Starbucks Egg Bites Recipe (Copycat)
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Make this Starbucks Egg Bites Recipe at home with simple, fresh ingredients and your oven — no sous vide machine required! They come out warm and fluffy with the silkiest texture you can imagine. Prepare a batch ahead of time so you can grab a few on your way out the door!
Starbucks Egg Bites Recipe
This Starbucks bacon egg bites recipe is so helpful for busy mornings when we’re all rushing out the door. They’re like mini frittatas in the cutest, poppable form!
I love knowing my family can start their day with plenty of protein instead of sugary cereals or just a piece of toast.
Not much beats eggs in the morning, especially when they’re loaded with bits of your favorite meats and veggies.
Try an air fryer omelette and this cheesy breakfast casserole next!
Ingredient Notes and Substitutions
- Eggs – The star of this egg bites Starbucks recipe! Use large eggs for the right amount of “batter” and bring them to room temperature beforehand if you can.
- Cheese – First, you’ll need cottage cheese. This is what gives the bites that ultra-creamy texture! Cream cheese will work as well.
The original Starbucks bacon egg bites recipe also uses Gruyère, and I like to toss some Monterey Jack in there too.
Feel free to experiment with other cheeses — cheddar, feta, or Swiss can be subbed in for either. - Bacon – Instead of cooking strips as usual, dice your bacon while it’s cold and crisp the pieces in a skillet.
You’ll get more even results, and it tends to go a bit faster too. - Cornstarch – While this helps bind everything together and create a smoother texture, it’s not required. Substitute flour if needed or simply leave it out.
- Hot Sauce – Use your favorite! I always have Frank’s Red Hot on hand, but Cholula or Tobasco are great options.
You can also swap for a dash of paprika, cayenne, or some red pepper flakes, or leave it out if you don’t want the heat.
Tips and Tricks to Make Copycat Starbucks Egg Bites
- Don’t over-blend the egg and cheese mixture.
You want it to be smooth and frothy, but too much air is not good for this Starbucks egg bites recipe.
Overmixing will cause the bites to collapse in the oven instead of puff up into a muffin shape.
- Get creative with toppings and mix-ins.
Make this egg bites Starbucks recipe truly your own with different mix-ins! Replace the bacon with sausage crumbles or leave it out for a vegetarian version.
You can also add some veggies like spinach, bell peppers, or onions for extra flavor.
Finely chop and sprinkle in the bell peppers and onions instead of adding them to the blender.
Go ahead and blend the spinach, but know that your copycat Starbucks egg bites will turn green.
- Let them rest before removing from the pan.
Not only will they finish baking a bit in the center, but the resting time will help them firm up so they don’t break apart when you try to remove them.
Cool for at least 5 minutes, but don’t leave them in the pan for more than 10 minutes or they’ll start to get tough.
Prep Ahead
- Shred cheese
- Cook and drain bacon pieces
- Add water bath to oven
- Preheat to 300°F
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Mini Muffin Pan – Either metal or silicone will do the job.
- Cast Iron or Non-Stick Skillet – There’s nothing worse than tiny bits of bacon left behind because they’re stuck to the pan!
- A Blender or Food Processor makes quick work of blending the ingredients into a smooth, silky consistency.
Serving Suggestions
Avoid the drive-thru and pair this Starbucks egg bites recipe with your favorite homemade brew!
I have copycat recipes for a cinnamon dolce latte and white mocha frap — or their famous Pink Drink for those wishing to avoid caffeine.
You can also dish up copycat Starbucks egg bites as part of a larger breakfast or brunch. Choose from breakfast potatoes, sausage links, French toast, or roasted veggies.
And who can say no to a gorgeous fruit salad!
Storing and Reheating Leftover Egg Bites
Once your copycat Starbucks egg bites are cooled, transfer them to an airtight container or zip-top bag. Refrigerate for up to 3 days or freeze for up to 1 month.
Thaw overnight in the fridge, then warm in the microwave or oven. If you want them a little crispy on the outside, pop them in the air fryer instead!
Egg Bites Starbucks Recipe FAQ
Yes, you can make this Starbucks egg bites recipe with just the whites! All you have to do is substitute the 6 whole eggs with whites from 12 eggs.
To recreate Starbucks egg white bites, use Monterey Jack cheese, spinach, and fire-roasted red peppers in place of the Gruyère and bacon.
Freeze the yolks for later or use them to make to make Italian pastry cream! You can also make a half batch of my homemade eggnog for an eggnog latte.
Honestly, the only limit is your imagination! Chives or green onions, tiny pieces of ham or pepperoni, and sautéed mushrooms or zucchini would all work well.
And you know I have to sneak some Italian flair in there, so try diced tomatoes and fresh basil with mozzarella or goat cheese!
Better yet, why not try a few varieties at once? Use the blended egg and cheese mixture as your base, then sprinkle different toppings into each muffin tin to enjoy a few different flavors per batch.
You’ll get the best consistency and a more even bake if you blend the ingredients together first.
That said, you can skip it for a more rustic texture. Whisk everything but the shredded cheese first, then fold that in until it’s well incorporated. It’ll be easier to combine everything if the eggs and cottage cheese are at room temperature.
Enjoy!
With love, from our simple kitchen to yours.
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Starbucks Egg Bites Recipe (Copycat)
Equipment
Ingredients
- 6 slices bacon, diced
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup gruyere cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
Instructions
- Preheat the oven to 300°F (150°C). Place a 9×13-inch baking dish on the bottom rack of the oven and fill it halfway with boiled water. This will create a water bath to help cook the egg bites evenly. Position another rack in the middle of your oven.
- Spray a non-stick mini muffin pan with non-stick cooking spray.
- In a large non-stick skillet over medium-high heat, cook the diced bacon until crisp. Remove the cooked bacon from the skillet using a slotted spoon and set it aside on a paper towel-lined plate.
- In a food processor, combine the remaining ingredients: large eggs, cottage cheese, gruyere cheese, Monterey jack cheese, cornstarch, kosher salt, freshly ground black pepper, and hot sauce. Process until well blended and smooth.
- Pour the egg bite mixture into the prepared muffin pan, filling each cup about 3/4 of the way full.
- Top each egg bite with the cooked bacon, lightly pressing the bacon into the mixture so that it is covered.
- Bake the egg bites in the preheated oven for 15-20 minutes, or until the egg bites are pulling away from the pan and have puffed up.
- Allow the egg bites to rest in the pan for at least 5 minutes before serving. This will make them easier to remove from the pan and allow them to set.
- Serve the warm egg bites and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
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