Want a quick and easy breakfast to meal prep for busy days? These egg muffin cups are cheaper than Starbucks egg bites, and you can customize them however you want.
Being able to customize a recipe for me, can take something from being good, to amazing! Learn how to recreate these popular sous vide mini-omelets at home with an oven.
What are egg muffin cups?
Egg muffin cups, also known as egg bites, were popularized by Starbucks in 2017 when they created their sous vide egg bites with Cuisine Solutions, a company that makes sous vide food for retailers, consumers, and restaurants. They’re basically mini omelets you can eat on the go. They come in different variations at Starbucks but are also relatively easy to make at home without a sous vide machine.
Ingredients in these egg muffin cups
You can make all different types of egg muffin cups at home. I like to start with three base ingredients (eggs, low-fat cottage cheese, and cheese) and add other ingredients on top to create the rest of the flavor profile.
This is my favorite combination of flavors so far:
- eggs
- low-fat cottage cheese
- feta
- Kosher salt and black pepper
- sun-dried tomatoes
- mushrooms
- toasted prosciutto
Here are other flavor combos you can also try:
- Low-fat: egg whites, low-fat mozzarella, spinach, tomatoes
- Italian: Italian sausage, diced onions, green bell peppers
- American breakfast: Cheddar cheese and bacon
Types of muffin molds or pan to use
The best mold for these egg muffins is individual silicone muffin cups because you don’t need additional liners or extra oil to ensure the egg bites are released after baking. Using individual silicone cups also makes it easier to remove them versus using a whole silicone pan.
I don’t recommend using metal muffin pans because the egg muffins tend to stick to them, making removing the bites harder. Metal pans are also more prone to overcooking the egg muffins if you don’t pay attention. I also don’t suggest using paper cupcake liners to make these egg muffins because you’ll end up with damp liners after cooking.
How to troubleshoot spongy or rubbery egg muffins
If your egg muffins are rubbery, they are likely overcooked. You can’t really save them, so you’ll need to start the recipe over. I recommend cooking them at a lower temperature, like 325 °F, with a water bath to keep them moist while cooking.
If your egg muffins are spongy, they need to be cooked more. Continue to cook them for another 2-3 minutes and check the firmness of the eggs. Cooked egg muffins should be firm but tender to the touch.
How long to bake egg muffin cups at 325 °F
Bake the egg muffin cups in silicone cups at 325 °F for 15-20 minutes. After 14 minutes, check the eggs to see if they are rising and browning at the edges. Once your egg muffins are golden brown on the edges and firm to the touch, they are finished.
How long do egg muffin cups last in the fridge?
These egg muffin cups last up to three days in the refrigerator in an airtight container. I recommend heating them in the microwave in 30-second intervals until they’re hot and steamy.
Links to my other egg recipes
For more egg bite recipes, try my other favorites:
- Starbucks egg white bites
- Starbucks egg bites copycat
- Ramen eggs
- Japanese egg sandwich
- Pesto eggs
- Deviled eggs
- Korean egg drop sandwich
- Grated avocado egg toast
Egg Muffin Cups
Ingredients
- 6 large eggs
- ½ c low-fat cottage cheese
- ½ c feta
- pinch kosher salt
- pinch black pepper
- 2 tbsp chopped sundried tomatoes
- 3 tbsp diced mushrooms
- 2 slices proscuitto toasted and crumbled
Equipment Used
- measuring cups and spoons
- knife and cutting board
- blender
- silicone baking cups
- oven
- sheet pan
- chopstick
- cooling rack
Instructions
- Preheat the oven to 325 °F.
- In a blender, combine the 6 large eggs, ½ c low-fat cottage cheese, ½ c feta, pinch kosher salt, and pinch black pepper. Blend until smooth.
- Pour the batter into silicone cups on a sheet pan.
- Carefully add the sundried tomatoes, diced mushrooms, and crumbled proscuitto divided equally across all the baking cups. Use a chopstick to mix the toppings with the batter gently, but be careful not to dunk the toppings completely into the batter. You want to have some toppings peek out so the muffins look nicer and people can see what’s in each muffin.
- Place the sheet pan and silicone cups into the middle rack of the oven. Add half an inch of warm water to the sheet pan.
- Bake for 15-20 minutes or until the cups are firm with lightly browned edges.
- Remove them from the oven and place them on a cooling rack.
- Gently remove the egg white bites from the silicone cups and serve.
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