Starbucks Egg Bites (Copycat)
These silky, custard-soft egg bites taste just like the Starbucks version, but they're made in your own oven for a fraction of the cost. A steam bath and a high-powered blender are the secrets to their impossibly smooth texture.
Equipment
- High-powered blender - Essential for smooth texture
- Standard 12-cup muffin tin - Metal works better than silicone for even baking
- 9x13-inch baking dish - For the water bath
- Kettle or Pot - To boil water for the steam bath
- Skillet - For cooking the bacon
- Measuring cups and spoons
- Rubber spatula - To scrape down the blender and pour evenly
- Small spoon or butter knife - To loosen the egg bites after baking
Ingredients
- 6 large eggs
- 0.5 cup full-fat cottage cheese - 120g
- 0.5 cup Gruyere cheese - 50g, shredded, plus extra for topping
- 0.25 cup Monterey Jack cheese - 25g, shredded
- 1 teaspoon cornstarch
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon hot sauce - such as Tabasco, adjust to preference
- 6 slices bacon - cooked and crumbled
- non-stick cooking spray
Instructions
- Preheat oven to 300°F (150°C) with one rack in the middle and one on the lowest position. Bring a kettle of water to a full boil, then pour it into a 9x13-inch baking dish and place it on the lower rack.
- Cook bacon in a cold skillet over medium heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
- In a blender, combine eggs, cottage cheese, Gruyere, Monterey Jack, cornstarch, salt, pepper, and hot sauce. Blend on high for 30-45 seconds until completely smooth and slightly frothy.
- Generously spray all 12 cups of a muffin tin with non-stick spray. Divide crumbled bacon evenly among the cups.
- Slowly pour the egg mixture into each cup, filling about three-quarters full. Sprinkle extra Gruyere on top and gently press floating bacon pieces down into the mixture.
- Bake on the middle rack for 22-28 minutes, until centers are set and no longer jiggle. Let rest in the pan for 5 minutes before removing.
- Run a knife around each egg bite to loosen, then gently scoop them out. Optionally, sprinkle with more Gruyere and broil for 1-2 minutes until golden.
Notes
- Blend just until smooth: Over-blending introduces too much air, causing the bites to puff up and collapse. 30-45 seconds on high is all you need.
- Use a metal muffin tin: Metal conducts heat more evenly than silicone, helping the edges set properly while the inside stays creamy.
- Don't skip the water bath: The steam is essential for achieving the signature silky texture. Skipping it results in a rubbery, dry bite.
- Grease the pan generously: Egg bites stick easily. A generous coat of non-stick spray on every surface of each cup is essential.
- Use full-fat cottage cheese: Low-fat versions have more water, which can make the bites watery and affect the texture.
- Grate your cheese fresh: Pre-shredded cheese contains starches that can slightly affect how smoothly everything blends together.
- Check early: Ovens vary. Start checking at 22 minutes and pull them when the centers look just set.
- Storage: Store cooled egg bites in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Reheating: Microwave from the fridge for 30-45 seconds, or from frozen for 1-1.5 minutes. For best texture, reheat under the broiler for 2-3 minutes.
- Variations: Try roasted red pepper and feta, ham and cheddar, spinach and goat cheese, or chorizo and pepper jack for endless flavor options.