MOIST Egg Bites Recipe (Without Sous Vide Machine)

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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 under 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!

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.

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.

1. Use Milk!

I am not talking about a tbsp. I am talking about 1/2 cup. If you don’t use a good amount of milk, cream or another milk substitute, your egg bites will turn out dry.

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.

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!

Using a regular sized muffin tin

If you want to use a regular sized muffin (or cupcake) tin, you can. The bake time will be about 25% longer so aim for a 15-20 minute bake window. To ensure they do not dry out, check them every minute after the 15 minute mark! You want them to be slightly wet in the middle.

How To Make 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 Muffins

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:

Healthy Banana Walnut Muffins

Pumpkin Puree Muffins with Oatmeal

Healthy Chocolate Chia Energy Bites

Silver Dollar Pancakes

Everything Bagel Celery Sticks

Starbucks Egg Bites Recipe Without Sous Vide Machine

These Egg Bites Recipe are my version of Starbucks Sous Vide egg bites but WITHOUT the sous vide machine! Instead, I use a mini muffin tin and two other tricks making these super moist and ready in just 15 minutes! You can make them with bacon or vegetarian.

4.2 from 5 votes

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Course: Breakfast

Cuisine: American

Keyword: copycat, eggs, sous vide

Prep Time: 8 minutes

Cook Time: 7 minutes

Total Time: 15 minutes

Servings: 3 people

Calories: 269kcal

Author: Aleka Shunk

Cost: $3

Equipment

• Muffin Tin

Ingredients

• ▢ 2 large eggs
• ▢ ½ cup milk or cream
• ▢ 1 cup gruyere or cheddar cheese, grated
• ▢ 2 tbsp cooked bacon, crumbled (2-3 slices) (*Optional)
• ▢ ½ 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!
• Using a mini muffin tin, brush melted butter generously inside each cup. (You can also use nonstick spray or liners to prevent them from sticking. If using liners, spray them as well.)

  *You can also use a regular sized tin if you wish.

  Using a mini ice cream scoop or small ladle, add the egg mixture to each muffin cup making sure to scoop the bacon/cheese sitting on the bottom of the bowl! Fill each cup to the brim!
• Bake for 10 minutes on the MIDDLE rack for mini egg muffins and 16-18 minutes for regular sized egg muffins.
• With a few minutes to spare, remove muffin tin and sprinkle the rest of the bacon bits (if using) and cheese over top of each.
• Bake another few minutes. Take out when the middle jiggles slightly. A little jiggle is recommended! You do NOT want to overcook your eggs!
• 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 fridge for 3-4 days in a sealed container.

Recipe Notes

Yield

• About 12 mini egg muffin bites
• About 4 regular sized muffin egg bites

*Once cooled, you can freeze your bites by stacking a few and wrapping them in mini stacks with plastic wrap. (See photo above.) Then place the stacks in a large freezer bag with as much air removed from the bag. Freeze for up to 4-6 weeks.

*Always defrost frozen egg bites in the refrigerator before reheating them and reheat in 15-30 second intervals. Do not OVERHEAT them. Eggs cook super fast and they will become rubbery!

*If you’re vegetarian, you can add fresh or sautéed veggies to your egg bites instead of the bacon. Just make sure to mince your veggies.

*Egg whites can be used in place of the eggs. (I would use 3 whites) or 1/3 cup in place of every 2 whole eggs.

Nutrition

Calories: 269kcal | Protein: 15.9g | Fat: 21.6g | Saturated Fat: 11.2g | Cholesterol: 151mg | Sodium: 442mg | Sugar: 2.5g | Calcium: 326mg | Iron: 1mg