This Copycat Starbucks Egg Bites Recipe tastes just like the sous vide version. All you need is 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 – cream cheese or dairy-free cream cheese can be used instead.
Egg white and red pepper bites
- Roasted red peppers – store-bought or home-roasted red peppers both work well. Sundried tomatoes can be used but will alter the flavour.
- Spinach – use another dark leafy green like kale or Swiss chard, or another veggie entirely.
- Monterey Jack cheese – substitute for another shredded cheese of your choice.
Bacon and gruyere egg bites
- Bacon – use turkey bacon for a healthier option. You could also make your egg bites with cold cuts, tempeh or seasonings like smoked paprika or BBQ.
- Gruyere or aged cheddar cheese – store-bought, prepackaged or hand shredded all work great. Any sharp shredded cheese would be good.
How to make Starbucks egg bites
Step 1: Preheat oven and prepare baking dish.
Preheat oven to 325 F. Fill a 9×11 baking dish halfway with warm water, then silicone egg tray overtop.
Step 2: Grease the egg tray.
Grease a 12-count silicon egg tray with olive oil or butter. Place silicone egg tray overtop the baking dish.
Step 3: Blend egg whites and cottage cheese for egg white and red pepper bites.
Add egg whites and cottage cheese to a blender, blending on high until well combined and creamy.
Step 4: Blend eggs and cottage cheese for bacon and gruyere egg bites.
Add eggs and cottage cheese to a blender, blending on high until well combined and creamy.
Step 5: Fill egg tray with toppings.
Divide toppings of choice and cheese (either monterey jack or cheese) among egg cups, then fill the rest of the way full with egg/egg white mixture.
Step 6: Bake until the eggs are set.
Bake in the oven for 60 minutes or until eggs are set. Serve and enjoy!
Calories in Starbucks egg bites
One of Starbucks’ bacon and gruyere egg bites contains 160 calories, 10 grams of protein, 3 grams of carbs and 12 grams of fat. The egg white and red pepper bites are a bit healthier and have 85 calories, 8 grams of protein, 5.5 grams of carbs and 4 grams of fat.
In comparison, my Starbucks egg bites recipe has fewer calories, less carbs and less fat – plus almost double the amount of protein! Though both versions are delicious, this homemade recipe is great if you want something that’s healthier, higher in protein and customizable.
Frequently Asked Questions
These egg bites are made of three main ingredients: olive oil, eggs and cottage cheese. Once you’ve blended those three ingredients together, you can add in pretty much whatever toppings you want. You can recreate the Starbucks’ bacon and gruyere or egg whites and red pepper flavours, or get creative and add in whatever veggies and protein you have on hand.
This Starbucks egg bites recipe is super healthy. It contains less calories, fat and carbs than the Starbucks’ version, and also contains more protein. It’s are a great way to start your day with something healthy and filling!
Yes, these Starbucks egg bites and egg white bites are gluten free.
Storing and reheating
Once your egg bites have completely cooled, you can store them in an airtight container in the fridge for 3 to 5 days. Enjoy them cold or reheat them in the microwave for 30 seconds! They’re a great grab-and-go breakfast idea.
Freezing this recipe
These egg bites can be frozen in a freezer-safe container or Ziploc bag for 1 to 2 months. Let them defrost in the fridge overnight then pack them up for lunch or can heat them up the next morning in the microwave for 30 seconds for a delicious breakfast.
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Copycat Starbucks Egg Bites Recipe
Ingredients
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
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
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 9×11 baking dish halfway with warm water, then silicone egg tray overtop.
- Add either egg whites and cottage cheese, or eggs and cottage cheese to a blender, blending on high until well combined and creamy.
- Divide toppings of choice and cheese (either monterey jack or cheese) 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
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Comments & Reviews
Kari B. says
Hello again. I am also wondering if you put foil muffin liners in a silicon pan, does it make a difference in how they come out?
Taylor Stinson says
I haven’t tried this unfortunately, though I imagine it would work ok.
Kari B. says
Hello, I am wondering, can the Bacon and Gruyere recipe be baked in a 9×13 pan, rather than as individual “muffins”? We are serving these for graduation brunch reception, and individual is going to take a LOT more time than individual. If it’s in the above article/recipe notes, I apologize for not seeing it, and if in the comments I apologize, but I just don’t have time to scrolll through all of it, as I’m still trying to get senior pics finished up for my daughter, and her party is Saturday……yikes!
Taylor Stinson says
Hi Kari! I’ve never tried adding it to a 9×13 pan but I do think it would work. As long as a toothpick inserted in the center comes out clean you are good to go. I do have a breakfast casserole this is similar and would probably be more along the lines of what you’re looking for so I recommend checking that out as a tried and true tested alternative: https://thegirlonbloor.com/sausage-hashbrown-breakfast-casserole/
Diana says
These turned out great!
Would you have any suggestions for how to adjust the bake time for a mini-muffin pan?
Taylor Stinson says
Unfortunately I’m not sure. Maybe try putting a toothpick in them around the 40 min mark and see if it comes out clean?
Tony says
Great recipe I have used several times tweaking it to my liking. One persistent issue, there is always a small amount of liquid in the bottom of each egg bite, unless I cook for more then 60 min and then leave to sit in the over for 20-30 minutes after its turned off. This is only using egg whites and cottage cheese. Any suggestions?
Taylor Stinson says
The egg whites will always release liquid unfortunately. I don’t think there’s any way to avoid it.