These Copycat Oven-Baked Starbucks Egg Bites are just like the sous vide version – you just need an oven and a silicone egg tray!
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Ingredients and substitutions
- Olive oil or butter – any neutral oil can be used, as well as any type of butter or margarine.
- Eggs – you can make these both with eggs or just egg whites. You may also use liquid egg whites or a vegan egg alternative, if desired.
- Cottage cheese – you may also use cream cheese instead. A dairy-free cream cheese can also work, too!
- Bacon – any type of bacon can be used. Cold cuts, such as ham, chicken, turkey, etc. can also work as a great substitution. This could be switched out with tempeh, if preferred. This may also be omitted and exchanged with spices like smoked paprika, BBQ seasoning, etc.
- Gruyere or aged cheddar cheese – store-bought, prepackaged, or hand shredded all work great. Any preferred sharp, shredded cheese can also be used.
- Roasted red peppers – store-bought or home-roasted both work well. You can also use any preferred veggies, like sun-dried tomatoes, mushrooms, broccoli, etc.
- Spinach – any preferred leafy greens can be used, such as kale or swiss chards. This may also be omitted or substituted for different veggies.
- Monterey jack cheese – store-bought, prepackaged, or hand shredded all work great. Any preferred shredded cheese can also be used.
Nutrition in Starbucks vs. my version
In one egg bite, Starbucks' bacon and gruyere is made up of 160 calories, 10g of protein, 3g of carbs, and 12g of total fat. To compare nutritional values, my version has fewer calories, less carbs, and less total fat, plus almost double the amount of protein.
For the egg white and red pepper bites, Starbucks' has 85 calories, 8g of protein, 5.5g of carbs, and 4g of total fat in one. To compare, my version has more protein and less carbohydrates. Though both egg bite recipes are delicious, this homemade version is great if wanting something customizable, a great source of protein, and a bit of a healthier option.
Storing and reheating
To store, allow your egg bites to cool completely then store them in an airtight container. You can keep these in the fridge for up to 3-5 days. When ready to be eaten, you can enjoy them as they are or can reheat them in the microwave for 30 seconds or until hot.
Freezing egg bites
To freeze, allow them to cool completely once cooked. Place your egg bites in a freezer-safe container or into a freezer bag. These can be frozen and stored for up to 1-2 months. To thaw, put them in the fridge overnight. You can pack them up for lunch or can heat them up the next morning for a delicious breakfast. When ready to be eaten, heat them in the microwave for 30 seconds or until hot and enjoy!
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 or butter (to grease egg tray)
- 8 eggs, whisked
- 1 cup cottage cheese
- 4 slices bacon or turkey bacon, cooked and chopped
- 1 cup gruyere cheese or aged cheddar, shredded
Egg White and Red Pepper
- 1 tbsp olive oil or butter (to grease egg tray)
- 3 cups egg whites
- 1 cup cottage cheese
- 1/2 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. Grease a 12-count silicon egg tray with olive oil or butter. Fill a 9x11 baking dish halfway with warm water, then silicone egg tray overtop.
- Add either eggs and cottage cheese, or egg whites and cottage cheese to a blender, blending on high until well combined and creamy.
- Divide toppings of choice and cheese (either gruyere or monterey jack) among egg cups, then fill the rest of the way full with egg/egg white mixture. Bake in the oven for 60 minutes or until eggs are set.
- Remove egg bites from molds once cool and serve and enjoy!
Notes
Nutrition
Tim says
Great recipe, so easy and super tasty! What do you recommend if I don’t have silicone egg moles? My baking dishes won’t hold the muffin tins to do a water bath. I know I can go buy silicone egg moles but… 😀
Taylor Stinson says
You can use regular muffin tins but the eggs probably won’t come out as tender.
Kimberly Robbins says
Can I use yogurt or just milk in the eggs? Not a fan of cottage cheese.
Taylor Stinson says
I haven’t tested this unfortunately! Wish I could answer.
Rose says
I read where she said you can use cream cheese. I’ll be using that cuz don’t like cottage cheese either
Daisy says
If you blend the eggs and the cottage cheese you don’t taste it. It’s a different texture and flavour. But cream cheese would work too! Another thing is that 60 minutes seems a long time. I’d do until just set if you’re looking to reheat later in the microwave.
Audrey says
Fantastic recipe! Easy to make and so tasty! I made no changes to the recipe, except using vegan pepper jack cheese.
One change I will absolutely make next time is to blend on LOW. I blended on high and had to wait over 30 minutes for most of the air bubbles to pop. Blend on low folks.
Taylor Stinson says
Thanks for adding that extra note, Audrey. I’m glad you liked them!