Better Than Starbucks Egg Bites
This post may contain affiliate links. Read our disclosure policy here.
This recipe for Better Than Starbucks Egg Bites will be your new go-to breakfast especially when you want a high-protein, low carb meal idea that you can make ahead of time.
I won’t lie, I love Starbucks egg bites but I don’t love all of the added ingredients besides eggs, meat and vegetables.
That is why, I decided to make my own healthier version of the Starbucks egg bites and trust me, these are just as good and even better for you!
You can make these homemade egg bites in a matter of minutes and even store them so you can have some ready for the rest of the week!
The best part is, this recipe is very versatile – feel free to experiment with different cheeses, vegetables, and proteins to find your favorite combination.
Looking for more egg recipes? Check out our Fluffy Scrambled Egg Recipe.
Frequently Asked Questions:
What can I use instead of a muffin tin for egg bites?
You can use silicone egg bite molds or a silicone muffin tin. These will make removing the egg bites easier and they can be used in an Instant Pot too, if you have one.
Can I freeze the egg bites?
Yes, these egg bites freeze well. Let them cool, then wrap them in a paper towel and put them in a zip-top bag or an airtight container and freeze for up to 2 months. Thaw and reheat them in the microwave when you’re ready to eat.
What other types of cheese can I use?
While this recipe uses cheddar, you can use any cheese that melts well. Try Swiss, Monterey Jack, mozzarella, or a combination.
Can I make these egg bites vegetarian?
Absolutely, just omit the bacon or sausage. You could add more vegetables, or perhaps some cooked mushrooms or diced tomatoes.
Can I use egg whites only for a healthier version?
Yes, you can use just egg whites if you prefer. Substitute 12 egg whites for the 10 whole eggs in the recipe.
Can I add herbs or spices?
Certainly, feel free to add any spices or herbs you like. You could add a pinch of paprika, some chopped chives, or a bit of thyme, for example.
What should I do if the egg bites stick to the muffin tin?
Be sure to spray the muffin tin generously with non-stick spray before adding the egg mixture. If they still stick, let them cool for a few minutes, then run a knife around the edge of each muffin cup to help release the egg bites.
Ingredients Needed to Make Better Than Starbucks Egg Bites
- Large eggs
- Milk or cream
- Shredded cheddar cheese
- Chopped vegetables of your choice (we use bell peppers, tomatoes, onions)
- Cooked, crumbled bacon or sausage (optional)
- Chopped turkey (optional)
- Salt and pepper to taste
- Non-stick cooking spray
You will also need:
- An oven
- A muffin tin
How to Make Better Than Starbucks Egg Bites at Home
Preheat your oven to 350°F (175°C).
Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking.
Chop up any vegetables you plan on using and pre-cook bacon (if using) and chop that into pieces as well.
In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined and the mixture is a bit frothy. Basically, make these like scrambled eggs.
Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
Carefully pour or spoon the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
Bake in the preheated oven for about 12-18 minutes, or until the egg bites are set in the middle and slightly golden on top (times will vary depending on your oven).
Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
Reasons Why We Love This Recipe:
- It is delicious
- Is an easy recipe to make
- These are better for you (healthier) than Starbucks egg bites
- You can make these for a fraction of the price at home
Better Than Starbucks Egg Bites
Ingredients
- 10 large eggs
- ½ cup milk or cream
- 1 cup shredded cheddar cheese
- ½ cup chopped vegetables of your choice we use bell peppers, tomatoes, onions
- ½ cup cooked crumbled bacon or sausage (optional)
- ½ cup chopped turkey optional
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking.
- Chop up any vegetables you plan on using and pre-cook bacon (if using) and chop that into pieces as well.
- In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined and the mixture is a bit frothy. Basically, make these like scrambled eggs.
- Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
- Carefully pour or spoon the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
- Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
- Bake in the preheated oven for about 12-18 minutes, or until the egg bites are set in the middle and slightly golden on top.
- Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
- Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
These are so delicious! But after eating 2 days of fresh egg bites I froze the remaining amount of my last batch so I could have this for breakfast at work all week. Once recooked they are completely disgusting. The egg texture is so weird and I can’t eat them. I put them in small ziplocks to grab & go and then in a larger ziplock to keep them from freezer burn and I took them out of the freezer just a couple days after freezing so I don’t think I messed up on the process. But if you have any ideas I’d definitely be open to it.
Hey Leah! I am so sorry that happened. So, I will say, yes, sometimes eggs do not reheat well and get sort of chewy/rubbery. With that being said, I’ve had luck personally with wrapping in paper towels then putting into ziploc freezer bags. I normally remove them from the freezer and let defrost a bit before I reheat them in the microwave. I sort of had a theory a long time ago that any frost/ice on food then being heated in the microwave tends to make things chewy/gross. Perhaps try that? I am so glad they were delicious fresh though – that makes me happy 🙂
Do we need to pre fry the veggies? What are your favorite combinations?
Depending on which veggies you use, yes, I would pre-fry them so they are soft 🙂
Just made this morning and they came out great. I will either use 8 eggs next time as I had a lot of egg mixture let over or use two muffin tins. Not sure if I was supposed to have a 1/2 cup of each of my veggies so I winged it.
I’m now at 35 min and these egg bites are still raw on top! But I’m excited to try them
That is so strange. What temperature are you cooking them on? I’ve never had to cook them that long.
I made these and my wife and I love it!!
Oh yay I am so glad. Thank you for sharing!
Hi here’s the problem I’m having sticking & they puff up only to cave in after I take them out and the recipe is too much I think I’m over filling the pan, should be 3/4 filled which causes the longer bake time.
Hi Anjanette, yes per my instructions in the post and recipe card, I say to fill each cavity only 3/4 full so yes, it does sound like you are over filling the pan. You may have enough to make another pan depending on the size of pan you are using. Hope that helps!
I love making these for my family. I just do the egg whites and add cheddar cheese, spinach, red pepper and onion!
How long should I bake in the mini cupcake pan ?
Hi Kathy, I haven’t made them in a mini cupcake pan before. I would say to try to cut the time in half but I’d keep an eye on them so they don’t burn.
Yummy
I made these this morning. They were easy and delicious.
I used breakfast sausage, cheddar cheese and green pepper for the add ins. I’ll definitely make again!
What kind of alternative milk do you recommend?
I’ve used soy milk before and it worked great. I am sure you could use Almond milk as well.
Do you çook your onions and peppers before adding to your eggs?
I’ve done it both ways. If you want them softer, yes, I recommend cooking them beforehand. Sometimes I saute them for a few minutes in a pan.
@Dawn, I thru mine veggies in the air fryer for 3 to 5 min on 400. worked great.and I use silicone trays in and instant pot.
Can you freeze and then pop in microwave? Is so how long in microwave?
Yes! You can certainly freeze them. I tend to wrap mine in paper towels then put into a ziploc freezer bag. I would say about 10-15 seconds to reheat and if not entirely hot, do another 10-15 seconds. You don’t want to overheat them. 🙂
Is the 8 minutes correct? Mine aren’t even close to being done at 8 minutes.
It is but it all depends on your oven. Mine are done in 8 minutes but adjust as needed 🙂
@Brittanie Pyper, mine took 18 minutes and came out done all the way through. Perfect
I’m assuming these are made in a full size muffin tin like cupcake sized? Not mini tins more like the Starbucks egg bites?
That is correct 🙂
Why 10 large eggs that would be deadly for those with high cholesterol and triglycerides. Can you make this wit 2 eggs?
You can but you may only get 2 egg bites. The recipe is written so you can make a dozen or so egg bites.
@Shari, recent research has exonerated eggs as a cause of heart disease. The AMA published an article in 2020 that stated that healthy older adults could safely eat two eggs a day.
@Shari, that is a myth about eggs they do not cause high cholesterol or triglycerides read the science
@Shari, eggs are good for you especially farm fresh eggs.
@Shari, then don’t make that many OR, don’t make this recipe at all if you’re that concerned. Common sense.
I’m spraying my muffin tin well but my egg bites are sticking to the sides and bottom… what am I doing wrong?
If you cook them longer than the recipe says owould they stick?
@Amber, try to coat the muffin pan with cooking spray.
@Amber,
You can use cupcake paper cups in your muffin pan to avoid sticking to pan situation. There are no rules here. Find and do what works for you. You got this. 👍🏼
@Amber,I purchases silicone muffin tins, they slide right out. The old metal ones were a nightmare 🙂
@Patricia,
The cupcake liners didn’t work for me. They still stuck. I just bought silicone egg/cupcake pans to try out.