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Gluten-free keto copycat Starbucks egg bites on a plate.

Gluten Free Keto Copycat Starbucks Egg Bites Recipe

www.melissaraecarr.com
If you are a breakfast lover who enjoys convenient options and needs extra protein, this Gluten Free Keto Copycat Starbucks Egg Bites Recipe is the perfect way to a healthy breakfast!
I will walk you through making this easy recipe without a sous vide machine and instead guide you through the process of creating your own keto-friendly egg bites using both an Instant Pot electric pressure cooker and an oven. 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 3 minutes
Total Time 38 minutes
Course gluten free breakfast, instant pot, keto breakfast, low carb breakfast
Cuisine American
Servings 16 egg bites
Calories 81 kcal

Equipment

  • Instant Pot
  • Silicone Egg Mold or Silicone Muffin Cups
  • Trivet or Large Shallow Baking Pan
  • Blender or Food Processor

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese
  • 1 cup shredded cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup additions: cooked meat, sauteed veggies, extra cheese

Instructions
 

  • Add eggs, cottage cheese, shredded cheese, and seasonings to the blender in that order.
    Blend well then fill your egg mold or muffin tins up 3/4 of the way with the egg mixture after you have added your additions to the well or cup.

Instant Pot Method:

  • Start by spraying your silicone egg bite mold with cooking spray to prevent sticking. 
    Make sure that after adding in your additions that the level of the egg bite leaves a little space at the top for expansion during cooking.
    Fill each mold with the blended egg mixture, then sprinkle with your additions if you have any.
    Cover with aluminum foil.
    Now place a cup of water in the Instant Pot, insert the trivet, and place the filled silicone mold on top. 
    Cook on High pressure for 10 minutes with 10 minutes Natural Release before releasing any remaining pressure.
    After they have cooled upright for a few minutes, place a wire rack on top of them and flip over.
    Now you can peel the silicone egg bite mold off of them and serve up.

Oven Method:

  • Preheat your oven to 325°F (163°C) and prepare a muffin tin with cooking spray.
    You will mimic the sous vide cooking method used by Starbucks by creating a water bath for your egg bites.
    After portioning your favorite additions, fill with the egg mixture no more than three-quarters full, place it in a larger baking dish with tall sides.
    Fill the larger dish with hot water until it reaches halfway up the sides of the muffin tin and does not touch the top.
    Bake for 25-30 minutes or until the egg bites are set.
    Once cooked, let the egg bites cool before removing them from the muffin tin. 

Notes

Nutrition Facts
Serving size: 2 egg bites
Servings: 16
Amount per serving
 
Calories
81
% Daily Value*
Total Fat 5.8g
7%
Saturated Fat 2.7g
13%
Cholesterol 100mg
33%
Sodium 150mg
7%
Total Carbohydrate 0.8g
0%
Dietary Fiber 0g
0%
Total Sugars 0.3g
 
Protein 6.3g
 
Vitamin D 9mcg
44%
Calcium 38mg
3%
Iron 1mg
3%
Potassium 47mg
This is considering that 2 small egg bites from the Instant Pot mold is equal to one regular muffin tin.
With this measurement, this recipe makes 16 muffin size bites.
  • Make it dairy free by skipping the shredded cheese and opting for more additions like sautéed vegetables, or more meat. And using coconut milk instead of the cottage cheese. Decrease the amount down to 3/4 cup.
  •  Add more texture when you add in cut up pieces of bread. This goes great in an Italian version along with adding in 1/4 teaspoon of Italian Seasoning. For the cheese opt for parmesan or Romano instead of mozzarella because mozzarella will become grainy.
  • These egg bites are the best meal prep option! Warm them up easily in the oven at 350F for 5 minutes. Wrap in a cloth napkin or paper towel to eat on the go. 
  • Think of egg bites beyond breakfast time. Turn them into a lunch treat when you pair with a salad.
  • The size of the egg bites is perfect to fit into a wide mouth mason jar. Mason jars are a healthy way to store your portable breakfast and have them ready for travel. Place a piece of parchment paper or wax paper in between each egg bite to help prevent sticking.
Can I use frozen veggies in these egg bites?
No, you cannot use them frozen, but you can use them if you cook them. When veggies are not cooked before you add them to the recipe, they give off so much liquid that the egg bites will be very soggy. Think ahead at dinnertime of what veggies you can cook up and have on hand as leftovers you can throw in your egg bites easily.
Can I use heavy cream or coconut cream instead of the cottage cheese?
Yes you can. Use 3/4 cup instead of the 1 cup called for. It may take a little longer to cook fully, but it will work. Omit the cheese and add in more additions to make it completely dairy free.
Will this recipe work in one large pan instead of the individual bites?
Yes, you will just have to use a glass pie plate instead of the muffin tins. It will turn out to be more of a crustless quiche, but can be served up into slices and may present better for a special occasion to be served up alongside other foods.

Nutrition

Calories: 81kcal
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