Why you’ll love these dairy free egg bites
If you’ve never had Starbucks egg bites, now is your chance to make them at home – without the dairy or the hefty price tag. Egg bites have become a bit of a hit since they first debuted at Starbucks, and they’re a creamy, protein-packed alternative to a breakfast sandwich.
Most copycat recipes use cottage cheese as their secret ingredient, but not this one. Instead, we’re using silken tofu and a bit of dairy free cheese to get that flavorful, delicate texture. I know it seems weird, since they’re not vegan, but I promise it works really well.
More Starbucks copycat recipes: pumpkin cream cheese muffins / dairy free overnight oats / iced brown sugar latte / dirty chai latte
Ingredient notes:
- Silken tofu – This is the secret to getting that extra protein with a soft and fluffy texture. It’s the perfect replacement for cottage cheese. I haven’t tried the recipe with any other firmness levels of tofu, but I would think that a soft tofu will work as well.
- Dairy free cheese – I used Daiya mozzarella shreds for this, but I think cheddar shreds would work fine, too. Use whatever you have on hand.
- Coconut yogurt – This is my go to when I really want to mimic the flavor of cheese. That little bit of tang goes a long way to recreating that. Any unsweetened, plain dairy free yogurt will work. If you don’t have it, try plain dairy free milk.
- Nutritional yeast – This adds to the cheesy flavor of the egg bites. You’ll find it in the organic aisle at most grocery stores, but sometimes it’s in the spice aisle. If you can’t find it, you can leave it out.
Melissa’s tips + tricks:
- Use a non-stick pan. I like to use a silicone muffin pan. It makes releasing the egg bites so much easier. If you only have a metal pan, grease it really well and expect them to be more difficult to remove.
- Storage tips. Your egg bites will stay good in the fridge for up to 5 days. Reheat them in the microwave for 30 – 60 seconds. You can also freeze them in a single layer, then transfer them to a bag or container for up to 3 months.
- Change up the mix-ins. Feel free to use a variety of vegetable or meats to create additional flavors. Use about 2 – 3 tablespoons per cup.
Frequently asked questions
How do I know when the egg bites are done?
The egg bites are done when they’re fully set in the center and have risen slightly above the top of each muffin cup. If they are slightly jiggly, they probably aren’t done yet, but the best way to tell is to use a kitchen thermometer. The internal temperature of the egg bites should be 160˚F (71˚C).
Can I use a different type of tofu?
The silken tofu is really necessary to creates that smooth, creamy texture. You cold probably get away with a soft tofu, but firm or extra firm tofu won’t give you the same results.
More dairy free breakfast ideas: dairy free crêpes / apple cinnamon oatmeal / million dollar bacon / cornbread pancakes
Ingredients
- 8 large eggs
- 7-8 ounces silken tofu - drained of excess water (just a quick strain)
- 1/4 cup unsweetened plain coconut yogurt
- 1/2 cup dairy free cheese shreds - used Daiya mozza for test
- 1 tablespoon nutritional yeast
- 1/2 teaspoon coarse salt
- 4 slices cooked bacon - chopped or crumbled
- 2 – 3 green onions - thinly sliced
Instructions
- Prep. Preheat oven to 350˚F (180˚C). Chop bacon and green onions. Set aside.
- Blend. Add the eggs, tofu, yogurt, cheese shreds, nutritional yeast and salt to a blender. Blend at a medium-low speed until smooth. Set aside.
- Assemble. Spray a silicone muffin pan with non-stick cooking spray (or grease with cooking oil). Divide the green onion and bacon between the cups. Then, pour the egg mixture evenly into the muffin cups and use a spoon to distribute the mix-ins into the liquid.
- Bake. Transfer the pan to the oven and bake for 20-25 minutes, or until the eggs are fully set and have risen above the top of each muffin cup. Remove from the oven and allow the bites to cool in the pan for about 10 minutes before flipping them onto a plate or cooling rack.
- Store and reheat. Once cooled, transfer the egg bites to an airtight container and refrigerate until ready to eat. Egg bite will stay fresh in the fridge for up to 5 days.To reheat the egg bites, microwave for 30 – 60 seconds.
