How to Make Egg Bites (in the Oven!)
If you’re a fan of the ever-popular Starbucks egg bites, you are going to love learning how to make egg bites at home. These little bites are loaded with your topping of choice – peppers and spinach, bacon and cheese, or mushrooms with asiago! They’re tasty, loaded with protein, and a convenient on-the-go breakfast option!
Sous vide egg bites – made in the oven – with no special sous vide equipment!
Egg bites. You’ve heard of them, right? They’re mini portable frittatas that you can eat on the go. And for a while, they were the magic bubble eggs from Starbucks that cost an arm and a leg. Egg bites are a delicious and healthy breakfast option that are easy to make at home and great for meal prep. And when you make them at home, you don’t end up spending $5 for two little egg bites.
If you didn’t know you can make your own egg bites at home without using sous vide equipment, now you do! Sous vide is a technique that involves cooking food in a temperature-controlled water bath, resulting in tender and flavorful dishes. We’re going to use that method with regular muffin tins from your kitchen and make them in the oven – and no, don’t worry, you don’t need a fancy silicone mold or an instant pot for this!
By cooking the blended egg mixture in a water bath, you can ensure that they are cooked evenly and remain tender and moist. Plus, they are fully customizable, so you can add sauteed veggies, ham, lots of cheese, or anything else you like. Typically made using the sous vide technique (basically, they’re cooked in a water bath.)
In addition to being tasty, homemade egg bites are the perfect make-ahead breakfast option. You can prepare them in advance and store them in the fridge or freezer for later. To reheat them, simply microwave them for 60 seconds. I serve them up with my favorite hot sauce and a slice of bread on the side.
Ingredients for copycat Starbucks egg bites recipe:
- Eggs: You’ll want to use large eggs for this recipe. No need to separate the eggs from the egg whites, we’ll add them directly to the blender and blend them.
- Cottage Cheese: Use full-fat or low-fat cottage cheese for this recipe. I prefer to use low-fat cottage cheese because it curbs the fat content in the egg bites but still keeps the protein constant!
- Half and Half: Or use whole milk. This just helps thin out the egg mixture a little.
- Cornstarch: It binds the proteins together and absorbs the excess moisture from the veggies. Cornstarch also helps keep the custard in the egg bites from curdling and ensures you end up with a silky smooth texture!
- Kosher salt: You’ll want to play around with the amount of kosher salt depending on the mix-ins you add. If you’re using ham or bacon, you’ll want to use less salt to ensure your egg bites aren’t too salty.
- Cheese: There are tons you might want to use. Asiago works really well with mushrooms, cheddar is great with bacon or sauteed mushrooms and peppers, and smoked gruyere is a great option that would work with all sorts of mix-ins. Monterey Jack cheese would be great to add with pickled jalapeños or turkey bacon.
- Additional Mix-ins: You could use sausage and green onions, turkey bacon, roasted broccoli, saute mushrooms, and sauteed spinach with finely minced red bell peppers work well too. You could even use fire-roasted bell peppers that are minced and drained. I plan on trying these with minced jalapeno peppers next!
How to make egg bites at home:
- Do the prep work. Start by heating your skillet. While your skillet is heating up, add water to the kettle and bring it to a boil. You can do this on the stove or using an electric kettle. Position two racks in the oven. You want one on the lowest run and one in the center of the oven. Then preheat the oven to 300ºF. Grab a 12-cup muffin pan and spray it with cooking spray.
- Saute the mix-ins. When the skillet is warm, add a drizzle of oil and cook the mix-ins. I like to cook each ingredient separately to make sure you’re cooking out a lot of the moisture. Season with a pinch of salt, black pepper, and garlic powder as desired. Remove them to a bowl when done. Allow the add-ins to cool completely before you add about a tablespoon of mixed add-ins to each muffin tin.
- Blend it all up. In a blender, combine the eggs, cottage cheese, half and half, cornstarch, salt, and cheese. Blend the mixture until it’s completely smooth.
- Create a steam bath. Place an 8×8 or 9×13 baking dish in the lowest rack of the oven. Pour the boiling water into the dish so that it comes at least halfway up the dish. This is going to help create steam in the oven and cook the eggs gently.
- Bake the egg bites. Then divide the egg mixture in each tin over the add-ins. You want to fill them just past 3/4 full so that there is a little space at the top. Bake them for 20-25 minutes or until you notice the eggs pulling away from the muffin tins. Remove them from the oven and allow them to cool.
- Remove and serve. Run a small offset spatula along the edge of the egg bites. And gently lift them out of the egg molds. I like to allow the egg bites to cool on a wire trivet for a bit and then store them in the refrigerator or enjoy them immediately!
Tips for the best egg bites
Sauteeing the mix-in veggies will reduce the amount of moisture in the final product. This ensures that the egg bites aren’t watery. Ingredients like mushrooms, onions, red bell peppers, and spinach all need to be sauteed in a pan and cooled before being added to the egg bites.
Store-bought pre-shredded cheeses are often coated in starches, which can produce egg bites that aren’t as silky smooth. For the best results, I suggest grating the cheese yourself. This is easy to do in a food processor with a shredder attachment or with a coarse hand grater.
You can swap the salt for garlic salt or add a dash of garlic powder with the other blender ingredients. You could also use a pinch of red pepper flakes if you want the egg bites to have a kick!
Too many high-moisture ingredients will cause your egg bites to be topping-heavy. The balance for these egg bites is about a tablespoon of mix-ins surrounded by eggs. I suggest sticking to a maximum of ¾ cup of mix-ins. You want it to be a significantly higher ratio of egg mixture to add-ins.
Variations on Starbucks sous vide egg bites:
- Roasted broccoli + cheddar cheese for a rip-off of broccoli and cheese soup
- Sauteed mushrooms + asiago cheese
- Sauteed spinach and peppers + cheddar cheese
- Turkey bacon + cheddar or Monterey Jack
- Sausage, sauteed peppers, green onions, + smoked gruyere cheese
- Sauteed peppers and kalamata olives + feta cheese
- Minced pickled jalapeños + Pepper Jack cheese
FAQs about this recipe:
Yes! They are low-carb and protein-heavy! With around 5-10 grams of carbs based on the filling you use and around 230 calories. The cottage cheese kicks the protein content up to 17 grams of protein for 2 of these egg bites. Bonus, they’re also gluten-free!
I like to reheat them on a plate for 30-60 seconds in the microwave. Keep in mind if you freeze the egg bites, they take slightly longer to reheat from frozen, about 60-180 seconds. You can also reheat them in a toaster oven for a few minutes.
Typically you want to use them within 4-5 days.
You want to store the egg bites in an airtight container in the refrigerator.
If you like this recipe, you might also like:
- Freezer Breakfast Sandwiches with Chicken Sausage
- Tex Mex Migas Breakfast Tacos
- Brunchy Sheet Pan Tomato Quiche
- Eggs in Purgatory (Italian Shakshuka!)
- Baked Breakfast Croissant Boats
- 8 large eggs
- 1 cup cottage cheese
- 3 tablespoons half and half (or whole milk)
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 cup shredded cheese (asiago, cheddar, feta, Monterey Jack, Etc.)
- ½ cup sautéed mushrooms
- – OR –
- ½ cup lightly sautéed baby spinach
- ¼ cup sautéed minced red bell peppers
- – OR –
- 5 strips cooked turkey bacon, cut into pieces
- PREP: Heat a large kettle filled with water to boil. Position two oven racks, one in the lowest rung and one in the center of the oven. Preheat the oven to 300ºF. Spray a nonstick muffin pan with cooking spray. Make sure to coat the pan generously so the egg bites don't stick.
- SAUTE: In a nonstick skillet over medium-high heat. Add a drizzle of oil and cook the mushrooms, bacon, peppers, or spinach. Make sure to cook each ingredient separately and then combine it in a bowl. Season with a pinch of salt, black pepper, and garlic powder if desired.
- BLEND: In a blender, add the eggs, cottage cheese, half and half, cornstarch, kosher salt, and cheese of choice. Blend until completely smooth.
- STEAM: Place a 9x13 baking dish on the lower rack and fill it halfway full once the water is boiling.
- BAKE: Divide your sautéed ingredients in each of the muffin tins. Then pour the egg mixture over them leaving a tiny bit of space at the top. Bake the egg bites for 20-25 minutes or until the eggs are set and start pulling away from the edges of the muffin tin. Remove from the oven and let rest for a few minutes before attempting to remove them from the pan.
- REMOVE: Run a small offset spatula to help loosen the egg bites from the edges before lifting them out of the pan. Let them cool on a wire rack. Place in an airtight container if you're meal prepping this for later.
Serving Size:1/6th of recipe
Amount Per Serving: Calories: 226Total Fat: 15gCarbohydrates: 5gProtein: 17g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.