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Water bath method for making egg bites without sous vide showing silicone molds in oven roasting pan with finished golden egg bites

Transform Your Breakfast with This Easy Starbucks Egg Bite Recipe

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Master the art of making perfect Starbucks-style egg bites without expensive sous vide equipment! This easy oven water bath method creates the same creamy, custard-like texture as the original using standard kitchen tools. Perfect for home cooks wanting restaurant-quality results without the investment. Features detailed temperature control and timing guidance for foolproof results every time

  • Total Time: 55 minutes
  • Yield: 12 egg bites (6 servings, 2 per serving) 1x

Ingredients

Scale
  • 8 large eggs, room temperature
  • ½ cup full-fat cottage cheese
  • 3 tablespoons heavy cream
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup gruyere cheese, shredded
  • 6 strips bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped
  • ¼ teaspoon garlic powder

Instructions

  • Preheat oven to 325°F and place large roasting pan on lower oven rack, filling halfway with hot water to create water bath.
  • Cook bacon until crispy, drain thoroughly on paper towels, and crumble into bite-sized pieces.
  • Generously spray 12 silicone egg bite molds with cooking spray to prevent sticking.
  • In high-speed blender, combine eggs, cottage cheese, heavy cream, salt, pepper, and garlic powder. Blend 60-90 seconds until completely smooth and slightly frothy.
  • Distribute bacon crumbles and ¾ of the gruyere cheese evenly among prepared molds.
  • Pour egg mixture over ingredients, filling each mold approximately ¾ full to allow for expansion.
  • Carefully place filled molds in water bath, ensuring water reaches halfway up the sides of molds.
  • Bake 35-40 minutes until centers are just set and tops are lightly golden brown.
  • Cool in molds for 5-10 minutes before carefully removing. Serve warm.

Notes

  • Water bath method is essential for achieving creamy texture without sous vide equipment
  • Room temperature ingredients blend more easily and create smoother results
  • Silicone molds work best – avoid metal muffin tins which conduct heat too aggressively
  • Water level should reach halfway up mold sides without risk of overflow
  • Properly cooked egg bites spring back gently when touched and show no liquid movement
  • Store refrigerated up to 5 days or freeze up to 3 months
  • Reheat gently in microwave at 70% power or air fryer at 300°F for 3-4 minutes
  • Can substitute other cheeses like cheddar or swiss for gruyere
  • Author: David Cooper
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Water Bath Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 egg bites
  • Calories: 285 kcal
  • Sugar: 2g
  • Sodium: 520 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 18 g
  • Cholesterol: 195mg

Find it online: https://fabiloustaste.com/how-to-make-egg-bites-without-sous-vide/