Egg Bites
I’m a fan of Starbucks’ sous vide egg bites, and I wanted to make something that was easy to grab and go in the morning. These egg bites are not as soft as the Starbucks version since they’re baked, but they’re still pretty tasty (and a helluva lot cheaper!)
Egg Bites
I’m a fan of Starbucks’ sous vide egg bites, and I wanted to make something that was easy to grab and go in the morning. These egg bites are not as soft as the Starbucks version since they’re baked, but they’re still pretty tasty (and a helluva lot cheaper!)
Cooking Instructions
- 1
I made both flavors of egg bites at the same time. Start by cooking the bacon according to the package’s directions. Save some of the bacon grease, if desired, for frying the veggies as described below. Drain bacon on a paper towel. Cool, then crumble or cut into small pieces.
- 2
In a small amount of butter or oil (or reserved bacon fat), fry the mushrooms until they are browned and their liquid has evaporated. Cool and cut them into small pieces (~0.2 inches wide)
- 3
Sauté the onion in a small amount of butter or oil (or reserved bacon fat) until softened. Set aside to cool.
- 4
Peel and slice the potato into 1/2 inch pieces and boil until they can be pierced with a fork (-5 minutes). Cool, then cut them into smaller pieces (~0.2 inches wide)
- 5
Use a separate bowl for each set of egg bites. Whisk the eggs and milk well. To each, add garlic powder and pepper. To the bowl designated for the mushroom egg bites, add salt and thyme.
- 6
If using metal muffin tins, spray each tin with cooking spray.
I recommend using silicone muffin trays. The egg bites will be much easier to remove, and clean up will be much faster. You can spray the silicone with cooking spray if you choose, but it’s not a requirement, - 7
🍄 For the mushroom egg bites, fill each of 6 tins about halfway with the egg mixture. To each tin, add mushrooms, onion, and shredded mozzarella.
🥓 For the bacon egg bites, fill each of 6 tins about halfway with the egg mixture. To each tin, add crumbled bacon, onion, potatoes, and shredded cheddar.
Top off with any leftover egg mixture. You can fill the tins to the top. The eggs will puff up while cooking, but will deflate when cooled.
- 8
Bake at 350°F for about 20 minutes, or until the middle are no longer wiggly. Cool completely.
- 9
Run a knife or offset spatula around each bite and remove from the tin. If you are using a silicone tray, they will pop right out without having to loosen them.
- 10
They will keep refrigerated for 4 days. Or, you can freeze them for up to 2 months. Reheat in the microwave.
- 11
Tips:
👉🏻 There is a lot of room for experimentation. You can add:
🔸 Cooked, well-drained spinach
🔸 Crumbled feta cheese
🔸 Sautéed, chopped bell pepper
🔸 Well-drained, chopped, sun-dried tomatoes
🔸 Cooked and crumbled sausage
🔸 Lightly steamed broccoli florets
🔸 Your melty cheese of choice
…and lots more. Try some combos!👉🏻 Again, use a silicone muffin tray if you can. When I used metal ones, the eggs stuck to the sides and bottoms a little. Clean-up was a pain.
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Comments (2)
By the way - I’ve really loved looking at your recipes. Very creative!