Dairy Free Egg Bites
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.
Servings: 12 egg bites
Calories: 93kcal
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.
If needed, give the egg mixture a final pulse in the blender before adding to the muffin pan.
Video
Nutrition
Serving: 1piece | Calories: 93kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 231mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin C: 0.4mg