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
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)
Michael says
Tried these in metal mini muffin trap and tray came out horrible. Even though I used olive oil they all stuck. Did not taste anything like Starbucks just tasted like scrambled eggs and they browned. Starbucks must add something to make them fluffy and light.
Taylor Stinson says
Hi Michael – it is recommended that you use silicone for this recipe. It appears you didn’t follow the directions.
Kmnoonz says
Cottage Cheese is used in Starbucks
Deb Doane says
Followed recipe exactly. Delicious and perfect in every way. I do not have silicone egg tray. Use 2 metal muffin pans sprayed with non stick, a little EVOO in the bottom. 2-9Xl3’s with water as instructed. Cut around each egg bite in pan while still warm – perfect. Yes – ovens vary will tweak temp and time next time (which will be very soon). Thank you for sharing this wonderful recipe.
Lori Pennell says
Used silicone muffin pan and warm water bath and baked for 60 minutes and the eggs seem way overcooked. Very dry texture. Any suggestions?
Taylor Stinson says
So sorry they turned out dry Lori! Next time you can try cooking them for 45 minutes instead. Unfortunately all ovens vary and I’ve even had people review this recipe saying their eggs were undercooked or raw at 1 hour! They work at 1 hour for me every time but you may just need to adjust slightly depending on how hot your oven gets.
Grace says
I haven’t tried the recipe yet, but is it possible to make it with a metal tray instead? I don’t own a silicone tray and I want to try these first before committing to buying a silicone tray. Thanks, and I can’t wait to try these!
Taylor Stinson says
Hey Grace – you can do it in a metal tray but the texture won’t quite be the same!
Lill says
I cook mine at 400 degrees for 15 minutes in a silicone pan. Come out perfectly.
Alfredo A says
Too wordy
Taylor Stinson says
Lol I’m sorry you don’t like the tips and tricks to making them? I have a jump to recipe button if it’s really that much of an inconvenience.
alicia says
I bought a little egg bite cooker for $20 at Bed, Bath, and Beyond. Only makes 4 at a time, but works great!!
Becky says
These directions are just ridiculous.
Step one:
Add x amount of water
(Do you even call out the amount?)
Taylor Stinson says
Hey Becky – the directions say to fill a 9×11 baking pan halfway with water, not “add x amount of water”. You are just placing the silicone egg tray on top of the water so it’s sitting in a water bath, that’s what will give the eggs that Starbucks-like texture. I’m sorry if that’s unclear.
Wendy Shipp says
I made these using a silicone ice tray with sausage and cheese, over the water covered with foil and baked at 300 degrees for 1 hour. They are perfect! Exact texture as the ones from SB. Thank you for the recipe!!
Taylor Stinson says
So happy you enjoyed Wendy 🙂
Ann B says
Do you think you could freeze these successfully? 16 is a lot of eggs. Of course I know I could just make fewer but…
Taylor Stinson says
You can definitely freeze these Ann 🙂
Michelle says
I used your recipe and added cream cheese (store was out of cottage cheese) the first time to try and get the creamy texture everyone desires so much. I also covered the tray in foil, baked at 325 for 1 hour and they were perfectly done. They turned out really good.
So I’m about to make another batch and I have the cottage cheese now. I was wondering, what do you think about a lower temperature and longer cook time? Would it make any difference in the texture? Would it mimic the souls vide cooking process more closely? Thanks!
Taylor Stinson says
Hey Michelle – I wish I could advise but I haven’t tried it with cottage cheese myself 🙁