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    Home » My Favorites

    Dec 21, 2020 · Modified: Aug 27, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Starbucks Copycat Egg Bites

    Jump to Recipe Print Recipe

    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.

    Note: Some of the links you find on this page are paid links, Amazon Associates. That means I make a small commission when you click and shop. Your cost is always the same and I only link to products or ingredients that I use and enjoy.

    Egg bites on a large plate.
    Egg bites are easy to serve, just garnish with a few sprigs of fresh basil for a gorgeous presentation.

    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

    Equipment

    I highly recommend using a silicone muffin pan. This is the one I use, but any brand will work. Just make sure it's silicone, that's what helps create the soft texture of each egg bite and ensures that they will pop out of the pan after baking.

    Egg bites with fresh basil on top.
    Sprinkle fresh basil on top of each egg bite before baking.

    A dear friend of mine tried this recipe using a regular, metal muffin pan and she told me the egg bites were very hard to remove from the pan.

    A Silicone pan is best for this recipe.

    Diced red peppers and chopped green onions in a measuring cup.
    No need to be precise when measuring the red peppers and green onions. If you end up with about 4 cups of diced veggies you'll have plenty for 24 egg bites.

    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.

    Diced red peppers and chopped green onions in a skillet on the stove.
    Cook the peppers and onions for about 5 minutes, or until softened.
    Twenty-four muffin cups with diced veggies.
    The diced red peppers and green onions are the first ingredients added to the muffin cups.

    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.

    Egg bit ingredients in a bowl.
    Big flavor and some of the texture comes from cottage cheese and Greek yogurt.
    Liquid ingredients for Starbucks copycat egg bites in a measuring cup.
    As long as you have about 4 cups of liquid, there will be plenty to make 24 egg bites.

    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.

    Muffin cups nearly filled with egg bite ingredients.
    Be sure to leave about ½ inch of space between the ingredients and the top edge of the muffin pan.

    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.

    Copycat Starbucks egg bites arranged on a plate.
    Just a touch of fresh basil cooked into each egg bite adds great, subtle flavor.

    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!
    Egg bite cut in half with whole egg bites on a plate.
    Diced red peppers create bites of veggie-sweetness in every bite.

    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

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    Egg bites on a large plate.

    Starbucks Copycat Egg Bites

    These bites taste oh so close to the famous Sous Vide Egg bites available at Starbucks.
    4.98 from 138 votes
    Print Rate Pin Recipe
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 12 2 egg bites per person
    Calories: 197kcal
    Author: Melinda O'Malley Keckler

    Equipment

    • 1 Silicone Muffin Pan

    Ingredients 

    • 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 highly recommend using 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.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Notes

    For best result, please use a silicone muffin pan. 

    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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    1. Monte says

      September 05, 2022 at 10:08 am

      5 stars
      I made these for the family to have the first week of school. Perfect easy grab warm and go.

      Reply
      • Melinda O'Malley Keckler says

        September 05, 2022 at 11:19 am

        I think so too! Glad to hear your family enjoyed egg bites, Monte. Thank you for the five star rating!!

        Reply
    2. Amy says

      June 22, 2022 at 2:28 am

      5 stars
      Delicious! Made some for the kids for school snack.

      Reply

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