Oven Baked Starbucks Egg Bites
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Use this Oven Baked Starbucks Egg Bites recipe for make sous vide style egg bites in the oven! The trick is to make a steam bath in the oven so the egg bites get extra fluffy.
Make the fluffy sous vide Starbucks egg bites at home in your oven!
Do you love the bacon and gruyere Starbucks egg bites? I do too, but I was sick of paying their expensive prices.
I knew I could make them at home for cheaper, but I needed to figure out how to get them smooth and fluffy. After some testing, I realized that if I blended eggs with cottage cheese and then steamed the egg bites in my oven, they turned out perfectly rich and fluffy.
How do you steam in an oven?
In order for these oven baked egg bites to be extra fluffy you need to partially steam them. You can created a steam bath in your oven by pouring boiling water on a baking sheet.
Place the egg bites on the middle rack in the oven. Then, place a baking sheet on the lowest rack in the oven.
Pour boiling water on the baking sheet and close the oven. As the egg bites bake they will also be filled with steam.
What kitchen tools will I need to make these Starbucks egg bites?
- 12 slot muffin tin
- Blender
- Measuring cups and measuring spoons
What ingredients will I need to make this Starbucks egg bites recipe?
- Spray oil
- Eggs or egg whites
- Cottage cheese or cream cheese
- Salt
- Bacon
- Shredded gruyere cheese
Can I use cream cheese instead of cottage cheese?
Yes! You can use an 8oz brick of cream cheese instead of the cottage cheese for this baked egg bite recipe.
What else can I mix into these baked egg bites?
My favorite flavor of the Starbucks egg bites are the bacon and gruyere sous vide egg bites so I usually make those. There are so many other egg bite flavor combinations you can make.
- Roasted red pepper and feta
- Broccoli cheddar
- Spinach, tomato, and goat cheese
- Mushroom and herb
Can I make Starbucks egg white bites?
Yes! To make these egg bites with egg whites just swap 2 cups of egg whites for the 9 full eggs and follow the rest of the instructions.
Let’s make Oven Baked Starbucks Egg Bites!
Step 1: Prepare egg bites
To begin, preheat oven to 350F and spray a 12 slot muffin tin with a spray oil. Add eggs, cottage cheese and salt to a blender.
Blend until a smooth mixture remains. Then, add 1/2 strip of bacon cut in half again to each of the muffin slots.
Add the cheese to the muffin pan on top of the bacon. Pour the egg and cottage cheese mixture into the muffin pan, filling each pan evenly.
Step 2: Prepare a steam bath in the oven
Next, carefully prepare the steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour the boiling water onto the baking sheet.
Step 3: Bake the egg bites
Then, place the muffin tin on the middle rack of the oven. Close the oven and bake for 25 minutes.
Remove the muffin tin from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven.
Allow the egg bites to cool slightly then remove from the muffin tin and enjoy!
Storage and reheating
Store the egg bites in an air tight container in the fridge for up to 5 days. Reheat in an air fryer or under the broiler in the oven until golden brown.
Check out these other delicious egg bite recipes!
- Roasted Red Pepper and Feta Egg Bites
- Dairy Free Egg Bites
- Copycat Starbucks Egg Bites
- Broccoli and Cheddar Egg Bites
- Sausage and Jalapeño Egg Bites
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Oven Baked Starbucks Egg Bites
Make fluffy sous vide Starbucks egg bites in your oven!
Ingredients
- 9 large eggs
- 1 and 1/2 cups cottage cheese
- 1 tsp salt
- 6 strips cooked bacon
- 2/3 cup shredded gruyere cheese
Instructions
- Preheat oven to 350F and spray a 12 slot muffin tin with a spray oil. Add eggs, cottage cheese and salt to a blender. Blend until a smooth mixture remains.
- Add 1/2 strip of bacon cut in half again to each of the muffin slots. Add the cheese to the muffin pan on top of the bacon. Pour the egg and cottage cheese mixture into the muffin pan, filling each pan evenly.
- Carefully prepare the steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour the boiling water onto the baking sheet. Place the muffin tin on the middle rack of the oven. ** Wear proper heat protective oven mitts while doing this
- Close the oven and bake for 25 minutes. Remove the muffin tin from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven.
- Allow the egg bites to cool slightly then remove from the muffin tin and enjoy!
Alexa says
I threw these together on a Sunday night for the week and they were so quick and so good!! I’ll never go back to just scrambling the eggs, blending them with cottage cheese made the texture so perfect.
★★★★★
Madeline says
yay!! thank you!
Christine says
Blending with cottage cheese makes an amazing texture. Don’t let the steam bath scare you – it makes them so fluffy! I filled mine with spinach, mushrooms, mozz, and tomato and they were so good. They reheat perfectly for breakfast throughout the week.
Madeline says
aww thank you!!
Mia says
Just made a batch of these for the third week in a row! My favorite combo is roasted red pepper, spinach and feta but the bacon one is great too! Soooo easy and perfect warmed up every morning!
★★★★★
Madeline says
OO love that you are experimenting with different mix ins!! Im gonna try that one because I love those 3 together.
Stephanie says
Yummmy combo, can’t wait to try!
Madeline says
thanks Stephanie!
Stacy says
When you do the spinach do you put it in fresh or sauté first?? Thanks!
Madeline says
I recommend sautéing it first. Thanks, Stacy!
Lynne says
Better than Starbucks at less than half the cost! I toss in whatever veggies I have and vary the cheese. Sausage or ham is a good bacon replacement.
★★★★★
Madeline says
Yum! Thanks, Lynne!
Sandra says
Love them, so easy to make, perfect texture and absolutely delicious!
★★★★★
Madeline says
Thank you so much!!
Sarah says
Love these! Super easy to make ahead and have for the week. I mixed in chopped mushrooms and they turned out great. Great option when you are sick of scrambled eggs and want to switch it up!
★★★★★
Madeline says
oooo I definitely want to make a mushroom batch!! Thank you!!
Mia says
These came out so good. I substituted cream cheese for cottage cheese and salt
★★★★★
Madeline says
awesome!! Thank you!
Alyssa says
Amazing! I splurged a little on some fancy bacon and gruyere and it was definitely worth it. These are awesome. The texture of the eggs is so soft and creamy. Made these for meal prep this week and already longing for tomorrow morning when I can eat them again.
★★★★★
Madeline says
love that!! thank you!
Holly says
Love these!! If you were to make broccoli and cheddar, would you cook the broccoli a little bit first or just throw it in raw? Or would frozen work better maybe?
Madeline says
Hi Holly! I would cut it into small pieces and saute in oil first and drain any excess moisture!! Anything steamed or frozen will make the bites too watery
Marianne Rohde says
These are so delicious !! Thank you for showing us the easy water bath method instead of filling mason jars submerged in a Dutch oven of water .. I don’t have time for that 🤣
Do they freeze and reheat well if o want to keep in the freezer ?
★★★★★
Madeline says
Glad you like them! Yes, you can freeze them in an airtight container and keep them for up to three months. They can be reheated in an oven or microwave.
Amanda says
Wow these were super easy to put together. Incredibly delicious and I will definitely be making more and trying different options.
★★★★★
Madeline says
This makes me happy to read. Thanks, Amanda!
Courtney says
Delicious and my toddlers love them!
★★★★★
Madeline says
yay!!
Valeria says
These are delicious! So easy and a total dupe for my favorite Starbucks egg bites. I’ve tried other recipes that didn’t even come close but this one is almost identical. They reheated well in the air fryer (I did 5 minutes at 400 degrees). I want to make them again and try other add-ins.
★★★★★
Madeline says
amazing!! thank you!
Sonja says
Yes I did they were fast and easy to make very simple recipe and I enjoy them very much I don’t have to share with anyone in the house cause they’re not on keto so thank you so much for the recipe.🥰
Madeline says
yay! so glad! unfortunately im always sharing mine lol
Christol McKernan says
Okay, these are insanely good! The texture with the cottage cheese and the flavor! So amazing. I didn’t have gruyere cheese this week so I used Monterrey jack with habanero peppers and it was perfect as well!
★★★★★
Laurie says
like everyone else commented.. very good and quick and easy to make. perfect daily breakfast
★★★★★
Madeline says
great! thank you!
Shannon says
I’ve never had the egg bites from the big coffee chain before, so I can’t compare. However, my family and I liked this recipe a lot. We used Unexpected Cheddar and bacon along with both cottage and cream cheese to clean out the fridge. They were so fluffy.
Madeline says
amazing!! thank you!
Maureen says
Amazing! So light- and delicious. I only cooked for 20 mins though and they were perfect.
★★★★★
Madeline says
amazing! thank you!
Sharon says
Can they be frozen?
Madeline says
yep!! Thaw in fridge or on counter and reheat in toaster oven, microwave or air fryer.
Corrina says
Made these for the first time and they’re delicious! Will definitely make again with other flavour combinations!!
★★★★★
Madeline says
oh so wonderful! Please let me know what combos you try!
Lisa says
Just made a double batch of these babies and can’t wait to dig in! Wondering if reheating in the microwave is ok since I don’t have an air fryer…I thought I’d cover them right to seal in the moisture and just pop them in for 30-60 seconds. Has anyone tried that?
Madeline says
hi! I have! reheating them in the microwave is great, just be sure not to overcook becuase they might sort of explode haha
Anthony says
I put a wet paper towel over them in a container and they come out great in the microwave.
Louise says
Very easy and delicious recipe. I’ve made it twice and first-time sprayed pans with cooking spray and next time greased with butter. Both times the egg bites stuck in the pan. What am I doing wrong?
★★★★★
Madeline says
truthfully it might be your pan! I had to buy a new one recently because EVERYTHING was sticking to my muffin pan no matter what. Look for one thats a thicker metal
Mandy says
I had that problem as well so I started using the silicone muffin “pans”. They clean up well in the dishwasher too!
Madeline says
yes! The silicone pans or liners help a lot.
Teresa says
Are your pans the mini muffin pans or regular size muffin pan?
Madeline says
Regular muffin pan with 12 slots!
Steve says
I’ve made these before with Cottage Cheese, and they were excellent… I recently got a wild hair and decided to give them a go with full-fat Ricotta. I was blown away. The creamier, less “chalky” texture and slight sweetness of the Ricotta made for a smoother, lighter texture. Regardless of the cheese choice (Cottage, Cream, Ricotta) these are an easy to make/chill/freeze quick, high-protein breakfast powerhouse.
★★★★
Madeline says
wonderful!! ill need to try that!
Hanna says
The texture of these are so great! Great for meal prep.
★★★★★
Madeline says
Thanks Hanna! Glad you like them!
Lisa says
Love your recipe! How do you keep additional ingredients (chopped bell peppers, parsley, chives) from floating to the top of the egg bite?
Madeline says
You can try sauteing them in a bit of oil before you place them in the muffin cups! when you cook some of the water out they are less likely to float
Gretchen says
I see you have this oven version and a recipe for the instant pot. Do you recommend one over the other? I can’t wait to try one!
Natalie says
These are so good!!!!!!!! Wow!!!! I used smoked Gouda cheese and some shredded Monterey Jack cheese on mine. I highly recommend this!
★★★★★
Madeline says
Oh wow smoked gouda sounds soo good! Thanks Natalie!
Aoril says
Awesome. That’s all I can say.
Fantastic recipe and you nailed it.
★★★★★
Madeline says
Thanks so much! Glad you like them!
Danielle says
Would these be ok to freeze?
Madeline says
I find that eggs like this re-heat from frozen sort of weird, so I don’t necessarily recommend it, but you could certainly try! The texture may just be quite different.
Darcy says
I’ve attempted variations on this or similar recipes a few times and haven’t been able to get the “sous vide” texture right until today; I poured the water directly into the metal muffin tin, then put silicon muffin cups in the water and filled them with the egg mixture and then covered the whole tray loosely with tin foil. Aside from the tops of some of the bits sticking to the foil, I think I’ve finally got the texture right!
Madeline says
Awesome, Darcy! Sorry it’s given you trouble in the past.
Jill says
This is our go to breakfast for our picky son. We make a batch on Sunday night and he is all set for breakfast for the week. We’ve done a few substation, like cheddar for gruyere, and they’ve all worked out well! We’ll be using this recipe forever!
★★★★★
Madeline says
Thanks so much Jill! Love when I can help make a picky eater happy.
Roxanne Perdue says
really great! the only thing i really did differently was I did not add as much salt. The bacon is already salty. So i added about 1/2. Really turned out great. Don’t be thrown by the cottage cheese. it’s AWESOME. And when you blend it, it just adds creaminess and fluffiness. thumbs up!
★★★★★
Madeline says
Thanks so much Roxanne! And good idea about the salt – some kinds of bacon are super salty and some aren’t, so smart thinking!
Aprile Mcdonald says
When using spinach in this recipe, Im wondering if it needs to be precooked? I am Overwhelmed with all the recipes! Im Making the copycat starbucks eggbites as I speak , and I’ll let you know how they turn out-Very excited to see the results as I too love the Starbuck eggbites but not the price!
I will leave my comment on the finishing results later:-)……10 minutes to go!
★★★★★
Madeline says
I would saute the spinach slightly to wilt it!! That way it will not float to the top as easily
Desie says
I just made these and they look great! They got puffed up in the oven and now on the counter they still look better than the ones at Starbucks. I sprinkled a little paprika on the top to give them color.
★★★★
Madeline says
thank you!! Shocked you only left 4 stars if you were so pleased but I understand 5 is a lot to ask!
Janet says
Turned out perfectly. I made broccoli cheddar and sausage cheddar because that’s what I had. Looking forward to using lots of other ingredients. I reheat 2 in the microwave for 30 seconds.
★★★★★
Madeline says
sounds great! glad you liked them!
Kirsten says
I forgot to spray the pan🤦♀️
I used a diffrent cheese.
They turned out awsome! Yummy!
★★★★★
Madeline says
oh noo that’s the worst! I’m glad they still turned out good though!
Ashley Reitter says
These are amazing; they are a perfect copy cat of the Starbucks ones! The texture is just phenomenal. I love eggs, but sometimes the texture of scrambled eggs or omelets bothers me. I made a big batch of these and reheated them throughout the week for breakfast. They were still just as good reheated. That is really impressive. This goes into my permanent recipe collection. Thank you!
★★★★★
Madeline says
Thanks so much Ashley! Glad they’re a hit
PS in L.A. says
Love this recipe. It was delicious and stored well. But since I can’t “comfortably” eat dairy, I had to give these to others who absolutely raved about them. (I even searched out cottage cheese with lactaid, but it didn’t help.) I’ll save this as a recipe to make and “gift” to others. Thank you,
★★★★
Madeline says
Hi ! I have a dairy free egg bite recipe you might enjoy https://madaboutfood.co/dairy-free-egg-bites-starbucks-copycat/
Amy says
These turned out amazing! I love the egg bites from Starbucks and wanted to make my own. I found this recipe and they are so easy and delicious. I substituted the fillings for onion, Canadian bacon, and cheddar. I love the smooth silky texture and find them to be better than the Starbucks version. Definitely will be making these again! Thanks so much!
★★★★★
Madeline says
those sound great, Amy!
Liz says
These are amazing!!
★★★★★
Madeline says
thanks Liz!
Janine says
These are amazing! Taste just like the Starbucks! I used whipped small curd cottage cheese and with the blender and water bath tricks they came out amazing! Thank you for the recipe 🙂
★★★★★
Madeline says
sounds great! glad you liked them Janine
Patrice says
I’ve tried to make these before with little success. But cottage cheese! Yes! That’s been the missing ingredient. Thanks!👍
★★★★★
Madeline says
so glad it worked this time! thanks Patrice!
Amy Mulvenna says
These are INSANE. I LOVEEEEE the egg bites from Starbucks. So I’m sooo pumped to have a legit recipe to make at home! The steam bath is suchhhh a game changer. And the cottage cheese! Seemed weird to me but mannnnnn. LOVE THEM. Do you think they’d freeze well!?
Amy Mulvenna says
I forgot to rate it hahah ooops. So here it is!
★★★★★
Madeline says
yay thanks Amy! so glad you liked it and even liked the cottage cheese part
Ann says
Love these! Thanks for saving me A LOT of money in the mornings!
★★★★★
Madeline says
the best part! thanks Ann!
Ann says
Forgot to include the photo. I used egg whites vs whole egg and LOVE them!
★★★★★
Roxanne Perdue says
I really like the addition of cottage cheese. It makes them so rich and awesome.
★★★★
Susan says
These went together with ease and I’ll definitely be making them again. So soft and delicate.
★★★★★
Kasey says
These bites are perfect for easy on the go or “lazy” meal ideas. They turned out perfect! We made them for me to grab while working from home and for my husband to take to work in the morning. I even got my parent to make them after because they were that easy and delicious!
★★★★★
Madeline says
YAY! thank you!!
Gina says
These are most definitely the CLOSEST to texture I have ever tried! So good! I followed the recipe exactly. I may try next week with half egg whites only because they were so rich.
★★★★★
Madeline says
thank you!!! Egg whites will deff make them a little lighter 🙂
Hannah says
Such a great method to make a ton of these for the week for my family!! 2 dozen egg bites coming up!
★★★★★
Madeline says
amazing!! so glad to hear that
Sarah says
These were soo good! Such an awesome light and fluffy texture, and the instructions on making the steam bath were easy to follow. My whole family loved, these will be a new weekly meal prep item for us! Easy to customize, too. I skipped the bacon and did some sautéed spinach 🙂
★★★★★
Madeline says
wonderful!! love that everyone is able to mix in whatever things they like best! I even sometimes make half veggies and half bacon in the same tray 🙂
Julia says
These are SO easy, so delicious, and the texture is perfect. The best version I’ve tried by far- and they’re so filling. One batch lasts us for a whole week’s worth of breakfasts. I’ll never make egg bites any other way!
★★★★★
kate says
Made these for a breakfast event I was hosting and they were a huge hit! I used copious amounts of canola spray since I subbed turkey bacon and didn’t have silicon liners and they popped out of my old tin just fine! Making again today for meal prep 🙂
★★★★★
Janet says
Made these for a “girl gathering” (said lightly, as we are all in our 70’s and 80’s!) after our three mile morning walk; everyone wanted the recipe. There are some gluten-free in the group so these are perfect. I added chopped spinach -almost a complete meal! Definitely a keeper. I’ve tried other cheese bites and these are the best!
Madeline says
awww wonderful!! thank you so much and thanks for spreading the word!
Elaina S, says
Excellent flavor! Very light and fluffy! I will repeat this recipe!
Madeline says
wonderful! Thank you!
Beth says
Super fluffy and delicious! I used a silicone muffin pan which makes removing them much easier and no need to spray with oil. I had to keep mine in the oven for an extra 10 minutes because they were still wet at 20 minutes. They tasted great and I will be keeping this recipe.
★★★★★
Madeline says
awesome!! smart with the silicone pan!
Anthony says
Absolutely amazing. I use this recipe as my meal prep! The only thing different I do is blend the Gruyère cheese with the egg and cream cheese. Comes out perfect every time. Thanks for the recipe!!
★★★★★
Madeline says
great! tahnks!
jessica s says
these are just the best!! so easy, satisfying, and quick to grab in the morning. thank you!!
★★★★★
Madeline says
aww great! thank you so much!
Priscilla says
What about sour cream or plain yogurt? 😬
Madeline says
not thick enough in my experience. cream cheese or cottage cheese are vbest
Rogelio Rodriguez says
It worked very well for me and my family.
I was a little bit skeptical at the beginning, because you don’t provide much information about the amounts to use for each ingredient, and I’m not a very good cook. But paying attention to your photos was good enough to figure out the amounts to use.
As you predict, the egg bites were as good as Starbucks’, and we didn’t have to go there and spend so much time and money when it wasn’t convenient. I like Starbucks a lot, but it was also nice to get a little bit of independence.
Thank you very much!
★★★★★
Madeline says
hey Rogelio, if you scroll to the bottom of the recipe post there is always a detailed recipe card with the specific amounts and instructions! you can also click the “jump to recipe” button at the very top under the title. sorry if that was confusing! but I’m glad you loved the recipe.
Judy says
This recipe is a home run! Next time I will adjust or leave out the salt. Looking forward to trying more of your recipes.
★★★★★
Madeline says
thanks Judy!
CC says
These turned out okay but not like Starbucks in texture. I found that using silicone muffin cups in a baking dish with water works perfectly. So, place muffin cups in a tray/dish. Then, fill the cups with egg mixture. Finally, add some water into the tray around the muffin cups. Bake as normal. Yum! Thanks for the inspiration.
★★★
Madeline says
Thansk! Reminder that leaving 3 stars is a bummer for my business. In the future i’d appreciate feedback without a star rating, but to each their own.
Cecile says
Hi Madeline,
I have been making these for a while but using different methods and recipes. Yours is by far the BEST! Also, my other attempts resulted in the bites sticking….I recently purchased a 12 hole muffin tray, (French made) on the recommendation of an associate at a well known cooking store. Absolute game changer! No greasing or sticking! Perfect results! Another batch in the oven as I type. Thank you so much for the receipe!
Madeline says
YAY!!! can you share the exact brand? I’d love to recommend to others
Cecile says
No prob, didn’t know if it was OK…Silpat 12 Hole Classic Muffin Tray. Williams-Sonoma sells them but I would think Amazon would as well. Everything else the same regarding recipe and yes, cottage cheese is the best!!
Missy says
I also have the Silpat one. I got it because I had been making other egg muffins that weren’t quite this good, and eggs get stuck to everything. The Silpat works really well.
Prior to getting the Silpat, though, I was using parchment muffin liners (not traditional muffin liners, but ones actually made from parchment paper). Those work really well, too. But if you get some egg between the liner and the metal tray, they will stick like crazy.
Cecile says
One more thing Madeline, the sales associate at W&S suggested keeping the original box, which I did……it keeps the shape of the tray, which is really flexible.
★★★★★
Kristine Jones says
I made these and they are a BIG hit! So fluffy and yummy!
Can you freeze them and reheat?
Madeline says
I don’t necessarily advise this because I find re-heating frozen eggs to give a weird texture and consistency, but others have commented that they’ve done this and it’s worked great! definitely up to your preferences.
Sarah says
It is almost impossible to discern a recipe on this page. Too much clutter and ads.
Madeline says
Hi Sarah,
If you press the print button at the top it gives you a beautiful clean recipe. BUT I think the 115 people that left reviews for this recipe would disagree. Also, you found my comment box 🙂 its below the recipe that was so hard to find 🙂
Kelly says
hello – these are really good thank you!
Just confirming that 2 is 330 calories correct?
Madeline says
technically yes, but those calculators are a plug-in on the blog (I don’t do the calculations myself) and I’ve found them to be wildly inaccurate sometimes! if you’re counting calories, I’d suggest plugging the ingredients into your own trusted calculator. sorry!
Harley S. says
I made these for the first time today. my son absolutely loves Starbucks egg bites, but they’re ridiculously expensive. so I thought I would give it a try. They came out beautifully. thank you for sharing this recipe.
★★★★★
Madeline says
thanks Harley! love when I can save people (and myself!) money!
Allie says
I finally got around to making these egg bites and I’m so glad I did. I was nervous about the water bath but managed it with no problems. Thank you for sharing!
★★★★★
Madeline says
yay that’s great! thanks Allie!
Sue says
Yummy! I did not use a blender (used a hand mixer) and just a little cottage cheese did not mix well. I added less bacon, steamed spinach, sautéed mushrooms and red pepper. I used Parmesan cheese. I thought they were a bit salty so I would use less salt the next time. I used seasoned salt. I filled almost to the top and they cooked the full amount of time. They easily fell out of the well sprayed muffin tin. I used a dozen eggs but left everything else the same. I plan to freeze. Just the recipe I have been looking for.
★★★★★
Madeline says
so glad you enjoyed it and glad to hear it worked well that way!!
Phil Beck says
Wife loved them. Wrapped each of 12 in film wrap. then placed them in a freezer bag.
Took out two at a time and left to defrost in fridge. When needed just put in microwave.
30 seconds. then turned over and actually put a small slice of extra sharp cheddar on top of ‘egg’ and another 20 seconds. Fantastic. And freezing was great. Making 12 at a time.
★★★★★
Madeline says
so good to know that works! thanks Phil! the extra sharp cheddar sounds great too.
Shirls says
So easy and delicious!!
★★★★★
Madeline says
thank you Shirls!
Kaitlyn H says
I’ve never had Starbucks egg bites before, but these are delicious. I use mini muffin tins and whatever cheese I have on hand. I find the mini muffin kind are done in 12-15 minutes. This has become a new go-to for breakfast!
★★★★★
Madeline says
yay that sounds great! thanks Kaitlyn! glad you like them. don’t even need to try the Starbucks ones now 🙂
Maria says
The taste of these egg cups is unmatched, I’ve made them several times and love them always and I change up the fillings every time. However mine always stick to the muffin tin and I’ve added oil every time, I’m not sure what I’m doing wrong, help please 😰
Madeline says
sometimes its honestly the muffin tin itself. I had one that ALWAYS stuck so I bough a new one. Easier than that though is to get silicone muffin liners. Easy to reuse each batch.
Jean says
These sound marvelous ! Do you know if they can be frozen?
I plan to make them today 🙂
Madeline says
yep!! definitely good frozen, defrosted and then reheated.
Nicole says
So delicious!
★★★★
Madeline says
thanks Nicole!
Taryn says
Hello! These are delicious! Is one serving one egg bite?
Taryn says
Oops! Just saw Kelly’s post above 🙂 Thanks.
Alison says
I just came here to say that for any lazy people like me these turned out really good without the water bath. I can definitely tell that they would be better with it but are still really yummy without. I used cheddar cheese because it was what I had and cooked them for 20 minutes.
★★★★★
Madeline says
haha I’m glad it worked without it. thanks alison!
Rebecca says
Divine. Next time I will make the full recipe instead of the four I used for testing. Didn’t have bacon or gruyere so subbed with what I had… chopped turkey sticks and mozzerella. It tasted great. I’m sure the original is even better.
★★★★★
Madeline says
glad your subs worked! always love using what’s on hand. thanks Rebecca!
Taffy says
Wonderful. Thank you 100 times for sharing.
★★★★★
Madeline says
thank you so much!
M says
Can you freeze these?
Madeline says
yep! They freeze really nicely actually. I defrost in fridgge or microwave and crisp under broiler or in air fryer.
Molly says
These came out great! So easy to make! Has anyone tried freezing them? I wanted to test one out but I might eat them all before any get to the freezer!
★★★★★
Molly says
Just saw the comment above mine about freezing 🤦🤦♀️
★★★★★
Madeline says
eggs often re-heat from frozen weird, in my opinion, but some others have said they’ve done it!
Janet says
I made these two weeks in a row using the ingredients just as listed. I minced the cooked bacon in a mini food processor and put the other ingredients in the blender, including the gruyere (super easy). However, I did not do the steam bath due to a lack of time. But they came out of the oven beautifully anyway (in fact they rose out of their individual cups during the last few minutes of baking, so they were easy to get out of the pan). They are fluffy and have a very silky texture. And these taste better than the ones at Starbucks, and of course, cost a lot less. Plus, I know exactly what’s in them. They are very filling- 2 of them sustain me until lunch (along with my matcha or coffee). These will be a staple in my life. Thank you for this marvelous recipe!
★★★★★
Madeline says
awesome! thanks!!
Janet says
I am circling back because I made them this week with the steam bath. OMG! Just Wow! They are so fluffy and silky, but still substantial. Again, thank you!
★★★★★
Madeline says
YAY! so glad that helped
Diane says
I used cream cheese which worked well. Now, after making the recipe I look forward to making different variations. Maybe a pizza version or a sautéed onion, garlic and mushroom and cheddar.
★★★★
Jennifer says
i use cream cheese instead of cottage cheese.
Then add jalapenos, cheese, bacon
★★★★★
Madeline says
yum!!
P says
I tried this with just the eggs and cream cheese and it came out delicious
★★★★★
Madeline says
great! thanks!!
Megan Powell says
Made this AM. So delish! And the combos of veggies you can add is endless. So good.
★★★★★
Madeline says
love to hear it!! thank you!
Michelle L. says
Can you use muffin liners/baking cups? How about silicone baking pans? Thanks 😊
Madeline says
if you use a liner I would maybe spray it – though it might get a little weird and they might stick to the paper? I am not sure! and yes to silicone baking pan!
Lauren Denton says
Delicious!!! Will be making again soon once I get a silicone mold. Can’t wait to try all kinds of different fillers. Thanks so much for the great recipe 😀
★★★★★
Madeline says
Yay! You’re welcome! Glad you like it.
Kristen says
These were amazing!
★★★★★
Madeline says
thanks Kristen!
Salina says
I made these with egg whites, flavor was great but they were very wet. I had to cook an additional 20min and then take out of muffin tins flip over and throw back in the oven for another 5min. What am I doing wrong? The flavor is great, but texture was not right.
★★★
Madeline says
hey Salina! it’s hard to know what went wrong without seeing your process. your oven may not have been hot enough (often home ovens are quite inaccurate!) or maybe an ingredient was accidentally left out. I’m sorry they didn’t work for you though!
Lisa says
Can use use liquid eggs in this or egg whites?
Madeline says
2 cups egg whites!
Aidah says
They look delicious and easy to make
★★★★★
Madeline says
thank you!
Blair says
This might be a dumb question….
On the muffin tin… do I use a regular size tin or bite size tin??
Madeline says
regular size for this recipe! if you wanted to do muffin you’d just cut the time down.
Rose says
I love salt, but these came out crazy salty. 1 tsp is way too much – half that would probably be good. I even went pretty light on the feta. Texture is perfect so absolutely trying again with less salt.
Madeline says
Glad you will give them another try with less salt! 🙂
Missy says
These were fabulous!!! The texture is perfect!
I used pork sausage links that I’d fried up, 2% cottage cheese, and shredded colby jack cheese. Thought the time was going to be too long, so started checking at 18 minutes, but 25 minutes was perfect. I’m so excited because I love the Three Bridges ones they sell at Costco, but I don’t like that they have gums that make my tummy sensitive. Really don’t like that the Starbucks ones have carrageenan in them, which is a major IBS and IBD trigger and very bad for your gut! So I’ve actually never had the Starbucks ones for that reason.
Thank you for an easy, cheap way to get some clean protein on the run! Yum!
★★★★★
Madeline says
Yay! Thanks for the review, Missy!
Lauren says
These were so good. They did taste like Starbucks but oh, so much cheaper.
★★★★★
Madeline says
Yay! Thanks, Lauren! Glad you liked them.
Bailey says
Very easy to make and delicious! So easy to make on a Sunday and have for the week ahead. Can’t wait to try again with different flavor combinations.
★★★★★
Jana says
Wonderful!!
★★★★★
Madeline says
Thanks, Jana!
Kathryn Parker says
Very good. I would reduce the salt because the cheese provides saltiness.
Madeline says
Hi Kathryn, glad to hear you liked them! Salt can be adjusted to personal preference. Thanks for the note!
Tracy says
YUMMM! So good and easy to make. I used bacon crumbles so I didn’t have to cook the bacon. Will definitely make these again. Used the silicone egg cups and they took about 10 more minutes to bake, but definitely worth the wait.
★★★★★
Madeline says
Awesome! Thanks, Tracy!
Laura says
These are so good and easy! I made them this morning with some leftover ham and cheddar cheese. I might put a tiny bit less salt in them next time if I use ham, since it’s already salty. I can’t wait to try different variations!
★★★★★
Tina says
I’ve made these a handful of times now, they are quick, versatile, and delicious!!
★★★★★
Madeline says
Awesome! So glad, Tina!
Emily says
So yum
★★★★★
Madeline says
Yay! Thanks!
Laurel says
Yes, finally an egg bite recipe that doesn’t deflate after cooling! The steam bath is a miracle. I don’t have a regular blender but used an immersion blender to blend the eggs and cottage cheese. I’m going to use this general recipe and technique as a base for the future, I can’t wait to try different variations of mix ins!
★★★★★
Madeline says
So great to hear, Laurel!
Diana B says
I almost never write recipe reviews but this is easily one of my absolute favorites. I make this every few weeks and share the bites with everyone I know. I even added it to our family recipe book!
★★★★★
Madeline says
Wow! That is so great to hear. Thanks, Diana!
Claire says
Can’t wait to try these! Is the serving size 1 egg bite or 2?
Madeline says
Hi there, the serving size is for two!
Pam Smith says
Love them , very convenient for busy mornings
★★★★★
Madeline says
These are perfect for busy mornings! Thanks, Pam!
Brenda Poore says
Can egg whites be used for the egg bites instead of the whole egg?
Madeline says
Yes! To make these egg bites with egg whites just swap 2 cups of egg whites for the 9 full eggs and follow the rest of the instructions.
Cecilia says
These came out great! I didn’t have enough cottage cheese so I used what I had on hand and added whole milk plain Greek yogurt and I also used turkey bacon to make them fit my macro goals better. But they are delicious, the texture is so similar to Starbucks and I will definitely make again and again!
Madeline says
So great to hear! Thanks, Cecilia!
Bridget says
Just made these for the first time and they are incredible. I substituted eggs for egg whites and they turned out perfect. So easy and great for meal prep for the week. Thank you for the recipe!
★★★★★
Madeline says
Yes! These are great for meal prep. Thanks, Bridget!
Lisa says
Can these be frozen when cooled?
Madeline says
Yes, you can freeze them in an airtight container and keep them for up to three months. They can be reheated in an oven or microwave.
Lisa says
Thank you so much for the information.
Have a great day
Amy Merka says
Just made these. Even better than Starbucks! Thanks!!
★★★★★
Madeline says
Great compliment. Thanks, Amy!
Heather says
These were fabulous, exactly what I was hoping they would be. I added some extra eggs because I wanted to use them up and they still turned out perfect! Taste exactly like the Starbucks ones, I think the steaming with tray of water is key.
Thank you!
★★★★★
Madeline says
Great to hear! Thanks, Heather!
Teena Hanlon says
Fantastic recipe. Great to make and keep in the fridge for an easy and delicious breakfast – whether on the go or at home. Will definitely make these again.
★★★★★
Madeline says
Great!! Thanks, Teena!
Kristen Steiger says
Delicious and easy! Very filling, too.
★★★★★
Madeline says
Yay! Thanks, Kristen!
Terri says
Fabulous!!! I found I only had 1 cup cottage cheese so I threw some cream cheese in. I didn’t have bacon (we always have bacon). Also, I only had silicone cupcake pan. Everything turned out great except with a silicone baking tray I had to extend the cooking time by 2x. Lesson learned. Made these again tonight and added chopped mushrooms to the bottom. Thank you!
★★★★★
Madeline says
Wonderful! Glad these still worked out for you. Chopped mushrooms sound like a great addition. Thanks, Terri!
Tori says
Great to have on hand for a quick high-protein snack! Made these for the first time today and they were incredibly easy (including not sticking to the muffin pan!) I made them with broccoli and tex mex cheese — for the broccoli, I chopped it finely and used it raw (about 1 tbsp per egg bite), and it cooked without any issue in the egg bites.
★★★★★
Madeline says
Yay! Thanks, Tori!
Erin says
I have made these many many times and these are my go-to breakfast meal prep!! Absolutely delicious and keep me full for 4-5 hours. Can’t get any better than this!
★★★★★
Madeline says
Woohoo! Thanks, Erin!
Melanie says
These egg bites are absolutely delicious. I made them a couple of days ago, and I’m so obsessed with them that I made some again today, this time using spinach and goat cheese…also with great results. Thanks for the recipe, it’s a keeper!
★★★★★
Madeline says
Awesome!!! Thanks, Melanie!
Lisa A Browning says
Most excellent! My family loved these! I used turkey bacon since that’s all that I had and chopped it a little before placing it in the tins. I didn’t let these brown since we prefer eggs a little less done but they came out perfect! Thanks for the recipe.
★★★★★
Madeline says
Great to hear. Thanks, Lisa!
Iris Ann Levitski says
Great recipe the cottage cheese blended in a blender makes the texture so smooth. Has anyone tried paper cupcake liners in the muffin tin for this recipe? My pan is not so non stick any more and was wondering if it works.
★★★★★
Madeline says
It may still stick to the liners but if you spray them first, you will have a better chance of them not sticking.
Liz says
Your thoughts on 1 percent cottage cheese?
★★★★★
Madeline says
That should still work – it will just be less creamy!
April says
Easy to make and super delicious.
I’ve made this GREAT recipe at least ten times, and today I made chile relleno egg bites.
I used Ortega diced chilies and Monterey Jack cheese. Did not add sausage or bacon. Yum!
I make big batches of them and this makes my daughter’s crazy mornings go easier because my grandkids love these. I’m so thankful for this recipe!
★★★★★
Madeline says
That sounds great, April! These are perfect for busy mornings.
Ellen says
I have made these several times doing different variations. The most recent variation is mix 6 eggs with about 1/2-3/4 of egg whites, chopped fresh spinach (you can use frozen too but make sure you thaw and then pat dry), chopped ham and feta. They are so good! And great for when you are on the go in the am😊
★★★★★
Madeline says
Yummy! Thanks, Ellen!
Isabelle says
We love this recipe as a quick breakfast before school or a quick snack. Our favourite add-ins are bacon, sautéed mushrooms, green onions and cheddar. It freezes pretty well too, though the texture changes a bit.
★★★★★
Madeline says
Yum! So glad to hear. Thanks, Isabelle!
Julie says
I made these this morning and totally forgot to do the steam bath, but they came out great! The texture is so good. Will definitely make again.
★★★★★
Madeline says
Awesome! Thanks, Julie!
Patty says
I’m going to try these and method. But I have tried to make egg bites before and they have a spongy consistency and reheat in microwave even worse. What am I doing wrong?
Madeline says
Hi Patty, without knowing which recipe/method you followed, I am unsure of what may have happened. I hope you have better luck with this recipe!
Chelsea Harlfinger says
I made these as a breakfast meal prep for the week and they are incredible!!
★★★★★
Madeline says
Wonderful! Thanks, Chelsea!
JULIE says
OMG!!! These are amazing! I used onion, mushroom, spinach and mozzarella – but they turned out fabulous! Its so nice having these prepped for breakfast. Cant wait to try other veggies.
★★★★★
Madeline says
Yay! Thanks so much, Julie!
CJ says
Wow just made these and 4 gone already! Used cream cheese with bacon and cheddar. Baked in jumbo silicone cups using a measured 1/3 cup in each. Baked with cast iron pan and boiling water in oven. Perfect! Can’t wait to try some variations. Thanks for the recipe.
★★★★★
Madeline says
Glad to hear it, CJ! Thanks!
Kelly says
Excited to try these ! For the nutrition facts it says it serves 6 . Is that for 2 muffins a serving ?
Madeline says
Yes, 2 muffins a serving!
Stephanie Tuggle says
I was so excited to find this method. It is so much easier than an instant pot and the egg bites come out perfectly. A few important things I discovered on this last batch: 1) I would do one tray of bites at a time to allow for adequate steaming space. I tried 2 trays this morning and they did not come out fluffy and soft and were slightly over cooked in only 20 minutes. 2) I used muffin tins this time and sprayed them A LOT and they still stuck. Previously I used silicone muffin cups and that is definitely the way to go. I put 8-12 on a quarter sheet pan and used a half sheet pan for steaming and the results were perfect. Also works well with a blend of eggs and egg whites, although it won’t yield the full 12. This a great recipe and cooking method!
★★★★★
Madeline says
I am so glad you are excited about it, Stephanie! Thanks!
Shirley says
So easy!! Everyone loved them. I like to make with varying ingredients so that everyone can pick and choose their favorites.
★★★★★
Madeline says
Thanks, Shirley! Glad to hear it.
Marcie says
delicious, easy and great for meal prep!
★★★★★
Madeline says
Awesome. Thanks, Marcie!
Wendy says
These are delicious! I was introduced to these about a year ago at Starbucks and happy to see your recipe. I added cooked broccoli yum!
thank you!
Madeline says
Fantastic! Thanks, Wendy!
Shanon says
I made a few changes, but base recipe was a great starting point. Baking in the oven with a “water bath” is the key to the custard-y consistency. Haven’t been to a starchunks in 10+ years so never had their version. I have 6 chickens and always have eggs to use up. This will be a staple at our house.
Madeline says
So great to hear. Thanks, Shanon!
Jo McGuinness says
Made these this morning, with cheddar instead and added red peppers, spinach and tomatoes. Super easy and taste delicious! Really delighted with how they rose in the oven.
★★★★★
Madeline says
Sounds so delicious. Thanks, Jo!
Alice B says
Hi can I use silicone muffin pan to bake these?
Madeline says
Yep!
Kat Staton says
How do I store these for the week and are they freezable?
Madeline says
They can be stored in an airtight container and you can keep them for up to three months in the freezer. They can be reheated in an oven or microwave.
Carolyn Hicks says
I have made different variations of these egg bites for a while now. I was searching for a recipe that doesn’t include heavy cream and found these. I made these for my toddler for quick breakfasts and he loves them. I also love that I can feel good about the ingredients and sneak in his veggies (we use spinach and red peppers) with a good amount of protein too. Thanks!
★★★★★
Madeline says
So glad to hear it. Thanks for the review, Carolyn!
Jan Barron says
I have tried several recipes for the copycat Starbucks version and this one is hands down the winner! Using the water bath makes all the difference. Thanks so much for this yummy recipe!
★★★★★
Madeline says
Wow, thanks, Jan! So glad to hear.
Robby says
These turned out perfectly!! I added yeast flakes instead of salt, because that is rumored to be in the ‘bux’ recipe. The steaming water underneath the muffin cups is genius!
★★★★★
Madeline says
Thanks, Robby!
Carolyn Morris says
Fantastic! My family all thought these were great and we look forward to having them again. Thanks!
★★★★★
Madeline says
Love to hear this. Thanks for the review!
Miros says
I want to make this for my kids to eat throughout the week before school starts but I was wondering if I can instead of the oven or air fryer just hit him up in the microwave I’m not very familiar with my air fryer so I don’t even know how long to do it or for how hot or temperature wise.
Madeline says
Hi there – yes, you can reheat in microwave. Thanks!
Sandy says
Can you make ahead and freeze?
Madeline says
Yes, you can freeze them in an airtight container and keep them for up to three months. They can be reheated in an oven or microwave.
Jnotso says
Try adding 1/4 tsp of baking powder to the blender – you’ll be amazed at how fluffy the egg bites turn out!
Stephanie says
I’ve been making these for a few years now and this is, hands down, the BEST way to make them!
★★★★★
Madeline says
YAY! Thanks, Stephanie!
Liz says
Best ever.
Madeline says
Thanks, Liz!
Beth says
Made them tonight. Used cottage cheese with chives…added a little additional flavor!
★★★★★
Madeline says
YUM! Thanks, Beth!
melissa says
These are so delicious and easy to make! Thanks for adding the measurments to make them egg whites.
★★★★★
Madeline says
Of course! So glad you like them. Thanks, Melissa!
Florence Arredondo says
Fantastic recipe!!! Did not even have to order a mold. You are a genius!!
Madeline says
Aww, thanks so much, Florence! SO glad you like this recipe.
Kady says
So stinking easy! I made them with just cheese because my 11 month old will also be eating them. I’ll definitely say kid approved because he ate TWO of them! So good and can’t wait to experiment with some veggies in there!
★★★★★
Madeline says
AWESOME! Glad they are kid approved. 🙂 Thanks, Kady!
Libby Rens says
Love it. Added spinach. Baked half in a silicone muffin tray and other half in a parchment lined baking sheet. The baking sheet was the win. Easy removal and just cut to size. Froze most and they reheat well.
★★★★★
Madeline says
Awesome. Thanks so much, Libby!
Maggie says
LOVE THESE!! Made them without meat or shredded cheese and thirded the ingredients (3 eggs, 1/2 cup cottage cheese). They were sooo freaking easy, so tasty, and love that they are protein packed. Instant meal-prep staple.
★★★★★
Madeline says
Awww, yay! Thanks, Maggie! Glad they were a hit for you.
Terri. says
I’ve made these for family and friends and they are absolutely amazing! Easy to make and easy to reheat. During a busy work week my husband pops a couple in the microwave for his breakfast!
★★★★★
Madeline says
Love to hear it. Thanks, Terri!
Gina says
The cream cheese is what was missing for me! I love these egg bites, and will continue to make them. I first made them for my mother who is diabetic and has trouble controlling her sugar levels in the morning. She is not an egg lover, but eggs are one of the few things she can eat safely. Since she loves lox and bagels, I made these with lox and cream cheese for her. I also do a spinach, bell pepper and green onion for her. I sautéed the veggies, then add whatever cheese I have on hand. Great recipe. Thank you so much.
★★★★★
Gina says
The cream cheese is what was missing for me! I love these egg bites, and will continue to make them. I first made them for my mother who is diabetic and has trouble controlling her sugar levels in the morning. She is not an egg lover, but eggs are one of the few things she can eat safely. Since she loves lox and bagels, I made these with lox and cream cheese for her. I also do a spinach, bell pepper, cherry tomato, and green onion for her. I sautéed the veggies, then add whatever cheese I have on hand. Great recipe. Thank you so much.
★★★★★
Madeline says
Awesome! So glad this is something your mom can enjoy. Thanks for the review!