If you’re as obsessed with Starbucks’ Bacon & Gruyère Egg Bites as I am, you already know: they’re delicious, satisfying, and somehow feel fancy and comforting at the same time. But buying them daily? That adds up fast, and let’s be real, homemade always wins in flavor and healthier ingredients. Take a look for yourself, the Starbucks version is loaded with ingredients I personally choose to avoid.

This copycat recipe captures everything you love about the Starbucks original: creamy, fluffy texture, smoky bacon, and that rich, nutty Gruyère cheese. Bonus? You can make a whole batch at home for a fraction of the cost, no sous vide machine required. They reheat beautifully and make the best meal prep breakfast or high protein snacks on the go.

Ingredients

Here’s what you’ll need to whip up a batch of copycat Starbucks egg bites:

Eggs (check out my Egg Buying Guide to know how to buy high quality eggs)
Cottage cheese (adds that signature fluffiness!) – Good Culture is my go-to brand
Cheese of choice (I prefer Gruyere)
Bacon
Sea salt
Pepper
Olive or avocado oil spray (for greasing the muffin tin)

*Health Note: Cottage cheese adds protein + makes these bites ultra-creamy without heavy cream.

Why These Are Better Than Starbucks

Higher quality ingredients (you control the source!)
No weird additives or preservatives
Way more affordable
Customizable – Add spinach, swap cheese, go turkey bacon, or try veggie-packed versions

Tools I Recommend

Non-toxic muffin tray (makes clean-up easy + no sticking!)
High-speed blender
Uncured organic bacon
Grass-fed Gruyère cheese
Glass meal prep containers

Skip The Line

Once you make these copycat Starbucks egg bites at home, you’ll never look back. They’re the perfect grab-and-go breakfast, packed with protein and full of flavor, and best of all, they freeze and reheat like a dream.

If you’re into simple, feel-good recipes like this, make sure to follow me on Instagram for more healthy hacks and delicious bites you’ll love.

Gina

Ingredients

12 large eggs
1 1/4 cups cottage cheese
4 ounces Gruyère cheese shredded (about 1/2 cup)
1 Tbsp cornstarch
1 tsp hot sauce optional
1/2 tsp salt
3/4 cup cooked and chopped bacon about 6-7 slices
Cooking spray
Boiling water for water bath

Instructions

Preheat oven to 300°F. Lightly coat a 12-cup muffin pan with cooking spray and set aside.
In a blender, process eggs, cottage cheese, Gruyère, cornstarch, hot sauce, and salt on medium speed until smooth, about 15 seconds.
Divide the chopped bacon evenly into each muffin cup.
Pour blended egg mixture over bacon in muffin cups but careful not to overfill.
Place a baking dish on the rack below and pour boiling water so that it creates steam in the oven (crucial for the silky texture).
Bake until fully cooked and set, about 30 minutes then remove from oven.
Let cool 5 minutes.
Run a spatula around the edges of each egg bite to loosen, then gently turn the pan upside down to remove the egg bites.
Serve immediately or let cool before storing.

Notes

*Cooled egg bites can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month. For frozen bites, thaw in the refrigerator overnight. To reheat, microwave until heated through or warm in a 350℉ oven until warmed through (5 minutes).