These Whole30 Bacon Egg bites are perfect for meal prep. They are my take on the popular Starbucks Bacon and Gruyere Egg Bites. And they are oh so tasty and relatively easy to make.
Key Ingredients for the Bacon Egg Bites
The main ingredients for these egg bites are eggs and cashew cream. The cashew cream creates the illusion that the bites contains cottage cheese (ingredient used in the Starbucks version) and gives these bites a really creamy texture.
- Raw Cashews
- Full fat coconut milk
- Nutritional Yeast
- Bacon (Whole30 compatible)
See recipe card for quantities.
Step by Step Recipe Guide
Cashew cream is a key ingredient in this recipe and it is the first step. I do not soak my cashews and never had a problem blending them to a smooth paste. However, feel free to soak your cashews with warm water for about 30 minutes, if needed.
I simply add all of the cashew cream ingredients to a smoothie blender cup and blend.
Nutritional yeast gives the cashew cream a bit of a "cheesy" taste and is loaded with minerals and vitamins. Win win. I love the nutritional yeast from The New Primal, click my affiliate link here to shop and use code metemgee15 to get 15% off your purchase.
Whisk eggs together really well first, then add the cashew cream and whisk some more.
This creates and even mixture and will prevent you from seeing visible whites in the egg bites, after baking.
After combining the cashew cream and the eggs, I poured them into a large liquid measuring cup so that it would be easy to pour into the greased muffin pan. Then I poured until it came about half up each individual muffin slots. Next, I added cooked bacon.
Then I placed my muffin tin in a high rimmed sheet pan and filled it with hot water until the hot water was half way up the sides of the muffin tin. It is very important that you use hot water for this step.
After baking allow the egg bites to cool completely before removing from the pan.
Hint: I used a small rubber spatula to scoop my egg bites free. Some tiny amounts of egg bites remained in the pan, but because the texture of these egg bites are creamy it was much easier to scoop these than regular egg muffins. If you have silicone muffin inserts those may work really well here.
Substitutions for the Bacon Egg Bites
I've only tested this recipe with cashew cream and coconut milk, however I think any nut milk could be used in place of the coconut milk.
The base of this recipe is the cashew cream and eggs. Bacon is the topping. Any topping you usually add to an omelette can work:
- Veggies - sautéed onions, bell pepper, spinach, mushrooms
- Sausage - adding ground pork and Italian seasoning is a great combination
The original Starbucks version of these egg bites are cooked sous vide. This recipe does not require a sous vide but it does require a hot water bath. So use a muffin/cupcake pan that can fit into another pan, to form a water bath when baking.
These egg bites are great for meal prep and can be stored up to a week in the refrigerator. They can also be vacuum sealed and frozen. Just thaw in the refrigerator overnight before reheating. I also just placed them in a ziplock back and froze and they reheated really well after thawing in the refrigerator.
Printable Recipe Card
Bacon Egg Bites
- Hot water bath
- 6 large Eggs
- 4 slices crispy bacon (Whole30 Compatible) chopped into small pieces
- 1 cup raw cashews
- ⅔ cup coconut milk full fat
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Pinch smoked paprika
- ½ teaspoon salt or salt to taste
- Pinch coarse black pepper
- 1 tablespoon nutritional yeast
- Cooking spray
- Cupcake/Muffin tin
- Baking Pan for hot water bath
- About 3 cups of hot water, for hot water bath
- Preheat oven to 300°F
- Add all of the cashew cream ingredients to a blender or blender cup and blend until it forms a smooth paste
- Then add eggs to a mixing bowl, followed by all of the cashew cream and whisk to combine
- Once eggs and cashew cream are mixed together well, scoop mixture into a muffin tin greased with cooking spray.
- Then top with pieces of bacon
- Next place the muffin tin, into another baking pan, then place on the middle rack in the oven, then and pour about 3 cups of hot water into the baking pan until it come about half way up the muffin tin.
- Bake at 300°F for 25 minutes, or until the eggs are completely cooked
- Allow to cool completely before removing from the muffin tin