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, tender, less money AND ready in under 15 minutes! They are the perfect breakfast to take on the go OR enjoy for a weekend brunch with friends!
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 veggie 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!!
No Water Bath or Sous Vide Machines Here!
Making your own homemade "copycat" version of Starbucks egg bites is simple to do and takes about 15 minutes.
Most recipes require either a sous vide machine, a bain marie aka water bath or muffin molds, all of which take time and are tedious.
So I created a recipe where 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. Getting them to cook evenly throughout was a challenge to say the least.
But this version comes out perfectly soft and moist 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!
- cheese- I prefer cheddar, swiss or provolone. You can also use gruyere cheese like Starbucks uses in their bacon egg bites.
- veggies and/or meat- make sure to saute your veggies and pre-cook your meat before adding them to your muffin cups.
- ketchup* - optional but adds a TON of flavor.
- Whisk your eggs, milk and ketchup (if using) together.
- Add in your sauteed veggies or cooked meat and mix.
- Add in your grated cheese.
- Use a mini ice cream scooper to scoop egg mixture into each greased muffin tin.
- Bake at 275 degrees F for at least 10 minutes or until the center is just jiggly.
- Remove from muffin tins carefully and enjoy!
📃 NOTE: You can print exact quantities with detailed instructions below!
Egg Bite Variations
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.
"Are These Better Than Starbucks?"
Better?? Ehhhh it's hard to say. Without a sous vide machine and whatever other hidden ingredients/artificial flavors/fillers Starbuck's 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 Starbuck's!
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.
Yes! This will give you larger sized bites like Starbuck's 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!)
Here are more breakfast recipes for entertaining:
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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