# Starbucks-Style Egg Bites

Blender egg bites with the tender, open crumb of the coffee-shop original — no whipping, no sous-vide. Six eggs go into a blender with half a cup of cottage cheese and half a cup of grated cheddar and are blended completely smooth, poured into silicone molds and studded with chopped dry-cured sausage (hunter’s sausage, or crispy bacon). A low oven — 150 °C for 30 minutes — keeps them light and custardy. Makes about 12 bites; serves 4.

- **Prep:** 10 min · **Cook:** 30 min · **Total:** 40 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** American
- **Category:** Breakfast, Oven Recipes
- **Video:** [Stop Frying Eggs in Oil! A 5-Star Chef's Perfect Egg Trick You'll Wish You Knew Sooner](https://www.youtube.com/watch?v=1Mtskg8TdW8&t=235s) (recipe starts at 3:55)
- **Recipe page:** https://webspoon.world/recipes/starbucks-style-egg-bites/

## Ingredients

- 6 eggs
- ½ cup cottage cheese (5% fat works well)
- ½ cup cheddar cheese (grated)
- 60 g dry-cured sausage (about 2 oz — hunter’s sausage or similar, diced; or crispy bacon)

## Instructions

1. Preheat the oven to 150 °C / 300 °F.
2. Crack 6 eggs into a blender. Add ½ cup cottage cheese and ½ cup grated cheddar.
3. Blend until completely smooth and uniform — no whipping needed, the blender does the work.
4. Pour the mixture into a silicone muffin or egg-bite mold in even portions.
5. Chop the dry-cured sausage into small pieces and sprinkle a few into each mold.
6. Bake at 150 °C / 300 °F for 30 minutes until just set. Let them cool a minute, then pop them out of the mold. _(timer: 30 min)_

## Notes from our kitchen

Blending is what gives these their texture: the cottage cheese breaks down completely, so the bites come out smooth and light rather than curdy, without whipping any air in. Keep the oven low — 150 °C — because a hotter oven puffs them up and then collapses them into something rubbery; at this temperature they set gently and stay tender. Silicone molds are the easy option because the bites release cleanly; with a metal muffin tin, grease the cups well. Hunter’s sausage (a smoky, dry-cured sausage) is what the video uses, but any cured sausage, ham or crisp bacon works — add it after pouring so the pieces sit in each bite rather than sinking to the bottom of the blender jug. A batch makes about 12 bites.

## Variations

- **Veggie bites:** Swap the sausage for chopped roasted red pepper and a little spinach squeezed dry; add a pinch of salt since you lose the cured meat.
- **Gruyère & bacon:** Use grated Gruyère instead of cheddar and crumbled crispy bacon instead of sausage for the classic coffee-shop flavour.

## Nutrition (per serving, estimated)

- Calories: 260
- Protein: 21g
- Fat: 18g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 600mg

## FAQ

### Do I need a sous-vide to make egg bites?

No. The blended cottage-cheese base and a low 150 °C oven give the same smooth, tender texture without a water bath or any special equipment.

### Can I use a regular muffin tin?

Yes — grease the cups well or use paper liners, and check a few minutes early since metal conducts heat faster than silicone.

### Why did my egg bites deflate?

The oven was probably too hot. At 150 °C they set gently; at 180 °C and above they puff up and then sink into a denser, rubbery bite.

### How do I store and reheat them?

Keep in an airtight container in the fridge for up to 4 days, or freeze for a month. Reheat in the microwave for about 30 seconds (a little longer from frozen) — they make a grab-and-go breakfast.

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Source: [Starbucks-Style Egg Bites — Webspoon World](https://webspoon.world/recipes/starbucks-style-egg-bites/)