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Creamy Baked Copycat Starbucks Egg Bites (Keto Friendly)

These creamy, fluffy, and savory homemade egg bites mimic the popular coffee shop version using a blender and a simple water bath (Bain-Marie). Perfect for meal prepping, a quick keto breakfast, or an elegant brunch snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings (12 bites total)
Course: Breakfast, Brunch, Snack
Cuisine: American, Copycat
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Egg Bite Base
  • 12 large eggs at room temperature
  • 1/2 cup full-fat cottage cheese or smooth ricotta cheese
  • 1/4 cup heavy cream or half-and-half
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch cayenne pepper (optional, for a slight kick)
Mix-ins and Fillings
  • 1/2 cup shredded Gruyère cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup fully cooked and finely crumbled bacon or prosciutto, ham, or desired filling
  • 1 tablespoon minced fresh chives
  • Nonstick cooking spray or butter for molds

Equipment

  • High-powered Blender
  • 12-cup Silicone Muffin Mold or Standard Muffin Pan
  • Large Baking Dish or Roasting Pan (for water bath)

Method
 

Prep and Blend
  1. Preheat and Prepare: Adjust your oven rack to the middle position and preheat the oven to 325°F (160°C). Prepare a 12-cup silicone muffin mold or a standard metal 12-cup muffin pan by coating the insides thoroughly with nonstick spray or butter. If using a metal pan, place the pan inside a larger baking dish or roasting pan that is large enough to create a water bath (Bain-Marie).
  2. Blend the Base: In a high-powered blender, combine the 12 large eggs, the cottage cheese, the heavy cream, kosher salt, black pepper, and cayenne pepper (if using). Blend on high speed for 30 to 60 seconds until the mixture is completely smooth and homogeneous; no lumps of cottage cheese should remain. The mixture should look slightly frothy.
  3. Mix in Cheeses and Herbs: Pour the smooth egg mixture into a large bowl. Gently stir in the shredded Gruyère cheese, the shredded Monterey Jack cheese, and the minced chives until evenly dispersed throughout the liquid.
Assembly and Bake
  1. Distribute Fillings: Place a small pinch of the cooked bacon crumbles (or other desired solid fillings) into the bottom of each prepared muffin mold. This helps anchor the filling.
  2. Pour and Fill: Carefully pour the egg mixture evenly into the prepared molds, filling each cup almost to the top. The eggs will slightly expand during baking.
  3. Set Up Water Bath (Crucial for Texture): If using a water bath (recommended for the creamiest texture), carefully pour about 1 inch of hot water (tap water is fine) into the larger outer baking dish. The water should surround the base of the muffin mold but should not slosh into the egg mixture.
  4. Bake: Carefully transfer the baking dish (with the water bath) to the preheated 325°F (160°C) oven. Bake for 25 to 30 minutes. The egg bites are done when the centers are set, puffed slightly, and feel firm to the touch. They should not look wet or overly browned.
  5. Cool and Serve: Remove the pan from the oven and carefully lift the muffin mold out of the water bath. Let the egg bites cool in the mold for about 5 minutes. The edges will contract slightly, making them easy to remove. Use a small spatula or knife around the edge to gently pop the egg bites out of the molds. Serve warm immediately.

Notes

For the true 'sous-vide' texture (extremely creamy and uniform), blending the cottage cheese is non-negotiable, and using a water bath is highly recommended. These bites are excellent for meal prepping; once cooled, store them in the refrigerator for up to 4 days or freeze them for up to 3 months. Reheat gently in the microwave or a toaster oven.