Copycat Starbucks Bacon & Gruyere Egg Bites
This recipe creates copycat Starbucks Bacon & Gruyere Egg Bites, featuring a velvety smooth texture from blended eggs and cottage cheese, complemented by savory bacon and nutty Gruyere cheese. Baked in a water bath for perfect moisture, these low-carb, gluten-free bites make an ideal make-ahead breakfast or snack. Quick to prepare, they offer a gourmet touch to your morning routine.
Equipment
- 1 Silicone Egg Bite Mold A 12-cup silicone mold or muffin tin is ideal for easy release and consistent shape.
- 1 Blender Essential for achieving the smooth, airy texture of Starbucks-style egg bites.
- 1 Large Skillet For cooking and crisping the bacon efficiently.
- 1 Large Mixing Bowl Useful for preparing and combining other ingredients.
- 1 Whisk For quickly incorporating ingredients if not using a blender for all steps, or for last-minute adjustments.
Ingredients
Main
- Extra-virgin olive oil for coating the pan
- 8 large eggs
- 1 cup full-fat cottage cheese
- ¼ teaspoon hot sauce optional
- ½ cup shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese divided
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 strips bacon cooked and chopped
Instructions
- Preheat oven to 325°F (160°C). Prepare a water bath by placing a silicone egg bite mold or 12-cup muffin tin into a larger baking dish.
- Cook bacon strips until crisp. Drain well on paper towels, then chop into small pieces. Set aside.
- Lightly coat the individual cups of the silicone mold or muffin tin with extra-virgin olive oil.
- In a blender, combine eggs, cottage cheese, hot sauce (if using), shredded Monterey Jack cheese, half of the shredded Gruyere, kosher salt, and black pepper. Blend until completely smooth and airy, about 30-60 seconds.
- Stir in the chopped cooked bacon and the remaining shredded Gruyere cheese into the blended egg mixture.
- Carefully pour the egg mixture into the prepared molds, filling each about three-quarters full.
- Fill the larger baking dish with hot water, ensuring it comes about halfway up the sides of the egg bite mold.
- Carefully transfer the baking dish with the molds to the preheated oven. Bake for 30-35 minutes, or until the egg bites are set and lightly puffed.
- Remove the baking dish from the oven. Carefully lift the mold from the water bath and let the egg bites cool in the mold for a few minutes before unmolding.
- Serve warm or store for later enjoyment.
Notes
Achieving the signature silky texture of these egg bites hinges on a thorough blend of the egg and cottage cheese. Use a high-speed blender to emulsify the mixture completely; this incorporates air and ensures a light, airy bite. For optimal results and to prevent dryness, bake the egg bites in a water bath. Place your silicone mold or muffin tin inside a larger baking dish, then carefully fill the outer dish with hot water, reaching about halfway up the sides of the mold. This creates a steamy environment, crucial for even cooking and preventing cracks. Do not overfill the molds – leave a little room for expansion. When preparing the bacon, ensure it's cooked crisp and thoroughly drained of fat before crumbling, as excess grease can make the bites oily. Feel free to experiment with other cheeses like white cheddar for a different profile, but Gruyere offers that distinct nutty, savory depth that truly elevates these bites. Serve warm or chilled for a convenient grab-and-go breakfast.