Egg Bite Recipes

These Egg Bites are made WITHOUT a sous vide machine or molds! Instead, I use a mini muffin tin and simply pop them in the oven! They are an easy, moist, tender and versatile breakfast that is much cheaper than buying them!

If youre looking for more on-the-go breakfast ideas, check out my Mini Pancakes Skewers or my Sweet Bread French Toast! Kids love both!

After many tests, Ive discovered the trick to making the BEST egg bites that are super moist, tender, less money than Starbucks AND ready in under 15 minutes! It involves using milk or cream, low and slow baking and a muffin tin.

Like my Cinnamon Sugar Brioche Skewers, they are a delicious breakfast or brunch option if youre craving something unique and that can easily be eaten on-the-go!

When eggs are rubbery, that means you overcooked your eggs or did not use any milk or cream.

So I created a recipe where all you need is a mini muffin tin. ( This muffin tin is the one I like.)

They didnt always turn out great. Most of the time, they turned out dry or rubbery. Other times they stuck to the muffin tin. Getting them to cook evenly throughout was a challenge to say the least.

If you dont use a good amount of milk, cream or another milk substitute, your egg bites will turn out dry.

Cream or half and half will give you richer bites that are great for keto dieting.

Sous vide cooking is all about low and slow. So to get these right, I knew I had to go low and slow in the oven.

The baking temperature I set my oven to is 275 degrees F. It cooks the eggs quick enough but not TOO quick to where they dry out.

TIP* If you are using a larger regular-sized muffin tin, the bake time will be longer!

I love both Starbucks egg white bites AND their gruyere and bacon bites. I have made these cups both ways and loved them equally.

My tip is to vary, substitute or swap out ingredients however you like…just dont remove the amount of milk or change the baking temperature.

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:

1. 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.
2. 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.
3. Spray a nonstick muffin pan generously with nonstick cooking spray.
4. 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.
5. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
6. 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.
7. 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.
8. 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.
9. 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.

Starbucks Copycat Egg Bites Recipe (In Oven)

These Starbucks Copycat Egg Bites Recipe are made WITHOUT a sous vide machine or molds! Instead, I use a mini muffin tin and simply pop them in the oven! After many tests, I found out how to make the BEST egg bites that are super moist AND ready in under 15 minutes!

Prep: 8min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 269 kcal, Fat 21.6 g, Saturated Fat 11.2 g, Cholesterol 151 mg, Sugar 2.5 g, Sodium 442 mg, Protein 15.9 g, servingSize 1 serving

Ingredients:

• 2 large eggs
• ½ cup milk or cream
• 1 cup gruyere or cheddar cheese, grated
• 2 tbsp cooked bacon, crumbled (2-3 slices) (*Optional)
• ½ tbsp fresh chives, chopped
• 2 tbsp butter, melted
• 1 tbsp ketchup (*Optional)

Instruction:

1. Preheat oven to 275°F.
2. If not already done, cook your bacon in the oven or in a skillet until crispy. Crumble into bits and set aside.
3. (Reserve 2 tbsp of cheese and 1/2 tbsp of bacon.) Add eggs, milk, bacon (if using), cheese, chives and ketchup in a bowl. Whisk well!
4. Using a mini muffin tin, brush melted butter generously inside each cup. (You can also use nonstick spray or liners to prevent them from sticking. If using liners, spray them as well.)*You can also use a regular sized tin if you wish. Using a mini ice cream scoop or small ladle, add the egg mixture to each muffin cup making sure to scoop the bacon/cheese sitting on the bottom of the bowl! Fill each cup to the brim then top with remaining cheese and bacon.
5. Bake for 10-15 minutes on the MIDDLE rack for mini egg muffins and 16-20 minutes for regular sized egg muffins.*Depending upon your oven and the size of your muffin tin, they may need to bake longer! Try to keep from opening and closing the oven since this will drop the temperature. You are looking for the center to be slightly jiggly. You do NOT want to overcook your eggs!
6. As soon as you can handle them, GENTLY use a knife or small silicone spatula to loosen the outside of each egg cup to allow your bites to slide out. Turning the tin upside down helps.Do not wait for them to cool or they will be tougher to remove.
7. Eat immediately or store in the fridge for 3-4 days in a sealed container.

Breakfast Egg Bite Quiche Cupcake Muffin Type Things – You Suck at Cooking (episode 136)

FAQ

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