Copycat Starbucks Egg Bites
Ditch morning rush with these irresistibly creamy, cheesy egg bites inspired by Starbucks. Stuffed with salty bacon and nutty Gruyère, they offer café-worthy luxury straight from your kitchen — for pennies on the dollar.
Perfectly portable and fast to reheat, these egg bites are for busy weekdays or leisurely brunches. With a rich, velvety texture and bold flavor, they’re a hit with kids and adults alike.
Farewell, store-bought; hello, homemade convenience. This recipe is your passport to flavorful and budget busting breakfasts that will have you coming back for more.
Starbucks Style Egg Bites Ingredients
Thick-Cut Bacon — The smoky and savory bacon adds richness and flavor to every bite, pairing perfectly with the creamy base.
Gruyère Cheese: This is nutty and a little sweet, it melts beautifully, leading to a velvety texture and bold taste.
Eggs: The base of this dish, eggs create a light and fluffy structure that holds all the flavors together.
Cream Cheese: Provides a luxurious creamy consistency, which really enhances the richness and texture of the egg filling.
Kids & Adults Going Wild for Kosher Salt & Black Pepper: Basic seasonings make a big difference in enhancing the natural flavor of the food.
Recipe Tips
Perfect Texture — Every Time: To achieve a velvety custardy texture, allow your cream cheese and eggs to sit at room temperature for as long as possible before mixing them together. The immersion blender combines everything into a frothy, well-incorporated mixture, leading to even cooking and a light, airy texture.
Note Mention Greased Like a Pro: Use the rendered bacon fat to coat the muffin tin generously. That not only keeps it from sticking but also imparts a little extra smoky flavor to each bite. Just a quick wipe with a paper towel to spread it around.
Customize the Fillings: As much as bacon and Gruyère make this Hobbie’s recipe pop, other ingredients can be added. Sautéed spinach, chopped bell peppers or crumbled sausage provide ways to switch things up and still keep the recipe well balanced.
What to Serve with Copycat Starbucks Egg Bites
Fresh Fruit Salad: The bright assortment of berries, citrus and melon provides a refreshing counterpoint to the richness of the egg bites. The natural sweetness of the fruit pairs beautifully with the smoky bacon and creamy Gruyère.
AVOCADO TOAST: Pair these egg bites with avocado toast for a filling, well-balanced breakfast. The creamy avocado and crunchy toast balance each other out and go deliciously well with the egg bites’ savory flavors.
Simple Green Salad: To keep things light, serve the egg bites with a simple green salad dressed with a tangy vinaigrette. The acidity slices through the richness, making it just right for brunch or lunch.
FAQ
Can I freeze the egg bites?
Yes! Let the egg bites cool completely, then freeze in an airtight container or zip-top bag. Microwave or pop in the oven for a quick breakfast.
Can I use a different cheese in place of Gruyère?
Absolutely. Alternately, feel free to use other cheeses, such as cheddar, Monterey Jack, or Swiss, as they will also add their unique flavor profile to the dish.
How can I keep the egg bites from sticking?
Liberal with rendered bacon fat or nonstick spray to coat the muffin tin. After baking, running a butter knife around the edges will help release any stuck-on bits.
Can I use turkey bacon or vegan bacon?
Indeed, either of them are useful substitutes. Using turkey bacon provides a leaner option, or plant-based bacon can be applied to the recipe for vegetarians, making the recipe versatile and inviting to all fitness level diets.
Copycat Starbucks Egg Bites
Ingredients
- 9 extra-large eggs at room temperature
- 6 slices thick-cut bacon cut into 1/2-inch pieces
- 5 ounces shredded Gruyère cheese about 1 1/4 cups
- 3 ounces cream cheese at room temperature
- 3/4 teaspoon kosher salt
- Ground black pepper to taste
Instructions
- Preheat the oven
- Preheat oven to 325°F and prepare all the ingredients.
- Cook the bacon
- Put the diced bacon into a cold cast-iron or nonstick skillet. Warming over medium heat, sauté for 8 to 10 minutes, stirring often, until the bacon is fully cooked but not overly crispy. When finished, take the skillet off the heat and move the bacon to a plate lined with paper towels to soak up excess grease. Save the rendered bacon fat to use later.
- Prepare the egg mixture
- In a blender or using an immersion blender, blend together the eggs, softened cream cheese and kosher salt. Blend for 15 to 20 seconds, until frothy and fully emulsified.
- Grease the muffin tin
- Very generously smear the reserved bacon fat in each well of a muffin tin with a paper towel. This makes removing the egg bites easy as well as adding more flavor.
- Fill the muffin wells
- Divide the cooked bacon and shredded Gruyère cheese evenly among the 12 muffin wells. Now pour egg mixture into each well, approx three-quarters full. With a butter knife, gently incorporate the bacon, cheese and eggs in each well. Season well with freshly ground black pepper, to taste, on top.
- Bake the egg bites
- Put the muffin tin in the oven and bake for 16 to 20 minutes. Halfway through, rotate the tin from front to back for even cooking. The egg bites should be set on the edges, but might still jiggle a bit in the center. This is normal; they will set up as they cool.
- Remove and serve
- When baked, take the tin out of the oven. Using a butter knife, carefully loosen the egg bites from around the edges of the wells. Allow to cool slightly before serving. To store, let the bites cool completely before placing in an airtight container. They can be stored in the refrigerator for up to five days.
