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Copycat Starbucks Bacon & Gruyere Egg Bites - Creamy, Savory, and Super Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1/2 cup full-fat cottage cheese
  • 1/4 cup heavy cream (or half-and-half)
  • 1 cup shredded Gruyere cheese, lightly packed
  • 4 slices thick-cut bacon, cooked crisp and crumbled
  • 1/4 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon smoked paprika (optional, for subtle smokiness)
  • Nonstick cooking spray or softened butter (for greasing the pan)
  • Hot water (for the baking pan water bath)

Method
 

  1. Preheat and prepare the water bath: Heat your oven to 300°F (150°C). Place a large, deep baking dish on the middle rack. You’ll set the muffin pan inside this dish and pour hot water around it for gentle cooking.
  2. Prep the bacon: Cook the bacon until crisp. Drain on paper towels and crumble. Set aside. Keep about a teaspoon of rendered fat if you want to brush the cups for extra flavor.
  3. Grease your muffin pan: Use a silicone muffin pan if you have one—it releases like a dream. If using metal, grease generously with spray or butter to prevent sticking.
  4. Blend the egg base: In a blender, add eggs, cottage cheese, cream, salt, pepper, and smoked paprika (if using). Blend on medium for 20–30 seconds until smooth and slightly frothy. This aeration helps create that tender, custardy bite.
  5. Add cheese and bacon: Stir the shredded Gruyere into the blender jar or a bowl—don’t blend the cheese so it keeps some texture. Reserve a little cheese for topping if you like. Fold in most of the bacon, leaving a pinch for garnish.
  6. Fill the cups: Divide the mixture evenly among 10–12 muffin cups, filling each about 3/4 full. Sprinkle the reserved cheese and bacon on top.
  7. Create the water bath: Carefully slide the muffin pan into the preheated baking dish in the oven. Pour hot tap water into the outer dish until it reaches halfway up the sides of the muffin pan. Work slowly to avoid splashing water into the cups.
  8. Bake gently: Bake for 28–35 minutes, until the centers are just set with a slight wobble. They’ll continue to firm up as they rest. Avoid overbaking to keep them silky.
  9. Cool and release: Remove the muffin pan from the water bath and let the bites cool for 5 minutes. Run a thin spatula or butter knife around the edges if using a metal pan. Pop them out and serve warm.