Oven Baked Starbucks Egg Bites
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Use this Oven Baked Starbucks Egg Bites recipe for make sous vide style egg bites in the oven! The trick is to make a steam bath in the oven so the egg bites get extra fluffy.
Make the fluffy sous vide Starbucks egg bites at home in your oven!
Do you love the bacon and gruyere Starbucks egg bites? I do too, but I was sick of paying their expensive prices.
I knew I could make them at home for cheaper, but I needed to figure out how to get them smooth and fluffy. After some testing, I realized that if I blended eggs with cottage cheese and then steamed the egg bites in my oven, they turned out perfectly rich and fluffy.
How do you steam in an oven?
In order for these oven baked egg bites to be extra fluffy you need to partially steam them. You can created a steam bath in your oven by pouring boiling water on a baking sheet.
Place the egg bites on the middle rack in the oven. Then, place a baking sheet on the lowest rack in the oven.
Pour boiling water on the baking sheet and close the oven. As the egg bites bake they will also be filled with steam.
What kitchen tools will I need to make these Starbucks egg bites?
- 12 slot muffin tin
- Blender
- Measuring cups and measuring spoons
What ingredients will I need to make this Starbucks egg bites recipe?
- Spray oil
- Eggs or egg whites
- Cottage cheese or cream cheese
- Salt
- Bacon
- Shredded gruyere cheese
Can I use cream cheese instead of cottage cheese?
Yes! You can use an 8oz brick of cream cheese instead of the cottage cheese for this baked egg bite recipe.
What else can I mix into these baked egg bites?
My favorite flavor of the Starbucks egg bites are the bacon and gruyere sous vide egg bites so I usually make those. There are so many other egg bite flavor combinations you can make.
- Roasted red pepper and feta
- Broccoli cheddar
- Spinach, tomato, and goat cheese
- Mushroom and herb
Can I make Starbucks egg white bites?
Yes! To make these egg bites with egg whites just swap 2 cups of egg whites for the 9 full eggs and follow the rest of the instructions.
Let’s make Oven Baked Starbucks Egg Bites!
Step 1: Prepare egg bites
To begin, preheat oven to 350F and spray a 12 slot muffin tin with a spray oil. Add eggs, cottage cheese and salt to a blender.
Blend until a smooth mixture remains. Then, add 1/2 strip of bacon cut in half again to each of the muffin slots.
Add the cheese to the muffin pan on top of the bacon. Pour the egg and cottage cheese mixture into the muffin pan, filling each pan evenly.
Step 2: Prepare a steam bath in the oven
Next, carefully prepare the steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour the boiling water onto the baking sheet.
Step 3: Bake the egg bites
Then, place the muffin tin on the middle rack of the oven. Close the oven and bake for 25 minutes.
Remove the muffin tin from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven.
Allow the egg bites to cool slightly then remove from the muffin tin and enjoy!
Storage and reheating
Store the egg bites in an air tight container in the fridge for up to 5 days. Reheat in an air fryer or under the broiler in the oven until golden brown.
Check out these other delicious egg bite recipes!
- Roasted Red Pepper and Feta Egg Bites
- Dairy Free Egg Bites
- Copycat Starbucks Egg Bites
- Broccoli and Cheddar Egg Bites
- Sausage and Jalapeño Egg Bites
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Oven Baked Starbucks Egg Bites
Make fluffy sous vide Starbucks egg bites in your oven!
Ingredients
- 9 large eggs
- 1 and 1/2 cups cottage cheese
- 1 tsp salt
- 6 strips cooked bacon
- 2/3 cup shredded gruyere cheese
Instructions
- Preheat oven to 350F and spray a 12 slot muffin tin with a spray oil. Add eggs, cottage cheese and salt to a blender. Blend until a smooth mixture remains.
- Add 1/2 strip of bacon cut in half again to each of the muffin slots. Add the cheese to the muffin pan on top of the bacon. Pour the egg and cottage cheese mixture into the muffin pan, filling each pan evenly.
- Carefully prepare the steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour the boiling water onto the baking sheet. Place the muffin tin on the middle rack of the oven. ** Wear proper heat protective oven mitts while doing this
- Close the oven and bake for 25 minutes. Remove the muffin tin from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven.
- Allow the egg bites to cool slightly then remove from the muffin tin and enjoy!
Alexa says
I threw these together on a Sunday night for the week and they were so quick and so good!! I’ll never go back to just scrambling the eggs, blending them with cottage cheese made the texture so perfect.
★★★★★
Madeline says
yay!! tahnk you!
Christine says
Blending with cottage cheese makes an amazing texture. Don’t let the steam bath scare you – it makes them so fluffy! I filled mine with spinach, mushrooms, mozz, and tomato and they were so good. They reheat perfectly for breakfast throughout the week.
Madeline says
aww thank you!!
Mia says
Just made a batch of these for the third week in a row! My favorite combo is roasted red pepper, spinach and feta but the bacon one is great too! Soooo easy and perfect warmed up every morning!
★★★★★
Madeline says
OO love that you are experimenting with different mix ins!! Im gonna try that one because I love those 3 together.
Sandra says
Love them, so easy to make, perfect texture and absolutely delicious!
★★★★★
Madeline says
Thank you so much!!
Sarah says
Love these! Super easy to make ahead and have for the week. I mixed in chopped mushrooms and they turned out great. Great option when you are sick of scrambled eggs and want to switch it up!
★★★★★
Madeline says
oooo I definitely want to make a mushroom batch!! Thank you!!
Mia says
These came out so good. I substituted cream cheese for cottage cheese and salt
★★★★★
Madeline says
awesome!! Thank you!
Alyssa says
Amazing! I splurged a little on some fancy bacon and gruyere and it was definitely worth it. These are awesome. The texture of the eggs is so soft and creamy. Made these for meal prep this week and already longing for tomorrow morning when I can eat them again.
★★★★★
Madeline says
love that!! thank you!
Holly says
Love these!! If you were to make broccoli and cheddar, would you cook the broccoli a little bit first or just throw it in raw? Or would frozen work better maybe?
Madeline says
Hi Holly! I would cut it into small pieces and saute in oil first and drain any excess moisture!! Anything steamed or frozen will make the bites too watery
Courtney says
Delicious and my toddlers love them!
★★★★★
Madeline says
yay!!
Valeria says
These are delicious! So easy and a total dupe for my favorite Starbucks egg bites. I’ve tried other recipes that didn’t even come close but this one is almost identical. They reheated well in the air fryer (I did 5 minutes at 400 degrees). I want to make them again and try other add-ins.
★★★★★
Madeline says
amazing!! thank you!
Christol McKernan says
Okay, these are insanely good! The texture with the cottage cheese and the flavor! So amazing. I didn’t have gruyere cheese this week so I used Monterrey jack with habanero peppers and it was perfect as well!
★★★★★
Laurie says
like everyone else commented.. very good and quick and easy to make. perfect daily breakfast
★★★★★
Madeline says
great! thank you!
Shannon says
I’ve never had the egg bites from the big coffee chain before, so I can’t compare. However, my family and I liked this recipe a lot. We used Unexpected Cheddar and bacon along with both cottage and cream cheese to clean out the fridge. They were so fluffy.
Madeline says
amazing!! thank you!
Maureen says
Amazing! So light- and delicious. I only cooked for 20 mins though and they were perfect.
★★★★★
Madeline says
amazing! thank you!
Sharon says
Can they be frozen?
Madeline says
yep!! Thaw in fridge or on counter and reheat in toaster oven, microwave or air fryer.
Corrina says
Made these for the first time and they’re delicious! Will definitely make again with other flavour combinations!!
★★★★★
Madeline says
oh so wonderful! Please let me know what combos you try!
Lisa says
Just made a double batch of these babies and can’t wait to dig in! Wondering if reheating in the microwave is ok since I don’t have an air fryer…I thought I’d cover them right to seal in the moisture and just pop them in for 30-60 seconds. Has anyone tried that?
Madeline says
hi! I have! reheating them in the microwave is great, just be sure not to overcook becuase they might sort of explode haha
Anthony says
I put a wet paper towel over them in a container and they come out great in the microwave.
Louise says
Very easy and delicious recipe. I’ve made it twice and first-time sprayed pans with cooking spray and next time greased with butter. Both times the egg bites stuck in the pan. What am I doing wrong?
★★★★★
Madeline says
truthfully it might be your pan! I had to buy a new one recently because EVERYTHING was sticking to my muffin pan no matter what. Look for one thats a thicker metal
Steve says
I’ve made these before with Cottage Cheese, and they were excellent… I recently got a wild hair and decided to give them a go with full-fat Ricotta. I was blown away. The creamier, less “chalky” texture and slight sweetness of the Ricotta made for a smoother, lighter texture. Regardless of the cheese choice (Cottage, Cream, Ricotta) these are an easy to make/chill/freeze quick, high-protein breakfast powerhouse.
★★★★
Madeline says
wonderful!! ill need to try that!
Hanna says
The texture of these are so great! Great for meal prep.
★★★★★
Madeline says
Thanks Hanna! Glad you like them!
Lisa says
Love your recipe! How do you keep additional ingredients (chopped bell peppers, parsley, chives) from floating to the top of the egg bite?
Madeline says
You can try sauteing them in a bit of oil before you place them in the muffin cups! when you cook some of the water out they are less likely to float
Gretchen says
I see you have this oven version and a recipe for the instant pot. Do you recommend one over the other? I can’t wait to try one!
Natalie says
These are so good!!!!!!!! Wow!!!! I used smoked Gouda cheese and some shredded Monterey Jack cheese on mine. I highly recommend this!
★★★★★
Madeline says
Oh wow smoked gouda sounds soo good! Thanks Natalie!
Aoril says
Awesome. That’s all I can say.
Fantastic recipe and you nailed it.
★★★★★
Madeline says
Thanks so much! Glad you like them!
Danielle says
Would these be ok to freeze?
Madeline says
I find that eggs like this re-heat from frozen sort of weird, so I don’t necessarily recommend it, but you could certainly try! The texture may just be quite different.
Darcy says
I’ve attempted variations on this or similar recipes a few times and haven’t been able to get the “sous vide” texture right until today; I poured the water directly into the metal muffin tin, then put silicon muffin cups in the water and filled them with the egg mixture and then covered the whole tray loosely with tin foil. Aside from the tops of some of the bits sticking to the foil, I think I’ve finally got the texture right!
Madeline says
Awesome, Darcy! Sorry it’s given you trouble in the past.
Jill says
This is our go to breakfast for our picky son. We make a batch on Sunday night and he is all set for breakfast for the week. We’ve done a few substation, like cheddar for gruyere, and they’ve all worked out well! We’ll be using this recipe forever!
★★★★★
Madeline says
Thanks so much Jill! Love when I can help make a picky eater happy.
Roxanne Perdue says
really great! the only thing i really did differently was I did not add as much salt. The bacon is already salty. So i added about 1/2. Really turned out great. Don’t be thrown by the cottage cheese. it’s AWESOME. And when you blend it, it just adds creaminess and fluffiness. thumbs up!
★★★★★
Madeline says
Thanks so much Roxanne! And good idea about the salt – some kinds of bacon are super salty and some aren’t, so smart thinking!
Aprile Mcdonald says
When using spinach in this recipe, Im wondering if it needs to be precooked? I am Overwhelmed with all the recipes! Im Making the copycat starbucks eggbites as I speak , and I’ll let you know how they turn out-Very excited to see the results as I too love the Starbuck eggbites but not the price!
I will leave my comment on the finishing results later:-)……10 minutes to go!
★★★★★
Madeline says
I would saute the spinach slightly to wilt it!! That way it will not float to the top as easily
Desie says
I just made these and they look great! They got puffed up in the oven and now on the counter they still look better than the ones at Starbucks. I sprinkled a little paprika on the top to give them color.
★★★★
Madeline says
thank you!! Shocked you only left 4 stars if you were so pleased but I understand 5 is a lot to ask!
Janet says
Turned out perfectly. I made broccoli cheddar and sausage cheddar because that’s what I had. Looking forward to using lots of other ingredients. I reheat 2 in the microwave for 30 seconds.
★★★★★
Madeline says
sounds great! glad you liked them!
Kirsten says
I forgot to spray the pan🤦♀️
I used a diffrent cheese.
They turned out awsome! Yummy!
★★★★★
Madeline says
oh noo that’s the worst! I’m glad they still turned out good though!
Ashley Reitter says
These are amazing; they are a perfect copy cat of the Starbucks ones! The texture is just phenomenal. I love eggs, but sometimes the texture of scrambled eggs or omelets bothers me. I made a big batch of these and reheated them throughout the week for breakfast. They were still just as good reheated. That is really impressive. This goes into my permanent recipe collection. Thank you!
★★★★★
Madeline says
Thanks so much Ashley! Glad they’re a hit
PS in L.A. says
Love this recipe. It was delicious and stored well. But since I can’t “comfortably” eat dairy, I had to give these to others who absolutely raved about them. (I even searched out cottage cheese with lactaid, but it didn’t help.) I’ll save this as a recipe to make and “gift” to others. Thank you,
★★★★
Madeline says
Hi ! I have a dairy free egg bite recipe you might enjoy https://madaboutfood.co/dairy-free-egg-bites-starbucks-copycat/
Amy says
These turned out amazing! I love the egg bites from Starbucks and wanted to make my own. I found this recipe and they are so easy and delicious. I substituted the fillings for onion, Canadian bacon, and cheddar. I love the smooth silky texture and find them to be better than the Starbucks version. Definitely will be making these again! Thanks so much!
★★★★★
Madeline says
those sound great, Amy!
Liz says
These are amazing!!
★★★★★
Madeline says
thanks Liz!
Janine says
These are amazing! Taste just like the Starbucks! I used whipped small curd cottage cheese and with the blender and water bath tricks they came out amazing! Thank you for the recipe 🙂
★★★★★
Madeline says
sounds great! glad you liked them Janine
Patrice says
I’ve tried to make these before with little success. But cottage cheese! Yes! That’s been the missing ingredient. Thanks!👍
★★★★★
Madeline says
so glad it worked this time! thanks Patrice!
Amy Mulvenna says
These are INSANE. I LOVEEEEE the egg bites from Starbucks. So I’m sooo pumped to have a legit recipe to make at home! The steam bath is suchhhh a game changer. And the cottage cheese! Seemed weird to me but mannnnnn. LOVE THEM. Do you think they’d freeze well!?
Amy Mulvenna says
I forgot to rate it hahah ooops. So here it is!
★★★★★
Madeline says
yay thanks Amy! so glad you liked it and even liked the cottage cheese part
Ann says
Love these! Thanks for saving me A LOT of money in the mornings!
★★★★★
Madeline says
the best part! thanks Ann!
Ann says
Forgot to include the photo. I used egg whites vs whole egg and LOVE them!
★★★★★
Roxanne Perdue says
I really like the addition of cottage cheese. It makes them so rich and awesome.
★★★★
Susan says
These went together with ease and I’ll definitely be making them again. So soft and delicate.
★★★★★
Kasey says
These bites are perfect for easy on the go or “lazy” meal ideas. They turned out perfect! We made them for me to grab while working from home and for my husband to take to work in the morning. I even got my parent to make them after because they were that easy and delicious!
★★★★★
Madeline says
YAY! thank you!!
Gina says
These are most definitely the CLOSEST to texture I have ever tried! So good! I followed the recipe exactly. I may try next week with half egg whites only because they were so rich.
★★★★★
Madeline says
thank you!!! Egg whites will deff make them a little lighter 🙂
Hannah says
Such a great method to make a ton of these for the week for my family!! 2 dozen egg bites coming up!
★★★★★
Madeline says
amazing!! so glad to hear that
Sarah says
These were soo good! Such an awesome light and fluffy texture, and the instructions on making the steam bath were easy to follow. My whole family loved, these will be a new weekly meal prep item for us! Easy to customize, too. I skipped the bacon and did some sautéed spinach 🙂
★★★★★
Madeline says
wonderful!! love that everyone is able to mix in whatever things they like best! I even sometimes make half veggies and half bacon in the same tray 🙂
Julia says
These are SO easy, so delicious, and the texture is perfect. The best version I’ve tried by far- and they’re so filling. One batch lasts us for a whole week’s worth of breakfasts. I’ll never make egg bites any other way!
★★★★★
kate says
Made these for a breakfast event I was hosting and they were a huge hit! I used copious amounts of canola spray since I subbed turkey bacon and didn’t have silicon liners and they popped out of my old tin just fine! Making again today for meal prep 🙂
★★★★★
Janet says
Made these for a “girl gathering” (said lightly, as we are all in our 70’s and 80’s!) after our three mile morning walk; everyone wanted the recipe. There are some gluten-free in the group so these are perfect. I added chopped spinach -almost a complete meal! Definitely a keeper. I’ve tried other cheese bites and these are the best!
Madeline says
awww wonderful!! thank you so much and thanks for spreading the word!
Elaina S, says
Excellent flavor! Very light and fluffy! I will repeat this recipe!
Madeline says
wonderful! Thank you!
Beth says
Super fluffy and delicious! I used a silicone muffin pan which makes removing them much easier and no need to spray with oil. I had to keep mine in the oven for an extra 10 minutes because they were still wet at 20 minutes. They tasted great and I will be keeping this recipe.
★★★★★
Madeline says
awesome!! smart with the silicone pan!
Anthony says
Absolutely amazing. I use this recipe as my meal prep! The only thing different I do is blend the Gruyère cheese with the egg and cream cheese. Comes out perfect every time. Thanks for the recipe!!
★★★★★
Madeline says
great! tahnks!
jessica s says
these are just the best!! so easy, satisfying, and quick to grab in the morning. thank you!!
★★★★★
Madeline says
aww great! thank you so much!
Priscilla says
What about sour cream or plain yogurt? 😬
Madeline says
not thick enough in my experience. cream cheese or cottage cheese are vbest
Rogelio Rodriguez says
It worked very well for me and my family.
I was a little bit skeptical at the beginning, because you don’t provide much information about the amounts to use for each ingredient, and I’m not a very good cook. But paying attention to your photos was good enough to figure out the amounts to use.
As you predict, the egg bites were as good as Starbucks’, and we didn’t have to go there and spend so much time and money when it wasn’t convenient. I like Starbucks a lot, but it was also nice to get a little bit of independence.
Thank you very much!
★★★★★
Madeline says
hey Rogelio, if you scroll to the bottom of the recipe post there is always a detailed recipe card with the specific amounts and instructions! you can also click the “jump to recipe” button at the very top under the title. sorry if that was confusing! but I’m glad you loved the recipe.
Judy says
This recipe is a home run! Next time I will adjust or leave out the salt. Looking forward to trying more of your recipes.
★★★★★
Madeline says
thanks Judy!
CC says
These turned out okay but not like Starbucks in texture. I found that using silicone muffin cups in a baking dish with water works perfectly. So, place muffin cups in a tray/dish. Then, fill the cups with egg mixture. Finally, add some water into the tray around the muffin cups. Bake as normal. Yum! Thanks for the inspiration.
★★★
Madeline says
Thansk! Reminder that leaving 3 stars is a bummer for my business. In the future i’d appreciate feedback without a star rating, but to each their own.
Cecile says
Hi Madeline,
I have been making these for a while but using different methods and recipes. Yours is by far the BEST! Also, my other attempts resulted in the bites sticking….I recently purchased a 12 hole muffin tray, (French made) on the recommendation of an associate at a well known cooking store. Absolute game changer! No greasing or sticking! Perfect results! Another batch in the oven as I type. Thank you so much for the receipe!
Madeline says
YAY!!! can you share the exact brand? I’d love to recommend to others
Cecile says
No prob, didn’t know if it was OK…Silpat 12 Hole Classic Muffin Tray. Williams-Sonoma sells them but I would think Amazon would as well. Everything else the same regarding recipe and yes, cottage cheese is the best!!
Cecile says
One more thing Madeline, the sales associate at W&S suggested keeping the original box, which I did……it keeps the shape of the tray, which is really flexible.
★★★★★
Sarah says
It is almost impossible to discern a recipe on this page. Too much clutter and ads.
Madeline says
Hi Sarah,
If you press the print button at the top it gives you a beautiful clean recipe. BUT I think the 115 people that left reviews for this recipe would disagree. Also, you found my comment box 🙂 its below the recipe that was so hard to find 🙂
Kelly says
hello – these are really good thank you!
Just confirming that 2 is 330 calories correct?
Madeline says
technically yes, but those calculators are a plug-in on the blog (I don’t do the calculations myself) and I’ve found them to be wildly inaccurate sometimes! if you’re counting calories, I’d suggest plugging the ingredients into your own trusted calculator. sorry!
Harley S. says
I made these for the first time today. my son absolutely loves Starbucks egg bites, but they’re ridiculously expensive. so I thought I would give it a try. They came out beautifully. thank you for sharing this recipe.
★★★★★
Madeline says
thanks Harley! love when I can save people (and myself!) money!
Allie says
I finally got around to making these egg bites and I’m so glad I did. I was nervous about the water bath but managed it with no problems. Thank you for sharing!
★★★★★
Madeline says
yay that’s great! thanks Allie!
Sue says
Yummy! I did not use a blender (used a hand mixer) and just a little cottage cheese did not mix well. I added less bacon, steamed spinach, sautéed mushrooms and red pepper. I used Parmesan cheese. I thought they were a bit salty so I would use less salt the next time. I used seasoned salt. I filled almost to the top and they cooked the full amount of time. They easily fell out of the well sprayed muffin tin. I used a dozen eggs but left everything else the same. I plan to freeze. Just the recipe I have been looking for.
★★★★★
Madeline says
so glad you enjoyed it and glad to hear it worked well that way!!