Starbucks-Style Egg Bites
Fluffy baked egg cups with cheese and bacon, ready in under 25 minutes. A protein-packed breakfast that tastes like the café version but costs a fraction of the price.
- Total time
- 22 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 8 large eggs
- ¾ cup sharp cheddar cheese, shredded
- 4 strips bacon, chopped
- ¼ cup heavy cream
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 12-cavity muffin tin with butter or cooking spray.
- 2
Cook bacon in a skillet over medium heat until crispy, ~4 minutes. Transfer to a plate and chop.
- 3
Whisk together eggs, cream, salt, and pepper in a bowl until smooth and fully combined.
- 4
Divide chopped bacon and cheese evenly among muffin cups, about 1 tbsp each.
- 5
Pour egg mixture into each cup until three-quarters full, filling carefully to avoid spills.
- 6
Bake 12–14 minutes until tops are golden and centers are just set but still slightly jiggly.
- 7
Let cool 2 minutes in the tin, then run a thin knife around edges to release from tin.
- 8
Serve warm or store in an airtight container in the refrigerator for up to 4 days.
Tools you’ll need
- 12-cavity muffin tin
- medium skillet
- mixing bowl
- whisk
- oven
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