Why wait in line when you may make Starbucks copycat egg bites at house?
Protein-packed with eggs, cheese, and bacon, egg bites are tremendous simple to make and able to take pleasure in in minutes.
- Mild and fluffy egg muffins Starbucks makes use of sous-vide, and we’ve added an analogous technique within the oven.
- These are full of taste; swap the add-ins to make your individual favourite variation.
- Single-serving egg bites reheat effectively, in order that they’re an ideal make-ahead breakfast.
- Funds-friendly making Starbucks egg bites at house saves money and time!
What’s in These Egg Bites?
- Eggs: I exploit giant eggs for this recipe. Liquid eggs or egg whines can be utilized in place.
- Cottage cheese: That is the key to the fluffy creamy texture.
- Cheese: I exploit cheddar however swap in Monterey Jack, Gruyere, Swiss, or your favourite mix.
- Bacon: Use crumbled bacon or bacon bits. Swap it for diced ham or cooked breakfast sausage.
- Greens: Pink bell peppers add a pop of coloration and many taste to egg bites. You may add different greens, however make certain they’re cooked to maintain the egg bites from getting watery.
Find out how to Make Copycat Starbucks Egg Bites
- Mix eggs, egg whites, and cottage cheese in a blender.
- Place a silicone muffin pan inside a bigger baking pan.
- Divide bacon, pepper, chives, and egg combination into every effectively.
- Pour scorching water into the pan across the muffin tin.
- Bake (recipe beneath). Cool fully.
Storing and Reheating Egg Bites
Hold copycat Starbucks egg bites in an air-tight container within the fridge for as much as 4 days, or within the freezer for as much as 3 months in a zippered bag. Reheat it within the microwave from frozen, or thaw it first within the fridge.
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Copycat Starbucks Egg Bites
Save the journey and make this copycat Starbucks egg bites recipe at house!
Forestall your display from going darkish
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Preheat the oven to 325°F. Grease a silicone muffin pan or line an everyday muffin pan with parchment liners.
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In a blender, mix eggs, cottage cheese, cheddar cheese, salt and pepper. Mix till easy, about 40 seconds.
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Place the muffin pan right into a 9×13 baking pan or giant rimmed baking sheet.
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Divide the bacon, bell pepper, and chives over every muffin effectively. Pour the egg combination into every effectively.
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Pour scorching water into the pan across the muffin pans.
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Bake for 35 to 40 minutes or till the eggs are set. Cool fully.
Leftovers will maintain in an hermetic container within the fridge for 4 days or within the freezer for 3 months.
Energy: 105 | Carbohydrates: 1g | Protein: 9g | Fats: 7g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.02g | Ldl cholesterol: 136mg | Sodium: 237mg | Potassium: 86mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
Diet data supplied is an estimate and can range primarily based on cooking strategies and types of elements used.
Course Breakfast
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