The BEST Egg Bites Recipe (2024)

Published: by Aleka Shunk · This post may contain affiliate links.

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These Egg Bites are made WITHOUT a sous vide machine or molds! Instead, they are baked using a mini muffin tin. So just fill them up and simply pop them in the oven! They are an easy, moist, tender and versatile breakfast that is much cheaper than buying them!

🥞 If you're looking for more on-the-go breakfast ideas, check out my Mini Pancakes Skewers or my Sweet Bread French Toast! Kids love both!

After many tests, I've discovered the trick to making the BEST egg bites that are super moist, tender AND ready in under 15 minutes! It involves using milk or cream, low and slow baking and a muffin tin.

Like my Cinnamon Sugar Brioche Skewers, these mini egg bites are a delicious breakfast or brunch option if you're craving something unique and that can easily be eaten on-the-go!

Jump to:
  • 🍳 Why these egg bites are "the best"
  • 🛒 Ingredient Tips
  • 🍳 How To Make Baked Egg Bites
  • What Pan To Use?
  • Aleka's Tips
  • 🍳 Variations
  • 🥶 Freezing
  • 🔥 Reheating
  • 🙋‍♂️FAQ's
  • 📖 Recipe
  • 💬 Comments

🍳 Why these egg bites are "the best"

  1. No sous vide machine is needed.
  2. All you need is a mini muffin tin. (👈This muffin tin is the one I like.)
  3. They come out moist not rubbery.
  4. They are versatile and can be made dairy free or with bacon!

Let me just say, I have made egg bites MANY times before.

They didn't always turn out great. Most of the time, they turned out dry or rubbery. Other times they stuck to the muffin tin. Getting them to cook evenly throughout was a challenge to say the least.

But this recipe comes out perfectly soft and moist every time!!!

🛒 Ingredient Tips

  • milk/cream- this is the key ingredient to making your egg bites moist. Using cream as opposed to milk will give you a richer-tasting egg bite.
  • cheese- I prefer cheddar, swiss, gouda or provolone. You can also swap out gruyere!
  • veggies and/or meat- make sure to saute your veggies and pre-cook your meat before adding them to your muffin cups so they are not raw inside the egg.
  • ketchup* - optional but such a game changer. (Trust me!)
The BEST Egg Bites Recipe (2)

🍳 How To Make Baked Egg Bites

  1. Whisk your eggs, milk and ketchup (if using) together.
  2. Add in your sauteed veggies or cooked meat and mix.
  3. Add in your grated cheese.
  4. Use a mini ice cream scooper to scoop egg mixture into each greased muffin tin.
  5. Bake at 275 degrees F for at least 10 minutes or until the center is justttt a bit jiggly.
  6. Remove from muffin tins carefully and let cool slightly. Enjoy with a cup of hot coffee!

📃 NOTE: Recipe card with exact quantities and detailed instructions are below! Print it out for later!

What Pan To Use?

I recommend using a mini silicone muffin tin. This allows you to easily pop out your egg bites and prevents the bites from sticking.

I found that using other tins do not work as well.

If you want larger egg bites, use a regular sized cupcake tray.

Aleka's Tips

1. 🥛Use Milk or Cream

I am not talking about a splash either. I am talking ½ cup!

If you don't use a good amount of milk, cream or another milk substitute, your egg bites will turn out dry.

Cream or half and half will give you richer bites that are great for keto dieting.

2. ⌛Bake At A Low Temperature

Sous vide cooking is all about low and slow. So to get these right, I knew I had to go low and slow but 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.

🍳 TIP* If you are using a larger regular-sized muffin tin, the bake time will be longer!

The BEST Egg Bites Recipe (3)

🍳 Variations

*Some recipes add cottage cheese in the mix to help make them moist and fluffy. This isn't necessary for this recipe if you use milk/cream.

The BEST Egg Bites Recipe (4)

🥶 Freezing

Freezing is an option but NOT recommended. Eggs don't freeze as well as other items BUT, it can be done if you make sure they are sealed VERY well.

To do so, place each stack in a large freezer bag with as much air removed from the bag as possible. Freezer burn is the enemy!!

Freeze up to 4 weeks. The longer, the increased chance of quality loss.


💡Freezing Tip* Use a straw to suck out the air in your freezer bags!

The BEST Egg Bites Recipe (5)

🔥 Reheating

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! NOT good.

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 cook when reheating your egg bites. Eggs cook SUPER fast!


Can I use a regular-sized muffin tin for my egg bites?

Yes BUT the bake time is going to be approximately 25% longer! The time depends on how high you fill your muffin cups and how large your tin is. You want to bake them until the middle JUST barely jiggles.

How do I make sure my egg bites don't stick?

Using a nonstick muffin tin is the first step. Next is to grease or spray your muffin tin well with butter or non-stick spray.

Why are my egg bites rubbery?

When eggs are rubbery, that means you overcooked your eggs or did not use any milk or cream.Eggs cook VERY QUICKLY so make sure to check your bites every 15-30 seconds so they do not end up rubbery.

Aleka's Other Popular Breakfast Recipes:

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📖 Recipe

The BEST Egg Bites Recipe (10)

The BEST Egg Bites Recipe

These The BEST Egg Bites Recipe are made WITHOUT a sous vide machine or molds! Instead, I use a mini muffin tin and simply pop them in the oven! After many tests, I found out how to make the BEST egg bites that are super moist AND ready in under 15 minutes!

4.83 from 62 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Servings: 4 people

Calories: 269kcal

Author: Aleka Shunk

Cost: $3


  • Muffin Tin


  • 2 large eggs
  • ½ cup milk or cream
  • 1 cup gruyere or cheddar cheese, grated
  • 2 tablespoon cooked bacon, crumbled (2-3 slices) (*Optional)
  • ½ tablespoon fresh chives, chopped
  • 2 tablespoon butter, melted
  • 1 tablespoon ketchup (*Optional)


  • 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 tablespoon of cheese and ½ tablespoon 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 then top with remaining cheese and bacon.

  • Bake for 10-15 minutes on the MIDDLE rack for mini egg muffins and 16-20 minutes for regular sized egg muffins.

    *Depending upon your oven and the size of your muffin tin, they may need to bake longer! Try to keep from opening and closing the oven since this will drop the temperature. You are looking for the center to be slightly jiggly. You do NOT want to overcook your eggs!

  • As soon as you can handle them, GENTLY 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.

  • Eat immediately or store in the fridge for 3-4 days in a sealed container.


Recipe Notes


If using a mini-muffin tin: About 12 egg bites

If using a regular-sized muffin tin: About 4 egg bites

🍳 Once cooled, you can store your egg bites in a container or plastic wrap for about 3 days in the fridge.

🍳 Although they won't taste as good, 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.

🍳 Reheat egg bites in the microwave in 15-30 second intervals. Do not OVERHEAT them. Eggs cook super fast and they will become rubbery!

🍳 Egg whites can be used in place of the eggs. (I would use approx. 3 whites) or ⅓ cup in place of every 2 whole eggs.

Other breakfast for on-the-go!

The BEST Egg Bites Recipe (11)
The BEST Egg Bites Recipe (12)
The BEST Egg Bites Recipe (13)

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

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Reader Interactions


    Tried the recipe? I'd love to hear your thoughts below!

  1. Marcus

    The BEST Egg Bites Recipe (22)
    Haaaa! "Reheat in the refrigerator..." 😀
    These look delicious! I'm going to try these for my small group tonight. Do you think I could put a small round of puff pastry on top or bake them in a vol au vent shell to get the quiche effect?


  2. Shelby

    Is there a typo it only calls for two eggs


    • Aleka Shunk

      No! I know it doesn't seem like a lot but these are mini so a lot is not needed.

    • Emme

      The BEST Egg Bites Recipe (23)
      I wish I could show you the picture of my mini tin. I used 11 eggs and 3/4 cup of cream. It took 30 minutes at 375 to get cooked enough but done as the recipe describes. For the fillings, I used the same amounts as this recipe. It took 30 minutes. I was worried about overcooking so I placed the muffin tray over a cookie sheet and filled it with hot water. It worked out great and looks like the pictures.

    • Aleka Shunk

      Im glad they turned out good. Did you use a regular sized muffin tin??

    • Aleka Shunk

      I love gruyere too! so glad you enjoyed them!

  3. Vera Yiantsos

    The BEST Egg Bites Recipe (25)
    Easy, delicious and economical - great recipe! Thank you Aleka! I will be making these often!


  4. Carol Harris

    The BEST Egg Bites Recipe (26)
    These were delicious!!


  5. Catherine A Pellegrini

    The BEST Egg Bites Recipe (27)
    I used reg muffin tins. They were a bit too fluffy, what change would you suggest?


    • Aleka Shunk

      Hi there, I am not sure what too fluffy means? You may have whisked the eggs too much? I would have to see them for myself to help.

    • Chelsea

      The BEST Egg Bites Recipe (28)
      Add more egg if you don’t like the fluffiness… it’s the milk/egg ratio that makes them so light.

  6. Terry

    The BEST Egg Bites Recipe (29)
    Hello! Thank you for this recipe, I’ve tried MANY egg bite recipes trying to get the same smooth consistency as the Starbucks one without having to buy a Sous Vide machine that I can’t afford. The flavors were perfect spot on but I kept putting them back in for 2 minutes because no matter what they fell completely apart when I took out of the muffin pan. Any suggestions? Thank you 🙏🏽 I did use a standard muffin pan and had them in for 20 minutes then 6 more minutes checking every 2 minutes because I didn’t want to over bake and they still fell apart


    • Aleka Shunk

      Thank you!! They definitely take more time in the large muffin tin. I've found that placement of the tray and continuously opening the oven drops the temperature which prolongs bake time. I'd also try EITHER increasing the oven temp to 300 or adding LESS milk/cream. That will definitely help. LMK how it goes!!

  7. Heather C.

    Aleka - Can this recipe be made with egg whites? If so, what changes need to be made?


    • Aleka Shunk

      Hi Heather, Yes just double the amount of eggs since 1 egg = about 2 egg whites. So crack 4 eggs 🙂

    • Izzy h

      Could i use cottage cheese instead for the milk substitute? Ive seen some recipes using it. I just dont have milk or cream on hand just almond milk and maybe sour cream lite

    • Aleka Shunk

      Hi there! You can but the consistency will be a bit different. I would play around with the ratio and use a little less than the milk.

  8. Cindi

    The BEST Egg Bites Recipe (30)
    Um..... BETTER than Starbucks!!!!!! I have made lots of egg bite recipes and this is by far the best. I'm never going to Starbucks again. Thank you!


    • Aleka Shunk

      Better than Starbucks?! Oh yesss! 🙂

  9. Gwenvavere

    Can I make a batch and store them in the fridge for a week, for a quick grab and go breakfast, instead of freezing them? How long are they good in the fridge?


    • Aleka Shunk

      A week may be pushing it. I would say no more than 4 days SEALED.

  10. Allison

    The BEST Egg Bites Recipe (31)
    These were so good!!! Thank you for sharing!


    • Aleka Shunk

      Thanks so much for letting me know!

  11. Kristen

    The BEST Egg Bites Recipe (32)
    These were AMAZING! I felt no shame in eating a dozen right out of the oven😋. Thank you so much for sharing.


    • Aleka Shunk

      Thanks Kristen!! So glad you liked them. 🙂

    • Adrienne

      The BEST Egg Bites Recipe (33)
      Agreed,, these were great! This recipe is a keeper! I used coconut milk since that's what I had, & it still worked fine! I would not use ketchup next time, I didn't like the smell maybe of the vinegar?. I added more veggies so I had to triple the recipe to make 24 regular size muffins. THANK YOU!

    • Aleka Shunk

      Adrienne, Thank so much for your comment. The ketchup is completely optional but good to know about the coconut milk. 🙂

  12. Nikki D

    Oh you nailed it with this recipe! I have tried a few recipes trying to replicate the starbucks egg bites and nothing comes close until this recipe! It's perfect, I love it! I used heavy cream because I had that on hand and a mini muffin tin and they took 15 minutes. Sooo yummy! Thanks so much for sharing!


    • Aleka Shunk

      Thanks so much Nikki! 🙂 I am thrilled you enjoyed them!!

  13. Lyn

    The BEST Egg Bites Recipe (34)
    I doubled the receipt, using 10% cream and ham instead of bacon. In a 275 oven using a full sized muffin tin, they took 25 minutes without peaking. I put the topping on when I put them in the oven. Absolutely delicious and thank you for the receipt!


    • Aleka Shunk

      Lyn, Thanks for your kind review! 🙂

  14. Sheeran Gallagher

    I tried these today. They never set up and stayed runny even after 30 minutes cooking time. Should I be using whole milk? And is the 1 cup cheese loosely packed or packed like brown sugar. I will try again with cream, and also try putting the ingredients in a blender to get the texture better. Thanks, Sheeran


    • Aleka Shunk

      Hi Sheeran! Can I ask first, how large is your muffin tin? Also, did you leave the oven open while you added the cheese and bacon? A larger muffin tin and opening the oven will delay the baking time so I am curious? Also, you don't need to tightly pack the cheese like you do brown sugar. Let me know!

  15. Shelby Reid

    The BEST Egg Bites Recipe (35)
    I’m a HUGE sucker for the Starbucks egg bites! I’ve been looking for a recipe that comes close to them for years! These are IT!! So delicious, almost the same taste and consistency!


    • Aleka Shunk

      Hi Shelby, I am a sucker for them too!! I am so glad you found a recipe you like! 🙂 Thanks for your review!

    • Robyn B

      The BEST Egg Bites Recipe (36)
      I doubled the recipe, ended up making 9 in a regular muffin tray...Took about 25 min for mine to be done... I had them sitting on the stove to cool and my husband said he wanted to try one. I went to go put them away and 5 of them were gone! He said they were very good and he's a tough critic!

  16. Veronica

    These were super tasty; however, I did have trouble with some not setting up after 20 minutes cooking time at 275° in a mini muffin pan. Any suggestions?


    • Aleka Shunk

      Hi Veronica! Thanks for the comment! As for them not setting, it would be hard to determine why without seeing them. Some questions to ask, How "unset" were they? Did you bake them in the middle rack? Was the oven fully preheated when you put them in? Is your mini muffin tin a bit larger? (Some brands make them larger) if so, it would require a bit more baking time. Did you substitute any ingredients? Did you open the oven during the baking time?

    • Veronica

      Two of them were so under they did not hold shape when they came out of the pan. I used cream and cheddar cheese. The oven was definitely preheated and I used the middle rack. I didn’t open the oven door until I put the cheese and bacon garnishes on top. It’s possible my muffin tin is larger. I may need to adjust cook time. These were so close to a Starbucks egg bite. Completely loved them!!

    • Aleka Shunk

      I am so glad you liked them!! My only suggestion next time is to remove the egg bites from the oven so you can CLOSE the oven door while garnishing. Keeping the oven door opened will drop the oven's temperature a lot which could be the reason why some did not set up.

  17. Margo

    If I tried to do regular muffin size ones (instead of mini), how long do you think it would be time wise in the oven??


    • Aleka Shunk

      Hi Margo! They should take between 17-20 minutes. Check them every minute after the 15 minute mark to make sure they don't dry out. You want them a bit jiggly in the middle.

  18. Paulette

    Thanks for the recipe, I really do like Starbucks Sous Vide egg bites, will be trying this very soon.


    • Aleka Shunk

      Me too! Let me know how they turn out!! 🙂

  19. Leah

    Hi. The proportions in the recipe have me a little puzzled... its it really only 2 eggs with a half cup milk and a whole cup of cheese? Is it supposed to be 12 eggs, that seems like it would be enough to feed 3 people then too.
    Thank you for the post and the recipes in any case!


    • Aleka Shunk

      Hi Leah! Yes, it is correct! You could always add less cheese if you wish! 🙂 Please let me know how they turn out!!

    • CJ

      In the first part of your post (Step 1), it states 1/4 cup of milk, but the actual recipes states 1/2 cup. Which is correct? Thank you!

    • Aleka Shunk

      Hi CJ, I apologize for the typo, it is 1/2 cup as the recipe says. Thanks for pointing it out, all fixed! Be sure to let me know how they turn out for you! 🙂

    • Cheryl

      Is it really 12 eggs?? 😫
      I have A batch in the oven where I tripled the recipe and now I know why they haven’t set up after 45 min in the oven. I’m so disappointed

    • Aleka Shunk

      Hi Cheryl, You used 12 eggs? The recipe calls for 2 eggs so if you tripled it, you should have used 6 eggs.

The BEST Egg Bites Recipe (2024)


How do you keep egg bites from deflating? ›

Egg muffins will rise too much when you skip the water bath, causing them to deflate as they cool. Prevention is the key, so use the water bath as directed in this recipe. If you find the egg muffins still rise too much, use a lower oven temperature of 325ºF and increase the baking time by 5 to 10 minutes.

What are the ingredients in starbuck egg bites? ›

Egg Whites, Cottage Cheese [Cultured Nonfat Milk, Milk, Nonfat Milk, Contains 2 % Or Less Of: Whey, Salt, Maltodextrin, Citric Acid, Carrageenan, Mono- And Diglycerides, Locust Bean Gum, Guar Gum, Natural Flavors, Vitamin A Palmitate, Carbon Dioxide (To Maintain Freshness), Enzymes], Monterey Jack Cheese [Pasteurized ...

Why are my egg bites soggy? ›

If your egg bites turn out soggy, it's likely due to either undercooking or including too many vegetables. If you've added more vegetables than my recipe suggests, consider sautéing them to reduce excess moisture.

Why do Starbucks egg bites taste so good? ›

The creamy texture, achieved through the sous vide cooking method, is divine. Adding salty bacon and sharp Gruyere cheese elevates the flavor profile, creating a well-balanced and decadent bite. The convenience of enjoying this delicious breakfast on the go only adds to its appeal.

Why do my egg bites go flat? ›

If your egg cups are deflating a bit when you take them out of the oven, don't worry. This is super normal. The air bubbles in the mixture expand in the oven and then deflate as they cool.

Why do you put cornstarch on egg bites? ›

Add cornstarch to the egg mixture in order to prevent coagulation of the protein and/or curdling, giving the egg bites a smooth, creamy-like texture.

Are egg bites healthy? ›

Egg bites are an easy to prep, inexpensive meal and snack option. They're high in protein, 9-11 grams per bite, and low in calories, 90-100 calories per bite, to fit your macro needs. They are also very easy to grab and eat when you're in a hurry.

Why are Starbucks eggs so good? ›

Starbucks' version is cooked with the low-temperature sous vide method, making for an especially smooth-textured egg bite that reheats perfectly. Other fast-service restaurants have added a multitude of choices to their menus to get a bite of this trend, too.

Where does Starbucks get their egg bites from? ›

Though founded in France, Cuisine Solutions has since moved its headquarters to Virginia, with additional production plants in Texas and Thailand. Today, its Sterling, Virginia, plant is responsible for the production of the beloved Starbucks egg bites as well as a sous vide-focused high school lunch program.

How do restaurants get their eggs so fluffy? ›

Adding liquid: To make the scrambled eggs extra creamy, restaurants often beat in a bit of water or milk. The general ratio is about 1 tablespoon of liquid per egg. This addition of liquid helps to create a lighter and fluffier texture [1].

Why won't my eggs get fluffy? ›

Any yolk (or other fat, oil, or grease) that makes its way into the whites will keep the whites from whipping up as big and fluffy as possible. When separating more than a few eggs, consider using the three-bowl method: one bowl to crack the egg into, one to put the whites in, and one to put the yolks in.

Do you eat egg bites hot or cold? ›

Enjoy warm, or let cool completely then store in an airtight container in the fridge for 3-4 days. To reheat: Place desired amount of egg bites on a plate then reheat in the microwave on high until warmed through – 30 seconds to 1 minute depending on how many you are reheating.

Are Costco egg bites same as Starbucks? ›

In terms of flavor, Starbucks egg bites ordered at the counter or purchased at Costco taste exactly the same (aside from the fact that only Starbucks cafés have the Kale & Mushroom flavor). The real difference lies in the texture that comes from each cooking method, as well as the convenience.

How much is an order of egg bites at Starbucks? ›

The egg bites at Starbucks cost about $4.99 for two, so this recipe ends up being much cheaper.

What are the best tasting egg bites at Starbucks? ›

If you're looking for convenience paired with an enjoyable texture and a bit of browning, getting egg bites at Starbucks is your best bet. That's also the only place to get the kale and mushroom variety, which I'd argue is the most enjoyable of the three flavors.

How can you stabilize an egg foam? ›

Traditionally, bakers and chefs used copper bowls to stabilize egg white foams. The copper in the bowl combines with conalbumin and helps to stabilize the protein during heating. Today, a more common approach to stabilizing egg white foam is to add cream of tartar, known chemically as potassium bitartrate.

Why do baked eggs deflate? ›

The whisked eggs will have air bubbles that expand, due to heat, while cooking. As the frittata muffins cool, they'll deflate again, as the eggs themselves have no structure to hold them up. Without any starch/flour, there's nothing to help the egg cups hold their shape.

Why did my muffins deflate? ›

Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.

How do you keep muffins from deflating? ›

It's a common mishap when baking muffins, but fortunately one that has an easy fix. According to Handle the Heat, the solution is simply to chill the muffin batter beforehand. While you might be tempted to put them in the oven right after mixing together a batch, muffins baked at room temperature don't rise as well.

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