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Copycat Starbucks Egg Bites

published 3 days ago

Credit: Photo: Alex Lepe; Food Styling: Jason Schreiber

The filling combinations are endless.

Serves6Makesmakes 12Prep15 minutesCook25 minutes to 30 minutes

Cook Mode+

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Credit: Photo: Alex Lepe; Food Styling: Jason Schreiber

I remember when Starbucks introduced their bacon and Gruyère egg bites many years ago; they became so popular that they quickly sold out and were hard to find. When I finally got my hands on them, I understood why at first bite: These warm little rounds of egg had a fluffy, custardy texture and were absolutely delicious. I couldn’t get enough of them, but it was rumored that the only way to cook them was sous vide (vacuum sealed in a water bath). Not surprisingly, copycat recipes began to crop up. I tried a few and after finally finding one that came close, began tinkering with it until I got the flavor exactly right.

These easy egg bites don’t need sous vide, just a blender and a muffin tin (if you don’t have a muffin tin, give this version a try!). Blend up cottage cheese with eggs, shredded cheese, cornstarch, and some seasonings, then pour into a regular muffin tin with some fillings to bake. The keys to getting these egg bites to cook perfectly without too much browning is a pan of hot water that produces steam and keeping the oven temperature low. The fillings are up to you: You can go with bacon and Gruyère for the real-deal Starbucks experience, or channel your favorite omelettes and use those ingredients as inspiration instead.

Why You’ll Love It

• They taste just like the real deal. These savory egg bites are custardy, full of cheesy flavor, and perfect for on-the-go eating.
• **No special equipment needed. **All you need is a metal muffin tin, blender, and baking pan to make these egg bites. No sous vide required.

Credit: Photo: Alex Lepe; Food Styling: Jason Schreiber

Key Ingredients in Copycat Starbucks Egg Bites

• Cottage cheese: This important ingredient gives the egg bites a soft, fluffy texture and also a big boost of protein. Use 2 or 4% cottage cheese here; large or small curd will work. Don’t use nonfat cottage cheese, which doesn’t have the richness and flavor you want in the egg bites.
• Eggs: You’ll need 6 large eggs.
• Cornstarch: Some cornstarch will help the egg bites set and give them a good texture.
• Shredded cheese: Use your favorite shredded cheese here; pre-shredded works just fine. Sharp cheddar, Monterey Jack, or Gruyère are all good options.
• **Fillings: **Have fun with this! Pick up to 2 filling options; just make sure to pre-cook the proteins and vegetables. Egg bites are a great way to use up a bunch of leftovers.

How to Make Copycat Starbucks Egg Bites

1. **Make the base. **Blend cottage cheese, eggs, shredded cheese, cornstarch, hot sauce, salt, and pepper together until smooth.
2. **Fill the muffin tins. **Fill greased muffin tins with your choice of filling options. Pour the base over the filling and stir briefly to distribute the filling.
3. **Bake with steam. **Place a baking dish of hot water in the oven on a lower rack. Place the egg bites on a higher rack and bake until the egg bites are set.

Delicious Filling Combinations

• A combination of Monterey Jack and Gruyère cheese + 4 slices chopped cooked bacon (this tastes closest to the Starbucks bacon and Gruyère egg bites)
• Breakfast sausage crumbles + cooked onion
• Roasted red peppers + cooked greens
• Diced ham + diced bell peppers

Storage and Make-Ahead Tips

The egg bites can be made up to 3 days ahead and refrigerated in an airtight container or frozen for up to 2 months. Thaw overnight in the refrigerator. Reheat in the microwave until warmed through, 30 to 45 seconds, or in a 350ºF oven for 10 minutes.

More Copycat Starbucks Recipes

The filling combinations are endless.

Ingredients

For the base:

Cooking spray

• 1 1/4 cups

2% or 4% milkfat cottage cheese (10 ounces)

• 6

large eggs

• 5 ounces

sharp cheddar, Monterey Jack, or Gruyère cheese (or a combination), shredded (about 1 1/4 cups)

• 2 tablespoons

cornstarch

• 1 teaspoon

hot sauce

• 1/2 teaspoon

kosher salt

• 1/4 teaspoon

freshly ground black pepper

Filling options (pick 2):

• 4

slices bacon (not thick-cut), cooked and crumbled

• 2

medium scallions, thinly sliced

• 1/3 cup

cooked crumbled or finely chopped breakfast sausage

• 1/3 cup

diced roasted red peppers or cooked bell peppers

• 1/3 cup

finely chopped cooked greens (squeeze out excess liquid before measuring and chopping), such as kale or baby spinach

• 1/3 cup

cooked and finely chopped mushrooms

• 1/3 cup

cooked diced onion

• 1/3 cup

diced ham

Arrange a rack in the lowest part of the oven and a second rack in the middle. Heat the oven to 300ºF. 1.

Coat a standard 12-well muffin tin generously with cooking spray. Divide the fillings of choice evenly among the wells. 1.

Blend 1 1/4 cups cottage cheese, 6 large eggs, 5 ounces shredded cheese, 2 tablespoons cornstarch, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a blender until very smooth, about 1 minute. 1.

Pour into the muffin wells, dividing it evenly. Use a chopstick or small fork to stir each well to distribute the fillings a bit. 1.

Fill a 9x13-inch baking dish about halfway with very hot tap water. Place on the lower rack. Place the muffin tin on the middle rack. Bake until the egg bites are set and no longer wet on top and they start to pull away from the edges of the wells, 25 to 30 minutes. 1.

Let cool in the pan for 5 minutes. Run a small knife or offset spatula around each egg bite to loosen and lift out of the pan. Serve warm.

Recipe Notes

**Scaling up: **To make 18 egg bites, blend 1 (16-ounce) tub cottage cheese, 9 large eggs, 8 ounces shredded cheese, 3 tablespoons cornstarch, 1 1/4 teaspoons hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper together for the base. Up the fillings to 6 slices bacon, 3 medium scallions, or 1/2 cup of the remaining fillings.

**Make ahead and storage: **The egg bites can be made up to 3 days ahead and refrigerated in an airtight container or frozen for up to 2 months. Thaw overnight in the refrigerator. Reheat in the microwave until warmed through, 30 to 45 seconds, or in a 350ºF oven for 10 minutes.

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