Copycat Oven-Baked Starbucks Egg Bites
These Copycat Oven-Baked Starbucks Egg Bites are just like the sous vide version they serve at everyone's favourite coffee house – you don't need to do any fancy techniques either, just your oven and a silicone egg tray! Jump to Recipe
Get ready to get your daily dose of Starbucks without even having to leave your house!
Who else is obsessed with the Starbucks sous vide egg bites like I am? They're such a great low carb option for breakfast and I've found a way to make them very similarly but with your oven at home! No fancy equipment needed, just a little water bath and a silicone muffin tray (and if you don't have a silicone egg tray, you can easily make these similar turkey bacon egg cups without any special equipment!)
I'm showing you how to make the bacon and gruyere egg bites as well as the roasted red pepper egg white version with spinach and let me tell you, they're amazing. I can't quite choose which one's my fave yet.
For being the foodie I am, I'll admit I have yet to master certain cooking techniques such as sous vide. I can bake, roast, saute, slow cook and stir fry the hell out of a lot of foods, but the fancy stuff like sous vide has never been my thing. After all, I am all about simplicity and incorporating healthy foods into your diet in a way that is sustainable for the long term. So to me, that means sticking with what you know and developing a routine where you're able to meal prep easily.
According to Wikipedia (I know, that journalism degree has really been useful right? LOL), sous vide is a cooking method where food is placed in a plastic pouch or glass jar and then immersed in a water bath for longer than usual cooking times at a lower cooking temperature.
The idea is that the food will get cooked evenly at a constant temperature, so you won't have any browning or crisping on the outside or overcooking on the inside. It also helps food retain moisture so nothing gets dried out.
These Oven-Baked Starbucks Egg Bites are a great way to prep a ton of your fave breakfast item all at once (next to these breakfast pizzas anyway), and I've taken the same sort of approach as sous vide, borrowing the concept as a whole to create a soft, evenly cooked egg bite with minimal crispiness.
And this I can get behind: there's honestly nothing I hate more than a crispy egg, and I do struggle with this when making other sorts of egg bites and frittatas. I know there are some people out there who like the crispy outside of a frittata or quiche, but I really find it throws off the whole texture. I'm that person who scrapes off the crispy ends. So this faux sous vide technique had me intrigued.
How to Make Starbucks Egg Bites
First, you'll want to make sure the oven temperature is set relatively low. You already cook eggs on a low temperature anyway (I usually do frittatas and quiches at 350-375 F), but you'll want to go lower for the faux sous vide method. I did 325 F, but you could probably even lower it 300 F and cook a bit longer.
From there, pour your water into a 9×11 baking dish and set your greased silicone egg tray on top of it. If you want the true sous vide experience, make sure that you use tin foil overtop to create a pouch. Place your toppings in each cup of the egg tray, then pour your egg mixture overtop. EASY!
You'll also want to cook the eggs for much longer than you usually would. I did mine for a full hour in the oven at a super low temperature to ensure an even cook on the eggs. And surprisingly, you really do get more of a fluffy, spongey texture with the eggs that you wouldn't necessarily get by doing them in a pressure cooker, like I've seen a ton of lately.
I'm not ashamed to admit that this wasn't the perfect sous vide when I put together these oven-baked Starbucks egg bites. For one, I realized after the fact that you're supposed to have some sort of covering like tin foil to create a little pouch for the eggs once they've filled up the muffin tray. I actually had just run out of tin foil, so I was unable to create a little pouch where the steaming would help cook the eggs instead. Hence a tiny bit of crispiness on the top of these egg bites.
But, I will say that the crispiness is there mainly because I used cheese and it floated to the top.
Will you be making these Copycat Oven-Baked Starbucks Egg Bites?
They are seriously the most perfect meal prep breakfast and you're just going to LOVE them! Don't be afraid to try different veggies in there too! They're a great way to clear out your vegetable crisper and reduce food waste.
Tools for this recipe
- These are the glass meal prep bowls I use.
- Here's a similar silicone egg tray you can use.
More meal prep breakfast ideas
Copycat Oven-Baked Starbucks Egg Bites
Ingredients
Bacon and Gruyere
- 1 tbsp olive oil (to grease egg tray)
- 16 eggs, whisked
- 1 cup bacon or turkey bacon, cooked and chopped
- 1 cup gruyere cheese or aged cheddar, shredded
Egg White and Red Pepper
- 1 tbsp olive oil (to grease egg tray)
- 4 cups egg whites
- 1 cup roasted red peppers, diced
- 1 cup spinach, finely chopped
- 1 cup monterey jack cheese, shredded
Instructions
- Note: Pick one version for this recipe; if you wish to do both versions (like in the video), cut each of the ingredients in half Preheat oven to 325 F. Fill a 9x11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop.
- Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs or egg whites. Bake in the oven for 60 minutes or until eggs are set.
- Remove egg bites from molds once cool and serve and enjoy!
Video
Nutrition
*Nutrition info below is for one regular egg bite; each of the egg white bites is 52 calories (1.25 g carbs, 1.98 g fat, 6.75 g of protein)
Annie says
March 28, 2019 at 13:46Hello – I’m excited to try to make these this weekend. One question though, the Starbucks ingredients for one of them has cottage cheese in it. Have you ever tried that?
Taylor Stinson says
April 3, 2019 at 10:26I have not! But these taste great without needing to add the cottage cheese. You could add it in if you’d like though – I just recommend blending it all in a blender though!
genevieve says
March 28, 2019 at 21:16thank you for sharing this recipe. I have been eating way too many of these at starbucks and wanted to try to make my own to save money and possibly a few calories. I like their bacon ones the best but I think I can get the texture if I find the right cheese/meat/veggie combo. It didn’t even occur to me that the sous vida was a cooking style!
Wesley Gautcher says
March 31, 2019 at 08:20morning.. we just made some with asparagus, cheeses and freshly chopped parsley and dill,.. yum . we also made some with cooked crumbled turkey sausage. very easy and tasty.
Elisa Safanda says
April 15, 2019 at 17:38This recipe looks great! My daughter and I are going to make them today. We are making the red pepper and spinach with the entire egg instead of just egg whites. I was happy to find already pre-roasted red peppers in a jar at Trader Joes. I’ll let you know how it goes. 🙂
Vicki says
July 7, 2019 at 14:54How’d that go?
carina garcia says
May 8, 2019 at 08:17I’ve tried this before – not following your page but from another one. It’s the same method though. I keep mine frozen and then pop them in the microwave for about 90 seconds. They are a little spongey. Do you know if that’s because I freeze them and then microwave without defrosting?
Jody says
May 19, 2019 at 16:27I hate frying bacon – do you think this recipe could be made using *uncooked* bacon?
Taylor Stinson says
May 21, 2019 at 08:32Hey Jody – wish I could help advise but I’m not sure how it would turn out. You could always try it though!
Susan Highland says
June 14, 2019 at 13:02Just put one strip of bacon on a paper plate and microwave for 1 minute. I cover with a paper towel and I usually do 4 at a time. OR you can bake bacon on a sheet pan with a rack too. Google that.
Susan Highland says
June 14, 2019 at 12:19I haven’t tried your recipe yet, but all the ingredients sound amazing. My whole reason for searching for ways to make egg white bites, omelettes, or muffins was because my Induction Cooktop died and it will be a few weeks to replace it.
I would like to invite you to try Sous Vide. It is the opposite of fancy! So Easy. Set it and forget it! All it is is a stick that circulates the water that you set to a certain temperature. I LOVE my Sous Vide and I think you shouldn’t fear the method!! Tonight I’m doing a Cowboy steak that I seasoned with salt n pepper and rosemary in a simple gallon zip lock. I just fill my Pasta pan with water and as I fill, I press the air out of the Zip Lock. It is now air tight and ready for the Sous Vide. I set it for (we like med rare) 126 degrees, and I cook it for about 2 hours. I then sear it on high heat on the BBQ or in a cast iron pan on the cook top which is currently not available to me.
Thanks for the recipe! I will be trying it soon!