Do we really want to know all or it’s better to stay in the dark? Let’s make some tasty egg bites to enlighten our days!

The difference between egg bites and egg muffin is so thin that it may not even exist. Well, maybe it does in a shape of muffin forms.

Making egg muffins implies that we use a muffin form to fill the eggs in and bake them but with egg bites, we have no such requirement, hence we can make them in anything that will bear the heat in the oven without deforming.

Of course, many of us have some sort of expectations already. Most likely it is not because we’ve been fed with this basic, yet nutritious breakfast since we are kids, but rather because as egg bites are one of the Starbucks widely popular breakfasts.

What’s in egg bites?

Amazing how a bit of potato starch with a bunch of unpronounceable ingredients and food preserving technique makes people crazy, yet the popularity of basic omelets is nowhere to be found.

Luckily, egg bites also managed to keep carbs level fairly low so those on keto and Starbucks breakfast have their lucky match made among the stars.

For the rest of us who are far from such conveniences but want to live a life full of excitement and glamour, there is a hope too. Starbucks egg bites can be made at home without much more effort than making an egg omelet if we aren’t too picky about it.

What do egg bites need?

A baking tray that will hold the bites will be essential but most likely many of us already acquired one of those half useless muffin baking tray that designed to hold muffins. Lack of them, we can make egg bites in a muffin form, and although they will become egg muffins in the process, their flavor and texture will endure all sort of criticism, maybe even that if someone dares to call them omelets or crustless quiche.

Ingredients

Beginner

1 Onion (diced)
3 tablespoon Scallion or chives (diced)
½ Green pepper (diced)
½ Red pepper (diced)
1 cup Spinach (diced)
1 cup Cherry tomato (diced)
1 teaspoon Salt
6 Eggs
½ cup / 100ml Cream (optional)
2 cup / 100g Cheese (grated)

Advanced

3½ oz / 100g Bacon, pancetta or gunciale (diced)
2 Onion (diced)
3 tablespoon Scallion or chives (diced)
1 Garlic (crushed)
½ Green pepper (diced)
½ Red pepper (diced)
1 cup Spinach (diced)
1 cup Cherry tomato (diced)
6 Eggs
1 teaspoon Salt
½ cup / 100ml Cream (optional)
2 cup / 100g Cheese (grated)

Kitchen equipment

Muffin forms

How to make Egg bites

Beginner

Dice all the ingredients up, halve or quarter the cherry tomatoes.
Mix all the vegetables, except the tomatoes, in a bowl. Add a bit of salt too.
Fill the muffin forms up to ¾.
Divide the cherry tomatoes among the muffin forms.
Beat the eggs and add some more salt.
Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won’t taste the same but it will still be lovely.
Pour the eggs into the vegetable filled muffin cups.
Sprinkle grated cheese if desired.
Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.

Enjoy!

Advanced

Dice up the bacon, pancetta or guanciale.
Fry the slices in a skillet on medium heat. Once they are starting to get a color, lower the heat and slowly render out all the fat. Depending on what cut we use, this can take 10 – 20 minutes. Once all the meat gets a golden brown color, remove them from the fat.
Place the diced onion into the hot fat. Alternatively cooking oil can be used too.
Saute on medium to high heat until the onion gets a translucent / glassy look.
Lower the heat to medium to low and caramelize the onions while stirring every now and then for about 15 – 20 minutes.
Once the onions get the desired golden brown color, add the sliced chives or scallion, garlic, spinach, red and green peppers then saute on high heat until the garlic gets fragrant for about 1 to 3 minutes. Once it is done, remove pan from the heat and let it cool a bit. Don’t forget to take the garlic out if it’s in one piece.
Beat eggs in a bowl.
Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won’t taste the same but it will still be lovely.
Mix in the bacon, pancetta or guanciale and the onion vegetable mixture. Salt may not be necessary, depending on what kind of cured meat we use.
Ladle the mixture out into the muffin forms.
Sprinkle cheese on top if desired.
Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.

Enjoy!

Note: Both recipes are for 12 muffins but unfortunately not all muffin forms are made equal. Fortunately, we can always crack up a couple of more eggs and fill the muffins molds if needed.