Skip the coffee shop and make these easy, dairy free egg bites at home instead. This Starbucks egg bites copycat recipe comes together in no time and yields those perfectly fluffy egg bites you know and love - without cottage cheese.
Ingredients
8large eggs
7-8ouncessilken tofu(drained of excess water (just a quick strain))
1/4cupunsweetened plain coconut yogurt
1/2cupdairy free cheese shreds(used Daiya mozza for test)
1tablespoonnutritional yeast
1/2teaspooncoarse salt
4slicescooked bacon(chopped or crumbled)
2 - 3green 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.
If needed, give the egg mixture a final pulse in the blender before adding to the muffin pan.
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.