Starbucks Copycat Egg Bites

Starbucks Copycat Egg Bites are vegetarian - full of cheese, veggies and a unique blend of egg, cottage cheese and Greek yogurt. These bites taste oh so close to the famous Sous Vide Egg Bites available at Starbucks. Best of all, this recipe is easily customizable just add your family's favorite veggies.

Ingredients to have on hand

• Eggs
• Monterey Jack cheese
• Sharp Cheddar cheese
• Cottage cheese
• Non-fat Greek yogurt
• Red peppers
• Green onions
• Fresh basil
• White pepper

It Starts with Fresh Veggies

There's a lot of veggie-flexility with this recipe, but I love the combination of red peppers and green onions in each egg bite. No need to be precise when measuring the amount of diced vegetables to add, as long as you have roughly four cups total you'll have plenty of veggies for 24 muffin cups. I place about a tablespoon of the red pepper and green onion mixture in each cup.

Oven-baked, instead of sous vide

The egg bites we find at Starbucks are called sous vide which sounds like something very complicated, but as you probably guessed it is French and translates to mean "under vacuum." It's pronounced "soo-veed," and although I took several years of French (many years ago), it wasn't until Starbucks first launched this item that I heard the term used so broadly.

I really like how Bon Appetite describes the sous vide process, it's essentially cooking food in a vacuum sealed bag in a temperature controlled environment, like water.

But this recipe for Starbucks Egg Bites is oven-baked. No water needed. No vacuum sealing required.

Careful not to overfill the cups

It's tempting to fill these muffin cups all the way to the top, but by allowing about a ½ inch of space you'll ensure the perfect-sized egg bite.

Add egg whites

Starbucks Copycat Egg Bites are full of great egg protein, eight eggs to be exact in this recipe. But to mimic the consistency of what we find in the famous Starbucks egg bites, it's helpful to have a few extra egg whites included in the liquid ingredients. That's why we use six whole eggs, and two egg whites.

How to heat up egg bites

I think the microwave oven is the best place to warm up leftover, refrigerated egg bites. Microwave ovens vary in terms of wattage, so you'll want to experiment with it. I get the best results by lowering the power by 50 percent.

• Wrap egg bites in waxed paper or a paper towel
• Set microwave timer for about a minute
• Set microwave oven for half power
• After one minute, check egg bites for the proper temperature
• Add an additional 5 or 10 seconds on full power, if needed
• Enjoy!

The Crinkled Cookbook is not in any way affiliated with Starbucks. This recipe is simply my best guess at what their special recipe for Sous Vide Egg Bites might be.

More breakfast and brunch ideas

There's nothing better than starting the day with great food. Here are some of my favorite recipes for breakfast or brunch. Just add your favorite coffee, tea, hot cocoa and maybe a few mimosas and you'll be set.

• Crockpot Banana Bread
• Croissant Bread Pudding
• Fresh Fruit Tart
• The Best Blueberry Cake

Starbucks Copycat Egg Bites

These bites taste oh so close to the famous Sous Vide Egg bites available at Starbucks.

5 from 2 votes

Print Rate Pin Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 12 2 egg bites per person

Calories: 197kcal

Author: Melinda O'Malley Keckler

Ingredients 

1x2x3x

• 2 tablespoons olive oil
• 2 red peppers sliced and diced into small pieces, about 2 cups
• 7-10 green onions sliced, about 1 ½ cups
• 2 cups Monterey Jack cheese grated
• 8 eggs 6 eggs, 2 egg whites
• 1 cup cottage cheese small curd
• 1 cup Greek Yogurt non-fat
• ¼ cup flour
• ½ cup Sharp Cheddar cheese grated
• 1 teaspoon salt
• 1 teaspoon white pepper
• 10 basil leaves sliced very thin

Instructions

Prepare Muffin Cups

• Preheat oven to 350°
• Using 2-3 teaspoons of olive oil, dab a paper towel in the oil or use a basting brush to coat the interior of the muffin cups on two 12-cup muffin pans, for a total of 24 muffin cups. I recommend silicone muffin pans.

Cook Veggies

• In a skillet on the stove, place 1 tablespoon olive oil and heat over medium high heat, until the oil starts to shimmer. Add diced red peppers and sliced onion and cook until softened, about 5 minutes.
• Place about a tablespoon of red pepper and onion mixture into each muffin cup, top with about a tablespoon of Monterey Jack cheese.

Mix Egg Filling

• In a blender, food processor or using an immersion blender, mix the eggs, cottage cheese, Greek yogurt, flour, Sharp Cheddar cheese, salt and white pepper. Blend until well-combined.
• Pour the blended cheese and yogurt mixture over the cheese and veggies in each muffin cup, leaving about a ½” of space between the rim of the muffin cup.
• Place a few shreds of the sliced basil on top of the ingredients in each muffin cup.

Bake

• Bake for 25-35 minutes or until puffy, lightly browned on the edges and set in the center.
• Use a fork or small spatula to remove the hot egg bites from the muffin pans and serve right away. Or, store in a covered container in the refrigerator and warm in the microwave on low power before serving.

Nutrition

Calories: 197kcalCarbohydrates: 5gProtein: 14gFat: 13gSaturated Fat: 6gCholesterol: 135mgSodium: 437mgPotassium: 163mgFiber: 1gSugar: 2gVitamin A: 1083IUVitamin C: 27mgCalcium: 230mgIron: 1mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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