Homemade Starbucks Egg Bites with Cottage Cheese, Gruyere, and Bacon Recipe
Recreate the delicious Starbucks Egg Bites at home with just four simple ingredients. This recipe requires no sous vide machine and uses either an Instant Pot or oven method to make creamy, cheesy, and flavorful egg bites packed with crispy bacon and Gruyere cheese. Perfect for a protein-packed breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes steaming plus 8-9 minutes release (Instant Pot) or 23 minutes baking (Oven)
- Total Time: 27 minutes (Instant Pot method) or 33 minutes (Oven method)
- Yield: Approximately 12 egg bites
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Ingredients
Main Ingredients
- 9 Eggs
- 16 oz Cottage Cheese (whole fat, low fat, or fat free)
- 1/2 lb Gruyere Cheese Wedge or two very large handfuls of shredded Gruyere
- 8 oz Bacon, crisped up and crumbled
- 1/4 tsp Black Pepper
Optional
- 1/4 tsp Sea Salt (optional, adjust based on saltiness of bacon and cheese)
Instructions
- Crisp the Bacon: Cut raw bacon into small pieces before cooking. Heat a pan over medium heat and add the bacon pieces. Stir frequently to ensure even browning. Once crisped, transfer bacon to a paper towel-lined plate to absorb excess oil.
- Prepare Egg Mixture: In a food processor or high-speed blender, combine cottage cheese, eggs, shredded Gruyere cheese, and black pepper. Blend until the mixture is creamy and fully incorporated without large lumps.
- Instant Pot Method: Pour 1.5 cups of water into the Instant Pot. Place the provided rack on top of the water. Put the egg bite mold on the rack. Fill each mold 3/4 full with the egg mixture. Top each mold with some crumbled bacon and gently press it into the mixture. Seal the Instant Pot lid and select ‘Steam’ mode for 8 minutes. After steaming, allow a natural pressure release for 8-9 minutes. Carefully release any remaining pressure if needed, then remove the egg bites and let them cool slightly before serving. Repeat for additional batches as necessary.
- Oven Method: Preheat the oven to 325°F (163°C). Fill a large baking dish halfway with water and place it on the bottom rack of the oven to create a water bath. Line a cupcake pan with silicone cupcake liners. Fill each liner 3/4 full with the egg mixture. Place some crumbled bacon on top of each and gently push the bacon down into the egg mixture with a spoon. Bake for 23 minutes until set and slightly puffed. Remove from oven and cool slightly before serving.
Notes
- Do not add salt if using bacon and Gruyere cheese as they are naturally salty.
- If omitting bacon or Gruyere, consider adding a pinch of salt to compensate.
- Ensure molds or liners are filled only 3/4 full to allow room for expansion.
- Natural pressure release in Instant Pot is crucial for proper texture.
- Use silicone liners in the oven method to prevent sticking and ease removal.
- Egg bites can be stored in the refrigerator and reheated gently before eating.
