Homemade Egg Bites

Copycat Starbucks sous vide egg bites in the oven baked.

Course: Breakfast

Cuisine: American

Prep Time: 8

Cook Time: 7

Total Time: 15

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 15 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 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

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.

? 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