Egg Bites with Bacon & Gruyère
If you like the sous vide egg bites from Starbucks, you’ll love this copycat version — no sous vide equipment required!
Prep: 10min
Total: 35min
Yield: 12 egg bites
Serving Size: 1 egg bite
Nutrition Facts: servingSize 1 egg bite, calories 151, Fat 11 g, Carbohydrate 2 g, Protein 10 g, Saturated Fat 5 g, unSaturated Fat , Sugar 1 g, Fiber , Sodium 270 mg, Cholesterol 116 mg
Ingredients:
- 4 slices bacon, diced
- 6 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
- 2 tablespoons cornstarch
- Heaping ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce, such as Tabasco
Instruction:
- Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
- Place a 9×13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
- Spray a nonstick muffin pan generously with nonstick cooking spray.
- In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
- Note: I don’t recommend using a silicone muffin tin for this recipe as readers have commented that the egg bites take longer to set and cook unevenly.
What To Make For Breakfast | Starbucks Egg Bites BAKED!
FAQ
What are the ingredients of Starbucks egg bites?
Egg Whites, Cottage Cheese [Cultured Nonfat Milk, Milk, Nonfat Milk, Contains 2 % Or Less Of: Whey, Salt, Maltodextrin, Citric Acid, Carrageenan, Mono- And Diglycerides, Locust Bean Gum, Guar Gum, Natural Flavors, Vitamin A Palmitate, Carbon Dioxide (To Maintain Freshness), Enzymes], Monterey Jack Cheese [Pasteurized …
Are Starbucks egg white bites healthy?
Yes, Starbucks Egg White Egg Bites can be a healthy option if you are looking for a quick, protein-rich snack. They are made with cage-free eggs, all-natural ingredients, and are high in protein, making them a great option for those looking to get a nutritious boost without adding a lot of calories.
How does Starbucks get their egg bites?
The egg bites that Starbucks make are referred to as Sous Vide Egg Bites which is a French Technique that vacuum-seals food and then cook in a water bath to a precise temperature. This creates a silky and custard like texture that makes Starbucks Version Egg Bites different.
What kind of eggs are in Starbucks egg bites?
Cage-free egg whites with Monterey Jack and creamy cottage cheese, accentuated by spinach and fire-roasted red pepper. Two Egg White and Roasted Red Pepper bites have 170 calories per serving and 13 grams of protein.
