Bacon egg bites are high in protein, packed with flavor, light and fluffy and made with just 5 ingredients. They are the perfect smart and healthy breakfast choice for busy and hectic mornings!
This recipe takes my fool-proof egg white bites recipe that I’ve shared before, and changes up just 2 ingredients. Made with a gruyere cheese mix and just a few slices of bacon, this Starbucks copycat egg bites recipe has half the amount of fat and 40% less calories overall, but is still high in protein at 19.5 grams. And of course it’s more affordable! You won’t believe how easy these are to make, and the light and fluffy texture you achieve every time will have you making these for all your busy mornings.
Why this recipe works
- A simple recipe that uses a healthy mix of lean protein including eggs, egg whites and cottage cheese. Blended till smooth, then baked low and slow for perfectly fluffy eggs.
- Using a low temperature and slow cook time creates the texture you would achieve with a sous vide machine, without the fuss of an expensive kitchen appliance. These seriously taste like the real thing!
- Customizable using different types of cheese or other veggies, but this simple bacon and cheese egg bites are my favorite!
- Fantastic macro breakdown of 19.5 grams of protein, 11 grams of fat and 2 grams of carbs, and just 187 calories. This Starbucks copycat recipe beats the ones from Starbucks, which have 300 calories, 20 grams of fat, 9 grams of carbs and 19 grams of protein. Why does this matter? Because these will help you feel satiated, fuel your brain and help you power through your morning.
- Affordable easy breakfast that stores well, freezes and reheats beautifully. For a full dozen batch the average cost is just under $10, which is a lot less money than the Starbucks gruyere egg bites.
Ingredients to make bacon gruyere egg bites
- 6 whole fresh eggs. We want a mix of whole eggs and egg whites to keep the egg bites moist and flavorful, but also lessen the fat content a bit. Especially since we are adding bacon.
- 3 servings of boxed egg whites, which translates to 9 tablespoons. We purchase the Kirkland boxed egg whites and add them to smoothies, oatmeal and egg scrambles.
- 1 cup cottage cheese, preferably low fat but full fat works fine too. Just know that if you use full fat it will raise the nutritional values shown below a bit. My favorite brand is Good Culture.
- 1 cup of gruyere cheese or a blend. I picked up a pre-shredded swiss and gruyere cheese blend at Trader Joe’s, which gives mini egg bites the perfect bit of bite. Feel free to use mozzarella or jack cheese if that’s what you have on hand.
- 4-5 pieces of bacon, cooked till crispy and finely chopped.
- Salt and black pepper
Easy steps to make copycat sous vide egg bites
Begin by preheating your oven to 300 degrees. Next, cook up the bacon till crispy, then chop up once cooled.
In a blender or food processor, add the whole eggs, egg whites, cottage cheese, shredded cheese and a bit of salt and pepper. Blend till nice and smooth, making sure the cottage cheese gets fully blended and incorporated.
Spray the silicone muffin tin with a bit of cooking spray, and place on a metal baking sheet. Make sure to not skip this step as the muffin mold will be too hard to transfer after filling them up with the egg mixture. Once the mold is placed on the baking sheet, begin filling up each mold with the egg mixture.
Add a small amount of the crispy bacon to each egg cup, and gently stir in to incorporate it into the mix. Transfer tray to the preheated oven, and bake for 38-40 minutes. Egg bites should easily pull away from the molds and will be lightly browned on top, when cooking is complete.
Remove from the oven and allow to cool a few minutes till you can handle them. Remove each egg bite from the mold and serve immediately. They taste fantastic with a little bit of hot sauce sprinkled on top and alongside a bowl of fresh fruit or a piece of whole grain toast. Store leftovers in an airtight container for the perfect meal prep breakfast. Stored egg bites will keep fresh for 3-5 days, and freeze for up to 3 months. See below for freezing and reheating instructions.
I have only tested them in the silicone molds, but other readers have said a cupcake tin works fine. Just first coat with a little non-stick spray and the texture supposedly comes out the same. If you don’t feel like purchasing a mold, definitely give them a try in a tin!
Yes, you absolutely can! I have had other readers do this and they said the came out just as good!
Freezing and reheating your egg bites
Egg bites can be stored in the fridge for up to 5 days. To reheat, simply place on microwave safe dish and reheat in a microwave for about 45 seconds.
It’s also really easy to freeze egg bites for a delicious breakfast anytime you need something fast and easy. Simply wrap up individual egg bites in plastic wrap and place in a freezer proof sealable bag. Freeze for up to 3 months.
To reheat, remove the egg bite from the plastic wrap and wrap in a paper towel. Reheat on medium power for 30 seconds. Then reheat on high power for an additional 45-60 seconds, until heated through.
I think you will really love these egg bites even more than the Starbucks version, because they will save you money and are just as delicious, if not more! These are seriously one of my favorite go-to recipes for a quick breakfast that is nutrient dense! For more egg bite recipes, check out my kale and mushroom egg bites or red pepper and spinach egg bites.
Gruyere and Bacon Egg Bites
- 6 eggs large
- 9 tablespoon egg whites
- 1 cup cottage cheese preferably low-fat
- 1 cup gruyere cheese shredded
- 4 slices bacon cooked and chopped
- salt and black pepper a pinch each
- Preheat oven to 300 degrees f and cook bacon till crispy. Cool and chop up into small pieces.
- Add cottage cheese, eggs and egg whites, and gruyere cheese to a blender or food processor and blend till smooth.
- Place a silicone muffin mold on a baking sheet and then lightly spray with cooking spray. Pour egg mixture into each mold, then add a bit of bacon to each mold, giving them a light stir to mix up the bacon into the egg mix.
- Bake for 38-40 minutes, till egg bites easily pull away from the mold and are slightly golden brown on top.
- Serve immediately or allow to come to room temperature and store in an airtight container for up to 5 days.