Why not make your own velvety, delicious, and super cute egg bites in the oven and skip the Starbucks egg bites drive-thru? And (happily) for just a fraction of the cost!
When Starbucks added a hot breakfast item to their menu called Sous Vide egg bites, I instantly knew they would be a hit with consumers. They are velvety, delicious, and – honestly – super cute with their little bite-size plus adorable paper tray. However, for the menu price of almost four and a half bucks… the price isn’t so cute.
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Yes, you can make these at home.
No fancy Sous Vide is required. The secret in preparing these Starbucks egg bites at home is having a silicone tray in the right size. I found mine on amazon and there are many options to choose from, including ones that are in the classic circle shape that Starbucks uses. I prefer the finger-food size of mini rectangles.
A rule of thumb when you’re looking for a silicon tray for this recipe is:
- One egg makes two egg bites
- A twelve compartment silicon tray uses six eggs
So, how do you feel about saving almost $53.00?
Okay, let’s just do the math. $4.45 spent at Starbucks gives you two Sous Vide egg bites (aka one egg), which would be the equivalent of spending $53.00 on a dozen eggs (12 eggs x $4.45). Plus gas money!
Yikes! Let’s hope they are organic and range-free chickens of royal lineage to be xpensive!
Of course, I cannot prove that Starbucks only uses one egg per serving but I do know that my recommended silicone tray is virtually the same size and that is the amount of egg mixture it uses.
Additional benefits of making your own egg bites
- You can add the ingredients that YOU want
- Season the way YOU like it
- Perfect for meal planning because YOU can make these in bulk
- Your silicon tray is versatile and can used to make brownies, muffins, banana bread, and polenta bites
Now that I think about it, I should buy another one.
Can you freeze them?
Absolutely! In fact, making these Starbucks egg bites in bulk is a great use of meal prep and planning. You can even get to a point where you don’t even think about it. As you plan out meals for the week, chop/dice/mince extra when meal prepping specifically for these egg bites.
Can you reheat them?
Absolutely! I like to freeze extra egg bites in plastic bags and let them thaw in the fridge overnight. Then, it’s a matter of either popping them in the microwave for thirty seconds or using the “reheat” function on your oven for ten minutes.
Are these KETO?
There are so many “diet plans” out there that it’s hard to answer everyone’s questions on if they are healthy/paleo/whole30/keto/gluten-free, but let me try. My recipe would definitely fall under the “KETO” or “low-carb” camp. They are also gluten-free!
Ready for the recipe?
Print, bookmark, and share this recipe with your family and friends as you start to familiarize yourself with how easy it is to make these Starbucks egg bites. Before you know it, you’ll be the expert training everyone else!
Can you think of a favorite ingredient that YOU would add to these egg bites?
Enjoy your breakfast!
Eat well my friends.
Lyndi
Starbucks egg bites in the oven
Equipment
- silicon tray
Ingredients
- 1/2 pound ground chuck beef
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tso garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp red pepper flakes
- 1 small sweet onion, thinly slice
- 6 mini bell peppers, or 2 red bell peppers
- 1/2 cup shredded cheese
- 12 egg
- non-stick cooking spray
Instructions
- Brown meat on medium-high heat in skillet with salt, pepper, garlic powder, cumin, and pepper flakes for 15 minutes, stirring occasionally. Remove from heat and add to mixing bowl.
- Preheat oven to bake 350 degrees.
- Saute onions and mini peppers in skilet for 10-15 minutes until soft and translucent. Remove and stir in heat.
- Place silicon tray on sheet pan and spray with non-stick cooking oil.
- Evenly fill trays (half the mixture if your silicon tray is 12 vs. 24) with onion/beef mixture and top with cheese.
- In a bowl, beat eggs with whisk and fill each tray (half the eggs if your silicon tray is 12 vs. 24).
- Bake for 30-40 minutes until eggs are cooked.
- Remove from silicon tray and let rest for 5 minutes before consuming.
- Repeat process if using a 12 compartment silicon tray vs. 24.
- If freezing, let rest for 20 minutes before storing in freezer-safe plastic bags.
- To thaw, remove from freezer and let thaw in refrigerator overnight. Pop into microwave for thirty seconds.
Updated post. Originally shared on 04.06.2017
