Copycat Starbucks Egg Bites

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!

How To Make Starbucks Egg Bites

INGREDIENTS

• Eggs: Of course, eggs are the star ingredient here. 6 eggs will give you around 6 egg cups, so adjust accordingly.
• Cottage Cheese: Cottage cheese is an underrated ingredient. It not only creates a creamy texture, but adds a welcome boost of protein to these bites. Make sure to opt for whole-fat cottage cheese—it makes a difference.
• Cornstarch: This helps to thicken the eggs, and gives them the structure to hold their shape. You can also use rice flour instead.
• Vinegar: Don’t worry—you won’t be able to taste the vinegar here, it just helps the structure of the bites. I recommend using white vinegar.
• Cheese: These bites are completely versatile. I chose to use freshly shredded Gruyère in the bacon version and Monterey Jack and Swiss in the kale and mushroom version, but you can swap that out for sharp cheddar, or whatever you prefer.
• Mix-Ins: Again, you can really get creative here. To mimic Starbucks, I chose bacon for one version, and a kale and mushroom for the second. In both, I added a splash of hot sauce for a kick of heat.

STEP-BY-STEP INSTRUCTIONS

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.

Storage

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.