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Bacon and Gruyère Egg Bites

Bacon and Gruyère Egg Bites

Bacon and Gruyère Egg Bite Recipe

This recipe for Bacon and Gruyère Egg Bites are less than one carbohydrate each and are a filling way to start the day!

Typically, I hate copycat recipes because they never do taste like the real thing. But today I have for you an attempt at mimicking the Sous Vide Bacon and Gruyère Egg Bites from Starbucks. Have you tried them? They are creamy, velvety and low carb. I get them whenever I’m out and about and need to eat because they are delicious and for the most part low carb. The catch is that here in Scottsdale they are nearly $5 for two egg bites. I typically don’t mind spending money on delicious food, but for some reason this one gets me. Probably because it’s only two eggs with a little bacon and cheese.

Bacon and Gruyère Egg Bite Recipe


The reason the Starbucks ones are so velvety is because they are prepared sous vide, with is a French way of cooking food in a water bath at a very specific temperature. Food prepared sous vide typically turns out perfectly prepared because there is so much precision involved. I have looked in to sous vide machines in the past, but they can be pricey and take up space. I would have to really want to sous vide everything for me to bite the bullet. I’m still thinking about it…

Related: Try this ham, cheese and asparagus quiche with a cauliflower crust!

Leave me a comment if you have ever prepared food sous vide or have eaten many sous vide prepared foods! I want to hear your thoughts!

Bacon and Gruyère Egg Bite Recipe

After racking my head, and googling similar recipes, it occurred to me that I might be able to get a custardy texture if I cook it like I would a cheesecake or custards…slowly, at a low temp and in a water bath.

Related: Not craving breakfast? Try this Cheeseburger and Cauliflower Egg Bake!

Bacon and Gruyère Egg Bite Recipe

So I did it and I have to say they turned out pretty well. Ok, not the same as the famous coffee shop ones, but my critics (8 and 9 year olds) thought they were close. They do taste amazing though!

Bacon and Gruyère Egg Bite Recipe


Bacon and Gruyère Egg Bite Recipe

Bacon and Gruyère Egg Bites

Yield: 6 egg bites
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes


  • 6 large eggs, room temperature
  • 2 ounces cream cheese, softened
  • 1 tablespoon heavy whipping cream
  • 4 strips bacon, cooked and chopped
  • 1/2 cup Gruyère cheese, shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


Preheat oven to 300F degrees. Grease the cups of a 6 cup muffin tin with butter. Using a traditional blender or an immersion blender, blend together eggs, cream cheese, cream, salt and pepper until well blended and smooth. Place even amount of chopped bacon and shredded cheese into the cups of the muffin tin. Pour the egg mixture into the cups, filling to the top. Place the muffin tin into a larger baking dish and fill the baking dish with water. Transfer to the preheated oven and bake for 50 minutes.

Nutrition Information:
Yield: 6 Serving Size: 1 egg bite
Amount Per Serving: Calories: 183.5Total Fat: 14.9gSaturated Fat: 6.7gUnsaturated Fat: 5.1gCholesterol: 213mgSodium: 327.1mgCarbohydrates: 0.9gSugar: 0.6gProtein: 11.1g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

So what do you think of these bacon and gruyère egg bites? Not quite sous vide, but pretty darn close!



Bacon and Gruyère Egg Bite Recipe

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abigail reji

Sunday 22nd of May 2022

Whenever I put them in the oven for 50 minutes, took them out and was still kinda watery. I did everything that it said on the instructions so I'm not sure what exactly it is.


Monday 12th of April 2021

I used peppered bacon and smoked gruyere. Delicious!


Tuesday 8th of December 2020

Thanks for this. If you wanted to add shallots for a little bump in the flavor profile, how much would you add? (Can you tell I don't cook?)


Thursday 13th of August 2020

Has anyone tried preparing these on a low heat in an egg poaching pan? I figured it'd be a similar method as sous vide and might help with the texture.


Wednesday 22nd of April 2020

I just made these and they came out so great!! They are custardy and velvety! I will serve them with a small salad. Great recipe!!

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