We’ve all been there: sitting in the Starbucks drive-thru line, spending $5 for two tiny egg bites. They are delicious—velvety, savory, and perfect for breakfast on the go. But did you know you can make 12 of them for the price of one order?
These Starbucks Copycat Egg Bites are virtually identical to the original. They use a specific blending technique to get that impossibly smooth, sous-vide texture without needing a fancy sous-vide machine. Packed with protein and low in carbs, they are the ultimate meal prep breakfast.
The Secret to the « Velvety » Texture
Starbucks cooks theirs in a vacuum-sealed bag in water (sous vide). To replicate this at home in an oven, we do two things:
- Blend the Eggs: We blend eggs with cottage cheese. Yes, cottage cheese! This adds creaminess and protein without making them rubbery.
- Steam Bath: We bake them with a tray of water in the oven to keep the air moist.
Ingredients You’ll Need
- 6 large eggs
- 1 cup cottage cheese (full fat is best)
- 1/2 cup Gruyère cheese, shredded (or Swiss)
- 1/4 cup Monterey Jack cheese, shredded
- 4 slices of bacon, cooked and chopped
- 1/4 teaspoon salt
- Pinch of white pepper (optional)
- Hot sauce (optional, for a kick)
Step-by-Step Instructions
Step 1: Prep (10 Minutes)
Preheat your oven to 300°F (150°C). Low and slow is the key here.
Grease a silicone muffin tin generously. Silicone is mandatory. If you use a metal tin, the eggs will stick forever, no matter how much you spray them.
Place a baking dish filled with 1 inch of hot water on the bottom rack of the oven (this creates the steam).
Step 2: Blend (2 Minutes)
In a blender, combine eggs, cottage cheese, Monterey Jack cheese, salt, and pepper. Blend on high for 20-30 seconds until completely smooth and frothy.
Step 3: Assemble
Sprinkle the chopped cooked bacon and shredded Gruyère cheese into the bottom of the muffin cups.
Pour the egg mixture over the toppings, filling each cup about 3/4 full.
Step 4: Bake (25 Minutes)
Place the muffin tin on the middle rack (above the water bath). Bake for 20-25 minutes.
They are done when the centers are set but still slightly jiggly when you shake the pan. They will look puffed up but will settle as they cool.
Step 5: Cool
Let them cool in the pan for 5-10 minutes before popping them out. This helps them firm up.
Nutrition Information (Per Bite)
- Calories: 90
- Protein: 8g
- Fat: 6g
- Carbs: 1g (Keto Friendly!)
Storage and Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually on a tray, then move to a bag. Good for 2 months.
- Reheating: Microwave for 30-45 seconds. (From frozen: 60-90 seconds).
Variations
- Egg White & Roasted Pepper: Use egg whites and jarred roasted red peppers for the « healthy » Starbucks version.
- Ham & Cheddar: A classic combo kids love.
- Spinach & Feta: For a Greek twist.
Final Thoughts
Once you try these homemade Egg Bites, you’ll never buy them at the coffee shop again. They are healthier, cheaper, and taste fresher. Plus, having a fridge full of high-protein breakfasts makes your morning routine so much smoother.
Pin this to your « Breakfast Ideas » board for your next meal prep Sunday!
