Copycat Starbucks “sous-vide” egg-bites. In my opinion they are so much better in texture and absolutely no special equipment required. The Starbucks version doesn’t use ricotta but I felt the ricotta would make them so creamy and totally similar in texture, and it did. You can absolutely add bacon bits, bell peppers, or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.
Copycat Starbucks Egg-Bites with Ricotta
Copycat Starbucks “sous-vide” egg-bites. In my opinion they are so much better in texture and absolutely no special equipment required. The Starbucks version doesn’t use ricotta but I felt the ricotta would make them so creamy and totally similar in texture, and it did. You can absolutely add bacon bits, bell peppers, or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.
Ingredients
- 5 medium eggs
- pinch of salt
- ½ cup full fat ricotta or cottage cheese
- 1 cup grated Gruyère cheese
- boiling hot water I boiled mine on the stove
- cooking spray just in case
Instructions
- Preheat the oven to 325F. In a blender add the eggs, salt, ricotta, the Gruyère cheese and blend for 20-30 seconds.
- Add the muffin tin on top of a baking sheet and spray down your muffin tin. Mine is silicone and mess-free but you can use any.
- Add your egg mixture 1/2 way in the muffin tins and carefully place the baking dish with the muffin tin on top in the oven on a low rack.
- Add boiling hot water up to the 1/2 way mark of the baking tray. Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy.
- These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.
Video
Notes
The oven must be pre-heated in the water must be boiling hot. Do not open the oven at all for at least 20 minutes so you can let everything steam and get creamy. My oven is super slow and my egg bites took 30 minutes.
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4 Responses
These are DELICIOUS. I love ricotta. I used cheddar Jack since I didn’t have Gruyère on hand. This made 6 full sized cupcake tin egg bites for me. Took 35 minutes at 325°. Excellent recipe. Would be extra delicious with some added hot sauce!
Thank you so much for sharing, Stephanie! So happy you enjoyed.
I did this w silpat 20 count mini muffin tray on top of a baking sheet and skipped the water part. I filled them halfway, added sautéed onions, peppers and mushrooms. I substituted American cheese and cheddar -4 slices cut up came to a half cup. Baked for 35 min they popped out a little so they were ready. I might dial back a tiny bit on the ricotta and cheese. I topped with cantaloupe micro greens and these were a tasty!!
Sounds incredible, Nora!