Keto Breakfast Egg Bites

If your looking for keto breakfast ideas then you gotta try my low carb version of Starbucks egg bites with bacon and cheese. Just mix everything in the blender and bake in the oven for some tasty keto breakfast on the go.

This recipe is , , with main ingredient
keto breakfast ideas

Easy Keto Breakfast Ideas

This could be the easiest keto egg recipe because all of the work is done by the blender and it’s the perfect to take to work or school. It’s low carb, full of cheese, and bacon, and all you need is a blender for this keto breakfast recipe.

You can add low carb veggies to these keto egg muffins. Just make sure to cook them first so they don’t release too much water in the egg bites. Green peppers, a little onions, and zucchini would all be low carb veggies. Just make sure to season and cook them a few minutes in a hot pan. Make sure to check out my keto breakfast Mc’Muffin sandwiches too – they are part of my breakfast meal prep and are paired with coconut chia seed pudding.

sous vide starbucks egg bites
starbucks egg bites that are low carb

I wanted this keto breakfast idea to be a knockoff of the Starbucks sous vide egg bites, which is why I even saved the container that they come in! The keto egg bites are way cheaper than Starbucks and honestly taste better. All you need is a blender and an oven for this keto breakfast recipe. It could not be any easier.

Starbucks Sous Vide Egg Bites

Give this copycat Starbucks egg bites recipe a chance and I know you will love them. They are low carb, keto friendly, and extremely easy to make. Starbucks makes the egg bites in an actual sous vide machine, but I realize that not everyone has one.

The way I worked around that is by creating a moist and humid environment in the oven. Fill a large baking dish halfway with water and place that on the bottom rack. The steam will help the egg bites cook gentle and make them soft and custard like.

To make the egg bites, just add everything to a blender and mix on high for 20 seconds. Add the egg mixture to a greased muffin tin, top with chopped bacon, and bake at 300F for 30-34 minutes.

Egg Recipes For Breakfast

The best part about the breakfast recipe for eggs is that it’s easy to make and portable. So Imagine making these bites ahead of time and just grabbing them on the go to work or school. You can reheat the egg bites in the microwave or oven, and it’s just a great egg recipe to have in your rotation.

Many people have asked me if you can make this recipe with egg whites, and the answer is yes! Feel free to add and veggies or toppings to this recipe. Just make sure you cook raw veggies first. Otherwise they have too much water.

Check out my other breakfast meal prep recipes:

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keto breakfast ideas

Keto Starbucks Egg Bites

Course: Breakfast
Cuisine: American
Keyword: breakfast, eggs, keto, starbucks
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 egg bites
Calories: 137 kcal
Author: Bobby Parrish

These egg bites are an easy DIY version of Starbucks, except they are much better and cheaper. These egg bites are perfect for the keto diet and meal prep for the week.



  • 10 eggs
  • 1 cup shredded gruyere, swiss, or cheddar
  • 1/2 cup full fat cottage cheese or cream cheese
  • ¼ teaspoon kosher salt
  • Couple cracks of fresh black pepper
  • 4-5 slices of sugar free bacon


  1. Make sure to cook the slices of bacon before making the egg bites. Preheat oven to 350 degrees F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy. Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the chopped bacon equally among all of the muffin tins and bake in the oven for 30 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!

  2. Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave or warm oven.

Recipe Video

Recipe Notes

Macros per egg bite, recipe makes 6:
137 calories
0.6 grams of net carbs
9.9 grams of fat
11.1 grams of protein
0 fiber

Nutrition Facts
Keto Starbucks Egg Bites
Amount Per Serving (1 egg bite)
Calories 137 Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Carbohydrates 0.6g0%
Protein 11.1g22%
* Percent Daily Values are based on a 2000 calorie diet.

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152 thoughts on “Keto Breakfast Egg Bites”

  1. Maureen Corona


    I found you on my iphone ! So glad ! I cannot always find something that I am looking for on my phone when I want to revisit an ap, so I have saved you on my desktop and look forward to visiting often

    Keep up the good work

  2. Awesome recipe! Doubled the recipe and viola!….my breakfast prep was conquered. They taste so good annnnnddddd I snuck in more bacon because come on….you know that when one has the opportunity to add more bacon to a recipe, one must comply with that urge! Ha!

    #StarbucksWho ?

  3. Egg Bites were awesome. I love the use of the gruyere! Well, I love gruyere no matter what but that’s besides the fact. 🙂
    Great recipe & great hack for the sous vide. We have one but honestly, I didn’t want to money with it. I let my chef husband to that instead. Ha. Btw, he was a fan of the egg bites too. He usually never eats my eggs because I make them too dry for him (hey – I like mine well cooked) but he liked these.

    1. I have one too, but dont bother with it! I am on team hubby, I like soft scrambled eggs 😉 Thanks Mary!

    2. Thank you for this recipe, Bobby! I made my first batch today with a few modifications: whisked eggs, added bacon and Jarlsberg cheese grated fine. No cottage cheese. Baking pan with water, check. 300 degrees for 28 minutes, check. The egg bites in the middle row of the muffin tin are perfect and taste delicious. Egg bites on the outside rows of the muffin tin are flat with greenish gravely bottoms. Did I cook them too long?

      1. Hi Linda, you need to use cottage or cream cheese, and you need to blend (in a blender) not whisk as you need to whip up a lot of air in the eggs.

      1. In a few videos I have spoken a bit about bacon (try the Walmart haul and Target haul videos), but we may need to consider doing a whole episode on that topic.

  4. I LOVE these!!! They are absolutely delicious and REALLY easy to make. Perfect for taking to work for lunch. My new fav!!! Thanks, Bobby!!!

      1. These are so delicious but when I take them out of the oven to cool, they deflate completely. What can I do to make them stay nice and tall?


        1. Hi Diane, if you fill up the tin more than 3/4 of the way up, the egg bites tend to rise too much… and then deflate a lot. Try pouring less next time.

          1. But in the directions it says to fill them almost to the top? Looking forward to clarification, as I’m planning to make these 😉

          2. Since someone experienced issues with the rise and fall of the eggs, try sticking to 3/4 of the way up. We may need to tweak the written recipe accordingly.

  5. Heaven in my mouth! Love Starbucks’, but can’t justify the price. Love making these in bulk and freezing! On point! Thanks for making it easy!

  6. I loved these end happened to be that my 1 year old baby girl likes to bite off my Starbucks ones, i don’t know what really goes inside there so that’s why why i google searched and found you. Niente we both can enjoy these goodies at home and I think think I will switch the bacon for veggies and VOILA baby has her yummy breakfast ? great job!!!! ❤️THANK YOU

  7. Thank you so much for the recipe! I have tried many egg muffin recipes before and always failed. And I failed with this one too, and wondering if you have any advice. I made the recipe and used a muffin tin, and had the pan of water below. My egg bites bubbled above the tin and were practically hollow in the middle. I baked them at 300 for 30 minutes. Do you think my oven might be to hot, or I’m using the wrong muffin tin? I would appreciate any advice, and excited to make this recipe again. Thank you

    1. hmmmm…i think you may have filled the muffin tins too high..they rose while cooking but had no structure to hold on to. Perhaps fill the tins 2/3 the way up. This is strange bc I never had an issue wit these!

  8. Sorry I am being a nerd here – When you say half cup of cheese, does that mean what fills a measuring cup? Or are we converting to ounces here, so it should be 4 oz cheese, shredded? The gruyere comes in 6oz blocks, so I was going to do 2/3 of a block shredded. That right?

  9. So, I was a bit skeptical at first. I have tried a few egg ‘muffin’ recipes and have just not been impressed. Though I love Starbucks egg bites, I stopped buying them due to the price. I fell in love at first taste with these though. They are definitely an acceptable alternative. I added a bit of extra bacon and sautéed onions along with red and green bell peppers. Yummy! Now I am thinking of ways to make them with different veggies/cheese. I know that I will be making up a couple of different batches to take to my daughter and son-in-laws. They have 2 children, ages 1 and 4, that I know will also love them and is an easy breakfast option before getting them to daycare in the morning.

  10. I am not a fan of cottage cheese, but will use it for the recipe. My question is… do you use small curd or large curd cottage cheese?

  11. These are GREAT!!! Thank you for posting this wonderful recipe. I’ve been trying to find out how to make these easily and these are perfect.

  12. Awesome recipe. They’re an instant favorite for a quick breakfast on the go. They taste just like the Starbucks Egg Bites, but I feel so much better knowing exactly what are in them. Thanks for doing the hard work and figuring this recipe out.

  13. Haven’t made these yet, but I have an Instant Pot that I usually steam egg bites in using the egg bite containers and their recipes. Haven’t found a recipe that I like as much as SB though. Do you think your recipe will work in an Instant Pot with the egg bite container? I will try it in the oven as you directed, but just wanted to know if you, or anyone who has commented, has tried this recipe in the Instant Pot.

      1. Mikaelah M Morocco

        I make them in the Instant Pot all the time and they are wonderful and super easy. I also use cream cheese and it works great. These are the only eggs that I can eat cold the next day. they are that good.

  14. Hey I’m in the UK do you have gram measurements? Cup measurements never seem to work for me and when I look it up. It comes up with all different values. I really want to try this though.

    1. Hi Claire, for the shredded Gruyere cheese use 60g (which is 1/2 cup). For the cottage cheese use 40g (which is 1/4 cup).

  15. These look great but how would you recommend making them dairy free? I considered using coconut mana to hold it all together but I’m afraid it would make it hard rather than fluffy. What are your thoughts?

  16. Hi!
    If I were to use Monterey Jack cheese in combination with the cottage cheese would this change the texture/creaminess of the egg bites?

    1. Hi Grace, totally. You can sue Monterey Jack cheese; it would only change the taste a bit as Gruyere or Swiss cheese have a different flavor.

  17. I doubled the recipe so I could make some to store but the eggs rose and they came out extremely cooked.. I love the Starbucks ones because they taste “undercooked”.. Any idea what I might have done wrong?

    1. Hey Roy! Make sure to use the water bath, and don’t over beat the mixture otherwise too many air bubbles form.

  18. Just tried making these! I haven’t tasted them yet (in the oven) or even tried the SB version. So excited to try them but made a couple mistakes already. Thought I heard you say low fat cottage cheese in the video and I didn’t realize bacon can contain sugar. I love the videos that you and your wife work and this site is amazing. Love the water trick and was wondering if this trick can be use for frittatas or other egg recipes as well? Thank you for all you guys do!!

    1. Hi Asha, you can find sugar free uncured bacon..and full fat cottage has less carbs, but dont worry! Any time you want the eggs to be light ad airy, use the water bath..frittata wold be nice

  19. Haha I wish I can show you Bobby!! I peeked In the oven and one of the egg bites is on its side!!! Haha how does that happen?

  20. This recipe turned out really well! I added spinach, mushrooms, and tomatoes. I put the veggies at the bottom of the muffin pan and poured the egg mixture on top of it. When I was getting the baked egg bite out of the pan, parts of it crumbled. Why did that happened? I sprayed the pan too.

  21. HI Bobby. I hit the jackpot! Yours was the first recipe to pop-up during my search. I plan to to prepare 3 different flavors of your egg bites for a club breakfast this weekend: cheese, green pepper and onion, and bacon. Is is OK to mix Gruyere and American cheeses together,,,or should I stick with Gruyere to maintain consistency——I don’t want eggs to be too soft. Please advise. Thanks for your informative blog.

    1. Phyllis, American cheese doesn’t melt very well, so I’d stay away for it. Glad you enjoyed and keep on cooking!

  22. Hello Bobby, thank you for the recipe but i tried a couple times and my egg bites come out really dry and doesn’t seem to rise, my kids loved it but for me is doesn’t look like yours any adivise pls?

    1. Hi Pricila, did you use a blender to blend up the eggs? You need to use a blender in order to incorporate a lot of air into the mixture.

      1. I think I didn’t blended enough, because my daughter did and was perfect ?Thank you and my family enjoy all your recipes I made so far .

  23. amazing!! Followed the recipe exactly and they were delicious.

    Quick question, would it work if I put a couple of strips of bacon in …before pouring the egg mixture on top? To give it that some look as the Starbucks ones?

  24. Glad I found your site! Made these this morning…amazing! Thanks for sharing your skills! Can’t wait to try your other recipes!

  25. I’m confused on the water… is the muffin tin supposed to be on the rack above the water or set into the water on the same rack? Is the bottom of the muffin tin submerged?

  26. Hello- I just Love your web site!! Your teaching me to cook.. YaY I followed this recipe exactly and every time, they come out looking so yummy and then they fall. Any idea why?

  27. These look amazing! I will definitely try them, but am currently recovering from my current batch, which didn’t turn out so great (I used a different recipe and no cheese since I am sensitive to lactose sometimes). My question is, if i follow this recipe and steps quite closely, can these be made in a silicone mold, rather than a cupcake tin? I have both, but was curious if there would be a difference using one versus the other. Thank you, can’t wait to try this out!

  28. Christina Rackard

    These save me as I had 3 operations in one week and was told to stay on a Liquid diet for three weeks. I asked my doctor if I could have eggs and he said yes as long is mashed up fine, so I made these, just nothing hard in it,could only use cottage cheese and that guru cheese, you know what I mean and salt and pepper, can’t wait till I can add other items but till then theses will help me with my Strength as not into eggs that much. Thanks again.

  29. I made them this evening on the spur of the moment, because I have been obsessing about the Starbucks egg bites and I hate buying them there. I am in the process of moving so my cupcake tins are packed. I ended up doubling the recipe so they would work in a 9 inch square silicone pan. They weren’t done in 30 minutes because of the pan but I was patient and they set after about 50 minutes. They were delicious, Silky and flavorful! I cut them into small squares and wrapped them in sets of two. Thank you for this recipe!

  30. I have tried another recipe using the instant pot, and not really liking them. I thought the problem was that they were too blended, so I blend very little. Could that be why they taste more eggy than soufflé-ish? I’d like to try yours, I like the oven and muffin tin idea better. Thanks!

    1. Hey Laura, definitely give this recipe a try. I’d also recommend using pasture raised eggs, they have a better taste.

  31. Love your videos and recipes (and t-shirts lol). This was the first recipe of yours that I tried and it turned out great, and has now become a regular go-to for me. They have been great, keeping us satisfied on long days of driving, or long shifts at work. Thanks, Bobby!

    1. Thaw them in the fridge overnight. Gently reheat in microwave. Microwave times will vary based upon the microwave.

  32. Mine turned out a little flat tasting. I work at Starbucks and would love to create a similar version at home. I’ve never had gruyere cheese on its own, so I’m assuming the tang I’m missing is that? Also, they were kind of crusty on top – how can I make them a little more moist on the top?

    1. Did you use the cheese?……from your comment I get the feeling you did not? If you use the cheese and season the way it calls for it should have plenty of flavor. Was your oven at the correct temperature, and did you use the water in the oven like the recipe called for? It should not come out crusty.

  33. I loved making these! They are so easy and taste incredible! I had a slight problem though: while they were baking, they looked amazing, but as soon as I pulled them out they deflated and looks sort of sad now (lol). Any suggestions? I definitely want to try them again!


  34. Bobby, I’m a huge fan! I love this recipe! Thx you!
    Would this work just as well on a piecrust to make a quiche?

    1. I haven’t tried it, but theoretically it might work. If you try it please let us know how it goes!

  35. Hi there. Thanks for all the info. I was wondering if you or anyone has tried to cook these egg bites in the microwave with a silicone tray?

  36. These taste amazing! I actually used Gouda and heavy cream but my mini muffins stuck pretty bad in a non stick pan I coated with olive oil…any idea what went wrong?

    1. I recently learned that if you oil a non-stick oven pan (in this case a muffin tin), over time it negates the non-stick property and makes it more sticky. I had to throw mine away because it was ruined. Happy that you loved the egg bites!

  37. Wow Bobby, tried these today and they are delicious! Much better than the Starbucks ones and way cheaper. Love how quick and simple this recipe is. Thank you so much for sharing!

  38. Like some of the other commenters my rose and then fell. I will try again and fill only 3/4 of the way. Another question, not sure if it is the same issue or not, but mine have tons of little air bubbles and feel firm and dry rather than smooth and custardy. Is this also because of over filling? Or, did I cook for too long? Blend too long, or not long enough?

    1. Sounds like they were overbaked. As soon as the centers of them are set, pull them from the oven.

  39. Hi!
    Late to the party but mine came out with half silky smooth texture half more eggy/curdy. Any thoughts on this cause? Thought maybe it had to do with too much or not enough mixing. Otherwise great thanks.

  40. Just found ur site & this terrific recipe. Can’t wait to get to the grocery store. Since we don’t eat pork in my house, how much spinach can I substitute? Thanks! ?

  41. Definitely 5 stars. I made this exactly as you said with Swiss. They really were better than Starbucks and even a lazy person like me can make them without getting bored. You can’t even taste the cottage cheese. Thanks for this, I always struggled with keto because I never had time to cook up breakfast every morning

  42. Hello. I just made this recipe in a double batch. They turned out perfectly. I have tried other oven baked copycat egg bites and these are by far the best. The consistency of the eggs is light and fluffy. Thanks!

  43. I used feta and red peppers and it turned it amazing. So light. So fluffy. It’s almost like eating a tasty egg cloud. I will NEVER waste money on Starbucks’ version of these again. Thanks, Bobby!

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