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Egg Bites like from Starbucks
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Last updated
23 November 2024
Recipe categories
Savory breakfasts
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Egg Bites like from Starbucks
Egg Bites are one of the most popular, quick, and even pre-prepared breakfast options in America. While their flavors can vary widely, their shape always resembles a cupcake. Today, I’m sharing a recipe for this beloved American breakfast, inspired by the most popular coffee shop in the U.S.—Starbucks. It’s simple, quick, and absolutely delicious—I promise!"
Cook Time
30 minutes
Equipment
  • Image of Braun Hand Immersion Blender
    Braun Hand Immersion Blender
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  • Image of Nonstick Baking Sheet
    Nonstick Baking Sheet
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  • Image of Nonstick 12 Cup Muffin Pan
    Nonstick 12 Cup Muffin Pan
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Ingredients
  • Eggs 5-6 pcs
  • Bacon slices 3-4 pcs
  • Cottage cheese 180 g
  • Shredded cheese 50 g
  • Salt/ Pepper to taste
  • Olive oil to grese muffin tin
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Instructions
  1. Start by chopping the bacon into small pieces and frying it in a dry pan until crispy. Preheat the oven to 350°F (180°C)
  2. In a large bowl, combine the eggs, cream cheese, salt, and spices. blend with an immersion blender until smooth
  3. Grease a muffin tin with oil. Add bacon and grated hard cheese to the bottom of each cup. Pour the egg mixture on top, leaving some space at the edges
  4. Place the muffin tin on the top rack of a preheated oven and bake for 20–25 minutes. For a steam effect to keep the cupcakes fluffy and prevent them from drying out, place a baking sheet filled with water on the bottom rack
  5. Allow the finished egg bites to cool slightly before removing them. They can be served immediately!
Notes
  • Egg bites can vary greatly in flavor depending on your personal preferences. For example:
  1. Replace whole eggs with egg whites for a lighter option.

  2. Swap grated cheese for cream cheese for a creamier texture.

  3. Instead of fried bacon, try endless alternatives such as baby spinach, chopped bell peppers, sautéed mushrooms or onions, fresh herbs, or diced tomatoes.

  • These egg-bite are perfect for preparing in large batches. They stay as tender, soft, and delicious even after reheating as when freshly baked. Plus, they can be frozen and used as a convenient semi-finished option when the fridge is empty.

  • You can make them using either silicone or metal molds.

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Yuliia Rybachenko
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