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A blue plate holds a stack of mini egg muffins, garnished with chopped herbs, set on a yellow and white checkered cloth.

Copycat Starbucks Bacon and Gruyere Egg Bites Made Easy

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These Starbucks bacon and gruyere egg bites blend eggs and cottage cheese into a silky base, then bake in a gentle water bath with smoky bacon and nutty Gruyere. The bites reheat beautifully from the fridge or freezer, making them a simple, high protein breakfast you can prep ahead for busy mornings, guests, or after church brunch.
Course Breakfast
Cuisine American
Diet Kosher, Low Fat
Keyword baked, high protein, make ahead
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 24 egg bites
Calories 76
Author Gina Dickson

Ingredients

  • 6 eggs cage free, large
  • 1 cup cottage cheese 2% reduced fat
  • 1 to 3 dashes hot sauce such as Frank’s Red Hot
  • Pinch kosher salt
  • Pinch black pepper freshly cracked
  • 6 slices bacon pre-cooked, Applewood-smoked bacon
  • 3 ounces Gruyère cheese shredded, aged

Instructions

Prep

  • Preheat oven to 325 degrees Fahrenheit.
  • Spray a muffin pan or silicone muffin liners with non-stick cooking spray.
  • Oven bake, pan fry or microwave the bacon. Drain and once cooled, crumble each slice into small pieces.

Blend the Egg Mixture

  • In a blender, combine the eggs, cottage cheese, hot sauce, salt, and pepper. Blend until smooth and creamy.
    6 eggs, 1 cup cottage cheese, 1 to 3 dashes hot sauce, Pinch kosher salt, Pinch black pepper
    A top-down view of a blender containing a frothy, yellow liquid mixture against a white background.

Assemble the Egg Bites

  • Pour the blended egg mixture evenly into 24 muffin cups so they are 2/3 full.
  • Sprinkle some bacon on top of each evenly.
    6 slices bacon
  • Sprinkle the shredded Gruyère cheese evenly on top.
    3 ounces Gruyère cheese
    A white, speckled muffin tray filled with mini unbaked egg bites, each topped with shredded cheese and bits of vegetables or meat, is viewed from above against a white background.

Create a Sous Vide Water Bath and Bake

  • Place the muffin pan inside a larger baking dish. Carefully pour warm water into the baking dish until it reaches halfway up the sides of the muffin pan.
    A baking tray with 24 mini quiches, each topped with shredded cheese and seasoning, sits inside a larger black roasting pan with metal handles on both sides.
  • Bake for 30 minutes, or until the egg bites are set and slightly golden on top.

Cool and Serve

  • Carefully remove the muffin pan from the water bath. Let the egg bites cool in the pan for a few minutes before removing.

Notes

Storage and Reheating
  • Room Temperature: Let the egg bites cool in the pan for several minutes so they set. Serve them warm or just slightly cooled.
  • Refrigerator: Place cooled egg bites in an airtight container, layering with parchment if needed. Refrigerate for 3 to 4 days.
  • Reheating: Warm the egg bites in the microwave for about 30 to 45 seconds, using medium power for a creamier texture. To reheat several at once, place them on a baking sheet and warm in a 325-degree oven for 8 to 10 minutes, or until just heated through.

Nutrition

Serving: 1egg bite | Calories: 76kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 128mg | Potassium: 45mg | Sugar: 0.3g | Vitamin A: 109IU | Vitamin C: 0.003mg | Calcium: 50mg | Iron: 0.2mg
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