When I travel, one of my favorite breakfast meals on the go has to be the Bacon & Gruyère Sous Vide Egg Bites from Starbucks, so I wanted to try out my own Copycat Starbucks Egg Bites. These egg bites have been so convenient for me because I often take early morning flights and have to find somewhere to get a quick and easy protein-packed breakfast. Since Starbucks can be found in pretty much every airport, I’ve often gravitated to picking these up right before hopping on the plane. But when those cravings hit at home, I hit the kitchen instead to make my own batch. They’re a great breakfast choice for a keto or low-carb diet, and they’re even gluten-free!
A Convenient Breakfast at Home
What I wanted to ensure about my Copycat Starbucks Egg Bites recipe is that it’s just as quick, easy, and convenient for me to make as it is to pick them up at Starbucks. So this recipe won’t have a Sous Vide or any special machine, and it won’t even have any fancy cheese you can’t even find in your local supermarket. Because of that, I can’t call it the same name, even though they do have the same flavor and satisfaction of a creamy egg bit with that smoky bacon taste.
It takes just about the same amount of time to make my Copycat Starbucks Egg Bites as it does to make a mobile order or wait in that dreadful morning line. My solution is to just throw everything in the blender (affiliate link) – yes, everything from the eggs to the cream cheese and even the bacon- and pour it out into a muffin tin. Some of the bacon will fall to the bottom of the blender when you pour, so make sure to go back and evenly distribute the bacon bits into each and every muffin crevice.
I love making egg muffins, as you can see from my previous recipes, but these Copycat Starbucks Egg Bites have got to be my favorite. Since each batch makes 8 egg bites, this can feed my whole family for breakfast. I usually just keep them for myself and freeze some so that I have my egg bites ready in a snap- no trip to Starbucks required!
- 4 strips cooked bacon
- 6 eggs
- ½ cup cream cheese
- ½ cup shredded cheddar cheese
- 1 tbsp. tabasco or frank hots sauce
- ¼ tsp. salt
- Blend all ingredients in blender.
- Spray muffin dish with oil.
- Pour about ½ cup into each muffin crevice.
- Bake at 350F˚ degrees for 15-17 minutes.