Starbucks Egg Bites Recipe
Blending the eggs with cottage cheese instead of cream mimics the smooth, souffle-like texture Starbucks gets from sous vide cooking, and baking the cups in a hot water bath keeps the eggs from puffing up and turning rubbery around the edges.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 7
Ingredients
- 6 large large eggs
- 1 cup cottage cheese
- 1/2 cup shredded gruyere cheese
- 4 slices cooked bacon, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
Nutrition per serving
- Calories
- 145
- Protein
- 13g
- Carbs
- 1g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 300°F (150°C). Set a kettle of water to boil for the water bath.
- 2Generously grease a 7-cavity silicone egg bite mold or 7 small (4 oz) mason jars with oil or butter.
- 3In a blender, combine the eggs, cottage cheese, salt, and black pepper. Blend on high for 30-45 seconds until completely smooth with no lumps of cottage cheese remaining.
- 4Divide the shredded gruyere and chopped bacon evenly among the molds, then pour the egg mixture over top, filling each cavity about three-quarters full.
- 5Set the mold or jars into a deep baking dish or roasting pan. Carefully pour the boiling water into the pan so it comes about halfway up the sides of the molds.
- 6Cover the baking dish tightly with foil and bake for 28-32 minutes, until the egg bites are set but still slightly jiggly in the very center.
- 7Carefully remove the pan from the oven, lift out the molds, and let the egg bites cool for 5 minutes before unmolding. They will finish firming up as they cool.
Tips & variations
- Swap the bacon and gruyere for roasted red peppers, spinach, and feta for a vegetarian version closer to Starbucks' egg white and pepper bite.
- No egg bite mold or jars? A standard muffin tin works; grease it very well and check for doneness starting at 22 minutes since the wider cups cook faster.
- For a fluffier bite closer to the sous vide original, strain the blended egg mixture through a fine-mesh sieve before pouring, which removes any remaining chalazae (the white stringy bits in the egg) for an ultra-smooth finish.
Storage & reheating
Refrigerate cooled egg bites in an airtight container for up to 5 days. Reheat from cold in the microwave for 30-45 seconds, or wrap in foil and warm in a 300°F oven for about 10 minutes. To freeze, cool completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months; reheat from frozen in the microwave in 20-second bursts.
Tips from the Tulo kitchen
- Letting the eggs come to room temperature for about 15 minutes before blending helps them cook more evenly in the water bath.
- If the tops brown too much before the centers set, loosen the foil slightly to let a little steam escape rather than removing it entirely.
FAQ
Why does the Starbucks egg bites recipe use cottage cheese instead of milk or cream?
Cottage cheese blends into a smooth custard base that holds moisture better than milk, which is what gives store-bought sous vide egg bites their dense, souffle-like texture rather than a light scrambled-egg texture.
Do I really need a water bath for egg bites?
Yes. Baking the molds directly in the oven without water causes the eggs to cook too fast at the edges while the centers lag behind, producing a rubbery ring around a runny middle instead of an even custard.
Can I make egg bites without a blender?
A blender or immersion blender is strongly recommended because whisking alone won't fully break down the cottage cheese curds, leaving a grainy rather than smooth texture.
How do I know when egg bites are done?
They're done when the edges are set and only a small jiggle remains in the very center; an inserted knife should come out clean, and the internal temperature should read about 165°F (74°C).