot sauce, salt, and melted butter. Beat over high for 30-45 seconds.
- Transfer the egg mixture to a medium mixing bowl and fold in the grated cheese and 1/3 of the chopped bacon, reserve the rest for the tops.
- Scoop the egg batter into each muffin tin 3/4 full.
- Garnish tops with the reserved bacon pieces.
- Bake for 30-35 minutes or until eggs are set. Cool egg bites for 10 minutes before removing from the muffin pan.
- White cheddar with Monterey Jack and Colby blend cheese makes a flavorful cheese combo too!
- Use any aged cheese like Swiss or sharp cheddar for the Gruyere cheese.
- You can use all-purpose flour or cornstarch for the potato starch.
- If mixing eggs by hand, add 1/2 teaspoon of baking powder or beat your eggs over high speed using an electric mixture to get the eggs to rise when baking. Whipping the eggs creates a fluffier texture (which the blender does well in seconds)!
- This size scoop fills a muffin tin in one shot! You can also use a 1/4 cup measuring scoop to fill each tin.
- Cool egg bites for 10 minutes after baking then using a sharp knife run the blade around the sides to gently remove each egg bite.