This Starbucks copycat egg bites recipe is not made with sous vide machine or molds. Instead, I use a mini muffin tin and pop them in the oven!
I discovered the trick to making the best egg bites that are super moist and ready in under 15 minutes.
I was hooked on Starbucks’ sous vide egg bites the first time I tried them. They were very moist and had a lot of flavors.
The first thing I wanted to know was how to make them myself. The only other thing is that they are very expensive.
I knew I wouldn’t be able to afford to buy them more than once a week.
After learning that sous vide machines are expensive and take a long time to use, I quickly stopped thinking about that.
Sous vide eggs are easy to make. You will need a pot, some water, salt, and eggs.
Fill your pot halfway with water, then add eggs. Bring the water to a boil, lower heat to medium and wait 4 minutes.
Remove pot from heat. Add 1/2 tsp of salt and let eggs sit in water for 10-15 minutes.
I was on a mission to recreate my own version of Starbucks egg bites, without a machine, jars, instant pot, and a blender.
I only wanted to use the mini muffin tin and the oven. It is simple, easy, and at no additional cost to me.
Yay! I have found a recipe that works after a lot of testing. They are delicious for breakfast or lunch.
The Method I Used
A copycat version of Starbucks egg bites can be made in about 15 minutes. I have made egg bites many times before and you only need a mini muffin tin.
They didn’t turn out as well as they could. They turned out dry or rubbery most of the time. They stuck to the muffin tin more than once.
It was a challenge, to say the least. This version is perfect every single time. I realized there were two things that made a huge difference in my bites.
Use Milk or Cream
I am not referring to a splash. I’m referring to 1/2 cup. Egg bites will turn out dry if you don’t use a good amount of milk, cream, or other substitutes.
It is a good idea to have cream or half and half.
Bake At A Low Temperature
Slow and low sous-vide cooking is what this cooking method is all about. I knew I had to slow down and go low in the oven to get these right.
I set my oven to bake at a temperature of around 275 degrees F. It cooks the eggs quickly, but not quickly enough to where they dry out.
The bake time will be increased if you use a bigger muffin tin.
Variations you can try
I like Starbucks egg white bites and their Gruyere and bacon bites. I loved making these cups both ways.
Don’t change the baking temperature or remove the amount of milk, just vary, substitute, or swap out ingredients as you please.
The “sous vide” style is made up of those key ingredients.
Add-Ins for your Egg Bite:
- Caramelized onions
- Different cheeses like cheddar, swiss, feta, or gruyere.
Some recipes add cottage cheese to make them moist and fluffy. If you use the milk/cream you don’t need this.
Secret Ingredient of this recipe
Okay, let’s get this thing out of the way. I wanted to share the secret ingredient I like to add to my scrambled eggs and also to my egg bites. And that is what it is…
It’s fine if you are not an egg-ketchup lover. It just works if you add it to the egg mix. People won’t be able to put their finger on it, but they will love it! I’m sure you will love it.
- 2 large eggs
- ½ cup milk or cream
- 1 cup gruyere or cheddar cheese, grated
- 2 tablespoon cooked bacon, crumbled (2-3 slices) (Optional)
- ½ tablespoon fresh chives, chopped
- 2 tablespoon butter, melted
- 1 tablespoon ketchup (optional)
Steps to Follow
- Preheat the oven to 275 degrees F.
- If you haven’t already done it, cook your bacon in a skillet or in the oven.
- Prepare a bowl with eggs, milk, bacon, cheese, chives, and mayonnaise.
- Whisk well.
- You can use spray or liners to prevent melted butter from sticking.
- If you spray liners, you can use a regular tin as well.
- Use a mini ice cream scoop or small ladle to add the egg mixture to the muffin cups and make sure to scoop the bacon/cheese sitting at the bottom of the bowl!
- The cups should be filled to the brim then topped with cheese and bacon.
- For mini egg muffins, bake for 10 minutes on the middle rack, and for regular-sized egg muffins, bake for 16-20 minutes on the middle rack.
- Depending on your oven and the size of your muffin cups, bake time may vary.
- Don’t open and close the oven since this will bring the temperature down.
- You don’t want your eggs to be too hot.
- As soon as you are able to handle them, use a knife or small silicone spatula to loosen the outside of the egg cups to allow your bites to slide out.
- It is possible to turn the tin upside down.
- Don’t wait for them to cool down or they will be difficult to remove.
- Store your food in a sealed container for 3-4 days in the fridge.
Are these better than original Starbucks egg bites?
No. It is not possible to replicate Starbucks exactly without a sous vide machine. They are a good copy. You can save more than 75% of the cost of Starbucks with them.
Can I use a normal-sized muffin tin for my egg bites?
Yes, you can! The bake time is going to be longer. The time depends on how large the tin is and how high the muffin cups are. You want to bake them until the middle barely jiggles.
How do I make sure my egg bites don’t stick?
The first thing to do is use a non-stick muffin tin. Grease or spray your muffin tin with butter or non-stick spray after that.
Are these as good as Starbucks?
It is not possible to replicate them exactly without the proper machines. With that in mind, they are pretty close to the exact Starubuck’s egg bites recipe. Also, they are healthier when compared with the original version.
Can I make these egg bites in advance?
Well, these Starbucks copycat egg bites can be made in advance! Just make sure you follow these tips…
Wait for your bites to be cool, then stack a few together and wrap them in mini stacks covered with plastic wrap. You can store them in the fridge for a few days and then microwave them to dry them out.
The option of freezing is not a good idea. Eggs don’t freeze as well as other items but they can be frozen up to some extent.
To remove as much air as possible from the bag, place each stack in a large freezer bag. The freezer burn is the main problem you will face. So keep an eye on it.
It’s best to freeze for up to six weeks.
Tips to Reheat
It is important to keep your egg bites out of the fridge. Since they’re frozen, you’ll have to microwave them longer, which will lead to dry, rubbery eggs.
Once they’re fully thawed, pop them in the microwave with a damp paper towel over top to create a steam effect.
Don’t overheat! If you want your eggs to not end up rubbery, make sure to check your bites every 30 seconds.