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Baked Copycat Starbucks Egg Bites

Creamy Baked Copycat Starbucks Egg Bites (Bacon & Gruyère)

Achieve that signature airy, creamy texture right at home! These copycat egg bites use a blender and a water bath (Bain-Marie) for perfect, fluffy results loaded with savory bacon and nutty Gruyère cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings (2 bites each)
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Egg Base Ingredients
  • 12 large eggs
  • 1/2 cup full-fat cottage cheese (or smooth ricotta cheese)
  • 1/4 cup heavy cream (or half-and-half)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch cayenne pepper (optional, for a slight kick)
Fillings and Preparation
  • 1/2 cup shredded Gruyère cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup fully cooked and finely crumbled bacon (or prosciutto or ham)
  • 1 tablespoon minced fresh chives
  • Nonstick cooking spray or butter for molds

Equipment

  • High-Powered Blender
  • 12-Cup Silicone or Metal Muffin Mold
  • Large Baking Dish or Roasting Pan (for Water Bath)
  • Mixing bowl

Method
 

Instructions
  1. Preheat and Prepare: Adjust your oven rack to the middle position and preheat the oven to 325°F (160°C). Prepare a 12-cup silicone muffin mold or a standard metal 12-cup muffin pan by coating the insides thoroughly with nonstick spray or butter. If using a metal pan, place the pan inside a larger baking dish or roasting pan that is large enough to create a water bath (Bain-Marie).
  2. Blend the Base: In a high-powered blender, combine the 12 large eggs, the cottage cheese, the heavy cream, kosher salt, black pepper, and cayenne pepper (if using). Blend on high speed for 30 to 60 seconds until the mixture is completely smooth and slightly frothy. Ensure no lumps of cottage cheese remain.
  3. Mix in Cheeses: Pour the egg mixture into a large bowl. Gently stir in the shredded Gruyère cheese, the shredded Monterey Jack cheese, and the minced chives until evenly dispersed throughout the liquid.
  4. Distribute Fillings: Place a small pinch of the cooked bacon crumbles or other desired solid fillings (such as chopped spinach or roasted red pepper) into the bottom of each prepared muffin mold.
  5. Pour and Fill: Carefully pour the egg mixture evenly into the prepared molds, filling each cup almost to the top. The eggs will slightly expand during baking.
  6. Set Up Water Bath (Crucial for Texture): If using a water bath, carefully pour about 1 inch of hot water (tap water is fine) into the larger outer baking dish. The water should surround the base of the muffin mold but should not be so deep that it sloshes into the egg mixture. (If you are using a silicone mold placed on a baking sheet, you may skip the water bath, though the texture will be slightly less creamy.)
  7. Bake: Carefully transfer the baking dish (with the water bath) to the preheated 325°F (160°C) oven. Bake for 25 to 30 minutes. The egg bites are done when the centers are set, puffed slightly, and feel firm to the touch. They should not look wet or overly browned.
  8. Cool and Serve: Remove the pan from the oven and carefully lift the muffin mold out of the water bath. Let the egg bites cool in the mold for about 5 minutes. Use a small spatula or knife around the edge to gently pop the egg bites out of the molds. Serve warm immediately, or allow them to cool completely before storing.

Notes

Storage and Meal Prep: These egg bites are excellent for meal prepping. Store cooled bites in an airtight container in the refrigerator for up to 4 days. They also freeze well: wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat from refrigerated in the microwave for 30-60 seconds.
Flavor Variations: Swap the Gruyère and Monterey Jack for cheddar and Swiss, or try incorporating fillings like diced spinach, sun-dried tomatoes, or goat cheese instead of bacon.