Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Generously grease a 12-cup muffin tin with melted butter or olive oil. Ensure that all the nooks and crannies are coated to prevent sticking.
- In a medium bowl, crack open all 12 large eggs. Add the 1/2 cup of whole milk (or heavy cream) to the bowl. Whisk vigorously until the egg yolks and whites are thoroughly combined and the mixture is frothy. Season with a pinch of salt and freshly ground black pepper to your liking.1 dozen large eggs, 1/2 cup whole milk (or heavy cream for extra richness), Salt, Black pepper
- If you're adding cheese, gently fold in 1/4 cup of shredded Gruyère cheese into the egg mixture. If you're using cooked bacon or ham, add that in now as well, distributing it evenly throughout the mixture.1/4 cup shredded Gruyère cheese (or a mix of Gruyère and Monterey Jack), 1/4 cup crumbled cooked bacon or finely diced ham (optional)
- Carefully pour the egg mixture into each greased muffin cup, filling them about two-thirds of the way full. It's important not to overfill them, as the egg bites will puff up slightly as they bake.
- Place the muffin tin in the preheated oven. Bake for approximately 20-25 minutes, or until the egg bites are set and slightly puffed. A toothpick inserted into the center should come out clean. Be careful not to overbake, as this can lead to a rubbery texture.
- Once baked, remove the muffin tin from the oven and let the egg bites cool in the tin for a few minutes. This will help them firm up. Gently loosen the edges with a knife or spatula and lift them out of the tin. Serve warm and enjoy your delicious homemade Starbucks Egg Bites!
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave (20-30 seconds) or oven/toaster oven (300°F for 5-10 minutes). Can be frozen for up to 2 months.