These Copycat Starbucks Bacon & Gruyere Egg Bites are so delicious! They’re loaded with smoky Gruyere cheese and applewood smoked bacon – but still light and fluffy! Previously, I made the Portabella and Kale egg bites and you all loved them so I decided to make more!
From the Starbucks menu, the bacon and gruyere sous vide egg bites are my favorite – I mean – duh – it’s BACON AND CHEESE! I got smoked gruyere and love that extra nutty flavor! Plus the tricks for making these – without a sous vide machine – are so simple!!!
What’s in Starbucks Bacon & Gruyere Egg Bites?
These have very similar ingredients as the Kale & Portabella – but these are a bit heavier because of the star ingredients being bacon and cheese! You’ll need:
- applewood smoked bacon
- gruyere cheese and monterey jack cheeses
- cottage cheese
- hot sauce
- sea salt
- black pepper
- non-stick spray
How do you make this Egg Bites recipe?
Starbucks sous vide egg bites are delicious – but I don’t have a sous vide machine – so I modified to make in the oven. These bacon & gruyère egg bites are incredibly easy – but you might be surprised at a couple of the steps! I promise – they’re simple!
- Preheat your oven and place a baking dish half full with water – this creates a steamy oven which makes your egg bites lighter and fluffier and gives them that velvety texture like the sous vide machine!
- While that is preheating – you can cook your bacon (10 min in air fryer is my fav way) and grate your cheeses (keep back 1/4 cup of cheese)
- In a blender, add eggs, cheeses, cottage cheese, hot sauce, salt and pepper. Blend on high for 30 seconds until frothy!
- Spray your muffin tin with nonstick spray
- Pour the egg mixture in – about 1/2 way if using Texas-sized muffin tin
- Add bacon and and shredded cheese to each cup
- Bake for 25-27 minutes until centers are set
- Let cool for 5 minutes
- Garnish with diced green onions if you like a little crunch!
Tips, Tricks & FAQs
A couple of things – blending the ingredients adds air to the mixture – which adds to the fluff. Also – steaming them in the oven adds more creaminess as well.
It’s a very rich, creamy cheese with a nutty texture. I could only find smoked. If you can’t find it.
You can use Jarlsberg or Raclette cheese – heavy melty cheeses – those are types of Swiss. I wouldn’t use straight Swiss unless you really like it as it changes the flavor.
Yes – after you bake them – pop them in a freezer bag and you’re good to go!
I make these on Sunday and then have breakfast all week. I reheat in the microwave for 40 seconds.
Portabella & Kale, Bacon & Gruyere, Egg White & Roasted Red Pepper
Copycat Starbucks Egg Bites – Bacon & Gruyere
- 1 cup water
- 4 slicescups applewood smoked bacon cooked
- 6 eggs
- 1/2 cup Gruyere Cheese grated
- 1/2 cup Monterrey Jack grated
- 1/4 cup cottage cheese
- 1 tsp hot sauce
- 1/4 tsp sea salt
- 1/4 tsp pepper
- non-stick spray
- Recipe makes 6 egg bites, you can easily double or triple the recipe.
- Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1-2" water on the bottom rack. This will create a humid environment and help the eggs cook evenly and make them light & fluffy like Starbucks!
- While oven is preheating, cook bacon however you would normally make it. I use my air fryer for 10 minutes at 350. I like to undercook it a little for this recipe so it’s NOT crispy. Once cooked, pat grease off with paper towel and roughly chop.
- Grate gruyere and monterrey jack but save back 1/4 cup of grated cheese (all one, mix of two – whatever)
- Add the eggs, cheese, cottage cheese, hot sauce, salt and pepper to a blender and blend on high for 30 seconds until light and frothy.
- Spray a muffin tin with a little non-stick spray and fill the tins with the egg mixture. add in bacon and remaining cheese and split between the tins. I used a “texas sized” muffin pan and they were approx half full
- bake in the oven for 25-27 minutes, or until the center of the egg bites are just set.
- Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy!