There are so many ways you can use a muffin tin. Here we are making breakfast eggs. Keep in mind that Starbucks didn't "invent" these. They've been made in kitchens for decades. They are however the ones that made them mainstream popular.
Basic Recipe (Makes 12)
INGREDIENTS
- 10 large eggs
- 1/2 cup milk (whole milk or half-and-half = creamier)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup cooked bacon, chopped
- 1/2 cup cooked ham, diced
- 1/4 cup green onions (optional, but lovely)
- Salt and pepper to taste
DIRECTIONS
- Preheat oven to 350°F
Classic, dependable heat—no surprises here. - Prep your muffin tin
Grease generously. Eggs will stick if you don’t—this is not the time to be optimistic. - Whisk it up
In a bowl, whisk together:- Eggs
- Milk
- Salt & pepper
Think smooth, slightly frothy, like the beginning of something good.
- Fill the cups
- Add bacon, ham, cheese, and green onions evenly into each muffin cup
- Pour egg mixture over fillings, about 3/4 full
- Bake for 18–22 minutes
Until set in the center. They’ll puff up like they’re showing off—then settle as they cool. - Cool slightly & remove
Let them sit a few minutes, then run a knife around the edges and lift out.
Flavor Variations (because you’ll want more)
- Veggie vibe: Spinach + mushrooms + feta
- Spicy kick: Jalapeños + pepper jack + sausage
- Breakfast classic: Hash browns + cheddar + bacon
- Fancy moment: Gruyère + caramelized onions
NEEDED EXTRAS
- Muffin Tin
- Nonstick Cooking Spray
NOTE: You can obviously choose your own fixings. You may want to add veggies to this or other meats. The cheese, bacon and ham are all optional depending on your dietary restrictions. Other fixings you can mix in are maybe some onions and green peppers. Maybe even top each one with a jalapeno slice? The only required elements are the eggs and milk. Tailor the rest to your own liking.
Here are the ingredients for the Starbucks version below:
- 6 slices of bacon
- 5 eggs
- 1/2 cup of gruyère cheese
- 4 tablespoons of cottage cheese
- 1/2 teaspoon of salt
- a few cracks of pepper
You can also cook these in an Instant Pot. What you will need are:
DIRECTIONS
- Add eggs and (milk or cottage cheese) to a blender. Blend until smooth. Pour into a bowl.
- Salt and pepper to taste. Add in the cheese and mix-ins of your choice.
- Spray your silicone egg mold with non-stick cooking spray. Then dip a ¼ cup measuring cup into the egg mixture and fill each of the impressions in the mold. They can be filled almost to the very top.
- Pour 1 cup of water into the Instant Pot liner. Place the egg mold onto a trivet/sling and carefully lower the mold into the bottom of the Instant Pot.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Use hot pads to remove the sling and egg bite mold from the pot. Invert the mold onto a plate to remove egg bites or use a spoon to carefully scoop out each egg bite.
