This Egg Bites Recipe easily recreates the Starbucks favorite at home! This easy breakfast fits a high protein, low-carb diet with one cheesy secret ingredient.

A plate full of egg bites with pieces of bacon

 

Breakfast can be chaotic, especially when you need something quick, filling, and that actually tastes good. That’s why I’ve spent years experimenting with grab-and-go breakfast recipes that work for my family and, I hope, yours. These egg bites are gluten free, low carb, and protein-packed, making them a satisfying breakfast that fits my husband’s dietary needs as a diabetic with celiac disease.

After testing countless variations, this combination of bacon, eggs, and cottage cheese has become one of our favorites. They’re flavorful, filling, and simple to make, delivering a reliable breakfast that works every time.

Can’t get enough? Me either. For more great egg bite recipes, check out this list of 20+ Homemade Egg Bites!

Why You’ll Love These Egg Bites

  • Filling. These egg bites have a nice amount of protein so they’ll keep you full for longer.
  • Super easy to make. This recipe only has 4 ingredients (plus salt and pepper).
  • Classic flavors. It’s hard to beat the combination of bacon, eggs, and cheese.
A hand pulling apart a bacon egg bite

Ingredients for Egg Bites with Cottage Cheese

  • Eggs – Size large. These provide tons of protein. I have not tried commercial substitutes, but I imagine those would work as well.
  • Cottage cheese – This adds protein, flavor, and a great texture. You could replace this with full-fat Greek yogurt, ricotta cheese, or sour cream if you prefer.
  • Bacon – Cooked and crumbled. This adds more protein and tastes amazing. Replace with diced ham, crumbled breakfast sausage, meat-free bacon substitutes, or chopped bell peppers if you want.
  • Shredded gruyère cheese – This is the cheese that Starbucks uses for theirs, and it provides a rich, nutty, salty flavor. You could swap with mozzarella, pepper jack, or sharp cheddar cheese if you like.

How to Make Egg Bites

Here’s how to make these melty egg bites, you’ll only need a muffin pan (mini for 24, standard for 12) and 9×13 baking dish. It couldn’t be easier!

Overhead view of the ingredients needed for egg bites: a bowl of eggs, a bowl of bacon pieces, a bowl of shredded. gruyere cheese, and a measuring cup of cottage cheese
A mixing bowl with seven eggs and some cottage cheese in it
A mixing bowl with pieces of bacon and shredded cheese on top of a mixture of eggs and cottage cheese
  1. Prep. Preheat the oven to 325 degrees F, lightly spray a muffin pan with your preferred cooking oil, and fill a 9×13-inch baking dish with water. Set these aside for now.
  2. Mix the wet ingredients. Add the eggs and cottage cheese to a mixing bowl, and whisk until combined.
  3. Add the rest of the ingredients. Fold in the bacon and the gruyere cheese, then season with salt and pepper.
  4. Portion the batter. Spoon the batter into a muffin tray or silicone muffin tins until they’re about ¾ full. 
  5. Make a water bath. Put about an inch of water in a 9×13-inch baking dish. This will help the eggs cook evenly, and keep them moist. Put the muffin tins into the water bath.
  6. Bake. Place the filled muffin pan into the prepared water bath and put these in the oven. Bake until the eggs are cooked through (20-24 minutes for a mini muffin pan and 25-30 minutes for a standard muffin pan).
Close up of egg bite dough in a muffin tray
A muffin tray filled with egg bite batter

Tips and Variations

  • Don’t overcook. Your egg bites will keep cooking as they cool after you remove them from the oven. They should be set but still soft when you take them out.
  • Add your own seasonings. Ingredients like fresh garlic, parsley, basil, paprika, chili powder, and chives would all be great in this recipe.
  • Try different mix-ins. Different meats, cheeses, and veggies can all be substituted as long as they are finely chopped (and meats should already be cooked). Starbucks egg bites already come in two other varieties you can recreate:
    • Kale and Mushroom version: Remove the bacon and gruyere cheese. Use Monterey Jack cheese, then add 3/4 (total) of finely chopped kale and mushrooms
    • Egg White and Roasted Red Pepper version: Replace each egg with 2 egg whites. Use Monterey Jack cheese instead of gruyere. Instead of 3/4 cup bacon, use 3/4 cup of chopped, roasted red peppers.

Storage and Reheating

  • Fridge: Store these in an airtight container up to 4 days. To avoid them from becoming soggy, let them cool completely before storing and line the container with paper towels.
  • Freezer: Cool completely, then place spaced out on a baking sheet. Freeze for 3-4 hours, then transfer to a freezer bag so you can remove just enough each time. Enjoy within 3 months for the best taste and texture.
  • Reheating: Microwave at 80% power in 20-second increments (30-second increments for frozen egg bites). Frozen egg bites will likely take an extra 2 minutes or so.

Egg Bites Recipe FAQs

Do I have to use a water bath for egg bites?

Technically, you could cook egg bites without a water bath, but they can come out dry and crumbly. The water bath fills the oven with steam, and this humidity gives the eggs that creamy, custard-like texture we love.

Why did my egg bites turn out rubbery or sunken in in the middle?

Egg bites can become rubbery if they dry out, so you may have skipped the water bath or overcooked the bites. The eggs continue cooking in the pan (and they naturally sink a little as they cool, so don’t panic), so you should pull them from the oven when they’re still slightly soft in the center.

Is a silicone or metal muffin pan better for egg bites?

I strongly recommend using silicone pans any time you are cooking eggs! Cooked eggs stick to metal pans, but they lift out cleanly from silicone pans.

A plate full of egg bites with pieces of bacon

Get the Recipe: Cottage Cheese Egg Bites

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 12 egg bites or 24 mini bites
Author: Annie Holmes
Start your day right with homemade egg bites! They are low carb, loaded with protein, and made with only four ingredients. This grab and go breakfast recipe is easily customizable and perfect for breakfast meal prep.
4.52 from 50 ratings
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Ingredients
 

  • 7 large eggs
  • 1/2 cup cottage cheese
  • 3/4 cup cooked and chopped bacon
  • 3/4 cup shredded gruyere cheese
  • Salt and pepper to taste

Equipment

Instructions
 

  • Preheat the oven to 325F.
  • In a large mixing bowl, whisk the eggs and the cottage cheese until well combined.
  • Fold in the bacon and the shredded cheese, then add salt and pepper to taste.
  • Spoon the mixture into a silicone muffin pan until each well is 3/4 full.
  • Add about an inch of water to a 9×13-inch baking dish. Place the silicone muffin tin inside the baking dish so the eggs can cook slowly in a water bath.
  • Cook the egg bites for 25-30 minutes if you're using a standard muffin size pan or 20-24 minutes if you are using a mini size muffin pan. Eggs should be set but soft in the middle and cooked through when finished.

Notes

  • If you do not have a 9×13-inch baking pan that the muffin tin will set inside, you can fill a casserole dish with an inch of water and place it on the bottom rack of the oven. Then cook the egg bites on the middle or top rack.
  • You can blend the eggs and cottage cheese in a blender until smooth if you dislike the texture of cottage cheese curds.
  • Storage: Store in an airtight container in the fridge for 4 days, or in the freezer for 3 months. Reheat in a 350F oven for 5-10 minutes, or in a microwave on 80% power in 20-second increments.
Serving: 1 standard-size muffin or 2 mini-size egg bites, Calories: 106kcal, Carbohydrates: 0.8g, Protein: 8.7g, Fat: 7.3g, Cholesterol: 123.4mg, Sodium: 210mg, Sugar: 0.5g
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