Bacon Gruyere egg bites are one of my favorite things to make while meal prepping for a busy week ahead. This “copycat” version of the popular on-the-go option from Starbucks is much more macro-friendly, as well as budget-friendly.
Salty, crunchy bacon and the creamy Gruyere and eggs really give these little bites a lot of flavor. They taste like they must be a lot of work to make, but they’re actually easy to make. There’s only 10 minutes of prep time!
Bacon Gruyere Egg Bites
Start by preheating the oven to 350 degrees. Spray a standard sized muffin pan with cooking spray. I highly recommend investing in a silicone muffin pan, but a standard muffin tin works as well.
Next, bake or fry the bacon until it’s cooked through and crispy. If you’re short on time, you can use pre-cooked bacon as a shortcut. Chop each piece of cooked bacon into four, equal sized pieces.
Line the bottom of each muffin well with 2 pieces of the sliced bacon. Sprinkle 1 tablespoon of the shredded cheese evenly between the 12 muffin wells.
Add the remaining cheese into a large high speed blender along with the remaining ingredients. Blend on high speed for about 1 minute. You will know it’s blended long enough when bubbles begin to form.
Evenly pour the egg mixture into each muffin well. This fills each well almost all the way to the top.
Place the muffin tin inside a large rimmed roasting pan. Pour hot water inside the roasting pan until the water comes up 1-2 inches along the outside bottom of the muffin tin.
Bake the egg bites in the water bath for 30 minutes. The eggs should be set and the tops slightly golden. Be careful when removing the baking sheet from the oven!
Serve these delicious and filling bacon Gruyere egg bites right away, or allow to cool before transferring to a container or zip-top bag for the fridge for up to 4 days. Reheat leftovers on a microwave safe dish for 30-40 seconds, or feel free to eat these cold.
- Preheat the oven to 350 degrees.
- Spray a standard sized muffin pan with cooking spray.
- Bake or fry the bacon until it's cooked through and crispy (Feel free to use pre-cooked for a shortcut). Then chop each piece of cooked bacon into four, equal sized pieces. Next, line the bottom of each muffin well with 2 pieces of the sliced bacon.
- Sprinkle 1 tbsp of the shredded Gruyere cheese evenly between the 12 muffin wells. Then add the remaining 3 ounces (3/4 cup) of Gruyere into a large high speed blender.
- Place the remaining ingredients into the blender with the cheese. Once all ingredients are added, blend on high speed for about 1 minute (until everything is well incorporated and bubbles begin to form).
- Evenly pour the egg mixture into each muffin well, over the cheese and bacon, this will fill each well almost all the way to the top.
- Place the muffin tin inside a large rimmed roasting pan and pour hot water inside the roasting pan until the water comes up 1-2 inches along the outside bottom of the muffin tin.
- Bake the egg bites in the water bath for 30 min, until the eggs are set and the tops are slightly golden. Be careful when removing the baking sheet from the oven - Serve egg bites right away, or allow to cool before transfering to a container or zip-top bag for the fridge. Optional garnish: fresh chopped parsley or fresh ground pepper.
Allison J WilmesmeierNovember 4, 2019 at 10:16 pm
I am curious if this could be done in InstantPot??
SuzanneFebruary 3, 2020 at 8:44 pm
Hi Allison, I have never tried so I am not sure. I know you will need a special silicone mold though to fit into the Instant Pot. I’ll have to do some experimenting and I will let you know!
Lynnette SindersDecember 15, 2019 at 11:59 pm
No more Starbucks trips for me! These tasty little bites are A-MAZE-ING!
MelissaJanuary 15, 2020 at 5:45 pm
I was surprised…these are so delicious. I wasn’t expecting something that warms up so good, day after day!
Viktoria KukisJune 10, 2020 at 5:02 pm
I am wondering if I could make those using mini muffin pan? Would it take me the same time to cook them or less? Thank you in advance!
Suzanne RyanJune 11, 2020 at 9:54 pm
Hi there! I have never tried it in a mini muffin tin, but I am sure you would cook them for less time. Good luck!
Christina (Tina) WaltersJanuary 25, 2021 at 7:19 am
I make mine in my IP. Easy and my family loves them too. 6 min in IP on Pressure Cook, 2 min release. I use Avocado Spray to coat my silicon cups. I also add 1/2 c of cottage cheese to my blender.
NatalieJuly 3, 2021 at 9:46 am
These taste just as good as the Starbucks ones. Thanks for the recipe.
TammyAugust 1, 2021 at 2:18 pm
This is amazing! Thank you for sharing this recipe. The whole family loves it. Breakfast prep for the week is done!
GordonNovember 15, 2021 at 5:49 am
Better than Starbucks because we know everything that went into them! They were awesome.
SallyApril 6, 2022 at 12:32 pm
These are amazing!! I’ve made them twice, and I’m going to make them again for my office’s April brunch.