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've discovered the trick to making the BEST egg bites that are super moist AND ready in under 15 minutes!
The first time I tried Starbucks' sous vide egg bites I was hooked. They were super moist and full of flavor! I immediately wanted to know what the heck "sous vide" was and how I could make them at home myself.
I just LOVE their bacon and gruyere and also their egg white bites.
The only thing is.....they are freakin' expensive!! (As is anything as Starbucks right?)
I knew I could not afford to purchase them more than once a week. Add a latte and I am easily dropping more than $11.00 by 8:00 am on a small "breakfast".
Then, after discovering how pricey a sous vide machine is, plus how long they take once in the machine, I quickly squashed that idea.
From that moment on, I was on a mission to recreate my own cheaper version of Starbucks egg bites: without a machine, without jars, without molds, without instant pot, and without a blender! All I wanted to use was a mini muffin tin and my oven. Simple, easy and at no additional cost to me. Yay!
SO after much testing, I can happily say, I found a recipe that works!!
They are delicious on-the-go in the mornings for breakfast or brunch.
My Trick For Making These "Sous Vide"
Making your own homemade "copycat" version of Starbuck's egg bites is simple to do and takes about 15 minutes. All you need is a mini muffin tin. (This is the one I like.)
Let me just say, I have made egg bites many times before.
They didn't always turn out great. Most of the time, they turned out dry or rubbery. Other times they stuck to the muffin tin. It was a challenge to say the least.
But this version comes out perfect every time!
Test after test, I realized there were two things that made a huge difference in my egg bites.
1. Use Milk or Cream
I am not talking about a splash either. I am talking ½ cup. If you don't 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 creamier bites that are great for keto dieting.
2. Bake At A Low Temperature
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.
*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 don't remove the amount of milk or change the baking temperature. Those are key ingredients in making these "sous vide" style.
Egg Bite Add-Ins:
- Caramelized onions
- Different cheeses like cheddar, swiss, feta or gruyere.
*Some recipes add cottage cheese in the mix to help make them moist and fluffy. This isn't necessary for this recipe if you use the milk/cream.
My Secret Ingredient!
Okay. Now that you know my tricks to making these "sous vide" in the oven, I wanted to share the secret ingredient I like to add to my scrambled eggs AND also to my egg bites. And that is...
If you're not an egg-ketchup lover, that's fine. But adding it to the egg mix before baking just works period. It is that one ingredient that people may not be able to put their finger on but will LOVE! I guarantee it.
"Are These Better Than Starbuck's?"
Better?? No. Without a sous vide machine and whatever other hidden ingredients/artificial flavors/fillers Starbucks adds, it is impossible to replicate them exactly.
BUT I will say that they are a damn good copycat! Plus, they contain all natural healthy ingredients and save you more than 75% the cost of Starbucks!
Yes! BUT the bake time is going to be approximately 25% longer! The time depends on how high you fill your muffin cups and how large your tin is. You want to bake them until the middle JUST barely jiggles.
Using a nonstick muffin tin is the first step. Next is to grease or spray your muffin tin well with butter or non-stick spray.
It's impossible to replicate them exactly without the additives and proper machines. With that said, they are pretty darn close considering! (Plus, they're healthier!)
How To Make Egg Bites in Advance
Meal prepping? Well these copycat egg bites are perfect to make in advance! Just make sure you follow these tips...
Wait for your bites to FULLY cool, then stack a few together and wrap them in mini stacks covered with plastic wrap. Store in the fridge for 2-3 days ad reheat quickly in them microwave. (Less than 30 seconds or they will dry out.)
Freezing is an option but not recommended. Eggs don't freeze as well as other items but, it can be done.
To do so, place each stack in a large freezer bag with as much air removed from the bag as possible. Freezer burn is the enemy!!
Freeze for up to 4-6 weeks.
Tip* Use a straw to suck out the air in your freezer bags!
Read here to learn HOW TO PREVENT FREEZER BURN!
It is important to let your egg bites defrost in the refrigerator before reheating! If you don't, you will be forced to microwave them longer (since they're frozen) which will lead to dry, rubbery eggs!
Once they're fully thawed, pop them in the microwave with a damp paper towel over top (creating a steam effect) and reheat in 15-30 second intervals. Do not over heat!
Eggs cook VERY QUICKLY so make sure to check your bites every 15-30 seconds so they do not end up rubbery.
Here are more bite-sized breakfast recipes you'll love:
Pumpkin Puree Muffins with Oatmeal
Starbucks Copycat Egg Bites Recipe (In Oven)
- Muffin Tin
- 2 large eggs
- ½ cup milk or cream
- 1 cup gruyere or cheddar cheese, grated
- 2 tablespoon cooked bacon, crumbled (2-3 slices) (*Optional)
- ½ tablespoon fresh chives, chopped
- 2 tablespoon butter, melted
- 1 tablespoon ketchup (*Optional)
- Preheat oven to 275°F.
- If not already done, cook your bacon in the oven or in a skillet until crispy. Crumble into bits and set aside.
- (Reserve 2 tablespoon of cheese and ½ tablespoon of bacon.) Add eggs, milk, bacon (if using), cheese, chives and ketchup in a bowl. Whisk well!
- 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.
- Bake for 10-15 minutes on the MIDDLE rack for mini egg muffins and 16-20 minutes for regular sized egg muffins.*Bake time may vary depending upon your oven and the size of your muffin cups! 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!
- 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.
- Eat immediately or store in the fridge for 3-4 days in a sealed container.
- About 12 egg bites
- About 4 egg bites