Can I make these in a baking dish?

Yes! You can pour the egg mixture into a square baking pan if you prefer. The bake time may vary, so just be sure to check the center for doneness.

How do I make Starbucks sous vide egg bites?

This is our own copycat Starbucks egg bites recipe where we use a pan of water. in the oven to create the steam that results in the silky, custardy texture. Check out the notes for how to do this!

How healthy are egg bites?

Because of the eggs, this recipe is high in protein, and is also a good source of B12 and choline. Plus, when you add colorful veggies and herbs you can pack in some extra vitamins and antioxidants!

How many egg bites is a serving?

This is entirely up to you! Though we typically eat 2 at a time. You can serve the bites with toast, avocado, or have a smoothie on the side!

Can I make instant pot egg bites?

Yes, Egg bites can be made in your instant pot. You'll need silicone egg bite molds that fit your model. Add 1 ½ cups water to the instant pot. Fill the molds to 3/4 full. Cover the molds with parchment or foil. Place on the rack and gently lift and lower into the instant pot (you can stack two molds). Pressure cook on high for 8 minutes. Naturally, release.

Egg Bites With Cottage Cheese

Name: Egg Bite Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 6 large eggs; 1 1/4 cup whole milk, full-fat cottage cheese (full fat 4%) See note!; 1 1/4 cup shredded cheese- gruyere, cheddar, mozzarella, pepper jack, etc; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 roasted bell pepper, sliced or diced (from a jar, or sub-canned green chilies, drained); 1/4- 1/2 cup fresh basil, ribbons (or sub cilantro or dill); optional: 6-12 cherry tomatoes, cut in half; Optional: 3 tablespoons parmesan

Description

These quick & easy egg bites are the perfect make-ahead breakfast. Make them in 35 minutes, and store them in the fridge for the busy work week, or freeze and reheat. Keto and Vegetarian. (Adapted from Once Upon a Chef.)

Ingredients

Units

6 large eggs
1 1/4 cup whole milk, full-fat cottage cheese (full fat 4%) See note!
1 1/4 cup shredded cheese- gruyere, cheddar, mozzarella, pepper jack, etc
1/4 teaspoon salt
1/4 teaspoon pepper
1 roasted bell pepper, sliced or diced (from a jar, or sub-canned green chilies, drained)
1/4– 1/2 cup fresh basil, ribbons (or sub cilantro or dill)
optional: 6-12 cherry tomatoes, cut in half
Optional: 3 tablespoons parmesan

Instructions

Preheat oven to 300F. Place a pan of water 1/4 inch deep, on the lower rack to create steam. (see notes)
Grease a standard, non-stick muffin tin with olive oil. If not using non-stick, use muffin liners.
Place the eggs, cottage cheese, shredded cheese, salt and pepper in a blender and blend until silky smooth.
Pour and divide the batter into the greased muffin tins-to about 3/4 full.
Add the roasted pepper and basil to the top, stirring some down a bit. Top with a cherry tomato and sprinkle lightly with parmesan cheese.
Place the egg bites on the middle rack (over the pan with water) and bake until the egg bites are set and golden, 20-30 minutes. (Our were ready at 24 minutes.)Be doubly sure the center ones are set– they usually take 1-2 minutes longer than the ones on the edges.
Let cool 5- 10 minutes; loosen the edges with a knife, and carefully scoop them out with a spoon.
These will keep up to 4 days in the fridge or can be frozen and reheated.

Notes

Cottage Cheese: Using low-fat cottage cheese has too much moisture, and will prevent them from setting up properly.

Steam: Adding the pan of water to the preheating oven will make steam, which gives them a silky, custardy texture.

Other variations: smoked salmon & dill, sundried tomato & olive, bacon crumbles & cheddar, canned green chilies + cilantro and pepper jack.

Nutrition

Serving Size: 1 egg bite
Calories: 122
Sugar: 1.4 g
Sodium: 278.2 mg
Fat: 8 g
Saturated Fat: 3.8 g
Carbohydrates: 1.9 g
Fiber: 0.3 g
Protein: 10.3 g
Cholesterol: 112.6 mg