These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.

All About Starbucks Egg Bites

According to their website, Starbucks’ famous sous vide egg bites feature “Applewood-smoked bacon and aged Gruyère and Monterey Jack cheeses folded into cage-free eggs and cooked using the French “sous vide” technique to create a velvety texture that’s full of flavor.”

The sous-vide method of making egg bites involves cooking the egg mixture in vacuum-sealed bags submerged in a water bath at a precise, low temperature. This technique ensures that the eggs cook evenly and slowly, resulting in a custard-like texture that is silky, smooth, and velvety. 

The controlled temperature prevents overcooking and allows for the inclusion of various ingredients, like vegetables, meats, and cheeses, without compromising the creamy consistency. This copycat recipe makes homemade egg bites using a similar method, but with no special equipment or vacuum-sealed bags (that still turns out perfect and delicious!).

What Makes This Recipe Great

It’s not just Starbucks making these silky smooth, custardy egg muffins. I’ve had them elsewhere, and I completely understand the hype! The texture is creamy and velvety, even with add-ins like veggies, and it’s distinct from a frittata.

The secret lies in the technique: baking the egg mixture in a muffin tin set inside a bain marie, or water bath. It’s easier than it sounds! So, today let’s make Starbucks Copycat Egg Bites! No fancy equipment, just a few simple ingredients, and your oven!

Perfect for meal prep or a quick breakfast, this version is way more cost-effective than the Starbucks version, and the best part is that you can really customize the ingredients when making them at home. 

Ingredient Notes

See the full recipe card below for ingredient amounts and details. 

• large eggs

• whole milk cottage cheese or almond milk cream cheese

• shredded Gruyère cheese or sharp cheddar cheese: For dairy-free, use Miyoko’s plant-based cheese or omit it altogether.

• shredded Monterey jack or mozzarella cheese: Or all 1 cheese.

• fine sea salt

• freshly ground black pepper

• a dash of hot sauce, if desired

Optional Fillings

• cooked slices of bacon: Crumbled into small pieces.

• red bell pepper: Diced.

• scallions: White and light green parts only.

• baby spinach

• sliced mushrooms

• chopped cooked hash browns

Step-by-Step Instructions

1. Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin tin liners or grease the tin well with cooking spray like olive oil or avocado oil. 
2. In a blender, blend the eggs, cottage cheese, gruyere, Monterey jack, salt, and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
3. Place optional fillings in the muffin cups and pour egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom. 
4. Place the muffin tin on a rimmed baking sheet and place it on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water into the baking sheet pan. Bake muffins for 40 minutes, or until the tops of the egg bites are golden brown, firm, and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
5. Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving. 

Serving Tips

Serve these delicious egg bites with a side of fresh fruit or on their own. They’re a high-protein, easy breakfast for busy mornings or on-the-go snacks when you need a quick pick-me-up. 

Storage Tips

Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or oven at 350 F for 8 to 10 minutes until warmed through.

Recipe FAQs

What are the ingredients in Starbucks egg bites?

According to their website, here are the ingredients: 

COTTAGE CHEESE [CULTURED NONFAT MILK, MILK, NONFAT MILK, CONTAINS 2 % OR LESS OF: WHEY, SALT, MALTODEXTRIN, CITRIC ACID, CARRAGEENAN, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM, GUAR GUM, NATURAL FLAVORS, VITAMIN A PALMITATE, CARBON DIOXIDE (TO MAINTAIN FRESHNESS), ENZYMES], EGGS [EGGS, CITRIC ACID, WATER], CHEESE BLEND [MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR)], UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORS], UNCURED BACON – NO NITRITES OR NITRATES ADDED EXCEPT AS NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE POWDER [PORK, WATER, SEA SALT, CANE SUGAR, CULTURED CELERY JUICE, CHERRY POWDER], RICE STARCH, CORN STARCH, SALT, WHITE DISTILLED VINEGAR [DILUTED WITH WATER TO 4% ACIDITY], HOT SAUCE [DISTILLED VINEGAR, RED PEPPER, SALT].

More Healthy Breakfast Recipes

No Bake Oatmeal Chip Breakfast Bars

Grain Free Blueberry Scones

Crustless Spinach Feta Pie

Grainless Banana Pancakes

Cherry Cacao Acai Bowl

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How to Make Starbucks Copycat Egg Bites (Easy Recipe)

Pamela

These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.

5 from 1 vote

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Servings 12

Ingredients

  

1x2x3x

• 6 large eggs
• 1 cup whole milk cottage cheese or almond milk cream cheese
• 1/2 cup shredded gruyere cheese or sharp cheddar or use Miyoko’s plant based cheese or omit
• 1/2 cup shredded monterey jack or mozzarella cheese or all 1 cheese
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• A dash of hot sauce if desired
• Optional Fillings:
• 3 to 4 pieces cooked bacon crumbled into small pieces
• 1 roasted red bell pepper diced
• 3 chopped scallions white and light green parts only
• 1 cup fresh baby spinach chopped
• 1 cup sauteed sliced mushrooms chopped
• Chopped cooked hash browns

Instructions

 

• Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin liners or grease the tin well with olive oil or avocado oil.
• In a blender, blend the eggs, cottage cheese, gruyere, monterey jack, salt and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
• Place optional fillings in the muffin cups and pour the egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
• Place the muffin tin in a rimmed baking sheet and place on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water in the baking sheet. Bake muffins for 40 minutes, or until the tops of the egg bites are golden, firm and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
• Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.

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