Starbucks Egg Bites with Bacon & Gruyère Cheese Recipe
Creating your own Starbucks-style egg bites at home is a delicious way to enjoy a protein-packed breakfast that's both easy to make and customizable to your taste preferences.
The essence of making these egg bites involves blending eggs with cottage cheese for smoothness, adding shredded cheese for flavor, and topping with bacon or other preferred ingredients before baking to perfection.
Here's a quick, simplified summary to give you that Starbucks Copycat Recipe.
- Muffin Pan
- 4 slices bacon (diced)
- 6 large eggs (room temperature)
- 1¼ cups 4% milkfat cottage cheese
- 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt (Heaping)
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce (Tabasco or Franks Hot Sauce)
- Add the bacon to a small nonstick skillet over medium-high heat.
- Cook, stirring frequently, until crisp, 5 to 6 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.
Blend until completely smooth, 20 to 40 seconds.
Pour the egg mixture evenly into the muffin pan, fill each well about 3/4 full. Distribute the bacon throughout the egg bites. Use a spoon or your finger, press some of the crispy bacon into the batter so it is not all floating on top.
Bake for 20 to 25 minutes, until the eggs are just about set. You’ll know they are done when the egg bites start to pull away from their edges. Some of the egg bites might puff up and look a bit off sides, but they will settle and deflate as they cool.
- Let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Instructions for Advance Prep and Freezing: After cooling, store the egg bites in a sealed container in the refrigerator for a maximum of three days. For reheating, use the microwave on half power for 60 to 90 seconds. To freeze, place the egg bites in a sealed container for up to two months. Thaw them in the refrigerator overnight before reheating in the microwave.
Cooking: I don’t recommend using a silicone muffin pan for this recipe as readers have commented that the egg bites take longer and can cook unevenly.
Serving and Storing: Enjoy your egg bites fresh out of the oven or store them in the refrigerator or freezer for a quick and easy breakfast option on busy mornings. They can be reheated in the microwave for a delicious, protein-rich meal
Came out perfect!