Homemade Bacon & Gruyère Egg Bites
If you’ve seen those egg bites at Starbucks or the ones at Costco lately, you already know they’re a popular grab-and-go breakfast. But as convenient as they are, this homemade version is even better. They’re fresher, loaded with protein, and super easy to prep ahead and keep stocked for the week. Whether you’re eating one on the go or enjoying it with your morning coffee at home, these are a no-brainer breakfast option that feels a little fancy but couldn’t be simpler to make.
They’re inspired by the popular Starbucks version, but I think they’re even better. Creamy, cheesy, protein-packed, and so quick to pull together. I usually bake a batch on Sunday and keep them in the fridge or freezer for the week. Whether I’m rushing out the door or just want something quick and satisfying between tasks, these hit the spot every time. P.S. You’re gonna want this pan.
Homemade Bacon & Gruyère Egg Bites
Ingredients
- 4 slices bacon, diced
- 6 large eggs
- 1 1/4 cups cottage cheese
- 1 1/4 cups shredded Gruyère cheese
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- nonstick cooking spray
Instructions
- Preheat your oven to 325°F. Generously spray a nonstick or silicone muffin pan with cooking spray. (I used a silicone pan. So easy to clean and the egg bites pop right out.)
- You can cook the bacon on the stovetop or in the microwave:Skillet method: In a small pan over medium-high heat, cook the diced bacon, stirring occasionally, until crispy (about 5–6 minutes). Drain on a paper towel.Microwave method: Place bacon pieces between two paper towels on a microwave-safe plate. Microwave on high for 3–4 minutes, checking at 30-second intervals until crispy.
- In a large bowl, whisk together the eggs, cottage cheese, Gruyère, cornstarch, salt and pepper, until smooth and well combined. Stir in the cooked bacon.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake on the middle rack for 20–25 minutes, or until the egg bites are set and just beginning to pull away from the sides.
- Let rest in the pan for 5 minutes before removing.
Notes
Make-Ahead & Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60–90 seconds.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
These have become a fridge staple, easy, filling, and way more delicious than store-bought. Plus, they’re packed with protein and keep you full way longer than a muffin or pastry.
my cooking supplies:
Let me know if you try them, and tag me if you come up with your own twist on the recipe
Are we friends Yet?!
Sign up to receive my favorite recipes, party ideas and latest finds.