Healthier Starbucks Copycat Bacon and Cheese Egg Bites
Only 5 ingredients, as opposed to 20!
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If you’ve ever been stuck in an airport or on a long road trip with zero snacks left, you know the feeling: desperation leads you to the Starbucks app, and those Egg Bites seem like the healthiest option on the menu. I’ve fallen for it more times than I’d like to admit—scrolling, clicking, and convincing myself they’ll be a solid, protein-packed choice. But then I check the ingredient list and remember just how deceiving they really are.
The Starbucks version has over 20 ingredients, including rice starch and corn starch which are used as thickeners and fillers. Carrageenan, found in the cottage cheese, has been linked to digestive irritation and inflammation, with some studies suggesting it may exacerbate gut issues like Crohn’s disease in lab animals. Natural flavors are listed, which can be highly processed and trigger sensitivities in some individuals. Additionally, natamycin, a mold inhibitor in the cheese blend, functions as a preservative. While these ingredients help extend shelf life and maintain texture, they’re far from ideal for those prioritizing whole, minimally processed foods.
So. I set out to master the texture and give you a copycat Starbucks Egg Bite, with better-for-you ingredients.
And they only have 5 simple ingredients.
Back to the copycat Starbucks Egg Bites.
I set out to create a better version with just 5 real-food ingredients. I use pasture-raised eggs for maximum nutrition, sugar-free bacon, and naturally easier-to-digest sheep’s and goat’s milk cheeses that we just toss into the blender so we don’t have cellulose from pre-shredded cheese or have to dirty a grater. And if you’re dairy-free, I’ve got you covered with a simple substitution.
The key to getting that light, almost soufflé-like texture?
I essentially “sous vide” them using a tightly sealed water bath to trap in steam while they bake—no special equipment required. These bites are packed with protein, free of artificial fillers, and guaranteed to fuel your busiest mornings
xx
Danielle
Bacon and Cheese Egg Bites
Serves 4 to 6 | 12.5g protein per serving
TOOLS
Rectangular Casserole with tight fitting lid (or foil)
Blender
Rimmed Baking Sheet
INGREDIENTS
6 ounces bacon
12 large eggs
1 cup cashew milk (I prefer Elmhurst or homemade)
3 ounces Pecorino Romano or manchego (sheep’s milk) cheese, broken into large chunks
3 ounces soft chèvre goat cheese
1 1/2 teaspoons pink Himalayan salt
½ teaspoon cracked black pepper
8 tablespoons hemp seeds, optional
Ghee or avocado oil for muffin pan or ramekins
METHOD
Line a baking sheet with parchment paper and arrange the bacon strips in a single layer. Place the baking sheet in the oven and set the temperature to 400°F. Cook the bacon for 18 minutes total, starting from when you turn on the oven. Once the bacon is done, transfer it to a plate lined with a clean towel or paper towels to absorb excess grease. Reduce the oven temperature to 350°F.
Lightly grease two 6-cavity silicone muffin pans with ghee or avocado oil. Place both pans side by side in a large rectangular casserole dish. If your oven or pan is too small, use two separate casserole dishes.
In a blender or using an immersion blender, blend the eggs, cashew milk, and goat cheese until smooth. Add the chunks of sheep’s milk cheese and blend again on medium speed for 5 seconds, leaving the cheese slightly larger than pea-sized. Add the bacon strips and pulse 5 to 10 times until the bacon is well chopped but not puréed. Season with salt and pepper.
Divide the egg mixture evenly among the muffin cups, filling them to the top. If the bacon settled at the bottom of the blender, use a spoon to distribute it evenly among the cups. Carefully pour boiling water into the roasting pan, filling it halfway up the sides of the muffin pans. Sprinkle the tops with hemp seeds if using. Cover the pan tightly with a lid or foil (I used both) to seal in steam.
Bake for 30 to 32 minutes, until the edges are set but the centers still jiggle slightly. Let the egg bites cool enough to handle, then run a knife gently around the edges and pop them out from the bottom of the molds. Repeat the baking process if you have extra egg mixture.
Once completely cool, store in the refrigerator in an airtight container, separated by parchment squares.
Cashew Milk → ½ cup unsweetened almond milk + ½ cup full fat coconut milk
Bacon → turkey bacon, chicken sausage, chopped ham
Goat Cheese -> cottage cheese is about 3x higher in protein if that is a goal for you, but keep in mind it will make these a bit more gritty because of the cheese curds.
Dairy-Free Cheese Substitutes:
Soft Goat Cheese and Pecorino Romano → 5oz Kite Hill Almond Ricotta Cheese, Miyoko’s Cashew-Based Cheese, Treeline Soft Cashew Cheese, Homemade Cashew Ricotta (soaked cashews blended with lemon juice and salt), or simply add 2 tablespoons nutritional yeast to the egg mixture, the texture will be more like a frittata.
MAKE IT AHEAD
Keep in the fridge for up to 7 days or freeze for up to 6 months. Reheat in a toaster oven or oven at 400°F for 15 minutes (from thawed) or in an air fryer at 400°F for 6 minutes.
I was JUST talking to our child’s dietician about getting more eggs and veggies in throughout the day. Going to dive back into your amazing frittatas too. Thanks!
I’m so excited to try these. Sometimes I fall prey to Starbucks egg bites too. Thank you for this recipe! (BTW, I really appreciate your “voice” in the way you write your recipes. You equip & encourage us. Never feels complicated or overwhelming. It feels like we’re cooking together. I’m so grateful for you. ♥️).