If you love Starbucks egg bites but don’t love the ingredient list or the price, this recipe is for you. These are protein-packed, easy to meal prep, delicious, and made in just 30 minutes. If you want to see the step-by-step reel of this recipe, click here.
Here’s the secret to these egg bites. I had tried to make them multiple times, but the texture was never quite right. The egg bites would always deflate and come out kind of airy instead of custardy and silky like the Starbucks ones. The reason is, they use a sous-vide to cook theirs (which is just a fancy way to say they cook them in water). To mimic this method at home without a sous vide, I did a water bath which creates steam in the oven to keep the eggs from drying out. Placing the silicone muffin pan on top of a baking sheet with water in the sheet gives the egg bites the perfect consistency because the steam gently cooks the eggs so they stay soft and instead of puffing up and turning airy or rubbery like typical egg muffins. So simple but a great trick! I’ve also seen people put a baking sheet of water on the lower rack and place the muffin pan of egg bites on the middle rack above it, and that seems to work as well.
Ingredient Comparison
Now that we’ve achieved the perfect Starbucks-like consistency at home, there’s really no reason to buy them there. Also, let’s just do a quick ingredient comparison…
Mine:
organic pasture-raised eggs, organic turkey bacon, organic cottage cheese, organic parmesan (or your favorite cheese)
Starbucks:
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], eggs [eggs, citric acid, water], cheese blend [monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), gruyere cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose, natamycin (a natural mold inhibitor)], unsalted butter [pasteurized cream, natural flavors], uncured bacon – no nitrites or nitrates added except as naturally occurring in sea salt and celery juice powder [pork, water, sea salt, cane sugar, cultured celery juice, cherry powder], rice starch, corn starch, salt, white distilled vinegar [diluted with water to 4% acidity], hot sauce [distilled vinegar, red pepper, salt]
+ Eek! Homemade for the win! +
Check out the Recipe Below!
Ingredients
yields 12 egg bites
8 pasture-raised organic eggs
1 cup cottage cheese
1/2 cup gruyere, parmesan, or your favorite cheese
4 pieces of turkey bacon or regular bacon, cooked and chopped up
Cracked salt and pepper
Print RecipeInstructions
- Preheat oven to 350°F. Spray a silicone muffin pan well with avocado oil spray or grease it with butter.
- Cook your bacon or turkey bacon until crisp, then chop into small pieces. Set aside.
- In a blender, add your eggs, cottage cheese, cheese, salt, and pepper. Blend until smooth. Don’t overblend or else it will get airy/bubbly.
- Pour mixture into each muffin cup, filling about ¾ full. You should get 12 egg bites.
- Place a rimmed baking sheet on the middle oven rack. Fill it with 2-3 cups water. Place your muffin pan on the baking sheet. The water should go up about 1/2 inch on the muffin pan. Add more water if you need to.
- Bake for 25–30 minutes, until the egg bites are set.
- Carefully remove from the oven so as not to spill the water. Let the egg bites cool for about 5 minutes before handling.
- Run a butter knife along the edges of the egg bites so they’re easier to pop out of the pan. Enjoy!
Store in an airtight container in the fridge for up to 5 days.
+ Once you try these, you’ll want a batch in your fridge every week. Let me know how you like them! +
