Home / Uncategorized / Starbucks Egg Bites Recipe

Starbucks Egg Bites Recipe

Have you tried the Starbucks Sous Vide Egg Bites? They have been out for a few years now and I really love them. I have tried all the varieties, but the bacon and gruyere are my absolute favorite. A few weeks ago, I bought them three times for breakfast within one week and I said “I should just make these”. So, here we are with my Starbucks Egg Bites Recipe and no sous vide machine is required!

Egg and Gruyere Starbucks Egg Bites Recipe

The ingredients could not be more simple. Eggs, Cottage Cheese, Gruyere Cheese, and Bacon. In the Starbucks version, there are a lot of ingredients that are preservatives, but in this version, you are adding whole foods and storing them in your fridge up to a week. This is a lot better for you, and it feels really great to know that you are making something nutritious for yourself at a great price point.

The egg bites at Starbucks cost about $4.99 for two, so this recipe ends up being much cheaper. This recipe makes 21 bites. You can cut the recipe in half if you only want 10. I find that between me and Allison, we finish all of them within a week. Sometimes I eat two and sometimes I eat three, depending on how hungry I am.

Egg and Gruyere Starbucks Egg Bites Recipe

I have to admit, I have never been a huge fan of Cottage Cheese until now. I add everything into the food processor, so the batter is super creamy. The flavor of the cottage cheese really shines in this. I also do not add any added salt. The recipe does not need it because of the saltiness of the cottage cheese, gruyere cheese, and bacon. I do, however, add a bit of black pepper. I made this a couple of times with some additional salt, but find it didn’t make enough of a difference in order for me to add it in here, and trust me, I LOVE SALT and am one of it’s biggest supporters. But, when 3/4 of the ingredients in a dish are naturally salty, I take a step back and let the ingredients do their magic.

Starbucks makes their egg bites in a sous vide machine (allegedly), but I use the steam function on my Instant Pot to achieve the same results. I have also tried this in the oven using a muffin tin and then using another baking dish full of water on the bottom rack and it works great!

If you like this recipe, you may also like this Overnight Breakfast Casserole or these Breakfast Potato Boats.

How to make Starbucks Egg Bites Recipe

You will need 9 eggs, 16 oz Cottage Cheese, Gruyere cheese, swiss, or other semi hard cheese, Black Pepper, and 9 slices of bacon. I first crisp up the bacon and set it aside. I like to cut up the bacon into 1″ pieces before I cook them because it cooks faster and it creates more uniform pieces. Then, I throw the rest of the ingredients in a blender to mix it up and form a smooth batter. Then, later on, I add it to silicone molds and steam in my pressure cooker or oven.

Ingredient for Starbucks Egg Bites Recipe

Optional toppings for Starbucks Egg Bites Recipe

  • Ham
  • spinach
  • roasted red pepper
  • mushroom
  • sausage

Can I make Starbucks Egg Bites Recipe in an oven?

Yes, you can bake them in an oven at 325F. I like to use silicone molds in the cupcake tin so that it is easy to clean up. Then, I add an additional baking dish on the bottom rack of the oven and fill it half way with water. This creates a steam bath in the oven while it cooks and creates a wonderful texture. Bake them for about 23-25 minutes.

I have not tried this recipe with paper liners, as I find that the silicone molds work so much better in every situation. I like to spray a little avocado oil spray in the molds and they absolutely 100% never stick. Also, do not skip the steam bath part. Having the moisture circulating in the oven ensures that these egg bites stay soft and moist.

Egg and Gruyere Starbucks Egg Bites Recipe

Can I make Starbucks Egg Bites Recipe in an Instant Pot?

Yes, it is so easy. Add about 1.5 cups of water to the bottom of the instant pot stainless steel insert. Then, place the wire rack down, and put an egg bite mold on the rack. I then fill each mold about 3/4 of the way, add the cover on to my instant pot, seal it, and then steam it for 8 minutes. I then use a 8-9 minute natural release.

This is my favorite way to make them, but it only cooks 7 at a time because that is what the egg mold holds. So while it may take a little longer in the end, the texture of these is so good, it is worth it to me.

INGREDIENTS  

  • 9 Eggs
  • 16 oz Cottage Cheese I have used whole fat, low fat, and fat free, and they all work well.
  • 1/2 lb Gruyere Cheese Wedge or two very large handfuls of shredded gruyere.
  • 8 oz Bacon crisped up and crumbled
  • 1/4 tsp Black Pepper

Optional

  • 1/4 tsp Sea Salt optional. I do not use any added salt because 3/4 of the ingredients are naturally salty, but some people like a bit more. Also, if you are omitting the bacon or gruyere cheese from this recipe, you should add a little salt back to the recipe. If you are making this in batches, I would skip the salt on the first batch and then taste one and see if you think it needs it. Then, add just a couple of pinches of salt to the second batch.

INSTRUCTIONS 

  • Crisp up your bacon. I like to cut up the bacon raw, and then cook it when it is already in small pieces. I then put it in a pan on the stove top and cook on medium heat. I stir it frequently to ensure even browning. Then I remove it from the pan and add to a paper towel lined plate to absorb the extra oil.
  • Add your cottage cheese, eggs, shredded gruyere, and black pepper to a food processor or high speed blender. Mix until creamy and fully incorporated.

Instant Pot instructions

  • Add 1.5 cups of water to your instant pot. Then, place the rack that the instant pot came with on top of the water. Then place an egg bite mold on top of the rack. Fill each mold 3/4 of the way up. Add some bacon on top of each bite, and press the bacon down gently to make sure it is inside the bite.
  • Place the lid on your instant pot, seal it, and then press “Steam” for 8 minutes. Once it is finished steaming, let it do a natural release for 8-9 minutes. Sometimes my instant pot has fully released pressure by this time, and sometime there is a little pressure left. Carefully let out the pressure if it is still sealed. It will only be a little bit. Remove the cap and let your egg bites shrink a bit, before adding them to a plate to cool. Repeat for additional batches.

Oven Instructions

  • Preheat Oven to 325F
  • Fill a large baking dish half way with water and add to the bottom rack in your oven.
  • Add silicone cupcake liners to a cupcake pan. Fill each cupcake liner 3/4 of the way up. Add some bacon on top and then push some of the bacon down into the egg using a spoon.
  • Bake at 325F for 23 minutes.

Starbucks Egg Bites Recipe

Make this Starbucks Egg Bites Recipe in your home using four ingredients and no preservatives. No sous vide machine required!
4.85 from 13 votes

Ingredients
  

  • 9 Eggs
  • 16 oz Cottage Cheese I have used whole fat, low fat, and fat free, and they all work well.
  • 1/2 lb Gruyere Cheese Wedge or two very large handfuls of shredded gruyere.
  • 8 oz Bacon crisped up and crumbled
  • 1/4 tsp Black Pepper

Optional

  • 1/4 tsp Sea Salt optional. I do not use any added salt because 3/4 of the ingredients are naturally salty, but some people like a bit more. Also, if you are omitting the bacon or gruyere cheese from this recipe, you should add a little salt back to the recipe. If you are making this in batches, I would skip the salt on the first batch and then taste one and see if you think it needs it. then add just a couple of pinches of salt to the second batch.

Instructions
 

  • Crisp up your bacon. I like to cut up the bacon raw, and then cook it when it is already in small pieces. I then put it in a pan on the stove top and cook on medium heat. I stir it frequently to ensure even browning. Then I remove it from the pan and add to a paper towel lined plate to absorb the extra oil.
  • Add your cottage cheese, eggs, shredded gruyere, and black pepper to a food processor or high speed blender. Mix until creamy and fully incorporated.

Instant Pot instructions

  • Add 1.5 cups of water to your instant pot. Then, place the rack that the instant pot came with on top of the water. Then place an egg bite mold on top of the rack. Fill each mold 3/4 of the way up. Add some bacon on top of each bite, and press the bacon down gently to make sure it is inside the bite.
  • Place the lid on your instant pot, seal it, and then press "Steam" for 8 minutes. Once it is finished steaming, let it do a natural release for 8-9 minutes. Sometimes my instant pot has fully released pressure by this time, and sometime there is a little pressure left. Carefully let out the pressure if it is still sealed. It will only be a little bit. Remove the cap and let your egg bites shrink a bit, before adding them to a plate to cool. Repeat for additional batches.

Oven Instructions

  • Preheat Oven to 325F
  • Fill a large baking dish half way with water and add to the bottom rack in your oven.
  • Add silicone cupcake liners to a cupcake pan. Fill each cupcake liner 3/4 of the way up. Add some bacon on top and then push some of the bacon down into the egg using a spoon.
  • Bake at 325F for 23 minutes.

Related Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 Comments

  1. Jay Aronowitz says:

    5 stars
    I’ve tried these and they are so good!

  2. 5 stars
    I just made these yesterday and they are absolutely delicious! They have such a great texture and flavor and are so simple to make. The perfect make-ahead breakfast protein!

    1. Hi Rosemary,

      I am so glad you liked them! I agree, the texture is incredible! – Erin

  3. These were so easy and tasty. How do you recommend to store them for the week and reheat?

    1. I put them in a glass container in my fridge for 5 days and my wife and I ate two each day till they were gone.

  4. The new Deluxe Egg Bite Maker by DASH is the way to go for creating these egg bites.

  5. Donna Lambert says:

    5 stars
    These are so tasty!! The texture is spot on, creamy and delicious. Very easy to make. I made a half of a batch. I used a silicone muffin pan and a metal muffin pan. Will definitely get the silicone molds. It will be so much easier. Thanks for sharing!

  6. 5 stars
    These are fantastic. Been looking and contemplating for a while to make these at home since we get around 14 eggs a day from our chickens. I did gouda and green chilu as that is what I had on hand. Fluffy and perfect. Thank you!

  7. 5 stars
    YUM! I am obsessed with Starbucks egg bites and these are identical! I made mine using TJ Peppered Turkey Bacon, and it turned out delish. I used silicone liners and baked in a cupcake tin in the oven. I added a few mins of bake time (i have an old oven), and they turned out fluffy, moist, bouncy and perfect!!! I also got 18 egg bites and filled the cupcake liners almost to the top – i’m not complaining 🙂

    1. I am so glad you are enjoying these! Thank you for letting me know! I have to try that turkey bacon!

  8. I cut the recipe in “half” (5 eggs, 8 oz cottage cheese, 1/2 the cheeses Gruyèr), and followed instructions. They stuck really bad to my silicone mold and it’s now just scrambled eggs after trying to scoop them out of the mold. Tips?

    1. Hi Des,

      Oh man, I wouldn’t know which part went wrong. Did you make these in the instant pot or the oven? Did you use the same silicone molds that I did? How much water did you use?

  9. Lightly oil the insides of the molds before pouring in the egg mixture.

  10. 5 stars
    These are outstanding! Thank you so much for the recipe! Do they freeze well for reheating later?

    1. Hi Diana, Thank You! I am not sure about freezing because there is a lot of moisture in them. The texture may change. You can definitely keep in a refrigerator for at least 5 days. I have done that and they still tasted great!

  11. 5 stars
    You can stack two of the egg bite molds on the rack in the instant pot. I make these often. My son also loves these for part of his weekly meal prep.

  12. I followed everything to a t and mine aren’t done. I’m wondering if it’s because I have the larger instant pot?

    1. oh wow that’s weird. Did your IP come to pressure? And when the manual pressure was done, the egg bites were still in liquid form?

  13. 5 stars
    So easy in the instant pot – love to do feta and bacon – have been making for weeks! Excellent for keto and protein intake!

  14. 5 stars
    Love this egg bite recipe! NOTE: you can fry your bacon crisp and crumble it in seconds. 🙂

  15. How do you recommend reheating these?

  16. barb Harris says:

    3 stars
    as it wasn’t written in the recipe, just in the long copy at the top, I had no idea that I had to make multiple batches. I now have a dozen huge egg bites (I used the oven/muffin tin option) that won’t finish cooking and some leftover sauce. Perhaps adding that info to the actual recipe….

  17. 5 stars
    Soooo delicious! Thank you for sharing this recipe with us! I only did 6 eggs and eye balled the cottage cheese so I might have used too much my eggs seemed to shrink after cooling. Going to add less next time and see if that makes a difference 😊

  18. Kari Brooks says:

    These egg bites are so good I have made 3 batches and have the recipe memorized.

    Thank you for posting.