Copycat Starbucks Egg Bites
Posted: 02/22/2020Updated: 06/29/2021
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These Copycat Starbucks Egg Bites are just like the Starbucks sous vide egg bites, but you can make them at home for less money and with better ingredients. You can make these low carb egg bites in your Instant Pot or on the stovetop.
Starbucks sous vide egg bites without the Starbucks price tag
I’ve shared about this a lot on Instagram so some of you might already know that I really love the Starbucks egg bites especially the bacon and gruyere ones.
Something that I do NOT like is the price point of these bites at Starbucks. They cost almost $5 for two tiny egg bites. I set out to create some copycat Starbucks egg bites so that I could enjoy them at home at a lower price point!
At Starbucks they call their egg bites “Sous Vide Egg Bites” and I thought I could never make these at home because I don’t have a sous vide machine. Then I was clicking around on Pinterest one day and found people were making these egg bites in their Instant Pots and on the stovetop.
Make the bacon and gruyere sous vide egg bites just like Starbucks
My favorite flavor of Starbucks egg bites are the bacon and Gruyere ones. I like basically anything with bacon and cheese so these are no exception.
I got LOTS of requests for the red pepper and feta egg bites SO you know I had to make a recipe. You can grab the recipe for other egg bite flavors at the links below!
- Roasted Red Pepper and Feta Egg Bites
- Sausage Cheddar and Jalapeño Egg Bites
- Broccoli Cheddar Egg Bites
Want to make SUPER simple Starbucks egg bites in your oven? Try this oven baked eggs bites recipe!
What kitchen tools will I need for this Starbucks egg bites recipe?
- Frying pan
- High speed blender
- Liquid measuring cup
- Measuring cups
- Measuring spoons
- Silicone egg bite mold
- Instant Pot or large stock pot or dutch oven
What ingredients will I need to make these homemade egg bites?
- Bacon
- Eggs
- Milk – I used half and half, but you can use heavy cream or lower fat milk
- Cream cheese
- Salt
- Gruyere Cheese
- Cooking spray to spray the silicone egg bite molds
Cream Cheese substitutes
If you don’t want to use cream cheese for this recipe, you can use 3/4 cup cottage cheese instead!
Can I use just egg whites instead?
Yes! Swap the 5 whole eggs for 1 cup of egg whites. Then, follow the rest of the instructions as they are written.
How do I make Copycat Starbucks Egg Bites?
Instant Pot Instructions for Egg Bites
Start making this Starbucks egg bites recipe by cooking the bacon in a frying pan. You will want the bacon to be fully cooked, but not too crispy.
Then add eggs, cream cheese, milk, and salt to a high speed blender or food processor. Combine until fully combined and smooth. Check and be sure that all of the cream cheese has been blended in.
Chop the bacon and place a few pieces in each cup of a silicone mold. Pour egg batter into the silicone molds as well. Finally sprinkle shredded Gruyere cheese into each egg cup as well.
Pour 1 cup of water into the instant pot. Lower the silicone mold into the instant pot on a trivet. Close the valve to sealing and set the instant pot to the steam setting for 10 minutes.
When the 10 minutes are up, manually release the pressure and open the instant pot. Allow the egg bites to cool for 5-10 minutes before removing from each mold. Enjoy immediately or store in an air tight container in the refrigerator for up to 5 days.
Stove Top Instructions for Egg Bites
To make the Starbucks egg bites on a stove top you will still need the silicone molds and a blender, but this time you will use a large stock pot or dutch oven to cook them. Prepare the egg batter by blending together the eggs, cream cheese, milk, and salt.
Pour 2 cups of water into the large soup pot and place the trivet that comes with the molds into the bottom of the pot. Place some bacon and cheese into each egg mold cup and pour batter on top. Carefully place the filled egg molds on top of the trivet.
Turn the heat on to high for about 3 minutes until the water boils. Cover the pot and reduce the heat to medium. Allow the egg bites to steam in the pot for 12 minutes.
Turn the heat off and remove the lid. Allow the egg bites to cool for at least 10 minutes. Remove the egg bites from the molds and enjoy!
Other Mix in options
Keep the basic egg mixture listed below and update this recipe with different mix in options!
- Fresh spinach, red bell pepper and feta
- Green onions, parmesan cheese and ham
- Turkey breakfast sausage, chopped tomatoes and cheddar cheese
Can I freeze this Starbucks egg bites recipe?
Yes! This recipe freezes perfectly! Allow the egg bites to cool completely and then place them in an airtight container to freeze. Enjoy within 3 months of freezing.
You can find the full recipe for copycat Starbucks egg bites down below. If you make these, please share that with me in the comments down below or on Instagram.
Recipe
Copycat Starbucks Egg Bites
Starbucks sous vide egg bites that you can make at home in the Instant Pot or on the stovetop.
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 7 bites, 3.5 servings 1x
Ingredients
- 3 strips of bacon
- 4 eggs
- 1/4 cup milk (can use heavy cream, half and half or low fat milk)
- 4 oz cream cheese (softened)
- 1/2 tsp salt
- 1/2 cup shredded gruyere cheese
Instructions
Instant Pot Instructions
- Cook bacon on the stovetop until fully cooked, but not too crispy
- Blend eggs, milk, cream cheese and salt in a high speed blender until thoroughly combined – be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place a few pieces of chopped bacon and some shredded gruyere cheese into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the bacon and cheese
- Pour 1 cup of water into the instant pot and slowly lower the filled egg bites into the instant pot on the trivet
- Close the Instant Pot lid and set the release valve to sealing
- Set the Instant Pot on steam for 10 minutes
- The Instant Pot will come to pressure and then steam for 10 minutes
- Once this is done immediately manually release the pressure and remove the lid
- Allow the egg bites to cool down for at least 5 minutes before remoting from the Instant Pot
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Stovetop Instructions
- Cook bacon on the stovetop until fully cooked, but not too crispy
- Blend eggs, milk, cream cheese and salt in a high speed blender until thoroughly combined – be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place a few pieces of chopped bacon and some shredded gruyere cheese into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the bacon and cheese
- Pour 2 cups of water into a large stock pot or dutch oven and slowly lower the filled egg bites into the pot on the trivet
- Turn the stove heat to high and bring the water to a boil – this will take about 3 minutes
- Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes
- Remove the lid and move the pot off the heat
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Notes
This recipe does not work well with coconut milk or coconut cream. The egg bites will be greasy and too soft.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Mo4576 says
Cant wait to try these! Could they be frozen and reheated?
Madeline Tague says
Great question! I have not treid, but I believe that would work fine
aimee miller says
I froze half the batch and they were perfect reheated.
Madeline says
oh yay! good to know!!
Laurie says
I freeze something similar and also breakfast burritos for my truck driver husband so I think you could. Freeze 1 or 2 to test first.
Christina M says
How/how long do you heat them after pulling them from the fridge?
Madeline Tague says
Hi Chrisitina, usually a minute or a minute and a half.
aimee miller says
60 seconds wasn’t enough with my microwave. 90 seconds was perfect
Christina says
Thanks for sharing this! I also love the starbucks version but not the price. I have made these twice now with precooked packaged bacon just as a time saver but found them to be the perfect softness as you mentioned avoiding getting the bacon too crispy. Also, I forgot to pick up the heavy whipping cream so I substituted (1:1) it with plain greek yogurt instead. Aside from being a little frothy after blending in my NutriBullet, it worked for me!
Allyson Lefler says
Have you ever doubled the batch and put two molds on top of each other in the instapot? I haven’t tried, because I was worried they wouldn’t cook through.
Madeline Tague says
Hi Allyson, I wouldn’t double it in the same batch. They need room to expand as they cook. Unfortunately, I think you would need to do multiple batches.
Deborah says
I just made these today and used the two molds on top of each other they came with lids and they worked great. Doubled the recipe. And used half and half. Delish.
Madeline says
amazing! Thanks for the tip Deborah!
Chelsea says
Do you cover the molds with the lids it comes with while the bites are cooking or do you leave them uncovered?
Madeline says
I always leave them uncovered. They tend to expand a bit out of the mold
Roxanne S says
Very first recipe I made in my Instant Pot. Taste exactly the same as the Starbuck’s one!! My family absolutely loves them too!! So easy to make and so incredibly satisfying!! Two thumbs up!!!!!!!!
Madeline says
YAY!! So glad you and your family enjoyed them!! I hope you find lots of other Instant Pot recipes that you love. its the best 🙂
Kate says
Amazing recipe, so helpful! I’ve made these 3 times and love them so much. We have a cow dairy allergy so we substitute the cream cheese for soft creamy goat cheese, we use soy milk instead of regular milk and goat cheddar or Gouda or manchego instead of cow Gouda. They come out perfect with the most amazing creamy texture! You’ve come up with the perfect ratios! We have a Yedi like an instant pot and find that we have to cook them for around 22 minutes on high pressure steam otherwise they are still a little runny inside (even with the regular dairy recipe). Could just be our machine! Anyway, love these thank you!
★★★★★
Madeline says
thank you so much for letting me know it works with all these subs! I’m so glad it worked and you liked it!
Gail Bolander says
OMG just made these for a quick grab to the office breakfast! LOVE THEM! I didn’t have the right cheese so I did a mixture of parm and cheddar. Holy moly. Will definitely make these a couple times per month since I use 2 molds 😉 3 bites fit perfectly in a snack size zipper bag <3
Madeline says
YAY! So glad you like them as much as I do!
Kathy Colicchio says
Just made these for the first time. I used stovetop method because I do not have an InstantPot. They are delicious but the turkey bacon and shredded cheese sunk to the bottom, which I expected. I mixed everything in a Vitamix and then added the cheese and bacon right before I put in the pot to steam, thinking it was less time for the heavier ingredients to drop. What can I do to ensure that the ingredients don’t drop to the bottom? I also added another cup of water to the pot and am glad I did. It all steamed away. Also, it is the cream cheese (I used whipped so there was no blending issues) or cottage cheese that makes the bites fluffy? Or is it the steam? I want to attempt a no dairy version for my son. Thank you.
Can’t wait to try other varieties.
Madeline says
Hi Kathy! My toppings tend to drop as well. I don’t think theres much you can do about it. If you’ve every had the ones from starbucks its a similar situation. All of the toppings are at one side. YES I need to update this recipe to share about hte 2 cups of water for stovetop. It’s definitely very hard to make these dairy free and delicous. I have tried SO many methods. Basically you can make them without dairy but they will not be as fluffy and a little dry. If you try to use coconut cream instead of dairy milk they get greasy. I wish there was an option, but you can still try they just arent as tasty.
Linda S says
Hi Madeline –
Could I substitute cottage cheese and/or sour cream for the cream cheese?
Thanks- I’m a big fan of those sous vide bites too! Can’t wait to try this!
Madeline says
Hi Linda! You can use 5 eggs (instead of 4) and 3/4 cup cottage cheese and then leave out the milk and the cream cheese ☺️
Linda S says
OMG! They were delish! I added a little sour cream and bit of heavy cream to the cottage cheese (total of 3/4 cup), bacon and shredded Sartori Gold Reserve cheese and cooked two in my silicone mini-loaf pans, which fit perfectly in my instant pot. Served with sautéed spinach . . . my husband loved them too! Amazing! Thanks!!!
Madeline says
YAY! That sounds amazing!
LaDonna says
These are delicious, but I have to cook them 15 minutes in my Instant Pot.
Madeline says
Oh good to know! I’ve tested many many times and never need more than 10 🙂
Paula says
Have you ever made them in a air fryer? If so, time and temp?
Madeline says
I haven’t and I don’t think they would be as fluffy. the steaming is what fluffs them up
Heidi says
I tried these today and they turned out great but I had to cook them an additional three minutes in my stock pot. I calculated the grams of carbs based on what’s in the recipe and it’s really only about 4 g of carbs for 2 bites so I’m wondering if the number of carbs you mention is actually for the entire recipe rather than for two bites?
Madeline says
Hi! Yes thank you for the heads up. I use a third party service for nutrition info and sometimes it gets messed up 🙂
Valerie says
Hi, the calorie count can’t possibly be correct. The Starbucks version has 300 per serving. Can you please verify? They look wonderful though…
Madeline says
Hi I sorry sometimes my calorie calculator has a glitch. It’s a third party service so I don’t control it. Please see updates count. Its still not perfect because this batch actually makes 3.5 servings and this only lets me put in whole numbers. I recommend using your own calorie counting app like chronometer if you’re strictly counting 🙂
Laurie says
I just bake these in the oven, (no cream cheese and using veggies or breakfast sausage as well as bacon and cheese) but will try it with steam to see if they get fluffier. I’ll put a pot of boiling water in to see how that turns out.
Baking bacon in the oven is easier and less messy, ones you can make a larger batch. I do make my own bacon bits and store them in the fridge. I cut 4-5 pieces at a time of thick sliced bacon into 3 sections then cut each down the middle and then cut into whatever size pieces you wish. I fry them in a tall pot but they don’t splatter as much as frying in a pan. You can do large quantities, it just takes time and lots of stirring so you get uniform browning after the fat renders. Bonus, you get all that bacon fat to use in your potato salad (yes, I mix it into my miracle whip with my spices and milk), cornbread or to fry eggs in! Added treat for the dogs, I mix a little in with their food occasionally, they love that!
Madeline says
Yum! I love using my bacon fat to cook. This recipe is definitely a totally different texture than the baked egg bites. Might be more work, but it tastes better in my opinion 🙂
Aleks says
Made these for the first time tonight. Texture was perfect! I had to sub cheddar because it’s all we had but it was still good. I’ll definitely be making more!
★★★★★
Madeline says
YAY!!
Kayla says
These are delicious, I highly recommend these! They are very easy to make, it’s also a quick cleanup!
★★★★★
Madeline says
so glad you enjoyed!! Thank you!!
Sarah Schweiker says
So delicious and easy to make!! I finally got the egg molds and this is going to be a part of my weekly meal prep for sure!
★★★★★
Madeline says
SO glad you enjoyed!!
Angelina says
I saw your note about not using coconut milk. Does the same go for almond milk? Thanks!
Madeline says
Almond milk might work, but I recommend dairy milk.
Sue says
Yum!!! These are SO good! Great dupe of the Starbucks bites that I spend way too much money on. Thank you!!
Madeline says
So glad!! YES such a money saver! Thank you!
Darcy says
I have made this recipe several times. This has been my go to and life saver for breakfast meal prep! It is so easy to just throw in whatever fillings we have in the fridge. I’ve used the precooked turkey sausage crumbles with mozzarella, bacon and shredded smoked Gouda but even plain they are delicious! I’ve even subbed the cream cheese for cottage cheese (left out the milk) and they were still fluffy. All of her recipes so far have been amazing. You won’t be disappointed.
★★★★★
Madeline says
I am SO glad you enjoyed them!! THank you!!
Carly says
Thanks for this recipe! Can’t wait to try. I don’t have a trivet. Do I need this for the stovetop recipe or can I set the egg bite mold directly into the pot of water?
Madeline says
I worry that it will overcook the bottom, but its worth a try!
Ali says
Wow! These are awesome! So so good!
★★★★★
Madeline says
wonderful!! Thank you!!
Meghan says
Amazing!! Seriously couldn’t be easier to make something so yummy. Always fun to personalize with other fillings, too.
★★★★★
Madeline says
thank you! love that you customize and make them your own!
Renee Apollo says
These taste just as good, if not better, than Starbucks. Recipe is easy to follow as well.
★★★★★
Madeline says
wonderfuL! tahnk you so much!
Kayla says
These taste even better than Starbucks! Very easy to make and reheat in the microwave. I meal prepped mine and reheated throughout the week.
★★★★★
Amy says
These are so so good! Light and fluffy! I make a big batch on Sunday and eat for breakfast or snacks throughout the week!
★★★★★
Meghan G says
Made this with coconut milk because that’s all I had and yummmm. They were delicious. A great food prep, too!
★★★★★
Madeline says
yay! so glad!!
Lexus says
Made these last night and had some for breakfast today, and they were delish! I’m obsessed with the Starbucks egg bites and these definitely hit the spot. They were super easy to make too. I’ll be adding these to my regular breakfast rotation!
★★★★★
Madeline says
Yay that’s awesome! Glad they hit the spot.
Claire says
So delicious! I had (and used) extra bacon, so I could have gone a little easier on the salt, but these are delicious! Can’t wait to try some of the other flavor varieties you’ve developed! Glad I grabbed the egg mold at bed bath & beyond!
★★★★★
Tianna says
my class had so much fun making it
★★★★★
Madeline says
wonderful! thank you!
Maria says
I love this recipe just made my first batch and will definitely repeat. I want to make a double batch and freeze for on the go. Any good suggestions for reheating?
★★★★★
Madeline says
yay so glad!! And my favorite ways to reheat are an air fryer, toaster oven or in the oven under the broiler. Just a couple minutes until they are warmed through. you can also microwave just gives a slightly soggier texture.
Maxine says
Better than Starbucks! I didn’t have the special equipment though – so I used a rectangular crockpot and a lightly buttered12 piece mini muffin tin. They turned out perfectly – tender and delicious! I followed your recipe using whipping cream, 3 ounces cream cheese (all I had) and a different cheese (similar to gruyere). I reheated the crockpot for bit on high. Added the tin to the crockpot with the cheese and bacon. Then poured in the eggy liquid (had extra so next time I’ll just use 3 eggs and a bit less cream). They didn’t puff up, so you can fill the cups to the brim. Then I poured boiling water 3/4 up the sides and cooled on high with the lid on for approximately 40 minutes – tested with a knife. I’ve made the egg bite recipes using cottage cheese – but they’re not as good as these! Thanks for the recipe. We loved them 🙂
★★★★★
Madeline says
amazing!!! sounds so good !
Christine says
These are even better than the ones at Starbucks! So easy to make and saves a bunch of money. Plus, you can fill with whatever combo you like inside. A++
★★★★★
Nicole says
This is a great easy to follow recipe. I added fresh veggies & my egg bites turned out excellent!!! 😀
Thanks!
★★★★★
Madeline says
love the veggie addition! thanks Nicole!
Julie says
Love the creaminess of these egg bites! I’ve tried quite a few but this is by far the best thank you for sharing this recipe!
★★★★★
Madeline says
that makes me so happy Julie, thank you!
Valerie Lashley says
I thought these were better than the store bought ones. I will make these on a regular basis! I followed the cooking directions as written.
★★★★★
Madeline says
oh wonderful! thank you!
Granny says
These egg bites were delicious.
★★★★★
Madeline says
awesome!! thank you!!
Gay says
I don’t have an insta pot or the pans can I bake these in the oven
Madeline says
yep!! follow this recipe https://madaboutfood.co/oven-baked-starbucks-egg-bites/
Jessica Mcilhenny says
These are so fluffy and delicious! They were so simple to whip up, I think they will be a new staple in my house
★★★★★
Madeline says
wonderful! thank you!
Mandy says
I’ve been meaning to try this recipe for a while and decided today is the day. As the were cooling, my husband tried one and immediately said “oh wow! this is great!”. The texture and taste are so similar to the the Starbucks egg bites, maybe even better. Another bonus, they were so easy to make. Well done, Madeline! I’m excited to have these to eat throughout the week.
★★★★★
Madeline says
aww wonderful! thank you!
Marge says
Awesome Thank you! Have you ever substituted Almond Milk for the Milk? Just curious- trying these now… with Milk
Madeline says
I worry they wouldn’t be as creamy! I do have a dairy free version if you’re looking for that
https://madaboutfood.co/dairy-free-egg-bites-starbucks-copycat/
Marty Jo Holliday says
What is best way to reheat left over egg bites? Or from frozen?
Madeline says
If frozen, I would defrost first either in fridge or in the microwave. Best way to reheat is in the air fryer or under the broiler in the oven to keep them from getting too mushy.
Joanne says
Great recipe I swapped out the cream cheese with Ricotta .
★★★★★
Madeline says
oooo I wanna try that swap! thank you!
Irene M says
I made mine in an instant pot. They were good but not as creamy and light as the Starbucks egg bites. Perhaps I needed more cheese. But so glad I found your recipe.
★★★★
Madeline says
sorry you found them not so creamy! I hope adding more cheese works! glad you liked it otherwise though. thanks Irene!
Nichole Hamilton says
I made the egg bits and they are amazing! This will be my go-to recipe from now on! I like these egg bits better than Starbucks. The egg bites are so easy to make. I have made a few more and froze them for easy go-to morning food. I’m thankful you posted this recipe. I really like how easy it is to make.
★★★★★
Madeline says
and I’m so thankful you love them!
Halley says
Specially bought the egg bite insert for my Instant Pot to make these. Did not disappoint. So filling and full of flavor. Will be in my regular breakfast rotation. Incredibly easy to make and can swap protein too! Thanks for another great recipe!
★★★★★
Christina says
Would you mind updating this to include instant pot duo plus models? They have a sous vide option on there and “steam” is no longer a button on this model so not too sure how to follow your recipe with the newer model 🙁
★★★★
Madeline says
sorry!! I’m not sure myself because I don’t have the new model. I would check with the manual. Also, in the future if you have a question you can just leave instead of leaving a 4 star review considering I have no control over the fact that a company change their devices functions. You might be interested in my oven baked egg bites recipe https://madaboutfood.co/oven-baked-starbucks-egg-bites/
Susan Tripp says
Better than Starbucks. I made them both ways and both were excellent. I used Smokey Salt and Havarti instead of regular salt and gruyere. The appearance, texture, and flavor were superb—quite a delicacy and company-worthy. Highly recommend. Thank you so much for sharing this receipe.
★★★★★
Madeline says
those two subs sound fantastic! thanks so much Susan!
Lori says
Love the recipe! Could you tell me why some egg bites, in the same mold, cook up beautifully shaped and some overflow the mold and when turned over look like the bottom of a snowman melting away…LOL!!! All the mold sections are filled to the exact amount. Any suggestions would be appreciated. 😊
★★★★★
Madeline says
hey Lori! I’m so sorry that happened – I really am not sure. the only thing I can think of is that maybe your instant pot isn’t working properly? I hope that’s not the case, but I haven’t had that happen!
Melody says
Could these be made in a dash egg bite maker? If so would I need to change anything in the recipe?
Madeline says
I havent tried it but I think it would be great!! I would use the batter just as written here
Nina says
I used the egglettes cups to boil them and they turned out perfect.
★★★★★
Madeline says
that’s awesome! thanks Nina!
Melissa says
I love this!! The first time they came out perfect! But now every time I make them, the egg doesn’t hold together and it just comes out as scrambled eggs. Any suggestions on what I could be doing wrong?
★★★★★
Madeline says
Hi Melissa,
Thats super odd, are you changing the ingredients at all? sometimes a very oily cheese will make mine separate, but other than that I have not run into this issue.
Breanna says
These taste good but when I opened my lid the eggs had poofed up so much while cooking that it looked like someone sprayed a,mess of expanding foam in the molds and closed the lid. Any suggestions as to why? They were cooked 10 mins on the steam setting
★★★
Madeline says
sometimes they just expand like that and I cant pinpoint why. I think it has something to do with brands of ingredients or age of eggs. They always shrink back into the molds and are normal size. Shame you had to leave 3 stars.
Mary says
Thank you for the great recipe! These taste amazing! Any tips on reheating? I microwaved them for about 45 seconds and the middle melted!
★★★★★
Madeline says
better in an airfryer, toaster oven or under the broiler for just a few to crisp the outside and gently warm inside
Gena says
Yum! Just made these, so good! I have tried other recipes trying to copy the Starbucks version and these are the best. I used 1/2 swiss cheese and 1/2 gouda cheese instead of gruyere (it’s so expensive) and added a couple dashes of hot sauce, also used 1/2 and 1/2.
Madeline says
aww thank you!!! love to hear it
Crista says
Followed the recipe to a tee and it’s A-mazing! They taste exactly like the Starbucks egg bites. Yum yum yum!!!!
I will have to double it next time.
★★★★★
Madeline says
yay thanks Crista! and yes doubling is always a good idea!
Mpeterson says
Made these in my pressure cooker but they came out very firm and spongy, not sure what went wrong but they are clearly overcooked 😭
★★
Madeline says
did you follow the ingredients exactly and did you use the steam bath? If you changed any of those things that could be to blame. Additionally ovens can be veryyy off so I recommend getting an in oven thermometer (theyre super cheap) and see if perhaps your oven runs hot.
Brenda says
Thanks for this recipe! I made them exactly as directed and they were yummy !
★★★★★
Madeline says
thank you!
Lesa Allison says
Love this recipe!! Thank you for sharing!
★★★★★
Madeline says
thank you!
Cindy McCartney says
Okay, making these for the 3rd time this weekend!! These are delicious!!!
★★★★★
Madeline says
I love to hear that! Thanks, Cindy!
Amy says
Only recently discovered Starbucks egg bites then found this recipe. Used whole milk since my grocery store wants us to believe there is a shortage of half and half and heavy cream right now, olive oil spray, bacon, and Gruyere. 10 minutes on the egg setting on my IP. Absolutely delicious!!
★★★★★
Madeline says
Yay, Amy! Thanks!
Ron S. says
I made mine on the stovetop and they came out tasting like silicone. I used a silicone trivet along with the egg bite mold. But I will not give up!
Madeline says
Hi Ron! Sorry to hear that. I am glad you are willing to give them another chance. Let me know if I can help at all.
Wendy Jacobs says
Hi! I made these last night, but they were not done 😔 How would you check for doneness without removing them? I noticed some comments say they had to do theirs longer.
Madeline says
Hi there! They are meant to have a soft texture, so I think they can sometimes appear undone when they are done. They will look puffed up and sometimes even wet when finished but when completely cooled they are more solid. If you truly think they are not cooked, add 5 mins to the cooking time. Hope this helps!