Egg Bites

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Last updated Oct 12, 2026. We re-ranked the weekly top 100.

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Egg Bites #20 · breakfast · american Host: Allrecipes · Egg Bites → TikTok → web writeups Online recipe (as published / commonly shared) Servings: 6 · Yield: 12 bites · Prep 20 min · Cook 30 min · Total 50 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Coffee-shop-style egg bites baked in a water bath. The gentle heat keeps them silky. Preheat the oven to 325 degrees F (165 degrees C). Coat a 12-cup silicone or other nonstick muffin pan with: 1 tablespoon extra-virgin olive oil, or as needed Combine in a blender, using 3/4 cup of the Gruyère: 8 large eggs 1 cup full-fat cottage cheese 1 cup shredded Gruyère cheese, divided 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon hot sauce (optional) 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Blend at medium speed until smooth, about 30 seconds. bring a large pot of water to a boil. Place the greased muffin pan in a large, high-rimmed baking pan (a jelly-roll pan works well). Sprinkle the remaining 1/4 cup Gruyère cheese among the prepared cups, along with: 3 strips bacon, cooked and chopped Then divide the egg mixture among the cups, filling them about 3/4 full. Pour boiling water into the rimmed pan (avoiding eggs). Pour until the water reaches halfway up the sides of the muffin pan. Transfer to the oven and bake until the eggs are just firm, about 25 to 30 minutes. Let cool 5 minutes before removing the bites from the pan. Source: Allrecipes · Copycat Starbucks Bacon & Gruyere Egg Bites tags: egg,cheese,cream · popularity: evergreen · meat: no	Oeufs en Cocotte [Eggs Baked in Ramekins] Book: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961) crumb: eggs gently baked with dairy in a water bath Mastering the Art of French Cooking includes “Oeufs en Cocotte [Eggs Baked in Ramekins]”. Julia Child, Louisette Bertholle and Simone Beck wrote it (1961). This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods. Differences: Both gently bake eggs with dairy in small molds set in a pan of hot water. The popular online bites blend whole eggs with cottage cheese, Gruyère, Monterey Jack, hot sauce and bacon. This makes an even, cheesy custard. The French cocotte keeps the whole eggs intact under a spoon of cream. Blending and extra cheese make a spongy, savory bite, not a runny-yolk egg.

ONLINE

ANCESTOR

Egg Bites
#20 · breakfast · american
Host: Allrecipes · Egg Bites → TikTok → web writeups

Online recipe (as published / commonly shared)

Servings: 6 · Yield: 12 bites · Prep 20 min · Cook 30 min · Total 50 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Coffee-shop-style egg bites baked in a water bath. The gentle heat keeps them silky.

Preheat the oven to 325 degrees F (165 degrees C). Coat a 12-cup silicone or other nonstick muffin pan with:

1 tablespoon extra-virgin olive oil, or as needed

Combine in a blender, using 3/4 cup of the Gruyère:

8 large eggs

1 cup full-fat cottage cheese

1 cup shredded Gruyère cheese, divided

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon hot sauce (optional)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Blend at medium speed until smooth, about 30 seconds.

bring a large pot of water to a boil.

Place the greased muffin pan in a large, high-rimmed baking pan (a jelly-roll pan works well). Sprinkle the remaining 1/4 cup Gruyère cheese among the prepared cups, along with:

3 strips bacon, cooked and chopped

Then divide the egg mixture among the cups, filling them about 3/4 full.

Pour boiling water into the rimmed pan (avoiding eggs). Pour until the water reaches halfway up the sides of the muffin pan. Transfer to the oven and bake until the eggs are just firm, about 25 to 30 minutes. Let cool 5 minutes before removing the bites from the pan.

Source: Allrecipes · Copycat Starbucks Bacon & Gruyere Egg Bites

tags: egg,cheese,cream · popularity: evergreen · meat: no

Oeufs en Cocotte [Eggs Baked in Ramekins]
Book: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961)

crumb: eggs gently baked with dairy in a water bath

Mastering the Art of French Cooking includes “Oeufs en Cocotte [Eggs Baked in Ramekins]”. Julia Child, Louisette Bertholle and Simone Beck wrote it (1961). This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods.

Differences:

Both gently bake eggs with dairy in small molds set in a pan of hot water. The popular online bites blend whole eggs with cottage cheese, Gruyère, Monterey Jack, hot sauce and bacon. This makes an even, cheesy custard. The French cocotte keeps the whole eggs intact under a spoon of cream. Blending and extra cheese make a spongy, savory bite, not a runny-yolk egg.

Match: Reasonably similar, but will taste different

Online recipe

Egg Bites

Online recipe (as published / commonly shared)
Servings: 6 · Yield: 12 bites · Prep 20 min · Cook 30 min · Total 50 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Coffee-shop-style egg bites baked in a water bath. The gentle heat keeps them silky.

Preheat the oven to 325 degrees F (165 degrees C). Coat a 12-cup silicone or other nonstick muffin pan with:
1 tablespoon extra-virgin olive oil, or as needed

Combine in a blender, using 3/4 cup of the Gruyère:
8 large eggs
1 cup full-fat cottage cheese
1 cup shredded Gruyère cheese, divided
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon hot sauce (optional)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Blend at medium speed until smooth, about 30 seconds.

bring a large pot of water to a boil.

Place the greased muffin pan in a large, high-rimmed baking pan (a jelly-roll pan works well). Sprinkle the remaining 1/4 cup Gruyère cheese among the prepared cups, along with:
3 strips bacon, cooked and chopped

Then divide the egg mixture among the cups, filling them about 3/4 full.

Citations
- Allrecipes · Copycat Starbucks Bacon & Gruyere Egg Bites: https://www.allrecipes.com/copycat-starbucks-bacon-and-gruyere-egg-bites-recipe-7724623
- TikTok: https://www.tiktok.com/search?q=Egg+Bites
- web writeups: https://www.google.com/search?q=Egg+Bites+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0375413405?tag=recipeancesto-20
- Reference: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961). Publisher: Knopf, 2001 edition, hardcover, ISBN 978-0375413407.

We put this together for personal use. See the citations.

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Dish: Egg Bites
Match: Reasonably similar, but will taste different
Ancestor: Oeufs en Cocotte [Eggs Baked in Ramekins]
Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961)
Differences: Both gently bake eggs with dairy in small molds set in a pan of hot water. The popular online bites blend whole eggs with cottage cheese, Gruyère, Monterey Jack, hot sauce and bacon. This makes an even, cheesy custard. The French cocotte keeps the whole eggs intact under a spoon of cream. Blending and extra cheese make a spongy, savory bite, not a runny-yolk egg.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Allrecipes · Egg Bites (https://www.allrecipes.com/copycat-starbucks-bacon-and-gruyere-egg-bites-recipe-7724623)
TikTok (https://www.tiktok.com/search?q=Egg+Bites)
web writeups (https://www.google.com/search?q=Egg+Bites+recipe)
Date: Sep 2026

Source: what this book is
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961).
This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods.

Affiliate: buy the book

Reference: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961). Publisher: Knopf, 2001 edition, hardcover, ISBN 978-0375413407.

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Egg Bites

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Related

Same meal (breakfast)

Same cuisine (american)

Same book (Mastering the Art of French Cooking)