This Copycat Starbucks Egg Bites Recipe creates a delicious, popable breakfast on the go! These bacon gruyere egg bites are low carb, gluten free and easy to customize with a variety of different ingredients.
Whether you’re following a keto diet or you just want an easy, healthy breakfast, this recipe is for you! With just 7 ingredients, these keto egg bites cook up in just 15 minutes for a delicious and super easy hand-held breakfast.
These recipe is a fun spin on the egg bites made famous by Starbucks. I’ve made a lot of varieties of egg bites over time but this is by far my favorite recipe to date!
Why You’ll Love this Easy Recipe
- Great for Meal Prep – This recipe makes 5 servings and warms up very well!
- Portable Breakfast Recipe – Need an easy breakfast on the go? This egg bite recipe is perfect! Just store individual servings in a container, microwave for 30 to 60 seconds with the lid off, and they’re ready to go!
- Keto Egg Bites – This recipe has only 2g of total carbs per serving which makes them super keto friendly.
Copycat Starbucks Egg Bites
This recipe is inspired by Starbucks Bacon and Gruyere Egg Bites, but with my own little twist! Many other recipes call for cottage cheese but instead, I add fluffy ricotta cheese to richen and add great texture to the egg mixture. And, instead of the more complicated sous vide method Starbucks uses, these egg bites are simply baked in a mini muffin tin.
Ingredients and Substitutions
- Eggs
- Bacon – Cooked and crumbled. Instead of bacon, try using cooked ground sausage or Canadian bacon.
- Ricotta cheese – I use part-skim for lighter, low calorie egg bites.
- Gruyere cheese – Adds such great flavor! Try mixing it up by adding half pepper Jack or sharp cheddar. You can substitute any shredded cheese you love.
- Seasoning – Salt, black pepper, and garlic powder.
How to Make Copycat Starbucks Egg Bites
Cook the bacon using your favorite method. I’m cooking mine in a skillet here.
- Add the bacon to a skillet and place over medium heat.
- Cook, flipping when crisped on one side and continue to cook until well crisped.
- Transfer the bacon to paper towels to drain the grease.
- Then, cut the bacon into “bacon crumbles.”
- Add all the ingredients to a large mixing bowl.
- Whisk until well combined.
- Spray a mini muffin pan with avocado oil and add about 1 tablespoon of the egg mixture to each muffin cup.
- Bake for 15 minutes in a preheated 325 degree F oven.
Recipe Tip
If you didn’t grease the muffin cups well enough you may need to use a small spoon to help remove the egg bites from the pan.
Storage and Reheating
Refrigerator – Transfer egg bites to an airtight container and refrigerate for up to 4 days.
Freezer – Allow the egg bites to cool completely then arrange on a single layer on a baking sheet and freeze for an hour or two or until frozen solid. At that point you can transfer the frozen egg bites to a freezer-safe plastic storage bag and freeze for up to 1 to 2 months. Thaw as many as you need safely in the refrigerate overnight.
Reheating – Warm them in the microwave for 30 to 60 seconds before serving.
What to Serve with Mini Egg Bites
Air Fryer Breakfast Potatoes
Healthy Mango Smoothie
Banana Oat Pancakes
Paleo Banana Bread
More Breakfast Recipes
If you loved this Copycat Starbucks Egg Bite Recipe, check out my Air Fryer Hard Boiled Eggs recipe and Low Carb Egg Cups with Ham.
For more healthy cooking inspiration, join us on Facebook, Instagram, and Pinterest and join our FREE email list for the latest recipes straight to your inbox!
Copycat Starbucks Egg Bites Recipe
Ingredients
- 6 large eggs
- 3 slices bacon
- 1 cup ricotta cheese, part skim milk
- 1 cup gruyere cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 325 degrees F. Spray a mini muffin pan with avocado oil and set it aside.
- Cook the bacon in a skillet on the stove or in the oven until crisped.
- After the bacon is cooked, transfer the bacon to a double layer of paper towels to absorb the excess grease. Then, cut the bacon into “bacon crumbles.”
- Add all the ingredients to a large mixing bowl and whisk together until well combined. Add about 1 tablespoon of the egg mixture to each muffin cup.
- Transfer the muffin pan to the oven and bake for 15 minutes.
- Remove from the mini muffin pans and serve. If you didn’t grease the muffin cups well enough you may need to remove them with a small spoon.
Notes
- Refrigerator – Transfer egg bites to an airtight container and refrigerate for up to 4 days.
- Freezer – Allow the egg bites to cool completely then arrange on a single layer on a baking sheet and freeze for an hour or two or until frozen solid. At that point you can transfer the frozen egg bites to a freezer-safe plastic storage bag and freeze for up to 1 to 2 months. Thaw as many as you need safely in the refrigerate overnight.
- Reheating – Warm them in the microwave for 30 to 60 seconds before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
So glad to see some low carb recipes. Just diagnosed with pre diabetes and was put on a low carb diet. I hope you will continue posting low carb recipes. Thank you.