Soft, creamy, and perfectly portable, Starbucks Egg Bites have become the quiet MVP of morning menus. Whether you’re sprinting to work or sipping your first cup at home, these sous-vide-inspired bites strike the balance between indulgent and protein-packed. But if the price tag or constant sold-outs leave you wanting more, it’s time to bring them to your own kitchen. Our copycat Starbucks Egg Bites recipe delivers all the creamy texture and smoky flavor with simple ingredients and no fancy equipment needed.
Table of Contents
How to make copycat Starbucks Egg Bites
This version focuses on the iconic Bacon & Gruyère flavor. We blend eggs with cottage cheese for that signature soufflé softness, fold in crispy bacon and melty cheeses, then bake low and slow in a water bath. The texture is velvety, the prep is easy, and the result feels just as luxurious as the real thing. Each batch yields 12 bites that reheat beautifully and can be frozen for later.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 bites (6 servings)
Calories: ~300 per 2 bites
Ingredients, instructions and tips
Ingredients:
- 6 large eggs
- ¾ cup full-fat cottage cheese
- ½ cup shredded Gruyère cheese
- ½ cup shredded Monterey Jack cheese
- 4 slices cooked bacon, crumbled
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Optional: pinch of smoked paprika or cayenne for a bit of kick
Instructions:
- Preheat oven to 300°F (150°C). Place a large baking dish or casserole pan on the bottom rack and fill halfway with hot water for the water bath.
- Blend the base: In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth and creamy.
- Add the cheeses: Stir in the shredded Gruyère and Monterey Jack by hand.
- Prepare the mould: Lightly grease a 12-cup silicone muffin tray or oven-safe silicone egg moulds.
- Assemble: Pour the egg mixture evenly into the cups, then top each with crumbled bacon.
- Bake: Place the silicone tray on the middle oven rack (above the water bath). Bake for 30–35 minutes until puffed and set.
- Cool and serve: Let the bites rest for 5 minutes before removing. Serve warm or refrigerate up to 5 days.
Tips:
- Use a silicone mould for best texture and easy release.
- Do not skip the water bath. It prevents the eggs from curdling and gives that classic custardy bite.
- Reheat in the microwave for 30 seconds, or pop into a toaster oven for a firmer finish.
What to serve with the dish
These copycat Starbucks Egg Bites are satisfying on their own but even better with:
- A side of sliced avocado or guacamole
- Fresh fruit or berries for a bright contrast
- Toasted sourdough or English muffins
- A cold brew coffee or iced matcha for a light but energising breakfast
- Salsa or hot sauce if you love a little heat in the morning
Ingredient substitutes
- Egg Base
Original Ingredient: Whole eggs
Substitutes:
- Liquid egg whites: For a lower-fat version, substitute 1 egg with 2 tablespoons of liquid egg whites.
- Egg replacer: Use a commercial egg substitute if vegan, but note that texture will be less custardy.
- Cottage Cheese
Original Ingredient: Full-fat cottage cheese
Substitutes:
- Greek yogurt: Adds tang and protein. Use plain, unsweetened yogurt.
- Cream cheese: For extra creaminess. Soften and blend well.
- Ricotta: Offers a milder texture, slightly grainier but works well in a pinch.
- Cheeses (Gruyère & Monterey Jack)
Original Ingredients: Gruyère and Monterey Jack
Substitutes:
- Cheddar: Sharp cheddar gives a bold flavor and melts beautifully.
- Swiss cheese: Offers a nutty note like Gruyère.
- Mozzarella: For a milder flavor and extra stretch.
- Bacon
Original Ingredient: Pork bacon
Substitutes:
- Turkey bacon: Lower fat and still crispy when cooked.
- Veggie bacon or coconut bacon: For plant-based swaps with smoky flavor.
- Smoked tofu bits: Adds umami and protein in vegetarian form.
- Water Bath
Original Method: Oven with pan of hot water on lower rack
Substitutes:
- Steam oven: If you own one, this gives a similar texture.
- Instant Pot: Use the egg bite mould and steam for 8–10 minutes with natural release.
- Air fryer: Not ideal, but with ramekins and foil, it can work for crispier bites.
Ingredients
6 large eggs
¾ cup full-fat cottage cheese
½ cup shredded Gruyère cheese
½ cup shredded Monterey Jack cheese
4 slices cooked bacon, crumbled
¼ teaspoon salt
⅛ teaspoon black pepper
Optional: pinch of smoked paprika or cayenne for a bit of kick
Instructions
Preheat oven to 300°F (150°C). Place a large baking dish or casserole pan on the bottom rack and fill halfway with hot water for the water bath.
Blend the base: In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth and creamy.
Add the cheeses: Stir in the shredded Gruyère and Monterey Jack by hand.
Prepare the mould: Lightly grease a 12-cup silicone muffin tray or oven-safe silicone egg moulds.
Assemble: Pour the egg mixture evenly into the cups, then top each with crumbled bacon.
Bake: Place the silicone tray on the middle oven rack (above the water bath). Bake for 30–35 minutes until puffed and set.
Cool and serve: Let the bites rest for 5 minutes before removing. Serve warm or refrigerate up to 5 days.
