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Starbucks has just introduced a new menu item: the Truffle and Brie Egg Bites. These soft, custardy, protein-packed egg bites are full of creamy brie, savory mushrooms, and rich truffle flavor — fluffy, silky, and just like the coffee shop version at home.
Truffle and Brie Egg Bites
If you’ve had any of Starbucks’ egg bites, you know how delicate and tender they are, thanks to the sous-vide process. Their limited-time truffle, brie & mushroom egg bites use the same egg base and feature elevated, earthy flavors.
Since we are making these at home, we will skip the specialized tools and bake them in the oven alongside a secondary pan of steaming hot water. The oven’s trapped moisture keeps the eggs moist and tender as they bake, mimicking the sous-vide texture.
These protein-packed bites are perfect for meal prep, easy to reheat (air fryer or microwave), and taste just like the ones from Starbucks — but better and significantly cheaper.
Grab These Ingredients
Here are the ingredients you’ll need to make a batch of these egg bites for the week ahead, setting yourself up for effortless, delicious mornings all week long, whether you’re heading out the door or enjoying a slower start at home.
Black Truffle Oil – This is what gives the egg bites their signature, coffee-shop-style flavor. A small amount goes a long way, adding that rich, earthy, aromatic truffle note that makes these taste fancy and indulgent without needing real truffles.
Baby Bella Mushrooms – they have a deeper, richer flavor than white button mushrooms and retain their texture better when cooked, so they don’t turn watery or mushy; instead, they stay tender and flavorful inside the egg bites.
Garlic – aromatic, savory depth that quietly enhances every other ingredient without overpowering the delicate brie or truffle
Brie Cheese – Brie is what gives these egg bites their luxurious, creamy richness. It melts beautifully into the eggs and adds a slightly tangy, buttery flavor that makes the texture feel extra smooth and indulgent.
Monterey Jack Cheese – It’s mild, highly meltable, and helps create the classic Starbucks-style stretchy, creamy cheese texture without overpowering the truffle flavor or the brie.
Eggs – the foundation of the recipe.
Cottage Cheese – This is the secret ingredient for texture. When blended, cottage cheese dissolves into the eggs, making the mixture ultra-smooth, creamy, and protein-rich – exactly like Starbucks’ sous-vide egg bites.
Cornstarch: This helps stabilize the mixture and gives the egg bites a soft, tender, almost custard-like texture rather than a spongy or rubbery one.
Hot Sauce, Salt, and Pepper – These wake everything up. The hot sauce adds a subtle background heat, while the salt and pepper balance the richness of the cheese and eggs, so the bites taste flavorful rather than heavy.
How To Make Truffle & Brie Egg Bites
Start by setting your oven to 300°F and spraying a muffin pan really well — these are delicate, and you want them to release cleanly.
After the rind is removed from the brie, roughly chop 2/3 of the brie to be blended in the egg mixture. Dice the remaining brie into pea-sized pieces and set aside (we’ll use it to add into each muffin cup so every bite has melty, cheesy pockets).
In a small skillet, warm the truffle oil and butter. Add the diced mushrooms and let them slowly cook down until they’re soft, glossy, and have released most of their moisture — about 5 to 7 minutes. When they look silky instead of spongy, stir in the garlic and let it cook just until you can smell it (about 30 seconds). Season lightly and set the pan aside to cool while you make the egg base.
For that signature Starbucks-style texture, the base needs to be completely smooth. Blend the cottage cheese on its own until it turns into a thick, silky cream with no visible curds. Then add the eggs, Brie, Monterey Jack, cornstarch, hot sauce, salt, and pepper, and blend again until the mixture resembles a pale, glossy custard.
Place a casserole dish on the bottom rack of your oven and carefully pour in boiling water until it comes about halfway up the sides. Close the oven right away to trap the steam — this gives the egg bites their ultra-creamy, custardy texture instead of a spongy one.
Pour the egg mixture into a bowl and stir in the cooled mushrooms. Divide the mixture between the muffin cups, filling them almost to the top. Be sure to mix it as you go to prevent the mushrooms from settling to the bottom of the bowl.
Finish each one with a generous pinch of the remaining Monterey jack cheese, nudging it down into the center so you get pockets of melty goodness in every bite.
Bake for about 25 minutes, until the tops look set and the centers no longer wobble when you gently shake the pan. They’ll puff slightly in the oven and settle as they cool. That’s exactly what you want.
Storage, Freezing, and Reheating
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
How to Freeze
Let the egg bites cool completely after baking. Once cooled, place them on a baking sheet in a single layer and freeze until solid, about 1–2 hours. This prevents them from sticking together.
Once frozen, wrap each egg bite individually (or in portion-sized pairs) in parchment or cling wrap, then transfer them to a freezer-safe zip-top bag or an airtight container. They’ll keep well in the freezer for up to 3 months.
How to Reheat
From the refrigerator:
Microwave 1–2 egg bites for 30–45 seconds, or until warmed through.
From frozen:
Microwave 1–2 egg bites for 60–90 seconds, flipping halfway through, until hot in the center.
For the best texture, you can also reheat them in a 350°F oven or air fryer for about 8–12 minutes (or until heated through). This helps maintain their soft, custardy interior without making them rubbery.
Looking for More Breakfast Egg Recipes?
Kale and Mushroom Egg Bites (Starbucks)
Starbucks Bacon Egg Bites
Soufflé Egg Breakfast Bowls
High-Protein Sheet Pan Breakfast Sandwiches
I hope you enjoyed this copycat recipe for Truffle and Brie Egg Bites! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Truffle & Brie Egg Bites Recipe (Starbucks Copycat)
Ingredients
- 8 whole eggs
- 16 oz tub cottage cheese*
- 1 tablespoon black truffle oil*
- 1 tablespoon butter
- 1.5 cups baby bella mushrooms diced fine
- 4 garlic cloves minced
- 8 ounces brie cheese divided and rind removed
- 2 cups shredded monterey jack cheese divided
- 2 tablespoons cornstarch
- 2-3 teaspoons hot sauce more or less depending on your preference
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- Nonstick spray
Instructions
- Preheat oven to 300 degrees. Spray a muffin pan with nonstick spray.
- Remove the rind from the brie and discard. Roughly chop 2/3 of the brie to be used in the egg mixture. Dice the remaining brie and set aside (we'll use it to add into each muffin cup so every bite has melty, cheesy pockets).
- In a small skillet over medium-low heat, add the truffle oil and butter. Sauté the diced mushrooms about 5–7 minutes or until tender. Add the minced garlic and cook for 30 seconds more, just until fragrant. Season with salt and pepper and set aside to cool while preparing the egg batter.
- Using a food processor (recommended) or a blender, blend the cottage cheese for about 1 minutes or until it’s whipped smooth with no curds. Into the same food processor, add in the eggs, brie, 1 cup monterey jack cheese, cornstarch, hot sauce, and 1/4 tsp salt and 1/2 tsp pepper. Blend until combined and smooth.
- Get a pot or kettle of water boiled on the stove and pour it into a casserole dish placed on the bottom rack in the oven, enough water to come halfway up the pan. Close the oven immediately to capture the steam inside.
- Pour the egg mixture into a bowl and add in the mushrooms, whisking to combine. Divide the egg mixture evenly among each cavity in the muffin pan, filling them almost to the top. Add a generous pinch of each remaining cheese to each muffin, using a spoon to push the cheeses to the center.
- Place the pan into the oven on the center rack (with the steam tray remaining in the oven on the rack below). Bake for 25 minutes or until the eggs are set and no longer jiggly.
