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Baked Copycat Starbucks Egg Bites

Baked Copycat Starbucks Egg Bites (Bacon & Gruyère)

Achieve the perfect, creamy texture of your favorite coffee shop egg bites right at home using a blender and a simple low-temperature baking method, perfect for meal prepping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings (3 egg bites each)
Course: Breakfast, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 12 large eggs
  • 1/2 cup cottage cheese Full-fat recommended, or plain Greek yogurt
  • 1/4 cup heavy cream or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper Optional, for depth of flavor
Fillings and Prep
  • 1/2 cup cooked, crumbled bacon Or desired protein like sausage or ham
  • 1/2 cup shredded Gruyère cheese Or sharp cheddar/Monterey Jack
  • Non-stick cooking spray

Equipment

  • High-Speed Blender
  • 12-cup muffin tin
  • Large Roasting Pan (Optional, for Water Bath)

Method
 

Instructions
  1. Preparation and Preheat: Preheat your oven to a low temperature of 325°F (160°C). This lower temperature is essential for a moist texture. Prepare a standard 12-cup muffin tin by coating each cup thoroughly with non-stick cooking spray.
  2. Set Up the Water Bath (Bain-Marie): For the most tender and creamy results, place a large baking dish or roasting pan on the lower oven rack, big enough to comfortably hold the muffin tin. Fill this pan halfway with very hot tap water.
  3. Blend the Base: In a high-speed blender, combine the 12 large eggs, the 1/2 cup of cottage cheese, the 1/4 cup of heavy cream, the salt, pepper, and optional cayenne pepper. Blend the mixture on high speed for a full 30 to 60 seconds. The goal is to completely pulverize the cottage cheese and incorporate air until the mixture is uniform, very smooth, and slightly frothy—this achieves the signature airy texture.
  4. Fold in Fillings: Gently stir the 1/2 cup of cooked, crumbled bacon and the 1/2 cup of shredded Gruyère cheese directly into the blended egg mixture. Ensure fillings are evenly distributed.
  5. Fill and Bake: Carefully and evenly pour the egg mixture into the prepared muffin tin cups. Fill each cup almost completely to the rim. Place the filled muffin tin into the water bath pan (or directly onto the rack if skipping the water bath). Bake for approximately 25 to 35 minutes. Do not open the oven door during the initial 20 minutes.
  6. Check for Doneness: The egg bites are done when the centers appear set and firm to the touch, and a toothpick inserted into the center of a bite comes out clean. Avoid overbaking, which causes a rubbery texture.
  7. Rest and Release: Remove the muffin tin from the oven and allow the egg bites to cool in the pan for 5 to 10 minutes (they will deflate slightly). Run a small offset spatula or thin knife gently around the edge of each cup to ensure they are fully loosened before popping them out.
  8. Serve or Store: Serve warm immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in the microwave or toaster oven.

Notes

For a vegetarian option, substitute the bacon with sautéed, diced red bell pepper and spinach. Ensure all vegetables are moisture-free before adding them to the batter.