Dairy-Free Copycat Starbucks Egg Bites
Experience the perfect homemade twist on a beloved café favorite with these Dairy-Free Copycat Starbucks Egg Bites! Made with a creamy blend of eggs, unsweetened almond milk, and nutritional yeast, these protein-packed bites are infused with smoky bacon, vibrant red bell peppers, and fresh green onions for a burst of flavor in every bite. Free from dairy yet rich in savory goodness, this recipe recreates the velvety texture you love in Starbucks' egg bites, all while being accessible and healthy. Perfect for busy mornings, meal prep, or a quick snack, these oven-baked delights come together in just 30 minutes and are easy to customize to your taste. Wholesome, satisfying, and conveniently portable, these egg bites make dairy-free living deliciously effortless!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 0.5 cup cooked bacon bits
- 0.25 cup red bell pepper, diced
- 2 tablespoons green onion, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon avocado oil or non-stick spray
Instructions
Preheat your oven to 300°F (150°C).
Prepare a muffin tin by lightly greasing it with avocado oil or spraying it with non-stick spray.
In a blender, combine the eggs, unsweetened almond milk, nutritional yeast, salt, and black pepper. Blend until the mixture is smooth and fully combined.
Pour the blended egg mixture into each muffin cup, filling them about halfway.
Evenly distribute the cooked bacon bits, diced red bell pepper, and sliced green onions into each muffin cup on top of the egg mixture.
Carefully place the muffin tin into the oven. If possible, place the tin on the middle rack.
Bake for about 20 minutes, or until the egg bites are set and fully cooked through. You can check by inserting a toothpick into the center of an egg bite; it should come out clean.
Once cooked, remove the muffin tin from the oven and allow the egg bites to cool in the tin for 5 minutes.
Gently run a butter knife around the edges of each muffin cup to loosen the egg bites.
Carefully remove the egg bites from the muffin tin and serve warm, or let them cool completely on a wire rack before storing them in the refrigerator.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 398 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
