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Copycat Starbucks sous vide egg bites in the oven baked.
AGT Editorial Team

Homemade Egg Bites Without Cottage Cheese

4.76 from 69 votes
Make homemade egg bites without cottage cheese by whisking eggs with milk or cream, grated cheddar or Gruyere, and chives, then baking in a greased muffin tin. Bacon and ketchup are optional. No blender, water bath, or sous vide machine needed. Makes about 12 mini bites or 4 regular-size bites.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 269
Ingredients Method Notes

Ingredients
  

Egg bite base
  • 2 large eggs
  • ½ cup milk or cream Milk was used in our timing tests; cream is an alternative.
  • 1 cup gruyere or cheddar cheese, grated
  • ½ tablespoon fresh chives, chopped
  • 2 tablespoon butter, melted For greasing the pan; nonstick cooking spray such as Pam can be used instead, as in our tests.
Optional additions
  • 2 tablespoon cooked bacon, crumbled (2-3 slices) *Optional
  • 1 tablespoon ketchup *Optional

Method
 

  1. Preheat the oven to 275°F using conventional bake (not convection).
  2. If using bacon, cook it until crispy, crumble, and set aside.
  3. Reserve 2 tablespoons of cheese and, if using bacon, ½ tablespoon of bacon for topping. Whisk the eggs, milk or cream, remaining cheese, and chives in a bowl. Stir in the remaining bacon and ketchup only if using.
  4. Generously grease a mini or regular muffin tin with nonstick cooking spray. Our tests used Pam in both silicone and metal pans, with similar baking times. Liners offered little advantage in our tests, so we recommend skipping them. Melted butter is an alternative for greasing the pan.
    You can also use a regular-size 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.
  5. Bake for about 15 minutes for mini muffin pans or 20 minutes for regular-size muffin pans. These are our tested times at 275°F using milk. Continue baking if needed until the centers are fully set.
    Cooking times may vary depending on your oven and the size of your muffin tin. Begin checking shortly before the expected finish time, but continue baking until the centers are fully set and no longer look wet. Avoid opening the oven frequently, as this can lower the oven temperature and increase baking time. If using an instant-read thermometer, the internal temperature should reach 160°F (71°C). Be careful not to overcook the egg bites, as they can become dry.
  6. Let the egg bites rest in the pan for about 5 minutes to cool slightly and set, then gently loosen the edges with a small silicone spatula and remove while warm.
  7. Eat immediately or store in the fridge for 3-4 days in a sealed container.

Notes

Yield
If using a mini-muffin tin: About 12 egg bites
If using a regular-sized muffin tin: About 4 egg bites
Note!! Some people claim their egg bites are "taking forever" to bake. I have not had this issue but here are some tips to keep in mind before baking:
  • If you open your oven a lot or don't allow it to preheat, it will take much longer.
  • Our tests used conventional bake at 275°F, with oven temperature checked using an oven thermometer in both ovens. If baking takes longer, check your oven temperature and continue until the bites are fully cooked.
  • Pan size, fill level, and oven temperature affect baking time. Keep the recipe amounts consistent and use doneness, not the clock alone, as your guide.
  • These egg bites are made without cottage cheese.
  • Do not overbake; remove when the centers are just set.
  • Let them rest in the pan for about 5 minutes before loosening and removing.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • To freeze, cool, freeze individually, and seal in a freezer-safe container. Use within 4 weeks for best quality.
  • Thaw overnight in the refrigerator for more even reheating. Cover with a damp paper towel and microwave in 15–30 second intervals until the center reaches 165°F (74°C).
  • Suggested mix-ins: spinach and feta, sausage and cheddar, sun-dried tomato and basil, ham and Swiss, or pepper jack and peppers.
Freezing can change the texture. Seal well and remove excess air to reduce freezer burn.
• Egg whites can be used in place of the eggs. (I would use approx. 3 whites) or ⅓ cup in place of every 2 whole eggs.
Other breakfast for on-the-go!
Mini cinnamon sugar French toast bites on kabobs.
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egg tarts with puff pastry dough
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