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Copycat Starbucks sous vide egg bites in the oven baked.

Starbucks Copycat Egg Bites Recipe (In Oven)

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 found out how to make the BEST egg bites that are super moist AND ready in under 15 minutes!
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Course: Breakfast
Cuisine: American
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 269kcal
Author: Aleka Shunk
Cost: $3

Equipment

  • Muffin Tin

Ingredients

  • 2 large eggs
  • ½ cup milk or cream
  • 1 cup gruyere or cheddar cheese, grated
  • 2 tbsp cooked bacon, crumbled (2-3 slices) (*Optional)
  • ½ tbsp fresh chives, chopped
  • 2 tbsp butter, melted
  • 1 tbsp 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 tbsp of cheese and ½ tbsp 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.

Recipe Notes

Yield
If using a mini-muffin tin:
  • About 12 egg bites
If using a regular-sized muffin tin:
  • About 4 egg bites
*Once cooled, 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.
*Always defrost frozen egg bites in the refrigerator before reheating them and reheat in 15-30 second intervals. Do not OVERHEAT them. Eggs cook super fast and they will become rubbery!
*If you're vegetarian, you can add fresh or sautéed veggies to your egg bites instead of the bacon. Just make sure to mince your veggies.
*Egg whites can be used in place of the eggs. (I would use 3 whites) or ⅓ cup in place of every 2 whole eggs.

Nutrition

Calories: 269kcal | Protein: 15.9g | Fat: 21.6g | Saturated Fat: 11.2g | Cholesterol: 151mg | Sodium: 442mg | Sugar: 2.5g | Calcium: 326mg | Iron: 1mg
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