Costco Egg Bites Copycat Recipe
These Costco egg bites are the grab-and-go breakfast a lot of us have come to depend on, and this copycat version tastes just as good made at home. Once you know the ratio, you can make a full batch on Sunday and eat well all week without a single trip to the warehouse.
The method here is simpler than it looks. A blender does most of the work, and a standard muffin tin gets you that same soft, custardy texture you recognize.
Why I Love This Recipe
The texture is what gets me. Blending the eggs with cottage cheese before baking gives them a creaminess you just cannot get by whisking alone.
They reheat well too. Thirty seconds in the microwave and they are back to that soft, almost silky consistency, which makes them genuinely useful on busy mornings.
This is the version I keep coming back to because the ingredient list is short and the results are consistent.
Recipe Ingredients
- 6 large eggs – The base of the bites; use the freshest you have for the best set
- 1/2 cup cottage cheese – Full-fat works best; this is what gives the bites their creamy interior
- 1/4 cup shredded Gruyère cheese – Sharp and slightly nutty; Swiss cheese is a solid swap
- 1/4 cup shredded mozzarella – Adds mild, melty pull; low-moisture variety melts cleaner
- 3 strips bacon – Cooked and crumbled; turkey bacon works fine if that is what you have
- 1/4 cup roasted red peppers – Jarred is fine; pat them dry so they do not add excess moisture
- 1/2 tsp garlic powder – Background warmth; onion powder can stand in
- 1/2 tsp salt – Kosher or fine sea salt
- 1/4 tsp black pepper – Freshly ground preferred
- Cooking spray – For the muffin tin; do not skip this or they will stick
Variations / Substitutions
- Swap the bacon for diced ham – You get a slightly sweeter, meatier bite without any extra cooking step since the ham goes in raw.
- Use all Gruyère – Drop the mozzarella and double the Gruyère for a sharper, more pronounced cheese flavor throughout.
- Make it dairy-free – Replace the cottage cheese with full-fat coconut cream and use a dairy-free shredded cheese; the texture will be slightly looser but still sets well.
- Add spinach – Stir in 2 tbsp finely chopped fresh spinach per batch; squeeze it very dry first or the bites get watery.
- Turn up the heat – Add 1/4 tsp crushed red pepper flakes to the blender for a gentle, lingering warmth.
- Swap the roasted red peppers for sun-dried tomatoes – They bring a more concentrated, slightly tangy flavor and work especially well with the Gruyère.
If you like easy egg-based breakfasts you can prep ahead, the Starbucks Egg Bites Copycat Recipe is worth a look for a sous vide version.
How To Make Egg Bites
Step 1: Blend the Egg Base
Heat your oven to 325°F (160°C) and generously coat a 12-cup standard muffin tin with cooking spray, getting the sides well. Add the 6 large eggs, 1/2 cup cottage cheese, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to a blender. Blend on high for about 30 seconds until the mixture is completely smooth and a little frothy on top.
The cottage cheese curds will vanish completely into the egg mixture. If you still see white lumps after 30 seconds, blend another 10 seconds. A smooth base is what gives you that even, custardy set.
Step 2: Cook the Bacon
Place the 3 strips bacon in a cold skillet, then bring it up to medium heat. Cook for about 6 to 8 minutes, flipping once halfway through, until the bacon is deep brown and crispy. Transfer to a paper towel, let it cool for 2 minutes, then crumble into small pieces.
Starting in a cold pan renders the fat more gradually, which means the bacon browns evenly rather than burning on the outside before the inside cooks. The pieces should be small enough to sit mostly inside each cup without poking up.
Step 3: Layer the Fillings
Divide the 1/4 cup roasted red peppers (patted dry) and the crumbled bacon evenly among the 12 muffin cups. Sprinkle the 1/4 cup shredded Gruyère and 1/4 cup shredded mozzarella over the top of the fillings in each cup.
You want the solid fillings in first so they sit at the bottom and get surrounded by the egg mixture rather than floating on top. This gives you a clean layer of filling in every bite when you pop them out.
Step 4: Pour and Bake the Egg Mixture
Give the blended egg mixture a quick stir, then pour it evenly over the fillings in each cup, filling each one about 3/4 of the way up. Slide the tin into the 325°F (160°C) oven and bake for 22 to 25 minutes, until the centers are just set and no longer jiggle when you gently shake the pan.
Do not overbake them. Pull them at the first sign of set centers, even if the tops look pale. They will continue to firm up slightly as they cool, and an extra 5 minutes in the oven is the difference between silky and rubbery.
Step 5: Plate and Garnish
Run a thin butter knife or small offset spatula around the edge of each cup, then lift the egg bites out onto a serving plate. They should release cleanly if the tin was well sprayed. Crack a little fresh black pepper over the top and serve warm.
Recipe Tips
- Dry the roasted red peppers thoroughly. Even a little extra moisture in the cups will make the bites watery at the bottom. Press them between two layers of paper towel for about 30 seconds before adding them.
- Room temperature eggs blend smoother. Pull your eggs from the fridge 15 minutes before you start; cold eggs do not fully incorporate with the cottage cheese as quickly.
- Do not fill the cups more than 3/4 full. The eggs puff as they bake and can overflow if overfilled, which makes them harder to remove cleanly.
- A silicone muffin pan is worth considering. If you make these regularly, the bites release even more easily from silicone than from metal, and you can skip some of the wrestling with the spatula.
Bake times vary a little depending on your muffin tin material, so check for jiggle at the 22-minute mark:
| Pan Material | Start Checking | Usually Done By |
|---|---|---|
| Dark non-stick metal | 20 min | 22 min |
| Light metal or aluminum | 22 min | 24 min |
| Silicone | 23 min | 25 min |
How To Store
- Refrigerate – Store cooled egg bites in an airtight container for up to 4 days.
- Reheating – Microwave 1 to 2 bites on a plate for 25 to 30 seconds. They go rubbery fast if you overdo it, so check at 25 seconds first.
What To Serve With Egg Bites
A handful of fresh fruit on the side rounds out the meal without any extra cooking. If you want something more filling, a slice of toasted sourdough adds a satisfying crunch that contrasts well with the soft egg texture. For a full brunch spread, a simple arugula salad with lemon and olive oil cuts through the richness of the cheese nicely.
Frequently Asked Questions
Can I make these without a blender?
Yes, though the texture will be slightly less smooth. Whisk the eggs very thoroughly and mash the cottage cheese as much as possible before combining.
Can I freeze egg bites?
Yes. Freeze them in a single layer first, then transfer to a zip-top bag for up to 2 months. Reheat from frozen for about 60 seconds in the microwave.
Can I make these in a mini muffin tin?
You can. Fill each mini cup about 3/4 full and reduce the bake time to 12 to 14 minutes, checking for a set center at the 12-minute mark.
Do I need to use a water bath like Starbucks-style egg bites?
No. Baking at the low 325°F (160°C) temperature without a water bath still produces a soft, set texture. The water bath method gives a marginally silkier result but adds significant setup time.
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Ingredients
Method
- Heat the oven to 325°F (160°C) and coat a 12-cup muffin tin with cooking spray. Blend the 6 eggs, 1/2 cup cottage cheese, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper on high for 30 seconds until completely smooth.
- Cook the 3 strips bacon in a cold skillet over medium heat for 6 to 8 minutes until deep brown and crispy, then crumble into small pieces.
- Divide the 1/4 cup roasted red peppers and crumbled bacon among the 12 muffin cups, then sprinkle the 1/4 cup Gruyère and 1/4 cup mozzarella over each cup.
- Pour the blended egg mixture evenly over the fillings, filling each cup about 3/4 full. Bake at 325°F (160°C) for 22 to 25 minutes until centers are set and do not jiggle.
- Run a butter knife around each cup, lift the egg bites onto a serving plate, and finish with a crack of fresh black pepper.
