Bacon Gruyère Egg Bites
Who needs overpriced sous vide egg bites when you can make these delicious bacon gruyère egg bites so simply at home?! Meal prep these Starbucks copycat egg bites and save yourself time (and money!) by ditching the drive thru on busy mornings.
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I’ve long loved the bacon gruyere sous vide egg bites at Starbucks, but have long lost the love for their price. I used to think I was out of luck since I don’t currently own a sous vide machine, but several recipe tests later yielded a simple hack that helps create a creamy and delicious texture just like the fancy coffee shop egg bites.
Bonus? These egg bites are made with just a handful of ingredients, one of which boosts the protein, too.
If you like my ricotta egg bites or mushroom and kale egg bites, you’ll definitely love these!
Ingredient Notes & Substitutions
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Eggs – I use whole eggs, because there is a lot of nutrition in the yolk, but you can substitute an equal amount of egg whites or half egg whites/ half whole eggs, too.
- Cottage Cheese or Ricotta Cheese – Both cottage cheese and ricotta add creaminess and more protein to these egg bites. Cottage cheese is typically a little higher in protein and ricotta a little higher in fat. The ricotta yields a creamier consistency, with the texture closest to the Starbucks egg bites. But the cottage cheese is a close second, and I know a lot of y’all prefer the little extra protein from the cottage cheese.
- Gruyère – This cheese is rich, creamy, slightly nutty, and pairs deliciously with the salty, savory notes of bacon.
- Bacon – Chop a few slices of already cooked bacon to add a salty pop to these delicious egg bites.
- Seasonings – I keep it pretty basic with kosher salt, pepper, garlic powder and onion powder. If you don’t mind a little heat, I highly recommend adding some hot sauce, too!
How to Make Bacon Gruyère Egg Bites (without a sous vide!)
For complete instructions, please check out the recipe card at the bottom of this post.
- Crack the eggs into a blender, or a bowl if using an immersion blender. Add the cottage cheese or ricotta, seasonings, and gruyere cheese. Blend for 30-60 seconds, or until smooth.
- Spray a muffin pan generously with nonstick spray (you can also use a silicone muffin pan, too). Prepare a water bath by placing the muffin pan on a rimmed sheet pan, then filling the sheet pan with 2-3 cups of water, about halfway.
- Pour egg mixture into muffin cups, then add chopped bacon to each egg bite (some will sink in and some will stay on top – this is fine!).
- Carefully transfer the egg bites in their water bath to the oven and bake for 35-40 minutes, or until the eggs no longer jiggle in the center.
- Let cool, then serve and enjoy!
Video Tutorial
Tips and Variations
- Egg Whites: You can use 6 3/4 cup egg whites or other egg substitute in lieu of 9 eggs.
- Swap out regular bacon and try Canadian bacon, turkey bacon, ham, prosciutto, or turkey sausage.
- Add vegetables by mixing in some chopped roasted red peppers, spinach, kale, mushrooms, or zucchini.
- Silicone Muffin Pan: I personally use my regular nonstick muffin pan and spray it liberally with nonstick cooking spray. If you’re still having trouble with the egg bites sticking to the pan, try using silicone muffin liners or a silicone muffin pan. Please note, though, that sometimes the silicone muffin pan can result in more uneven baking times.
- The egg bites will settle and deflate slightly as they cool! This is 100% normal!
Storage, Freezing, & Reheating
These egg bites make for perfect meal prep!
- Fridge: Store egg bites in an airtight container for up to 3 days.
- Freezer: Yes, you can freeze egg bites! I recommend freezing in individual portions. You can thaw overnight in the fridge or reheat straight from the freezer in the microwave at 40% power for 1:30-3:00.
- Reheating: From refrigeration, I recommend microwaving for 30-60 seconds. Please note, though, that microwaves can vary, so adjust accordingly.
How to Do a Water Bath
Why do you need a water bath when making egg bites? It helps create the best texture and consistency of the finished egg bites, with a smoother, more velvety texture. It also helps the egg bites cook more evenly.
There are two ways to do a water bath:
- Place your muffin tin in a rimmed sheet pan and fill half way with water. Be extremely careful when transferring it, especially when transferring it with hot water out of the oven when done.
- Fill a baking pan with hot water and place it on the bottom rack of the oven. Place the muffin tin on the rack above and bake as normal.
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Bacon Gruyère Egg Bites
Equipment
Ingredients
- 9 large eggs
- 1 cup cottage cheese or ricotta cheese
- ½ cup gruyere cheese shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup chopped cooked bacon
Instructions
- Preheat oven to 375°F. Prepare a muffin pan by liberally spraying with a nonstick spray.
- Prepare the water bath by either placing a pan of water on the bottom rack of the oven, or by placing prepared muffin tin in a rimmed sheet pan that has been half-filled with water.
- Add all ingredients except bacon to a blender, or to a large bowl if using an immersion blender. Blend for 30-60 seconds, or until smooth. Pour into prepared muffin pan.
- Sprinkle cooked, chopped bacon on top of the egg cups. You can use a utensil to gently press some bacon pieces into the egg bite.
- Bake for 35-40 minutes, or until the center of the eggs are not jiggly and the edges are starting to pull away from the sides of the muffin pan.
- Carefully transfer egg bites out of the oven and let cool for at least 5 minutes before handling. Please note that the egg bites will be raised and poofy when they first come out of the oven, but will then delate as they cool. This is normal and expected!
- Serve immediately or package for meal prep. Enjoy!
