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.
Looking to make a full breakfast spread? Make a batch of protein waffles to serve alongside these egg bites.
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
Have you tried the new Potato Cheddar and Chive Bakes from Starbucks? Then you need to try this homemade potato cheddar chive bake recipe!
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!
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!
Damaris says
This was so easy and incredibly delicious! Thank you so much for this recipe.
Madeline says
You are welcome, Damaris! Glad you like them. Thanks for leaving a review!
Terry says
What would be a good substitute for the cottage cheese?
Madeline says
You can use 8oz of cream cheese instead!
Chris McGarey says
I made these today and used turkey sausage crumbles, cheddar cheese, onions, peppers and broccoli and they are really good. Add a little cholula 👌🏻
Madeline says
Wonderful. Thanks, Chris!
Kim Schafer says
These were DELICIOUS!! My picky hubby raved on how moist and tasty they were. I used cheddar and Monterey along with adding spinach. YUMMO!
Madeline says
YUM!! So glad you both enjoyed them. Thanks, Kim!
Amy says
Can I freeze these? If so how would you recommend hearing them? Thaw them first?
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. I recommend thawing in the fridge first.
Debra Brouhard says
Can these be frozen?
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.
Robin says
These are so delicious and easy to make! My whole family loves them! Thanks for sharing.
Madeline says
So glad to hear it! Thanks for the review, Robin!
Dirose says
In the o en now. Can you freeze these? Thank you!
Madeline says
Yep! 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.
Tori says
I’ve made these multiple times, and they’re fab. My combo of choice is broccoli cheese (I use 1 cup of chopped fresh broccoli, and 2/3 cup tex mex blend shredded cheese). I also freeze them so I have a quick healthy (but also cheesy!) breakfast at the ready. I freeze them flat on a sheet pan before throwing them in a freezer bag, and to reheat, I defrost for a couple of minutes in the microwave, then reheat wrapped in a damp paper towel in the microwave or at 350 for 5-8 minutes in the toaster oven. Also slather them in sriracha to recreate how I like my Sbux bites 😄 Thank you for such a great breakfast recipe!
Madeline says
Yay! This sounds delicious. Thanks, Tori!