If you’re craving Starbucks-style egg bites but want to make them at home, you’re in luck! These are the delicious, fluffy, and protein-packed little bites that Starbucks serves in various flavors, and they’re surprisingly easy to replicate. The key to that soft, custard-like texture is the use of cream cheese and egg cooked gently in a water bath. Here’s a copycat recipe you can make right in your own kitchen.
Copycat Starbucks Egg Bites (Sous Vide-Style)
Ingredients:
- 6 large eggs
- ⅓ cup cottage cheese (or cream cheese for a richer texture)
- 1/3 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- ¼ cup milk (or unsweetened almond milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped spinach (optional, for a veggie version)
- 2 tablespoons cooked bacon or sausage (optional)
- 1 tablespoon olive oil or non-stick spray (for greasing)
Instructions:
- Preheat your oven to 325°F (160°C). You’ll be baking these in a water bath, so fill a roasting pan or large baking dish with water about halfway up the sides.
- Grease the muffin pan: Lightly spray a silicone muffin pan or a regular muffin pan with cooking spray. (Silicone pans work best for easy removal, but a regular muffin pan works too.)
- Blend the egg mixture: In a blender or food processor, combine the eggs, cottage cheese (or cream cheese), shredded cheese, milk, salt, and pepper. Blend on medium speed for 20-30 seconds until the mixture is smooth and creamy.
- Add flavor mix-ins (optional): If you’re making savory egg bites, add cooked bacon, sausage, spinach, or any other fillings you like. Pulse briefly to combine.
- Pour the egg mixture into the muffin pan, filling each cup nearly to the top (but leave a little space for expansion).
- Create a water bath: Carefully place the muffin pan into the roasting pan or baking dish, and then pour hot water into the roasting pan until it comes about halfway up the sides of the muffin cups. This creates a gentle, even heat for cooking the egg bites.
- Bake in the preheated oven for 25-30 minutes, or until the egg bites are just set and slightly golden around the edges. A toothpick inserted into the center should come out clean, but the egg bites should still be a little soft to the touch.
- Cool for a few minutes before removing from the pan. Allow them to cool slightly and then gently remove them from the silicone molds or muffin pan.
- Serve immediately, or store in an airtight container in the fridge for up to 4-5 days. They can be reheated in the microwave for about 20-30 seconds.
Variations and Tips:
- Flavor Combinations:
- Bacon & Gruyère: Add cooked bacon and shredded Gruyère or cheddar cheese.
- Spinach & Feta: Add fresh spinach and crumbled feta for a veggie-packed version.
- Sausage & Peppers: Sautee sausage with bell peppers and onions for a heartier version.
- Make-Ahead: These egg bites can be stored in the fridge for a few days, or frozen for up to 3 months. To reheat, microwave for about 20-30 seconds per egg bite.
- For a lighter version: You can substitute the cream cheese or cottage cheese with low-fat versions, or even use Greek yogurt for added protein.
Points Calculation (Approximation for WW):
- Servings: This recipe makes about 6 egg bites.
- Points: Each egg bite (depending on fillings and whether you use whole milk or a lighter alternative) is approximately 2-3 WW points on the Green, Blue, or Purple plans. If you’re using cream cheese or full-fat cheese, it will be higher in points, but if you choose lower-fat or fat-free alternatives, the points will be lower.
These copycat Starbucks egg bites are just as fluffy, cheesy, and satisfying as the ones you find in the store—plus, you can customize them however you like! Enjoy your homemade breakfast or snack that’s packed with protein!
