These Mini Homemade Egg Bites are made WITHOUT a sous vide machine or molds and without cottage cheese! Instead, they are baked using a muffin tin which we all have on hand. They are an easy, moist, tender and versatile breakfast that's MUCH cheaper than Starbucks!
🥞 If you're 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, I've discovered the trick to making the BEST egg bites that are super moist, tender AND ready in under 15 minutes! It involves using milk and something I call "low n' slow" baking.
Like my Cinnamon Sugar Brioche Skewers, these mini egg bites are a tasty breakfast or brunch option if you're craving something unique and that can easily be eaten on-the-go or reheated in the mornings.
Watch Aleka Make Her Egg Bites!
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🍳 How These Are Different
- No sous vide machine is needed.
- All you need is a mini muffin tin. (👈This muffin tin is the one I like.)
- They come out moist not rubbery.
- They are versatile and can be made dairy free or with bacon!
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. Getting them to cook evenly throughout was a challenge to say the least.
But this recipe comes out perfectly soft and moist every time!!!
🛒 Ingredient Tips
- milk/cream- this is the key ingredient to making your egg bites moist. Using cream as opposed to milk will give you a richer-tasting egg bite.
- cheese- I prefer cheddar, swiss, gouda or provolone. You can also swap out gruyere!
- veggies and/or meat- make sure to saute your veggies and pre-cook your meat before adding them to your muffin cups so they are not raw inside the egg.
- ketchup* - optional but such a game changer. (Trust me!)
🍳 How To Make Baked Egg Bites
- Whisk the eggs, milk, and ketchup (if using) until well combined.
- Incorporate your sautéed vegetables or cooked meat, mixing thoroughly.
- Stir in the grated cheese.
- Scoop the egg mixture into each greased muffin tin using a mini ice cream scooper.
- Bake at 275°F for at least 10 minutes or until the center is just slightly jiggly.
- Carefully remove from the muffin tins, allow to cool slightly, and enjoy with a hot cup of coffee!
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What Pan To Use?
I highly recommend using a mini silicone muffin tin. The flexible material makes it effortless to pop out your egg bites, ensuring they don’t stick and remain perfectly intact. In my experience, other types of tins don't work as effectively.
If you prefer larger egg bites, a regular-sized muffin pan is an excellent alternative, providing a heartier portion with the same ease of removal.
Aleka's Tips
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 richer 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 but 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.
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🍳 Variations
- Sausage
- Ham
- Peppers
- Caramelized onions
- Mushrooms
- Spinach/Kale
- Tomatoes
- 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 milk/cream.
🥶 Freezing
Freezing is an option but not really recommended. Eggs don't freeze as well as other items because of the consistency and moisture. BUT it can be done if you make sure they are sealed VERY well.
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 up to 4 weeks. The longer, the increased chance of quality loss.
Read here to learn HOW TO PREVENT FREEZER BURN!
💡Freezing Tip* Use a straw to suck out the air in your freezer bags!
🔥 Reheating
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! NOT good.
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 cook when reheating your egg bites. Eggs cook SUPER fast!
🙋♂️FAQ's
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.
When eggs are rubbery, that means you overcooked your eggs or did not use any milk or cream. Eggs cook VERY QUICKLY so make sure to check your bites every 15-30 seconds so they do not end up rubbery.
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📖 Recipe
Mini Homemade Egg Bites
Equipment
Ingredients
- 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)
Instructions
- 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.*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!
- 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.
Video
Recipe Notes
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Marcus
Haaaa! "Reheat in the refrigerator..." 😀
These look delicious! I'm going to try these for my small group tonight. Do you think I could put a small round of puff pastry on top or bake them in a vol au vent shell to get the quiche effect?
Aleka Shunk
Oops! I fixed that typo! You could but the baking time will be affected. May I suggest this recipe if you're looking to use puff pastry. They're delish!! https://alekasgettogether.com/puff-pastry-breakfast-cups-with-honey-dijon-sauce/
Marcus
Thanks! I'll check it out!
Shelby
Is there a typo it only calls for two eggs
Aleka Shunk
No! I know it doesn't seem like a lot but these are mini so a lot is not needed.
Emme
I wish I could show you the picture of my mini tin. I used 11 eggs and 3/4 cup of cream. It took 30 minutes at 375 to get cooked enough but done as the recipe describes. For the fillings, I used the same amounts as this recipe. It took 30 minutes. I was worried about overcooking so I placed the muffin tray over a cookie sheet and filled it with hot water. It worked out great and looks like the pictures.
Aleka Shunk
Im glad they turned out good. Did you use a regular sized muffin tin??
Joni
These are delicious! Quick and easy recipe, although I did bake them longer than than was suggested, probably b/c I checked them to many times! Took them camping and just heated them covered, low heat in a small nonstick pan Gruyere is possibly my favorite cheese!
Aleka Shunk
I love gruyere too! so glad you enjoyed them!
Vera Yiantsos
Easy, delicious and economical - great recipe! Thank you Aleka! I will be making these often!
Carol Harris
These were delicious!!
Catherine A Pellegrini
I used reg muffin tins. They were a bit too fluffy, what change would you suggest?
Aleka Shunk
Hi there, I am not sure what too fluffy means? You may have whisked the eggs too much? I would have to see them for myself to help.
Chelsea
Add more egg if you don’t like the fluffiness… it’s the milk/egg ratio that makes them so light.
Terry
Hello! Thank you for this recipe, I’ve tried MANY egg bite recipes trying to get the same smooth consistency as the Starbucks one without having to buy a Sous Vide machine that I can’t afford. The flavors were perfect spot on but I kept putting them back in for 2 minutes because no matter what they fell completely apart when I took out of the muffin pan. Any suggestions? Thank you 🙏🏽 I did use a standard muffin pan and had them in for 20 minutes then 6 more minutes checking every 2 minutes because I didn’t want to over bake and they still fell apart
Aleka Shunk
Thank you!! They definitely take more time in the large muffin tin. I've found that placement of the tray and continuously opening the oven drops the temperature which prolongs bake time. I'd also try EITHER increasing the oven temp to 300 or adding LESS milk/cream. That will definitely help. LMK how it goes!!
Heather C.
Aleka - Can this recipe be made with egg whites? If so, what changes need to be made?
Aleka Shunk
Hi Heather, Yes just double the amount of eggs since 1 egg = about 2 egg whites. So crack 4 eggs 🙂
Izzy h
Could i use cottage cheese instead for the milk substitute? Ive seen some recipes using it. I just dont have milk or cream on hand just almond milk and maybe sour cream lite
Aleka Shunk
Hi there! You can but the consistency will be a bit different. I would play around with the ratio and use a little less than the milk.
Cindi
Um..... BETTER than Starbucks!!!!!! I have made lots of egg bite recipes and this is by far the best. I'm never going to Starbucks again. Thank you!
Aleka Shunk
Better than Starbucks?! Oh yesss! 🙂
Gwenvavere
Can I make a batch and store them in the fridge for a week, for a quick grab and go breakfast, instead of freezing them? How long are they good in the fridge?
Aleka Shunk
A week may be pushing it. I would say no more than 4 days SEALED.
Allison
These were so good!!! Thank you for sharing!
Aleka Shunk
Thanks so much for letting me know!
Kristen
These were AMAZING! I felt no shame in eating a dozen right out of the oven😋. Thank you so much for sharing.
Aleka Shunk
Thanks Kristen!! So glad you liked them. 🙂
Adrienne
Agreed,, these were great! This recipe is a keeper! I used coconut milk since that's what I had, & it still worked fine! I would not use ketchup next time, I didn't like the smell maybe of the vinegar?. I added more veggies so I had to triple the recipe to make 24 regular size muffins. THANK YOU!
Aleka Shunk
Adrienne, Thank so much for your comment. The ketchup is completely optional but good to know about the coconut milk. 🙂
Nikki D
Oh you nailed it with this recipe! I have tried a few recipes trying to replicate the starbucks egg bites and nothing comes close until this recipe! It's perfect, I love it! I used heavy cream because I had that on hand and a mini muffin tin and they took 15 minutes. Sooo yummy! Thanks so much for sharing!
Aleka Shunk
Thanks so much Nikki! 🙂 I am thrilled you enjoyed them!!
Lyn
I doubled the receipt, using 10% cream and ham instead of bacon. In a 275 oven using a full sized muffin tin, they took 25 minutes without peaking. I put the topping on when I put them in the oven. Absolutely delicious and thank you for the receipt!
Lyn
Aleka Shunk
Lyn, Thanks for your kind review! 🙂
Sheeran Gallagher
I tried these today. They never set up and stayed runny even after 30 minutes cooking time. Should I be using whole milk? And is the 1 cup cheese loosely packed or packed like brown sugar. I will try again with cream, and also try putting the ingredients in a blender to get the texture better. Thanks, Sheeran
Aleka Shunk
Hi Sheeran! Can I ask first, how large is your muffin tin? Also, did you leave the oven open while you added the cheese and bacon? A larger muffin tin and opening the oven will delay the baking time so I am curious? Also, you don't need to tightly pack the cheese like you do brown sugar. Let me know!
Shelby Reid
I’m a HUGE sucker for the Starbucks egg bites! I’ve been looking for a recipe that comes close to them for years! These are IT!! So delicious, almost the same taste and consistency!
Aleka Shunk
Hi Shelby, I am a sucker for them too!! I am so glad you found a recipe you like! 🙂 Thanks for your review!
Robyn B
I doubled the recipe, ended up making 9 in a regular muffin tray...Took about 25 min for mine to be done... I had them sitting on the stove to cool and my husband said he wanted to try one. I went to go put them away and 5 of them were gone! He said they were very good and he's a tough critic!
Veronica
These were super tasty; however, I did have trouble with some not setting up after 20 minutes cooking time at 275° in a mini muffin pan. Any suggestions?
Aleka Shunk
Hi Veronica! Thanks for the comment! As for them not setting, it would be hard to determine why without seeing them. Some questions to ask, How "unset" were they? Did you bake them in the middle rack? Was the oven fully preheated when you put them in? Is your mini muffin tin a bit larger? (Some brands make them larger) if so, it would require a bit more baking time. Did you substitute any ingredients? Did you open the oven during the baking time?
Veronica
Two of them were so under they did not hold shape when they came out of the pan. I used cream and cheddar cheese. The oven was definitely preheated and I used the middle rack. I didn’t open the oven door until I put the cheese and bacon garnishes on top. It’s possible my muffin tin is larger. I may need to adjust cook time. These were so close to a Starbucks egg bite. Completely loved them!!
Aleka Shunk
I am so glad you liked them!! My only suggestion next time is to remove the egg bites from the oven so you can CLOSE the oven door while garnishing. Keeping the oven door opened will drop the oven's temperature a lot which could be the reason why some did not set up.
Margo
If I tried to do regular muffin size ones (instead of mini), how long do you think it would be time wise in the oven??
Aleka Shunk
Hi Margo! They should take between 17-20 minutes. Check them every minute after the 15 minute mark to make sure they don't dry out. You want them a bit jiggly in the middle.
Paulette
Thanks for the recipe, I really do like Starbucks Sous Vide egg bites, will be trying this very soon.
Aleka Shunk
Me too! Let me know how they turn out!! 🙂
Leah
Hi. The proportions in the recipe have me a little puzzled... its it really only 2 eggs with a half cup milk and a whole cup of cheese? Is it supposed to be 12 eggs, that seems like it would be enough to feed 3 people then too.
Thank you for the post and the recipes in any case!
Aleka Shunk
Hi Leah! Yes, it is correct! You could always add less cheese if you wish! 🙂 Please let me know how they turn out!!
CJ
In the first part of your post (Step 1), it states 1/4 cup of milk, but the actual recipes states 1/2 cup. Which is correct? Thank you!
Aleka Shunk
Hi CJ, I apologize for the typo, it is 1/2 cup as the recipe says. Thanks for pointing it out, all fixed! Be sure to let me know how they turn out for you! 🙂
Cheryl
Is it really 12 eggs?? 😫
I have A batch in the oven where I tripled the recipe and now I know why they haven’t set up after 45 min in the oven. I’m so disappointed
Aleka Shunk
Hi Cheryl, You used 12 eggs? The recipe calls for 2 eggs so if you tripled it, you should have used 6 eggs.