Homemade Egg Bites Without Cottage Cheese

Copycat Starbucks sous vide egg bites in the oven baked.

Homemade Egg Bites Without Cottage Cheese

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 269kcal

Author: Aleka Shunk

Cost: $3

Homemade Egg Bites 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 found out how to make the BEST egg bites that are super moist AND ready in under 25 minutes!

Print Recipe

Equipment

Muffin Tin

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 tablespoons 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-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.
Bake for 10–15 minutes for mini muffin pans or 16–20 minutes for regular-size muffin pans. Since ovens and muffin tins vary, begin checking around the 10-minute mark and continue baking until the centers are fully set.
Cooking times may vary depending on your oven and the size of your muffin tin. Begin checking your egg bites around the 10-minute mark, 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.
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.

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.
Everyone's oven temp is different! 275 may be 250 for you. So if they are taking long to bake, increase the temp to 300.
Use less cream. The cream helps to keep the bites moist but slow down baking.
These egg bites are made without cottage cheese.
Do not overbake; remove when the centers are just set.
Let them cool slightly before removing from the muffin tin.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To freeze, cool completely, freeze individually, then store in a freezer-safe container.
Reheat gently in the microwave until warmed through.
Suggested mix-ins: spinach and feta, sausage and cheddar, sun-dried tomato and basil, ham and Swiss, or pepper jack and peppers.

• Once cooled, you can store your egg bites in a container or plastic wrap for about 3 days in the fridge.

• Although they won't taste as good, you CAN freeze your bites by stacking a few and wrapping them in mini stacks with plastic wrap. (See photo above.) Then place the stacks in a large freezer bag with as much air removed from the bag. Freeze for up to 4-6 weeks.

• Reheat egg bites in the microwave in 15-30 second intervals. Do not OVERHEAT them. Eggs cook super fast and they will become rubbery!

• 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. — **French Toast Bites**

Silver dollar pancakes on a plate stacked with a skewer. — **Mini Pancakes**

egg tarts with puff pastry dough — **Mini Egg Tarts**

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Nutrition