Make This Great Copycat for Starbucks’ Egg Bites!
There is a quick breakfast idea that I have been getting the last few months for a protein-packed delicious savory breakfast on the go for me or anyone else in my family from Costco. They are these “egg bites” and are packaged in little packages of two egg bites that you can microwave and have a delicious hot, bacony-eggy breakfast ready to go in 90 seconds.
I love giving these to my kids for some extra protein and a brain boost from the healthy fats in the meal as well for breakfast before a busy day at school. And of course they are delicious so they aren’t complaining either!
Apparently Starbucks has these and everyone is obsessed with them. I don’t frequent Starbucks regularly so I had no idea--which is probably a good thing :) They make their egg bites with a sous vide, so they are vacuum-packed and cooked at a low temperature in hot water, so they end up super soft and tender. Most of us don’t have a sous vide, but thankfully there are awesome food bloggers that create copycat recipes for us so we don’t have to overspend at Starbucks. You can probably make a whole batch of these for the same price you’d pay for two of them and a coffee at Starbucks.
With this recipe you simply mix up your egg, cheese and bacon mixture with some cornstarch that really helps them fluff up and rise in the oven. They also have cottage cheese in them, and when it is blended in, you really don’t taste that flavor or texture at all, but it does add a lot more more protein , which is great. Next you add the mix to greased muffin tin wells and bake for about 20 minutes. You will add a 9x13 inch casserole dish filled with water to the oven so it adds plenty of steam for these egg bites to cook gently and stay soft and have kind of a custardy texture. You will absolutely love these egg bites stored in your freezer for busy mornings you don’t know what to have.
Have you tried Starbucks egg bites or made your own before? I hope you’ll give these a try. They are such a great copycat for a fraction of the price!
4 slices bacon, diced
6 large eggs
1 1/4 cups (4% milkfat) cottage cheese
1 1/4 cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
2 tablespoons cornstarch
1/4 teaspoon (heaping) salt
teaspoon ? freshly ground black pepper
1/2 teaspoon hot sauces, such as Tabasco
Directions:
Add Recipe to Cook'n
I love giving these to my kids for some extra protein and a brain boost from the healthy fats in the meal as well for breakfast before a busy day at school. And of course they are delicious so they aren’t complaining either!
Apparently Starbucks has these and everyone is obsessed with them. I don’t frequent Starbucks regularly so I had no idea--which is probably a good thing :) They make their egg bites with a sous vide, so they are vacuum-packed and cooked at a low temperature in hot water, so they end up super soft and tender. Most of us don’t have a sous vide, but thankfully there are awesome food bloggers that create copycat recipes for us so we don’t have to overspend at Starbucks. You can probably make a whole batch of these for the same price you’d pay for two of them and a coffee at Starbucks.
With this recipe you simply mix up your egg, cheese and bacon mixture with some cornstarch that really helps them fluff up and rise in the oven. They also have cottage cheese in them, and when it is blended in, you really don’t taste that flavor or texture at all, but it does add a lot more more protein , which is great. Next you add the mix to greased muffin tin wells and bake for about 20 minutes. You will add a 9x13 inch casserole dish filled with water to the oven so it adds plenty of steam for these egg bites to cook gently and stay soft and have kind of a custardy texture. You will absolutely love these egg bites stored in your freezer for busy mornings you don’t know what to have.
Have you tried Starbucks egg bites or made your own before? I hope you’ll give these a try. They are such a great copycat for a fraction of the price!
Egg Bites with Bacon & Gruyère
TESTED & PERFECTED RECIPE -- If you're a fan of Starbucks egg bites, you'll love this copycat version -- no sous vide equipment required!
Prep time:
Cook time:
Serving size: 12
Calories per serving: 72
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 72
4 slices bacon, diced
6 large eggs
1 1/4 cups (4% milkfat) cottage cheese
1 1/4 cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
2 tablespoons cornstarch
1/4 teaspoon (heaping) salt
teaspoon ? freshly ground black pepper
1/2 teaspoon hot sauces, such as Tabasco
Directions:
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 9x13-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. 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.
Source: onceuponachef.com
2. Place a 9x13-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. 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.
Source: onceuponachef.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
