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Starbucks sous vide egg bites are my favorite breakfast, especially when combined with their iced coffee. There is nothing better in the morning unless I am actually sitting in Starbucks enjoying the ambiance and the flavors. Occasionally, that is an extra special treat I allow myself to indulge in. However, it can get a little pricey, so I decided to try to find a way to make them at home.
Although I do have a sous vide machine, I wanted something that would be simpler to make. I pulled down some recipes from Pinterest. That’s always my go-to for recipes, and I found a few for egg bites. The consistency just wasn’t the same as Starbucks egg bites, and some were a little chewy. So, I decided to start playing around with ingredients.
My Secret Ingredient
Cream cheese is something I always have in my fridge, as I use it in so many of my recipes. Thus, it was an obvious choice to add to my egg bites. Bacon, ham, and prosciutto were all meats that I tried. In the end, I settled on the prosciutto because it is nice and thin. First, I tried prebaking it and adding it to the bottom of the ramekin. Then, I simply laid it on top and let it bake with the egg bite, which made it nice and crispy.
First, I preheat my oven and get my ramekins ready. I use a cookie sheet lined with a silicone Silpat baking mat to keep the ramekins from slipping. My ramekins are 3 ½ inches in diameter and 2 inches deep. I use 9 ramekins with this recipe and spray them with Pam, but you can also use butter to prepare them. I place them on the cookie sheet with the 10th ramekin in the center filled half full with water. This helps keep the egg bites moist while they are baking.
You can also bake this mixture in an 8X8-inch brownie pan. Bake it for a couple of minutes longer and let it cool a little before slicing into serving sizes. This method works great if you are hosting a brunch or special breakfast for family and friends.
Get to Work
Then, I get all my ingredients ready. Shred the cheese by hand – I never buy pre-shredded cheese because it has so many additives and doesn’t melt as nicely. Shred the Colby Jack first and then the Gruyere. I have a nice stainless steel container grater that keeps the cheese all together until I am ready to use it. Place the cheese into the ramekins, trying to keep an even amount of Gruyere and Colby Jack.
Meanwhile, add the cream cheese, and cottage cheese, along with the half and half to the blender and blend well. If you don’t have a blender, you can use an immersion blender. I do not recommend using a mixer, because the cottage cheese stays intact and it needs to be creamed. But you can use a food processor if you don’t have a blender.
Add the eggs and egg whites and blend well. I like to use the aerate feature for a few seconds to get them light and fluffy. Pour this mixture evenly into the ramekins and place the prosciutto on top. Or, you can put it on top of the cheese and pour the mixture over it. Whichever way you prefer is fine.
Wait for Deliciousness
Bake for 23-25 minutes at 350 degrees. While they are baking, they rise, making them look like soufflés. When they are done, take them out and let them sit for a few minutes. The egg bites will settle down as they cool. You can store them in the fridge for a week or freeze them for longer if you need to. I usually have two for breakfast and heat them in the microwave for 45-60 seconds. So Yummy!
Enjoy!
Baked Copycat Starbucks Egg Bites
Ingredients
- 1/2 cup Cottage Cheese
- 1/4 cup Cream Cheese or 2 ounces
- 1/2 cup Half and Half
- 4 Eggs large
- 2 Egg whites
- 1/2 cup Colby Jack cheese shredded
- 1/2 cup Gruyere or Parmesan Cheese shredded
- 2 slices Prosciutto chopped or sliced
Instructions
- Preheat oven to 350 degrees. Prepare ramekins by lightly coating with butter or pam. If using an 8X8 inch brownie pan, coat it with butter or pam as well.
- Blend cottage cheese, cream cheese and half & half together until smooth. Add eggs and blend till smooth.
- If prebaking prosciutto: place prosciutto pieces and cheese in the bottom of each ramekin. Pour egg mixture over prosciutto and cheese. If not prebaking the prosciutto: place pieces on top of the egg mixture. Place ramekin half full with water in the center of pan. This keeps them moist while baking.
- Bake in oven for 23-25 minutes for the ramikins, or 25-28 minutes if baking in an 8X8 inch brownie pan.
- Let stand about 5 mins.
Notes
Hi Sherri, thank you for posting this..I go to SB way too often to get these egg bites (and an iced coffee)
but have been trying to make them at home! I just made your recipe and they came out great, my ramekins are a little too big I think though and I was wondering if you think these would come out good if I used a muffin tin?
Hi Katie! Thank you so much for trying the recipe! I also love and go to SB way too often! Originally, I tried to make them in a muffin tin, but it didn’t come out as well. You could try using your larger ramekins with more of the mixture and bake them a few minutes longer. Or, get smaller ramekins. They are nice to have on hand for other things as well. I have used my larger and smaller ones and I just adjust the cooking time. If you find a great recipe to recreate the iced coffee, I would love to try it. I get a venti iced coffee, and it is my favorite! Another thing you could do is try making a couple of them in the muffin tin – fill the empty ones with water so that they cook evenly. And make the rest of them in the ramekin. Let me know how it turns out!
I must have done something wrong because The bottoms are wet and cottage cheesy looking…
You have to mix it in a blender and not a food processor – that may be what you did?
Hi Leah. When the egg mixture is ready to pour into the molds, it should be a liquid and not chunky. I have found that using a blender or an immersion blender works best. This may be why the cottage cheese stayed whole. I hope you try again, this is one of my favorite recipes to make. Also, you can substitute Swiss cheese in place of the gruyere cheese. It costs less and tastes very similar.
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I’m hoping to make these for my daughter’s bridal shower brunch. I think I can get paper ramekins at our party supply store. I would love to have them nice and fluffy but would definitely need to make these a few days ahead. How much do they flatten after cooking? They sound delicious and doable but want them to look nice too!!
They do flatten after they come out of the oven. You could dress them up with shredded cheese and pop them in the oven to melt the cheese. They are very delicious!! Let me know how they come out. Make sure to use a blender and not food processor. The mixture should be a liquid and not chunky.
Do you think I could make this in a casserole pan? I like the idea of the presentation of the individual servings but might be easier…
I would think so…. I would definitely do a test run before the day of the event….