Egg Bites - A La Starbucks Style

If you know, you know. Starbucks sous vide egg bites. They’re delicious and beloved everywhere. My mom is also a huge fan and tasked me with the challenge of recreating them. So, let’s just say challenge accepted.

Starbucks uses the method known as sous vide. This means “under vacuum” in French, and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. But…not everyone has one just lying around at home, so I decided to perfect the art, sans sous vide.

Want to know the other secret ingredient? The key ingredient that truly makes these pop is YOGURT. Starbucks actually uses cottage cheese and well, more cheese, but yogurt is a fantastic substitute and mimics the texture of the cottage cheese. I used a dairy-free yogurt, but feel to use Greek yogurt, too. I also love how you can use whatever leftovers you’ve got in your fridge…and ta da, quick breakfast for the week!

Some other bite ideas:

• Sausage, Bell Peppers and Onions

• Broccoli, Ham, Cheese

• Bacon, Mushroom, Green Onion

This recipe is packed full of protein, veggies and makes for a meal that you don’t have to think twice about. I can’t wait to see your takes on this recipe!

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Egg Bites a la Starbucks

Yield: 10 muffins

Author: Golden Roots Nashville

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 Tbsp olive oil
• 1/2 yellow or white onion, diced
• 1/2 cup mushrooms, chopped
• 1/2 cup spinach, fresh or frozen
• 5 large eggs
• 1/2 cup vegan feta, crumbled (or cheese of choice)
• 1 cup plain almond milk yogurt (can sub Greek yogurt)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 strips nitrate-free bacon, cooked and crumbled

Directions

1. Preheat the oven to 350 and prepare a muffin tin with cooking spray or liners.
2. In a medium-sized skillet, heat 1 Tbsp of olive oil over medium heat. Saute onion, mushrooms, and spinach until onions are translucent, mushrooms have softened, and spinach has cooked and wilted, about 5-6 minutes.
3. Whisk eggs in a medium bowl. Whisk in yogurt to combine.
4. Add in cooked veggies, salt, and pepper. Stir in bacon crumbles.
5. Using a ¼ cup measuring cup, place egg mixture into muffin tin. Bake for 30 minutes, or until a toothpick inserted comes out clean.

Notes:

You can use whatever veggies and cheese you have on hand. Feel free to truly make this your own. 

You can freeze these ahead of time and reheat in the microwave or oven when needed

Store in a tight, closed container. Lasts for up to 5 days in the refrigerator.

Did you make this recipe?

Tag @goldenrootsnashville on instagram and hashtag it #cookingwithGRN