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Egg Bites Recipe: Quick & Protein-Packed Breakfast for Busy Mornings
Looking for a healthy, protein-packed breakfast you can prep ahead? This Egg Bites Recipe is a copycat of the famous Starbucks sous vide style, but you’ll whip it up at home in your Instant Pot or with a simple water bath. Ready in under an hour, these little baked egg cups are a meal prep dream.
When my kids were in middle school, we raced out the door each morning, juggling backpacks and coffee cups. You know what saved us? A batch of these fluffy egg bites—soft, velvety, and loaded with flavor. This recipe marries simple ingredients—farm-fresh eggs, cottage cheese for creaminess, and your favorite mix-ins—for an easy, healthy treat. The sous vide method yields that silky texture we all love, but if you don’t have a circulator you can use your Instant Pot’s sous vide setting or even a bain-marie in the oven. Either route, you end up with protein-packed bites that last all week in meal prep containers and freeze beautifully for busy mornings.
Why You’ll Love This Recipe
• No oven needed—choose sous vide or Instant Pot for foolproof results
• Silky, velvety texture just like Starbucks Egg Bites
• Protein-packed: roughly 6–7 g protein and 70 calories per mini bite
• Ready in under 30 minutes (plus a quick chill)
• Simple pantry ingredients you likely have on hand
• Customizable mix-ins for endless flavor combos
• Perfect for breakfast, snack, or post-workout fuel
• Gluten-free and low-carb (adjust mix-ins for dietary tweaks)
• Ideal for meal prep—store in fridge or freezer with ease
Ingredients
• 6 large eggs (preferably pasture-raised; extra yolk creates richer bites)
• ½ cup low-fat cottage cheese (swap in Greek yogurt for tang)
• ½ cup shredded sharp cheddar (or Gruyère for nutty notes)
• ¼ cup cooked bacon bits or diced ham (omit or use tempeh bacon for vegetarian)
• 2 tbsp finely chopped spinach or roasted red pepper (drain excess moisture)
• 1 tbsp chopped chives or green onion (adds fresh kick)
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp garlic powder (optional but tasty)
• Nonstick spray or silicone molds for easy release
Tip: Grate cheese fresh for smooth melting; whisk eggs and dairy until no streaks remain for extra-creamy bites.
Directions
1. Prep your molds: Lightly coat 12-cup silicone egg bite molds (or six 4-oz custard cups) with nonstick spray.
2. Whisk base: In a medium bowl, crack in all eggs, cottage cheese, salt, pepper, and garlic powder. Whisk vigorously until homogenous—no visible curds.
3. Add mix-ins: Stir in cheddar, bacon (or ham), chopped spinach, and chives. Taste a tiny bit (it’s safe!) and adjust seasoning if needed.
4. Portion mixture: Use a small ladle or piping bag to fill each mold about three-quarters full—leave room for gentle expansion. Give the molds a tap on the counter to pop air bubbles.
5. Cooking method:
– Sous Vide / Instant Pot: Preheat water bath or Instant Pot to 176 °F (80 °C). Place molds inside a sealed, heavy-duty zipper bag—remove as much air as possible. Submerge and cook for 13 minutes.
– Oven Water Bath: Preheat oven to 325 °F. Set molds in a roasting pan, fill pan with hot water halfway up the cups, cover with foil, and bake 18–20 minutes until just set.
6. Rest & release: Remove molds carefully. Let stand 2–3 minutes, then gently unmold each egg bite using a silicone spatula or small spoon.
7. Serve or store: Enjoy warm, or cool completely before refrigerating in an airtight container.
Tip: If you want a golden top, briefly broil bites (oven method) for 1–2 minutes. For ultra-creamy texture, blend the entire mixture in a mini-blender before pouring.
Servings & Timing
Yield: 12 Egg Bites
Prep Time: 10 minutes
Cook Time: 13 minutes (sous vide) or 20 minutes (oven water bath)
Chill/Rest Time: 5 minutes
Total Time: Approximately 28 minutes (sous vide) or 35 minutes (oven)
Variations
• Spinach & Feta: Swap cheddar and bacon for crumbled feta and chopped spinach.
• Jalapeño Cheddar: Stir in diced jalapeños and pepper jack cheese for a spicy kick.
• Mushroom & Swiss: Sauté mushrooms first, drain, then add Swiss cheese.
• Mediterranean Veggie: Mix in olives, sun-dried tomatoes, and goat cheese.
• Vegan Chickpea: Replace eggs with chickpea flour batter and nondairy yogurt, cook same way.
• Buffalo Chicken: Stir in shredded chicken, hot sauce, and blue cheese crumbles.
Storage & Reheating
• Fridge: Keep in a sealed container for up to 4 days—great for grab-and-go breakfasts.
• Freezer: Flash-freeze on a tray, then transfer to zipper bags; freeze up to 2 months.
• Reheat: Microwave 30–45 seconds per bite or steam in Instant Pot on “steam” for 2 minutes.
• Make-Ahead Tip: Prepare Sunday evening; slice and pack with fruit or toast throughout the week.
Notes
• Water temperature matters: A calibrated wand (Anova Precision Cooker, Joule) gives foolproof results.
• Rubberiness happens when overcooked—lower time by 1–2 minutes next batch if texture seems dense.
• Silicone molds are lifesavers—egg bites pop out neatly, no scrubbing required.
• If you crave an extra-silky feel, blend eggs and dairy in a high-speed blender for 20 seconds.
• I always pick up organic eggs at the local farmer’s market—they taste richer and give better color.
FAQs
Q: Can I make egg bites without an Instant Pot?
A: Absolutely—use a hot water bath in the oven at 325 °F and bake until set (about 20 minutes).
Q: Why did my egg bites come out rubbery?
A: Likely overcooked; reduce sous vide time by a couple minutes or lower oven temp slightly.
Q: How many calories and protein per egg bite?
A: Each mini bite averages 70 calories and about 6–7 g protein, perfect for a balanced breakfast.
Q: Can I add other vegetables?
A: Definitely—just chop them finely and squeeze out extra moisture to avoid soggy bites.
Q: Is it better to use cottage cheese or Greek yogurt?
A: Both work; cottage cheese gives a slightly open texture, Greek yogurt adds tanginess and creaminess.
Q: What’s the best mold for egg bites?
A: Silicone egg bite molds or stainless steel custard cups hold heat evenly and release easily.
Q: Can I freeze and reheat?
A: Yes—freeze flat in a single layer, then reheat from frozen in the microwave for about 1 minute.
Conclusion
These sous vide (or Instant Pot) Egg Bites bring easy, healthy, protein-packed breakfasts to your week without any fuss. With endless mix-in options and simple storage, you’ll never skip morning fuel again. Give this copycat Starbucks Egg Bites recipe a try, leave a comment below with your favorite variation, and explore more [Meal Prep Ideas] or [Quick Breakfast Recipes] for kitchen inspiration!
Egg Bites Recipe: Quick & Protein-Packed Breakfast for Busy Mornings
Ingredients
- 6 large eggs preferably pasture-raised; extra yolk creates richer bites
- 1/2 cup low-fat cottage cheese swap in Greek yogurt for tang
- 1/2 cup shredded sharp cheddar or Gruyère for nutty notes
- 1/4 cup cooked bacon bits or diced ham omit or use tempeh bacon for vegetarian
- 2 tbsp finely chopped spinach or roasted red pepper drain excess moisture
- 1 tbsp chopped chives or green onion adds fresh kick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder optional but tasty
- Nonstick spray or silicone molds for easy release
Instructions
- Lightly coat 12-cup silicone egg bite molds (or six 4-oz custard cups) with nonstick spray.
- In a medium bowl, crack in all eggs, cottage cheese, salt, pepper, and garlic powder. Whisk vigorously until homogenous—no visible curds.
- Stir in cheddar, bacon (or ham), chopped spinach, and chives. Taste a tiny bit (it’s safe!) and adjust seasoning if needed.
- Use a small ladle or piping bag to fill each mold about three-quarters full—leave room for gentle expansion. Give the molds a tap on the counter to pop air bubbles.
- Sous Vide / Instant Pot: Preheat water bath or Instant Pot to 176 °F (80 °C). Place molds inside a sealed, heavy-duty zipper bag—remove as much air as possible. Submerge and cook for 13 minutes. Oven Water Bath: Preheat oven to 325 °F. Set molds in a roasting pan, fill pan with hot water halfway up the cups, cover with foil, and bake for 18–20 minutes until just set.
- Remove molds carefully. Let stand 2–3 minutes, then gently unmold each egg bite using a silicone spatula or small spoon.
- Enjoy warm, or cool completely before refrigerating in an airtight container.
