This Copycat Starbucks Egg Bites Recipe creates a delicious, popable breakfast on the go! Whether you’re following a keto diet or you just want an easy, healthy breakfast, this recipe is for you! With just a few ingredients and minimal effort, you can enjoy a protein-packed, flavorful breakfast that fits perfectly into your keto lifestyle. These egg bites are not only a great way to start your day but also make for a convenient and healthy snack any time of the day.
Why You'll Love This Recipe
- Great for Meal Prep: This recipe makes multiple servings and warms up very well, making it ideal for meal prepping your breakfasts for the week.
- Portable Breakfast Recipe: Need an easy breakfast on the go? This egg bite recipe is perfect!
- Low Carb and Keto-Friendly: With minimal carbs, these egg bites fit perfectly into a ketogenic diet.
- Customizable: Easily add your favorite low-carb veggies, cheeses, and meats to create endless flavor combinations.
- Cost-Effective: Making these at home is much cheaper than buying them at Starbucks.
- Easy to Make: All you need is a blender and an oven (or even an air fryer) to whip up these tasty treats.
Ingredients
This recipe is inspired by Starbucks Bacon and Gruyere Egg Bites, but with a few simple twists! Here’s what you’ll need:
- Eggs: The base of our egg bites, providing protein and structure.
- Bacon: Cooked and crumbled. Instead of bacon, try using cooked ground sausage or Canadian bacon.
- Ricotta cheese: Adds such great flavor! I use part-skim for lighter, low calorie egg bites.
- Gruyere cheese: Adds such great flavor! Try mixing it up by adding half pepper Jack or sharp cheddar.
- Milk: This is the secret ingredient to making these egg bites super fluffy and soft.
- Salt and pepper to taste
Optional Add-Ins
- Low-carb vegetables: Cooked green peppers, onions, zucchini, spinach, tomatoes, mushrooms, or any other low-carb veggies you enjoy.
- Cheese variations: Shredded cheddar, Swiss, Mozzarella, Colby, Jalapeño Jack, or Monterey Jack.
- Spices: Garlic powder, Italian seasoning, red pepper flakes, or chili powder.
Step-by-Step Instructions
Preparing the Ingredients
- Cook the bacon: Cook the bacon using your favorite method. Add the bacon to a skillet and place over medium heat. Cook, flipping when crisped on one side and continue to cook until well crisped. Transfer the bacon to paper towels to drain the grease. Alternatively, you can cook bacon in the oven for perfect crispiness. After the bacon is cooked, transfer the bacon to a double layer of paper towels to absorb the excess grease. Then, cut the bacon into “bacon crumbles.”
- Prepare the oven: Preheat the oven to 325 degrees F. Place a baking dish with 1 inch of water (about a cup of water) on the bottom rack of the oven. This creates a moist and humid environment to prevent the egg bites from becoming hard and dry.
- Prepare the muffin tin: Spray a mini muffin pan or regular muffin tin with avocado oil (or use coconut oil) and set it aside. You can also use reusable silicone muffin liners if you want.
Making the Egg Mixture
- Combine ingredients: Add all the ingredients to a large mixing bowl. Many other recipes call for cottage cheese but instead, I add fluffy ricotta cheese to richen and add great texture to the egg mixture.
- Whisk: Whisk until well combined. Don’t over-whisk the eggs; just whisk until they are combined. Alternatively, to make the egg bites, just add everything to a blender and mix on high for 20 seconds. This ensures a smooth and even mixture.
Baking the Egg Bites
- Fill the muffin cups: Add about 1 tablespoon of the egg mixture to each muffin cup. Divide the mixture evenly among the greased muffin cups. Scoop ¼ cup of the egg mixture into each cavity of your muffin tin. This recipe makes enough to fill about 10 full-sized muffin cups. For smaller bites, you can make this recipe in a mini-muffin pan instead. Sprinkle the tops with extra cheese if desired.
- Bake: Transfer the muffin pan to the oven and bake for 15 minutes. Bake for 14 - 18 minutes until the egg muffins are puffed up and set.
- Cool and Serve: Remove from the mini muffin pans and serve. After baking and cooling slightly in the pan, serve these eggs right away for best taste. Let cool 5 minutes in pan, and remove from pan.
Alternative Cooking Methods
Dash Egg Bite Maker
For those who want an even quicker and more convenient method, consider using a Dash Egg Bite Maker. This small appliance is functional, has a small footprint, and is quick.
- Prepare the ingredients: Follow the same steps as above for preparing your egg mixture.
- Fill the molds: Add the egg custard, then cheese and fillings to the silicone molds. Don’t overfill the cups. Make sure your fillings are chopped small. There’s not a lot of room in those cups, so keep things chopped finely.
- Cook: There’s no timer on the Dash Egg Bite Maker, so keep an eye on them. They took about 7 minutes but could take more or less depending on how full they are, how cold the ingredients are, etc.
Air Fryer
You can also air fry these egg bites for a similar texture to the Starbucks sous vide egg bites.
- Preheat: Preheat your air fryer to 350°F.
- Prepare muffin tin: Use silicone muffin liners set inside a muffin pan. Egg mixtures tend to stick to metal quite badly. This makes it easier to get the muffins out and protects your pan.
- Cook: Air fry for about 10-12 minutes, or until the egg bites are set and slightly golden.
Tips and Tricks for Perfect Keto Egg Bites
- Don’t use paper muffin liners: This is a crucial tip. Paper liners tend to stick to the egg bites, making them difficult to remove.
- Don’t overcook the egg bites: Overcooked egg bites are dry and tough.
- Ensure a moist environment: Baking the egg bites in a humid oven (by placing a water-filled baking dish on the bottom rack) helps them stay moist and fluffy.
- Chop ingredients finely: Make sure your fillings are chopped small.
- Don't over-whisk the eggs: Just whisk the eggs until they are combined.
- Add heavy whipping cream: To keep these egg bites from becoming hard egg pucks, add some heavy whipping cream! I tested this with both large and extra-large eggs.
Flavor Variations
The basic recipe is a blank canvas that can be customized with various flavors. This is the basic recipe, but you can jazz them up however you like. Here are a few popular variations:
Read also: Easy Low-Carb Cheese Crackers
- Bacon and Gruyere: The classic Starbucks-inspired flavor.
- Spinach and Cheese: A healthy and delicious option.
- Ham and Cheese: A more substantial and savory choice.
- Denver Omelet Muffins: Add peppers, ham, and cheese.
- Tomato Basil: Add some mozzarella for a fresh, Italian-inspired flavor.
- Mediterranean: Fold in a half-cup of olives and use feta cheese instead of Parmesan.
- Spicy: Sprinkle in a few crushed red chili flakes or chili powder for a spicy kick.
- Vegetable Egg Bites: You can add 3 to 4 tablespoons of frozen vegetables (chopped up) or fresh vegetables (like zucchini, yellow squash, bell pepper, or broccoli).
- Turkey Egg Bites: Roll up and thinly slice or chop 3 - 4 slices of deli-style turkey breast instead of adding bacon.
- Sausage: You have so many options here. You can use Italian sausage, breakfast sausage, or even chicken sausage. Just make sure the sausage you choose has no added sugars. My husband loves these made with Mexican chorizo.
Storage and Reheating Instructions
Storage
- Refrigerator: Let the muffins cool completely after cooking. Then simply place in an airtight container in the refrigerator. The cooked muffins will last for up to 4 days.
- Freezer: Allow the egg bites to cool completely then arrange on a single layer on a baking sheet and freeze for an hour or two or until frozen solid. At that point you can transfer the frozen egg bites to a freezer-safe plastic storage bag and freeze for up to 1 to 2 months. Frozen egg muffins should last up to 3 months.
Reheating
- Refrigerator: For muffins stored in the fridge, you can simply heat them for 30 to 60 seconds in the microwave.
- Freezer: Frozen muffins should be thawed first, and then rewarmed. To rewarm them in the oven, preheat to 300ºF and give them up to 5 minutes to warm through.
Nutritional Information
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. Content related to nutrition is not medical advice nor is it intended to replace medical advice.
Per serving (approximate):
- Calories: 204kcal
- Carbohydrates: 1g
- Protein: 9g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 137mg
This Keto Egg Bites Recipe makes four easy-to-eat egg bites that are perfect on their own, or serve them with crunchy bacon, succulent sausage, or your other favorite breakfast meat.
Frequently Asked Questions (FAQs)
- Can you make this recipe with egg whites? Yes! Feel free to add and veggies or toppings to this recipe. Just make sure you cook raw veggies first.
- How many carbs are in a keto egg muffin? This keto egg muffin recipe has 1.1g of carbs and 0.1g of fiber per serving. That comes to 1g net carbs per muffin.
- Can baked egg cups be frozen? Yes, that's what's so great about this recipe! Once cooled, place the egg cups on a cookie sheet in a single layer for 1 -2 hours or until frozen solid. Then transfer frozen egg bites to a heavy duty freezer bag. Frozen egg bites will stay good for up to 2 months.
- How to reheat frozen egg bites? Let the egg bites thaw overnight in the refrigerator. In the morning, reheat them in the microwave for 60 seconds, until warmed through.
- Can egg bites be assembled ahead of time? Yes, they can! You can fill muffin cups with the egg mixture the night before. Then cover the muffin tin with tin foil and chill overnight. Let the unbaked egg mixture warm to room temperature then bake as directed.
- Are these egg bites keto? Yes, these bites are low in net carbs and considered appropriate for a keto diet.
Read also: Keto Calorie Counting: A Detailed Guide
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