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!
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.
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
These are the glass meal prep bowls I use.
Here's a similar silicone egg tray you can use.
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!
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)
Can these be frozen?
Hey LouAnn! Unfortunately I haven’t tried it myself but I wouldn’t see why they wouldn’t hold up. You should try it!
thank you for your time putting this on the web. I am going to do them this week with candies bacon
Thanks for these! I’ve been trying to invent them in my kitchen and I hadn’t tried red pepper flakes yet-YUM!
So happy you’re going to try them Krista 🙂
I’m confused about this step:
“Fill a 9×11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop.” Is the silicon sitting in the water? What does the water do?
Thanks
Hey Johanna! There’s a video at the top of the post so you can see exactly what I’m talking about. The silicone does sit on top of the water yes!
I recently tried these egg bites with egg whites. Mine came out a little watery. What should I do next time to get better texture? Thanks!
Hey Vanessa – try cooking them for 10 minutes longer! Every oven is different so maybe they just didn’t get cooked through enough.
What do you recommend for storing leftovers (fridge/freezer) and how do I go about reheating (temps + time)?
Thank you. Can’t wait to try it!
Hey Lauren! I prefer storing the leftovers in the fridge myself but you could freeze them if you like. I also usually just eat them cold or microwave them for 1-2 minutes in the microwave (depends on how hot your microwave is and how many you are reheating at once)
Thanks for this recipe! I only have a metal muffin tray, Has anyone tried it with a metal muffin tray – and gotten good results?
You could definitely try with a metal tray Megan! I think you would have better results with silicone but they should still work with metal.
I use a metal pan, either spray it with “Pam”or use silicon muffin liners
Ooooh that’s a great idea!
I just made your eggwhite-red pepper recipe…yum!
Baked in a silicone 24 mini muffin pan; put the cheese on the bottom with the spinach and red peppers and baked for 65 minutes, then removed the tin foil and baked another 5 minutes…this made the tops a light, golden brown……YUM and thank you for a truly great recipe!
So happy you liked them Paige!!! 🙂
I am trying these for the first time. I have the silicone trays and I am about to bake them. I used cream cheese and gruyere cheese and bacon along w/ 6 eggs.
Oooooh love the addition of the cream cheese! What a great idea!
Going to try these today! I read on a couple other recipes that cooking any vegetables you want to include first (especially if they are moist vegetables) can help make the egg bites less watery if you’re having that issue.
Tin foil is a great tip! Will probably take it off a bit at the end to get a little crispness 🙂
Thanks!
Yay!!! Let me know how you like them Anna and thanks for the tips 🙂
Hi. I’m excited to try these, specifically the red pepper and spinach version. I’m curious what your opinion is about omitting the cheese and if this may throw things off too much? Thanks for your time!
Hey Shelley! Leaving out the cheese should be perfectly fine – you’ll still probably find them pretty tasty 🙂
Thank you for this recipe. I just made them with bacon and homemade goat cheese. Soooo good
That combination sounds incredible Teri! Yum!!!
Awesome! Love it thank you!
Sorry to say, but this recipe disappointed me. Made it as shown and it was too “egg” flavor, no where near the taste that it claims of a Starbucks Copy Cat recipe. I would recommend readers do their research and find one that is closer. Either that, or the author claim that it’s not even close. Hint: You need cottage cheese and a blender, along with a few other minor items to get it close to what S’bucks makes. Sorry, but this was a waste of time, $$ and food thrown out.
I’m sorry you didn’t personally like them but to be quite honest, saying that they needed to be thrown out sounds like an exaggeration. They will taste like eggs because they are an egg dish. They may not taste *EXACTLY* like the Starbucks ones (because let’s face it, no one has the real recipe they use anyway) but I was aiming to provide a super easy method that you could meal prep within an hour for the work week as opposed to having to drag out a blender and perform a whole bunch of additional steps. The water bath method here will get you a similar option without all the leg work. Unfortunately it looks like we will have to agree to disagree!
I agree with you Taylor! “Honest Reviewer”‘s comment was very unfair.
I am so excited to have found your website because I had been looking for a good frittata recipe until I had the sous vide egg bites from Starbucks and now I want THIS type of recipe instead. I cannot wait to try yours this weekend! It looks super easy and customizable!
I also have to say that this is a very nice website and very user friendly. I’ve signed up for your emails! Thank you for all of the tips!
Aww thank you so much Deirdre, that makes my day!!! 🙂 Please let me know if there’s anything else I can ever help with!!
Did you use liquid eggwhites or whites from egg you cracked yourself for this? Can’t wait to try it!
Hey Penny – you can do either or! I prefer from the carton because it’s way faster/less mess, but whites from an egg works too 🙂
Thank you for posting. Made the roasted red pepper egg white bites. Very good but the egg white at the bottom formed more like a flan consistency rather than fluffy like at SB or in your picture. I did put directly into greased metal cup cake trays, I did put the foil over tray, water underneath. Any ideas?
Hey Teresa – using metal trays would definitely give a different texture to the egg bites. The silicone ones really do make more of a difference in producing a smoother texture for the eggs but they should still taste pretty good baked in metal tins, other than the texture being a bit off!
I just made these and how on earth do you get the bottoms of yours to stay full? Mine came out looking like mushrooms! The bottoms have shrivelled up and the top stayed the size of the tray!! tastes great but looks very strange!! HELP!
Hey Ceanne! Did you follow the recipe exactly/use the silicone tray? The only thing I can think is maybe you used a bit less toppings and/or egg than me or some different tins. Hope the taste makes up for the appearance, hah!
So are you talking about a silicone cup cake form ?
Hey Angela – yes! These are linked just above the recipe.
These were killer and on point with Starbucks. I tried making them in the oven twice in a metal muffin baking pan before this without the water bath. They were okay but dry and not even close to the same. I dig the water bath method. I have been making crème brûlée for over a decade but never applied the technique to anything else before this recipe. This was a game changer. The consistency was perfection and that was all I really care about as I always do what I like for the other filler ingredients. You just need to ensure the muffin pan is actually submerged in water like crème brûlée to get the texture right. Keep up the perfection and thank you for sharing.
I’m so happy you liked them Kyle!!! I do think the water bath is what makes the difference in texture here, so glad you enjoyed 🙂
Does it have to be silicone muffin pans?
It does for this recipe to be close to the original! The metal muffin tins will still work but the texture may be different.
Hello – 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?
I 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!
thank 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!
morning.. 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.
This 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. 🙂
I’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?