Go Back
–+ servings
A plate of mini egg bites topped with bits of bacon is shown on a patterned plate. One egg bite is cut open, revealing its fluffy interior. The plate rests on a dark teal cloth.

Copycat Starbucks Egg Bites Recipe

Print Recipe
These copycat Starbucks egg bites are creamy, soft, and packed with bacon and Gruyère cheese for an easy breakfast that feels comforting without much work. This oven-baked version gives you that smooth coffee shop texture right at home using simple ingredients and a gentle water bath. They are great for meal prep, brunch gatherings, or busy weekday mornings when you want something warm and filling already waiting in the fridge. I like that they reheat beautifully and make mornings feel a little less rushed.
Course Appetizer, Breakfast
Cuisine American
Keyword copycat, creamy, easy, meal prep
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings 24 mini egg bites
Calories 87
Author Gina Dickson

Equipment

Ingredients

  • 6 large eggs
  • 1 cup cottage cheese
  • 1 tablespoon whipping cream
  • 3 dashes hot sauce such as Frank’s Red Hot (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Gruyère cheese shredded
  • 6 slices bacon cooked and finely chopped
  • Warm water for water bath
  • Non-stick cooking spray

Instructions

Prep the Oven, Pan and Bacon

  • Preheat the oven to 325 degrees Fahrenheit.
  • Generously spray a 24-cup mini muffin tin or silicone muffin liners with non-stick cooking spray.
  • Cook the bacon until crispy, then finely chop and set aside.

Blend the Egg Mixture

  • In a blender, combine the eggs, cottage cheese, whipping cream, hot sauce, salt, and pepper.
    A blender pitcher containing raw eggs, flour, and milk, ready to be mixed, sits on a white surface.
  • Blend until completely smooth and creamy.

Assemble the Egg Bites

  • Divide the shredded Gruyère cheese evenly into the bottom of each muffin cup.
    A white muffin tray with shredded cheese in each cup sits beside a glass measuring cup filled with a pale yellow liquid mixture on a white surface.
  • Pour the egg mixture into each cup, filling about two-thirds full.
  • Sprinkle the chopped bacon evenly over the top. Gently press the bacon into the mixture with a spoon so it stays in place.

Create the Water Bath

  • Place the muffin pan inside a larger baking dish or roasting 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.
  • Carefully pour warm water into the outer baking dish until it reaches about halfway up the sides of the muffin pan. Avoid splashing water into the egg mixture.

Bake the Egg Bites

  • Carefully transfer the water bath setup to the oven.
  • Bake for 25 to 30 minutes, or until the egg bites are fully set and lightly golden on top.
  • Remove the muffin pan from the water bath and let the egg bites rest in the pan for 5 minutes.
  • Use a spoon or small offset spatula to gently loosen and remove each egg bite.

Notes

Storage, Freezing, and Reheating
  • Store cooled egg bites in an airtight container in the fridge for up to 5 days. I like placing parchment paper between the layers so they do not stick together.
  • To freeze, place them on a baking sheet in a single layer until frozen solid, then transfer them to a freezer-safe bag or container.
  • For reheating, microwave on 50% power for 60 to 90 seconds with a damp paper towel over the top. If I’m warming up a bigger batch, I usually pop them into a 300-degree oven for about 8 to 10 minutes instead.

Nutrition

Serving: 1mini egg bite | Calories: 87kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 167mg | Potassium: 47mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 136IU | Vitamin C: 0.01mg | Calcium: 70mg | Iron: 0.2mg
QR Code linking back to recipe