Egg Bites Recipe
Starbucks Egg Bites Recipe loaded with bacon egg and cheese! So easy to make and perfect for busy mornings! This egg bite recipe is super moist, velvety, and extremely flavorful from the aged cheese and applewood smoked bacon! Skip the drive-thru and make these in a muffin pan for easy meal prep throughout the week!
Equipment
- 1 regular muffin pan, (that holds 12 muffin tins)
- 1 13x9 pan, (to replicate the Sous Vide method by creating steam)
- 1 blender, (to beat the eggs)
- 1 2-ounce scoop, (for evenly diving batter)
- 1 mixing bowl, (to fold in bacon and cheese)
Ingredients
Ingredients:
- 1 cup small curd cottage cheese , (4% milk fat)
- 5 large eggs
- 8 oz cheese , (4 oz of Gruyere and 4 oz of Monterey Jack, grated)
- 1/4 cup unsalted butter , (melted and slightly cooled)
- 1/2 lb cooked bacon, (8 slices, chopped)
- 1/4 cup potato starch , (or cornstarch)
- 1/4 tsp sea salt
- 1 Tbsp white distilled vinegar
- 1 tsp hot sauce , (I used the Cholula brand)
Instructions
- Preheat the oven to 300°F. Place a 13x9 pan filled with 3 cups of hot tap water onto the bottom rack of the oven. Grease your muffin pan and set aside.
- In a blender combine the vinegar, eggs, potato starch, cottage cheese, hot sauce, salt, and melted butter. Beat over high for 30-45 seconds.
- Transfer the egg mixture to a medium mixing bowl and fold in the grated cheese and 1/3 of the chopped bacon, reserve the rest for the tops.
- Scoop the egg batter into each muffin tin 3/4 full.
- Garnish tops with the reserved bacon pieces.
- Bake for 30-35 minutes or until eggs are set. Cool egg bites for 10 minutes before removing from the muffin pan.
Notes
Notes: I greased my muffin tins with the bacon grease from my oven-baked bacon. You can use cooking spray or drizzle some oil on a paper towel to grease the muffin pan.
- White cheddar with Monterey Jack and Colby blend cheese makes a flavorful cheese combo too!
- Use any aged cheese like Swiss or sharp cheddar for the Gruyere cheese.
- You can use all-purpose flour or cornstarch for the potato starch.
- If mixing eggs by hand, add 1/2 teaspoon of baking powder or beat your eggs over high speed using an electric mixture to get the eggs to rise when baking. Whipping the eggs creates a fluffier texture (which the blender does well in seconds)!
- This size scoop fills a muffin tin in one shot! You can also use a 1/4 cup measuring scoop to fill each tin.
- Cool egg bites for 10 minutes after baking then using a sharp knife run the blade around the sides to gently remove each egg bite.
Nutrition Facts
Egg Bites Recipe
Serving Size
1 egg bite
Amount per Serving
Calories
245
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
113
mg
38
%
Sodium
390
mg
17
%
Potassium
130
mg
4
%
Carbohydrates
4
g
1
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
11
g
22
%
Vitamin A
439
IU
9
%
Vitamin C
0.4
mg
0
%
Calcium
163
mg
16
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
