Copycat Starbucks Egg Bites
User Reviews
4.9
Copycat Starbucks Egg Bites
Description
The recipe combines whole eggs, milk, softened cream cheese, and salt, blended until fully incorporated to create a smooth custard base. Cooked bacon and shredded Gruyère cheese are layered into silicone molds and topped with the egg mixture. The molds are placed on a trivet inside an Instant Pot with water to steam cook the bites gently.
Steaming in the Instant Pot over about 10 minutes produces tender egg bites with a texture that is creamy yet firm enough to hold shape. The bacon adds smoky, salty contrast, while the Gruyère contributes nutty richness. The absence of direct frying keeps the bites light and soft.
These egg bites are suitable for convenient homemade breakfasts or snacks, designed to replicate the texture and flavor of Starbucks’ popular item using common ingredients and kitchen equipment.
The recipe advises against using coconut milk or cream as it results in greasy and overly soft egg bites. Substitutions include using liquid egg whites instead of whole eggs or full-fat cottage cheese instead of cream cheese for different textures.
Ingredients
- 3 Bacon strips
- 4 egg
- 1/4 cup milk can use heavy cream, half and half or low fat milk
- 4 oz cream cheese softened
- 1/2 tsp salt
- 1/2 cup gruyere cheese shredded
Instructions
Instant Pot Instructions
- Cook bacon on the stovetop until fully cooked, but not too crispy
- Blend eggs, milk, cream cheese and salt in a high speed blender until thoroughly combined - be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place a few pieces of chopped bacon and some shredded gruyere cheese into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the bacon and cheese
- Pour 1 cup of water into the instant pot and slowly lower the filled egg bites into the instant pot on the trivet
- Close the Instant Pot lid and set the release valve to sealing
- Set the Instant Pot on steam for 10 minutes
- The Instant Pot will come to pressure and then steam for 10 minutes
- Once this is done immediately manually release the pressure and remove the lid
- Allow the egg bites to cool down for at least 5 minutes before remoting from the Instant Pot
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Stovetop Instructions
- Cook bacon on the stovetop until fully cooked, but not too crispy
- Blend eggs, milk, cream cheese and salt in a high speed blender until thoroughly combined - be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place a few pieces of chopped bacon and some shredded gruyere cheese into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the bacon and cheese
- Pour 2 cups of water into a large stock pot or dutch oven and slowly lower the filled egg bites into the pot on the trivet
- Turn the stove heat to high and bring the water to a boil - this will take about 3 minutes
- Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes
- Remove the lid and move the pot off the heat
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Notes
- Avoid coconut milk or coconut cream as the egg bites may become greasy and too soft.
- You can substitute 1 cup of liquid egg whites in place of whole eggs for a lighter result.
- Replacing cream cheese with ¾ cup full-fat cottage cheese will alter texture but is an acceptable variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7bites,
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 3.5g | |
| Calories | 176kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 128mg | 43% |
| Sodium | 386mg | 16% |
| Potassium | 95mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 460IU | 9% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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