Classic Better Than Starbucks Egg Bites

I used to think Starbucks egg bites were worth the $5 price tag and the drive-through wait. Then one morning, I was running late, couldn’t justify another expensive coffee run, and decided to try making them at home. Turns out, they’re easier to make than I ever imagined.

The secret is that you don’t need any special equipment or cooking skills. Just a muffin tin, some basic ingredients you probably already have, and about 30 minutes. Plus, when you make them yourself, you can load them up with as much cheese and bacon as you want—no skimping like the store-bought version.

What Kind of Eggs Should I Use?

Any standard large eggs from your grocery store will work perfectly for these egg bites. Free-range, organic, or conventional eggs all give you the same fluffy texture, so just use whatever fits your budget and preference. The key is making sure your eggs are fresh – you can test this by placing them in a bowl of water, and if they sink to the bottom and lay flat, they’re good to go. If you’re meal prepping, buying eggs in bulk is a great way to save money since this recipe uses a full 10 eggs at once.

Options for Substitutions

These egg bites are super flexible, so feel free to mix things up based on what you have:

• Milk: You can swap regular milk for heavy cream if you want richer, creamier bites, or use cottage cheese blended smooth for extra protein. Almond milk or oat milk work too if you’re avoiding dairy.
• Cheddar cheese: Any cheese you like works here – try Swiss, Monterey Jack, pepper jack for some heat, or even feta for a different flavor profile. Just keep the amount the same.
• Bell peppers: Swap these with mushrooms, spinach, tomatoes, or onions. Just make sure to dice everything small so it distributes evenly in the egg bites.
• Bacon and turkey: Use whatever protein you prefer – ham, sausage, or even leftover rotisserie chicken work great. You can also make them vegetarian by skipping the meat altogether and adding more veggies.
• Cooking spray: Butter or oil work just as well for greasing your muffin tin or silicone molds. Just make sure to coat them thoroughly so the egg bites don’t stick.

Watch Out for These Mistakes While Baking

The biggest mistake people make with egg bites is filling the muffin cups too high, which causes them to puff up and spill over during baking – sticking to that 3/4 full mark is important for clean, perfectly shaped bites.

Skipping the step to cook your vegetables beforehand can leave you with watery egg bites, since raw peppers release moisture as they bake, so always sauté them for a few minutes first.

Overbaking is another common issue that leads to rubbery, dry egg bites instead of the creamy texture you’re after – start checking at 12 minutes and look for eggs that are just set in the center with a slight jiggle.

For easier removal and to prevent sticking, let the egg bites cool for at least 5 minutes in the tin before trying to pop them out, and don’t be shy with that cooking spray.

What to Serve With Egg Bites?

These egg bites are perfect for meal prep breakfast, and I love pairing them with fresh fruit like berries or sliced melon to balance out the savory flavors. A piece of whole grain toast with butter or avocado toast makes them feel more filling if you need something more substantial to start your day. If you’re making these for brunch, they go great alongside hash browns or roasted breakfast potatoes. You could also serve them with a simple side salad or some cherry tomatoes for a lighter option that still feels complete.

Storage Instructions

Store: These egg bites are perfect for meal prep! Once they’ve cooled down, store them in an airtight container in the fridge for up to 5 days. I like to make a big batch on Sunday and grab a couple each morning for a quick breakfast throughout the week.

Freeze: Egg bites freeze really well, which makes them great for stocking up. Let them cool completely, then wrap each one individually in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months in the freezer.

Reheat: From the fridge, just microwave for about 30-45 seconds until warmed through. If you’re reheating from frozen, microwave for 60-90 seconds, checking halfway through. You can also warm them in the oven at 350°F for about 10 minutes if you prefer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 10-14 g

Ingredients

For the egg base:

• 12 eggs
• 1/4 cup milk (I highly recommend Fairlife whole milk for a higher protein count)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of garlic powder
• cooking spray (I use PAM Original for an easy release)

For the mix-ins:

• 1 cup cheddar cheese (freshly shredded for a much smoother melt)
• 1/2 cup bell peppers (finely diced into 1/4-inch pieces)
• 1/2 cup bacon (cooked until crispy and crumbled)
• 1/2 cup turkey

Step 1: Prepare Ingredients and Preheat Oven

• 1/2 cup bell peppers
• 1/2 cup bacon
• 1 cup cheddar cheese
• 1/2 cup turkey

Preheat your oven to 350°F.

While the oven heats, prepare all your ingredients: finely dice the bell peppers into 1/4-inch pieces (this size ensures even cooking and a better texture in the final bite), cook the bacon until crispy then crumble it, and shred the cheddar cheese fresh—I find that freshly shredded cheese melts much more smoothly than pre-packaged varieties.

Have the turkey ready as well.

This mise en place approach means you won’t be scrambling mid-recipe and everything will come together quickly once you start assembling.

Step 2: Prepare the Egg Mixture

• 12 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of garlic powder

In a large mixing bowl, whisk together the 12 eggs with the milk, salt, pepper, and garlic powder until well combined and smooth.

The milk adds richness and helps the eggs set evenly—I recommend using whole milk with higher protein content as it creates a creamier, more substantial bite.

Set the mixture aside while you prepare the muffin tin.

Step 3: Assemble the Muffin Tin

• cooking spray
• prepared ingredients from Step 1

Spray a standard 12-cup muffin tin thoroughly with cooking spray, making sure to coat the bottom and sides of each cup—this is crucial for easy release after baking.

Divide the cooked bacon, diced bell peppers, turkey, and shredded cheddar cheese evenly among all 12 cups, distributing them as evenly as possible so each bite has balanced flavors and textures.

Step 4: Fill and Blend

• egg mixture from Step 2
• assembled muffin tin from Step 3

Carefully pour the egg mixture from Step 2 into each muffin cup until about 3/4 full—this leaves room for the eggs to puff up slightly as they cook without overflowing.

Using a fork, gently stir the egg mixture within each cup to evenly distribute the fillings and ensure the cheese and meat are well incorporated throughout the egg base.

Step 5: Bake Until Set

Place the muffin tin in the preheated 350°F oven and bake for 12 to 18 minutes, depending on your oven.

The egg bites are done when a toothpick inserted in the center comes out clean and the tops are set but still slightly moist—they’ll continue to set as they cool.

Start checking around the 12-minute mark to avoid overcooking, which can make them rubbery.

Step 6: Cool and Release

Remove the muffin tin from the oven and let the egg bites cool for about 3 to 5 minutes—this brief rest makes them much easier to remove from the tin without breaking.

Run a thin knife or offset spatula around the edges of each cup if needed, then gently pop them out.

Serve warm or store them in the refrigerator for grab-and-go breakfasts throughout the week.

Classic Better Than Starbucks Egg Bites

Delicious Classic Better Than Starbucks Egg Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings 12 egg bites

Calories 1225 kcal

Ingredients

  

For the egg base::

• 12 eggs
• 1/4 cup milk (I highly recommend Fairlife whole milk for a higher protein count)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of garlic powder
• cooking spray (I use PAM Original for an easy release)

For the mix-ins::

• 1 cup cheddar cheese (freshly shredded for a much smoother melt)
• 1/2 cup bell peppers (finely diced into 1/4-inch pieces)
• 1/2 cup bacon (cooked until crispy and crumbled)
• 1/2 cup turkey

Instructions

 

• Preheat your oven to 350°F. While the oven heats, prepare all your ingredients: finely dice the bell peppers into 1/4-inch pieces (this size ensures even cooking and a better texture in the final bite), cook the bacon until crispy then crumble it, and shred the cheddar cheese fresh—I find that freshly shredded cheese melts much more smoothly than pre-packaged varieties. Have the turkey ready as well. This mise en place approach means you won't be scrambling mid-recipe and everything will come together quickly once you start assembling.
• In a large mixing bowl, whisk together the 12 eggs with the milk, salt, pepper, and garlic powder until well combined and smooth. The milk adds richness and helps the eggs set evenly—I recommend using whole milk with higher protein content as it creates a creamier, more substantial bite. Set the mixture aside while you prepare the muffin tin.
• Spray a standard 12-cup muffin tin thoroughly with cooking spray, making sure to coat the bottom and sides of each cup—this is crucial for easy release after baking. Divide the cooked bacon, diced bell peppers, turkey, and shredded cheddar cheese evenly among all 12 cups, distributing them as evenly as possible so each bite has balanced flavors and textures.
• Carefully pour the egg mixture from Step 2 into each muffin cup until about 3/4 full—this leaves room for the eggs to puff up slightly as they cook without overflowing. Using a fork, gently stir the egg mixture within each cup to evenly distribute the fillings and ensure the cheese and meat are well incorporated throughout the egg base.
• Place the muffin tin in the preheated 350°F oven and bake for 12 to 18 minutes, depending on your oven. The egg bites are done when a toothpick inserted in the center comes out clean and the tops are set but still slightly moist—they'll continue to set as they cool. Start checking around the 12-minute mark to avoid overcooking, which can make them rubbery.
• Remove the muffin tin from the oven and let the egg bites cool for about 3 to 5 minutes—this brief rest makes them much easier to remove from the tin without breaking. Run a thin knife or offset spatula around the edges of each cup if needed, then gently pop them out. Serve warm or store them in the refrigerator for grab-and-go breakfasts throughout the week.