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!
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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
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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
Notes
Nutrition
Debbie Troia says
We actually bought a sous vide and small mason jars to make these and they were not as good and stuck to the jars making them impossible to get out AND clean! Today I used this recipe and they came out good! Here’s what I did:
-use Wilton silicone pan with 1 1/2” squares.
-spray with Cooking spray.
-Set it in the 13×9 glass pan
-lift one corner of the silicone pan and pour water underneath it into the glass 13×9 pan (water will be about half an inch deep. Don’t let the water spill into the silicone pan)
-fill silicone pan as directed in original recipe
-bake about 30 minutes at 300. I baked 40 minutes and it was too long. They were probably done when they puffed up (around 30 minutes)
sally.reads says
i didn’t have a silicone egg pan like it said to use, so i just used a metal muffin pan instead. and of course, i forgot to grease it!! i thought it was going to be a disaster, but they ended up perfect! the cutest egg bites for breakfast too
Taylor Stinson says
I’m so happy you enjoyed 🙂
angie Holmstedt says
Hello you have to different calorie counts mentioned. Which one is for the egg white with red pepper ? 178kcal or the 52?
Taylor Stinson says
Hey Angie! Each of the egg white bites is 52 calories 🙂
Tulsy Gilly says
Hi how long. Are they good for after cooked? Plan on trying it this week
Taylor Stinson says
Hi Tulsy – they’ll last in the fridge about 5 days!
Chris says
Can you freeze and reheat them?
CYNTHIA WINER says
I cooked them in muffin tins. Yes. you can reheat them. they are awesome.
George J Sanders says
16 eggs? Sixteen? I made it with 6 (six) and it came out great.
Taylor Stinson says
Wondering if your egg cups are a different size, that seems like a very small amount.
Rosemary F Goussios says
I can swear I saw a video of you making these with a sous vide?? I went and purchased one so I can make them that way. But where can I buy the little covered glass thingys you cooked them in? And where is the video of you using a sous vide or did I imagine that? Thanks
Taylor Stinson says
Hi Rosemary – this recipe does not use a sous vide. This is similar to a sous vide technique without having to go out and buy a separate appliance.
Rosemary F Goussios says
Hmmm. Then where the heck did I get that idea? Oh, well. I’ll try this. Thanks SO much!
Tricis says
The Starbucks recipe has cottage cheese in it. Did you try that in yours? Just wondering as I am planning on making these today with your method (as I don’t have or need a sous vide) but hear the cottage cheese makes then fluffier.
Taylor Stinson says
I have not tried the cottage cheese in them but am considering updating the recipe in the future!
Tiffany says
Second time making these today, they are in the oven right now! First time I made them my partner LOVED them. She’s a teacher so I have been prepping her breakfasts and these are incredible. I love the water bath idea, usually egg is so annoying to get off the pan but these don’t stick at al (I used coconut oil on a metal pan since I don’t have silicone) I also just use whatever veg I have, I add a splash of cashew milk & 13 eggs instead of 16 and I get 12 large egg bites. Sooo happy with this recipe, thank you!!
Taylor Stinson says
I’m so happy you enjoy them so much Tiffany, that means so much 🙂