More Starbucks Copycat Recipes
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Giving cold hard cash to Starbucks seems far-fetched in this economy. Even if that cash is in exchange for their fluffy, cheesy, protein-packed egg bites. Lucky for you (and your wallet), I’ve figured out a perfect dupe for the iconic breakfast bites that will make you swear you shelled out $5 for a serving. I’ve hacked the smoky, nutty bacon and Gruyère egg bites as well as the umami-bomb kale and mushroom egg bites. Make a batch of both and choose your own adventure every morning!
You might be wondering: Do I need a sous vide machine to make these egg bite? The answer is: Nope! A sous vide machine isn’t exactly common kitchen equipment, but I wanted to make sure I could still mimic the cloud-like texture of egg bites, so I used two common kitchen tools to nail the texture. First is a 13" x 9" pan of water to the rack below the bites, which creates plenty of steam to help the eggs lift even higher and keep them from drying out. So, before you get started on your bites, fill a pan with water and place on the lower rack.
Now, you can get started on your fillings. Either make one flavor, or both (my recommended option). If you go with the bacon version, cook your bacon until browned and crispy before transferring to a paper-towel lined plate to cool before incorporating. If you're making the kale-mushroom version, then you'll first cook your mushrooms in butter before adding your kale. Once it has turned bright green and softened, you can add your parsley and garlic, stirring until everything is incorporated and fragrant.
Now, we move onto my second kitchen tool secret for the best-ever egg bite texture: the blender. Add all of your egg bite ingredients (this will vary by topping, so pay close attention to the instructions) to the blender. To achieve maximum fluffiness, the egg base is blended at high speed to incorporate tons of tiny air bubbles that expand when baked, creating mechanical leavening.
Next, spray a muffin tin with nonstick spray (this is very important!) before filling each well around 3/4 full with your chosen egg mixture. If you're making the bacon version, now is the time to top each well with a few pieces of bacon. To make sure they aren't just floating on top, use a toothpick to push each piece down into the bite.
Then, bake until the eggs start to pull away from the sides of the pan. When you remove them from the oven, let them cool slightly before removing them from the pan. If your bites aren't quite as browned as you'd like, you can broil them for a few minutes to achieve that desired color.
The full list of ingredients and instructions can be found in the recipe below.
This is an ideal breakfast food to batch and pop in the freezer. Let the egg bites cool completely, then transfer them to a freezer-safe container, using parchment paper to separate layers. Keep frozen for up to 4 months. Reheat in the microwave for 2 minutes or air fryer for 3 to 4 minutes or until the center is warm.
uncured applewood smoked bacon, chopped into 1/2" pieces
large eggs
Gruyère, shredded (about 1 1/2 c.)
whole-fat cottage cheese
cornstarch or rice flour
unsalted butter, melted, cooled
hot sauce
white vinegar
Kosher salt
Freshly ground black pepper
Cooking spray
unsalted butter
finely chopped cremini mushrooms (from about 2 oz.)
finely chopped curly kale (from about 2 oz.)
Kosher salt
large clove garlic
finely chopped fresh parsley
large eggs
whole-fat cottage cheese
Monterey Jack cheese, shredded (about 3/4 c.)
Swiss cheese, shredded (about 3/4 c.)
cornstarch or rice flour
hot sauce
white vinegar
Freshly ground black pepper
Cooking spray
Place a rack in upper third of oven; heat broiler to high. Arrange egg bites on a foil-lined sheet tray. Broil, watching closely, until tops begin to brown, 3 to 4 minutes.
Let us know how it went in the comments below!