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Filtering by Tag: eggs

Oven Baked Egg Bites

Patricia Reitz

ButterYum - Oven-Baked Egg Bites (like Starbuck’s Sous Vide Egg Bites). how to make Starbucks egg bites in oven. Starbucks egg bites recipe. how to make Starbucks egg bites. how to bake Starbucks egg bites.

Here’s my copycat version of Starbuck’s Sous Vide Egg Bites, only instead of cooking them in a sealed hot water bath (sous vide), mine are baked in the oven so anyone can make them. In all honesty, I haven’t tried the Starbuck’s egg bites, but my kids have and they say these are equally delicious. You be the judge.


Start by lining a high quality cupcake pan - I HIGHLY recommend these 100% food-grade silicone cupcake liners because eggs are notoriously sticky and they’ll bake onto the metal pan like cement. These liners can be reused over and over and over, and you don’t even have to spray them with nonstick cooking spray. The egg bites will slip right out of them, I promise. ***Be sure check the bottom of this page to learn how to choose the right silicone liners.

Back to the recipe - to ensure an even distribution of ingredients, I like to divide the bacon and half of the scallions evenly among the 12 silicone liners…


Then place the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheese, and sriracha (or ketchup if you don’t like spicy heat) in a bowl. I used a wide bowl so I could get photos, but you should choose a bowl that is more deep than wide to minimize splashing (even better, use a quart size deli container).


Use an immersion blender to combine the egg mixture. The cheese does not need to be completely blended - it’s fine if small bits remain.

Alternatively, a blender may also be used to combine the ingredients, but blenders tend to incorporate a lot of air so be sure to mix on low speed and allow the mixture to rest for about an hour before using, to allow air bubbles to dissipate.


Pour the egg mixture evenly into the silicone liners.


Top with the remaining cheddar cheese and scallions.


Bake in preheated oven for 15-20 minutes. Rest for 5 minutes before serving. Enjoy!

Items used to make this recipe:

Oven Baked Egg Bites

makes 12 egg bites

Printable Recipe



  • 12 ounces cooked bacon, crumbled

  • 2 scallions, sliced

Egg Mixture:

  • 4 large eggs

  • 3/4 cup shredded cheddar cheese

  • 1/2 cup 4% cottage cheese

  • 1/4 cup heavy cream

  • 1 tablespoon sriracha (or ketchup)


  • 1/4 cup shredded cheddar cheese

  • 2 scallions, sliced


  • Preheat oven to 400F and place rack in center position.

  • Line a high quality cupcake pan with 12 silicone liners (see note below on choosing the right silicone).

  • Divide bacon and half the scallions among the liners.

  • In a deep mixing bowl of quart-size deli container, use an immersion blender to combine the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheddar cheese, and sriracha.

  • Pour the egg mixture evenly into the silicone cupcake liners,

  • Top each with the remaining cheddar cheese and scallions.

  • Bake for 15-20 minutes; remove from oven and rest for 5 minutes before serving.

Macros: each egg bite contains 126 calories, 8g protein, 10g fat, and 1g net carb.



Salmon and Capers - For the filling, use 1/2 ounce of cooked salmon and 1/2 teaspoon drained capers. For the egg mixture, omit the sriracha, and add 2 tablespoons onion and chive cream cheese and 1 teaspoon ground black pepper Garnish with sliced scallions before baking (no cheese). Smoked salmon can be used, but reduce to 1/4 ounce per cup (it’s very salty).

Spinach and Mushroom - For the filling, use 6 ounces of cooked, chopped, and squeezed dry spinach, and 3 ounces of finely chopped and sautéed mushrooms. For the egg mixture, replace the sriracha with 1/4 teaspoon garlic salt and replace the cheddar cheese with shredded mozzarella. Garnish with cheese and sliced scallions before baking.

Ham and Broccoli - For the filling, use 6 ounces of finely chopped cooked ham and 3 ounces cooked and chopped broccoli (be sure it’s not too wet). For the filling, replace the sriracha with prepared mustard. Garnish with cheese and sliced scallions before baking.

Sausage and Kale - For the filling, use 6 ounces cooked breakfast sausage and 3 ounces finely chopped kale. For the egg mixture, omit the sriracha and replace the cheddar cheese with shredded pepper jack. Garnish with more pepper jack and sliced scallions before baking.

How to Choose the Right Silicone

Have you ever heard of the pinch test? It’s an easy way to find out if silicone utensils or bakeware are made of 100% pure silicone or a cheaper version which contain plasticizers (fillers). Stay away from the cheap versions - they’re not very nonstick and they often give off strong chemical odors/flavors, especially when heated. Pure silicone is extremely nonstick and doesn’t have the same issues with odors/flavors. Manufacturer’s don’t always tell you if their products are pure silicone so here’s a quick way to tell the difference. Pinch the silicone item in question - cheap silicone that contains plasticizers will develop a white stress mark where pinched (similar to bending plastic).

Frittata with Ramps, Bacon, and Mushrooms

Patricia Reitz

It’s the season for ramps here in Virginia and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Today I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic and seasonal frittata.


Start by cleaning and trimming the ramps (full directions with how-to photos here).

Heat some oil in a cast iron skillet.


Add the ramps and cook them for a few minutes on each side until they’re nicely caramelized.

Mmmm. Remove the ramps from the skillet and chop them into 1/4-inch thick slices; set aside until needed.


Using the same skillet, lower the heat to medium and saute the garlic in the butter for about 30 seconds.


Add the chopped mushrooms and a pinch of salt.


Sauté them, stirring occasionally, until the pan is dry and the mushrooms have begun to caramelize. Don’t be alarmed when the mushroom release their liquid… just keep cooking and stirring.


After 5-10 minutes, all the liquid will have evaporated and the mushrooms will have begun to caramelize.


Remove the mushrooms from the pan and allow them to cool a bit before proceeding.

Preheat the oven to 350F and place the rack in the center position. Spray a 9-inch pie plate with a nonstick baking spray like Baker’s Joy, which contains both oil and flour. My preferred pie plates for frittatas are ceramic, glass, or stoneware. Avoid using aluminum pie plates as there may be a chemical reaction that causes the eggs to taste tinny and/or turn a greenish color.

In a medium mixing bowl, whisk the eggs together.


Add salt, pepper, and heavy cream; whisk well to combine.


Layer the mushrooms and ramps in the pie plate.


Followed by the bacon. Add the beaten egg mixture.


Be sure not to overfill the pie plate.


Add cheese - here I’ve used cheddar.


And to add a little color, I decided to add a few slices of sliced tomatoes to the top. Place the pie plate on a half sheet pan and place in oven. Bake for 30-35 minutes or until the eggs are set in the center of the pie plate.


Allow to cool for 15 minutes before cutting.

Here’s to enjoying Ramps!

Items used to make this recipe:

Frittata with Ramps, Bacon, and Mushrooms

makes 8 servings

Printable Recipe


  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 1 teaspoon minced garlic

  • 1 bunch ramps, cleaned and trimmed

  • 2 ounces cooked bacon, cut or crumbled

  • 8 ounces mushrooms, diced

  • 8 eggs

  • 2/3 cup heavy cream

  • 2 ounces cheddar cheese, shredded

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cracked black pepper

  • small tomato slices for garnish


  1. Preheat a large cast iron skillet with 1 tablespoon olive oil over medium-high heat.

  2. Cook ramps with a pinch of kosher salt and freshly ground pepper for 2-3 minutes per side until caramelized

  3. Remove ramps from pan and cut into 1/4-inch slices; set aside until needed.

  4. In the same skillet (without washing it), lower heat to medium and add butter and minced garlic; stir constantly for 30 seconds.

  5. Add diced mushrooms with another pinch of salt and saute, stirring frequently for 5-10 minutes until the mushrooms are dry and beginning to caramelize; remove from pan and set aside to cool.

  6. Preheat oven to 350F with rack in center position and spray a 9-inch glass, ceramic, or stoneware pie plate with baker’s joy baking spray.

  7. In a medium mixing bowl, whisk together the eggs, heavy cream, kosher salt, and freshly ground black pepper.

  8. Layer the mushrooms, ramps, and bacon in the pie plate and add the egg mixture.

  9. Add the cheddar cheese and sliced tomatoes.

  10. Place the pie plate on a half sheet pan and bake for 30-35 minutes or until the eggs are set in the center of the dish; cool 15 minutes before cutting.