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 are in 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.

Creamy Vegetarian Egg Bites

Name: Egg Bites Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 6 large eggs; 1 ¼ cups whole milk cottage cheese – see note!; 1 to 1 ¼ cups shredded cheese- gruyere, cheddar, mozzarella, pepper jack, etc; 1/4 teaspoon salt; 1/4 teaspoon pepper; ¾ cup roasted bell pepper, 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: sprinkling of 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 Scale

6 large eggs
1 1/4 cups whole milk cottage cheese - see note!
1 to 1 1/4 cups shredded cheese- gruyere, cheddar, mozzarella, pepper jack, etc
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup roasted bell pepper, 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: sprinkling of parmesan

Muffin liners are reccommended- see note.

Instructions

Preheat oven to 300F. Place a pan of water 1/4 inch deep, on the lower rack to create steam. (see notes)
Grease 12 muffin liners (use spray olive oil) and place them in a standard muffin tin.
Blend batter. Place the eggs, cottage cheese, shredded cheese, salt and pepper in a blender and blend until silky smooth.
Fill. Divide half the batter into the muffin liners, filling them about halfway full. Divide the roasted pepper and basil and top with the remaining egg batter. Top with an optional cherry tomato and sprinkle lightly with parmesan cheese.
Bake. Place the egg bites on the middle rack (over the pan with water) and bake until set in the middle, golden, and slightly puffed- 24-30 minutes. Be doubly sure the center ones are set– they usually take 1-2 minutes longer than the ones on the edges. Egg bites are cooked through when the internal temperature reaches 160°F.
Cool. Let cool 5- 10 minutes; loosen the edges with a knife, and carefully scoop them out with a spoon.

Notes

Muffin liners. We’ve tested this with greased nonstick muffin tins and find that they still stick. Silicone muffin liners that are greased work a little better, but the greased muffin liners are the easiest for clean up.

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