These Egg Bites Recipe are a copycat of Starbucks Sous Vide egg bites but WITHOUT the sous vide machine or molds! Instead, I use a mini muffin tin and two other tricks making these super moist and ready in just 15 minutes!
The first time I tried Starbucks sous vide egg bites I was hooked. They were super moist and full of flavor! I immediately wanted to know what the heck “sous vide” was and how I could make them at home.
After discovering how pricey a machine is, plus how long they take once in the machine, I wanted to try to do it my own way without a machine, without jars or without molds. Just a mini muffin tin and my good ole heat box aka OVEN!
How To Make Starbucks Egg Bites At Home Without Sous Vide
This recipe is very simple and takes less than 15 minutes to throw together. All you need is a mini muffin in. I have used mine for SO many recipes like these Maple Cornbread Muffins and my Banana Pudding Mini Monkey Breads.
Grab your muffin tin from Amazon here!
My Trick For Making These “Sous Vide”
I have made muffin cups many times before. They didn’t always turn out great. Sometimes they turned out dry. Sometimes they were rubbery. Sometimes they stuck to the tin…and the list goes on.
But this version comes out perfect every time! I realized these two things made a huge difference in my egg cups.
- Use Milk!
I am not talking about a tbsp. I am talking about 1/4 cup. If you don’t use a good amount of milk, cream or another milk substitute, your egg bites will turn out dry and NOT tasty.
2. Bake at a LOW temperature!
Sous vide cooking is all about low and slow. So why not try low and slow in the oven? The baking temperature I set my oven to is 275 degrees F. It cooks the eggs quick enough but not TOO quick to where they dry out.
Breakfast Egg Muffin Variations
I love both Starbucks egg white bites AND their gruyere and bacon bites. I have made these cups both ways! You can vary the ingredients however you like just don’t remove the amount of milk or change the bake time!
Variations:
- Sausage
- Ham
- Peppers
- Caramelized onions
- Mushrooms
- Spinach
My Secret Ingredient
Okay. Now that you know my tricks to making these sous vide, I wanted to share the secret ingredient I like to add to my scrambled eggs AND egg bites.
Ketchup!!
If you’re not an egg-ketchup lover, that’s fine. But adding it to the egg mix before baking just works. It is that one ingredient that people may not be able to put their finger on but will LOVE!
How To Make Egg Muffins In Advance and Freeze
Meal prepping? Well these egg muffins are perfect for freezing! Just make sure you follow these tips…
Wait for your bites to FULLY cool, then stack a few bites together and wrap them in mini stacks covered with plastic wrap. Then place each stack in a large freezer bag with as much air removed from the bag as possible. Freezer burn is the enemy!!
Freeze for up to 4-6 weeks.
Tip* Use a straw to suck out the air in your freezer bags!
Read here to learn HOW TO PREVENT FREEZER BURN!
How To Reheat Frozen Egg Muffin Bites
It is important to let your egg bites defrost in the refrigerator before reheating! If you don’t, you will be forced to microwave them longer (since they’re frozen) which will lead to dry, rubbery eggs!
Once they’re fully thawed, pop them in the microwave with a damp paper towel over top (creating a steam effect) and reheat in 15-30 second intervals. Do not over heat!
Eggs cook VERY QUICKLY so make sure to check them every 15-30 seconds so they stay moist!
Here are more bite sized breakfast recipes you may enjoy:
Pumpkin Puree Muffins with Oatmeal
Everything Bagel Celery Sticks
MOIST Egg Bites Recipe (Without Sous Vide Machine)
Starbucks Egg Bites Recipe Without Sous Vide Machine
Equipment
- Mini Muffin Tin
Ingredients
- 2 large eggs
- 1/2 cup milk or cream
- 1 cup gruyere or cheddar cheese, grated
- 2 tbsp cooked bacon, crumbled (2-3 slices) (*Optional)
- 1/2 tbsp fresh chives, chopped
- 2 tbsp butter, melted
- 1 tbsp ketchup (*Optional)
Instructions
- Preheat oven to 275°F.
- If not already done, cook your bacon in the oven or in a skillet until crispy. Crumble into bits and set aside.
- (Reserve 2 tbsp of cheese and 1/2 tbsp of bacon.) Add eggs, milk, bacon (if using), cheese, chives and ketchup in a bowl. Whisk well!
- Brush melted butter generously inside each mini cup. (You can also use nonstick spray or liners to prevent them from sticking.)Using a mini ice cream scoop or small ladle, add the egg mixture to each cup making sure to get the bacon/cheese sitting on the bottom of the bowl! Fill each cup to the brim!
- Bake for 10 minutes on the middle rack.
- Remove from the oven and sprinkle the rest of the bacon bits (if using) and cheese over top of each.
- Bake another 5 minutes or until the middle barely jiggles. A little jiggle is okay! You do NOT want to overcook your bites!
- As soon as you can handle them, use a knife or small silicone spatula to loosen the outside of each egg cup to allow your bites to slide out. Turning the tin upside down helps. Do not wait for them to cool or they will be tougher to remove. *Be gentle with them.
- Eat immediately or store in the fridgerator for 3-4 days in a sealed container.
Recipe Notes
Nutrition
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