This Copycat Starbucks Egg Bites Recipe tastes just like the sous vide version. All you need is an oven and a silicone egg tray!
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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Meal prep tools for this recipe
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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!
Comments & Reviews
Mary Montgomery says
Why a silicone egg tray? Would a muffin tin work?
Taylor Stinson says
They are much more tender with the silicone tray and easier clean up. You could use a very well greased muffin tin but they will be slightly different in texture.
Emmett says
I don’t think it’s the fault of the recipe, but the texture of mine came out awful, very spongy. Not sure if maybe I didn’t blend the eggs/cottage cheese enough or what happened. Hoping to try again sometime soon! Any tips would be appreciated
Taylor Stinson says
I’m not sure what happened here! The only thing I can think is that oven temperatures vary slightly and so maybe they possibly got overcooked? Sorry they turned turn out perfectly.
Carolyn says
I’ve been using a similar recipe for a few months now. I use my pressure cooker with a set of silicone molds. 7-8 eggs makes 14 egg bites, and my recipe uses a little less dairy. I set the pressure cooker for 9 minutes, natural release 5 minutes, release the steam and sit on counter in the molds 5 minutes. Be sure to spray the molds. I vary the add-ins depending what’s on hand: bacon bits (purchased), cheese, green onion, sauteed mushroom, or pico de gallo (minced fine) are great. My latest idea was string cheese (1 cut in 14 little slices) as I was out of other cheese. It’s ALL delicious!
Tracy says
Delicious!!!
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.
Stacey says
Is it the same cooking time if you use a muffin tin?
Taylor Stinson says
It should be!
Robin says
I tried this with a regular muffin tin (sprayed with what I thought was enough oil) and they were hard to get out. If you make it with a regular muffin tin be generous with the oil and make sure it goes all the way up the sides of the tin. I’ll probably try this again but I’ll probably also ask for a silicon muffin tray for xmas.
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!