Egg Bites
Egg bites have taken the breakfast world by storm, and it’s easy to see why. These little custard cups of deliciousness are both satisfying and versatile, offering endless ways to customize them to your liking. With a delicate texture and cheesy goodness, they are perfect for breakfast on the run, a leisurely brunch, or even a nutritious snack. You can whip up a batch and store them in the fridge, making them a great choice for meal prep and keeping your mornings stress-free.
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I still remember the first time I tasted a fluffy, savory egg bite from my favorite coffee shop. The blend of creamy cheese and fresh veggies danced on my taste buds, but when I found out how easy they were to make at home, I was hooked! This recipe for Starbucks copycat Egg Bites makes it achievable for everyone, right in your kitchen. The best part? You can decorate them with your favorite fillings, making it a creative endeavor that’s not only easy but also budget-friendly. Are you ready to savor some deliciousness? Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 50 minutes, perfect for busy mornings.
- Irresistible Flavor: Creamy, cheesy goodness in every bite—you won’t want to stop!
- Eye-Catching Appeal: These adorable egg bites look as good as they taste, perfect for sharing.
- Flexible Serving: Great for breakfast, snacks, or even brunch gatherings.
- Diet-Friendly Options: Easily adaptable for gluten-free, dairy-free, or vegetarian diets.
Ingredients You’ll Need
- 6 large eggs: The base of our egg bites, providing that rich, custardy texture.
- 1 cup whole milk cottage cheese or almond milk cream cheese: Adds creaminess and protein. Feel free to swap with a non-dairy option if needed.
- 1/2 cup shredded gruyere cheese or sharp cheddar: For a nutty and flavorful kick. You can also use plant-based cheese or skip it entirely if you prefer.
- 1/2 cup shredded monterey jack or mozzarella cheese: This will give your bites that gooey, melty texture.
- 1/4 teaspoon fine sea salt: Balances the flavors, elevating the dish.
- Freshly ground black pepper: Adds a hint of spice; adjust to your taste.
- A dash of hot sauce (optional): For a lovely kick, if you enjoy a little heat!
- Optional fillings: Customize your egg bites with any combination of:
- 3 to 4 pieces cooked bacon, crumbled into small pieces
- 1 roasted red bell pepper, diced
- 3 chopped scallions, white and light green parts only
- 1 cup fresh baby spinach, chopped
- 1 cup sautéed sliced mushrooms, chopped
- Chopped cooked hash browns
These ingredients form the heart of our egg bites, but don’t hesitate to mix and match. Your creativity will shine through!
How to Make Egg Bites
Preheat the Oven: Begin by preheating your oven to 325 degrees F. While it’s warming up, line a muffin pan with 12 silicone liners or grease the tin well with olive oil or avocado oil.
Blend the Batter: In a blender, combine the 6 large eggs, 1 cup of cottage cheese, 1/2 cup of gruyere cheese, 1/2 cup of monterey jack cheese, 1/4 teaspoon of sea salt, freshly ground black pepper, and hot sauce if you’re using it. Blend until the mixture is incredibly smooth, which should take about 60 to 90 seconds.
Prepare the Muffin Cups: Place your chosen optional fillings into the muffin cups. You might want to check out combinations like spinach and bacon or bell peppers and mushrooms. Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full. Stir each one with a spoon to ensure the ingredients are well-distributed throughout.
Bake with Care: Place your muffin tin in a rimmed baking sheet. This helps catch any spills. Then add 2-3 cups or about ¼-inch of hot water into the baking sheet. This water bath helps to create that perfect custard texture. Bake your muffins for approximately 40 minutes, or until the tops are golden, firm, and springy. Remember, these won’t puff up like a soufflé but should have a nice custardy feel.
Cool & Serve: Carefully remove the muffin pan (along with the baking sheet of water) from the oven. Be cautious of splashes as the water will be hot! Allow the egg bites to cool in the pan for about 15 minutes before serving.
The aroma wafting through your kitchen is sure to have everyone gathered around, eager to dig in.
Storing & Reheating
Store your leftover egg bites in an airtight container in the refrigerator for up to 5 days. If you’d like to keep them longer, you can freeze them! Just place the cooled bites in a freezer-friendly container or zip-top bag, where they can last up to 3 months. To reheat, simply microwave them for 30-60 seconds until warmed through. Note that while freezing won’t ruin them, the texture may change slightly; refreshing them with a quick reheat will help.
Chef’s Helpful Tips
- Avoid over-blending the egg mixture, as this can incorporate too much air and create a spongy texture.
- Use room temperature eggs for smoother blending and even cooking.
- Introduce variety by trying out different vegetables, meats, or herbs that you love.
- Keep an eye on the baking time; every oven is different, so check for that golden color and firm texture.
- Make a double batch on the weekends, and you’ll have breakfast ready for the entire week!
Egg bites are such a fantastic way to start your day; they are versatile, easy to make, and delicious enough to please everyone around the table. With this copycat version, you will skip the café line and enjoy this delightful treat in the comfort of your home.
Recipe FAQs
Can I make egg bites in advance?
Absolutely! Egg bites are perfect for meal prep. Prepare them on the weekend and enjoy throughout the week; just store in the fridge or freeze for later.
How do I customize the flavors?
Feel free to mix in your favorite veggies, meats, or cheeses! Some great combinations include spinach and feta or pepper and sausage. Experiment to find your perfect match!
Why are my egg bites not cooking properly?
If your egg bites aren’t firming up in the center, they may need a little more time in the oven. Each oven is different, so keep an eye on them toward the end of the baking time.
Can I make these vegetarian?
Definitely! Simply skip the bacon and pack them with your favorite veggies, like spinach, mushrooms, or bell peppers! They’ll taste just as delicious without any meat added.
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📖 Recipe Card
Egg Bites
- Prep Time: N/A
- Cook Time: 40 minutes
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
These Egg Bites are packed with flavor and easy to make, featuring a creamy blend of eggs and cheese with customizable fillings for a nutritious breakfast or snack.
Ingredients
- 6 large eggs
- 1 cup whole milk cottage cheese or almond milk cream cheese
- 1/2 cup shredded gruyere cheese or sharp cheddar, or use miyoko’s plant based cheese or omit
- 1/2 cup shredded monterey jack or mozzarella cheese, or all 1 cheese
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- a dash of hot sauce, if desired
- 3 to 4 pieces cooked bacon, crumbled into small pieces (optional)
- 1 roasted red bell pepper, diced (optional)
- 3 chopped scallions, white and light green parts only (optional)
- 1 cup fresh baby spinach, chopped (optional)
- 1 cup sauteed sliced mushrooms, chopped (optional)
- chopped cooked hash browns (optional)
Instructions
- Preheat the oven to 325°F and line a muffin pan with 12 silicone muffin liners or grease the tin with olive oil or avocado oil.
- In a blender, combine the eggs, cottage cheese, gruyere cheese, monterey jack cheese, salt, pepper, and hot sauce until smooth, about 60 to 90 seconds.
- Distribute optional fillings into the muffin cups and pour the egg mixture evenly into them, filling about 3/4 full. Stir each cup to mix the fillings throughout.
- Place the muffin tin in a rimmed baking sheet and add 2-3 cups or a 1/4-inch layer of hot water to the baking sheet. Bake for 40 minutes or until the tops are golden, firm, and springy.
- Carefully remove the muffin pan from the oven, let the egg bites cool in the pan for 15 minutes before serving.
Notes
These egg bites can be customized with your favorite ingredients or leftovers.
Store leftover egg bites in the fridge for up to 4 days or freeze them for longer storage.
Reheat in the microwave for a quick and easy breakfast option.
Nutrition
- Serving Size: 1 egg bite
- Calories: 98
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 170mg
