I have a Starbucks Egg Bites problem.
You know how it goes. You just wanted a coffee. A simple, innocent coffee. And then you hear that little ding from the warming oven and suddenly you’re paying $5 for two tiny egg squares that you inhale in 0.5 seconds.
And then? And then you want more.
So I did what any rational, snack-obsessed person would do: I made it my mission to crack the code at home. No fancy sous vide machine required, just a blender, a muffin tin, and a lot of delicious trial and error.
After dozens of batches – some fluffy, some floppy, some absolute flops – I’ve finally nailed it. These are my 5 all-time favorite copycat Starbucks Egg Bites that taste just like the real thing for a fraction of the price. We’re talking creamy, cheesy, protein-packed, totally crave-worthy little bites of heaven.
Get ready to make your fridge way more exciting.
My Favorite Bites by Pan and Method
Each pick has a short note on what kind of bite it is and why I kept it. Under each note is the full ingredient list and the link I cooked from, so you can shop and start.
Keto Egg Bites
SaveKeto egg bites are the small-batch bacon and Gruyere bites I make when I want a soft, custard center with almost no carbs. The recipe needs only a blender and a muffin tin, no sous vide machine. They bake in a water bath in the oven, which just means a pan of water on the rack below to keep the oven steamy. One batch makes 6.
I keep making this recipe because the texture is right, silky like custard, and I like these bites as much as the store ones. They are so easy that I often make a full dozen for the week, so breakfast is set. If you do not have cottage cheese, ricotta works in its place, and a splash of heavy cream in the mix is good too. Swiss stands in when Gruyere is not around, though Gruyere is the cheese Starbucks uses.
Ingredients
- 5 eggs
- 4 tbsp cottage cheese
- 1/2 cup grated Gruyere cheese (Swiss cheese works too)
- 1/4 tsp kosher salt
- a few cracks of black pepper
- 2 slices bacon, cooked and crumbled
- nonstick cooking spray
Bacon and Gruyere Sous Vide Egg Bites
SaveBacon and Gruyere sous vide egg bites are the classic, cooked the way Starbucks cooks its own: sous vide, which means cooking sealed food in a warm water bath that holds one steady heat. The mix goes over crisp bacon in four greased wide-mouth jars, and a little more Gruyere melted golden under the broiler finishes the top. One batch makes 4.
I came to this recipe because it cooks the closest to the way the real ones are cooked. The one catch I learned: the bacon has to be crisp before it goes in the jar, or it stays soft inside. When I do not have Gruyere, cheddar works. If you do not own a sous vide stick, cooks in the comments under the video on YouTube make the same mix in an Instant Pot or a cupcake pan in the oven, and the ones who bought a stick just for these say it was worth it.
Ingredients
- 4 eggs
- 4 tablespoons cottage cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup shredded Gruyere cheese
- 1/4 teaspoon salt
- 4 pieces thin bacon, cooked crisp
- 1/4 cup shredded Gruyere cheese for broiling
Instant Pot Egg Bites
SaveInstant Pot egg bites are ham and Gouda bites made in silicone egg molds on the trivet. A stick blender does the mixing, and the bites steam over a cup of water. Two molds can stack, which helps when I want a bigger batch without tying up the oven.
I made this recipe and loved how hands-off it is, and plenty of cooks in the comments on YouTube say theirs turned out great, some on the first try. Covering the molds with foil or a silicone lid keeps drips from the steam out so the bites do not turn watery. I have swapped bacon, sausage or turkey sausage for the ham, and cheddar for the Gouda. If they taste salty to you, use a little less salt next time, and give them a little longer if the centers are not set.
Ingredients
- 6 eggs
- 4 ounces chopped ham (or cooked bacon or sausage)
- 8 ounces Gouda cheese, grated (some saved for the cups)
- 3/4 cup cottage cheese
- 1/2 cup half-and-half (or cream)
- salt
- ground pepper
- a few dashes of hot sauce (optional)
Oven Bacon and Gruyere Egg Bites
SaveOven bacon and Gruyere egg bites are my big batch from a regular oven, heavy on bacon and made to stock the fridge. The crisp bacon does double duty: its fat greases the muffin tin, and the bits go under a smooth Gruyere and Monterey Jack mix. A tray of water below keeps the oven steamy. One batch makes 15 to 16, and the same mix also works sous vide in small jars.
After trying a lot of versions, this recipe finally tasted spot on to me, rich and custardy with plenty of cheese. I keep these bites for grab-and-go mornings, and they freeze well, so whatever I will not eat in a few days goes in the freezer. Silicone muffin liners make them pop right out.
Ingredients
- 1 package bacon
- 8 eggs
- 1 tbsp butter, melted
- 1 3/4 cup shredded Gruyere cheese
- 1 3/4 cup shredded Monterey Jack cheese
- 16 oz (1 lb) cottage cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp hot sauce
Egg White Bites with Red Pepper and Spinach
SaveEgg white bites with red pepper and spinach are the no-bacon bites I make when I want the lighter Starbucks style. Liquid egg whites from a carton save cracking a dozen eggs, and there is no blender at all: the vegetables and cheese get stirred right in. They bake in a well-greased 12-cup muffin pan and make 12.
Mine came out great, as long as I used cottage cheese that was 2 percent or more. Low-fat cottage cheese is what turns these watery. Roasted red peppers taste closer to the store ones than fresh, which makes sense, since Starbucks uses fire-roasted peppers. Some cooks in the comments want to try Greek yogurt in place of the cottage cheese, but I have stayed with cottage cheese.
Ingredients
- 2 1/4 cups liquid egg whites (about 18 oz)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/2 cup finely diced red pepper (fresh or roasted)
- 1/2 cup finely chopped spinach
- 2 tablespoons chopped green onions
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cottage cheese (at least 2%)
- nonstick cooking spray
Starbucks Egg Bites FAQ
A few plain answers from making egg bites on repeat.
What Does Starbucks Put in Its Egg Bites?
Starbucks lists cottage cheese first in its Bacon & Gruyere Egg Bites, then eggs, a Monterey Jack and Gruyere blend, butter, bacon, rice starch, corn starch, salt, white vinegar and hot sauce. They are cooked sous vide, which gives them a smooth, silky set. The Egg White & Roasted Red Pepper Egg Bites use egg whites, cottage cheese, Monterey Jack, red bell pepper, rice starch, butter, spinach, feta, green onion, salt, hot sauce and spice.
Why Are My Egg Bites Spongy, Watery or Stuck?
Blending too long whips in too much air, so the bites puff and fall or turn spongy. Blend just until smooth. Watery tops often mean steam dripped in, and a foil or silicone lid over the molds helps. Grease the pan or cups well. Bites pop out of silicone cups easiest, though some cooks find them wetter, and low-fat cottage cheese can make the mix watery.
How Long Do They Keep, and Can I Freeze Them?
I keep egg bites 3 to 4 days in the fridge in a covered container, and 2 to 3 months in the freezer. I cool them on a rack before I pack them so they do not sweat. Thaw them overnight in the fridge if you have time.
How Do I Reheat Them?
From the fridge, I microwave egg bites covered for 30 to 60 seconds, and from frozen, a minute or two, until they are hot all the way through, 165 F. Turn them as needed for even heat. For a crisper outside, I use the air fryer.
I make a batch on Sunday and breakfast is done for the week, no line and no extra stop. Start with the recipe that fits the pan you already own.
