Truffle & Brie Egg Bites Recipe (Starbucks Copycat)
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.
Servings: 12 egg bites
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.
Notes
Cottage Cheese - I prefer full-fat cottage cheese because it yields a richer texture in these egg bites, but this recipe works just as well with reduced-fat cottage cheese. We have tested it on both.
Amount of Truffle Oil - The Starbucks egg bites have a very pronounced truffle flavor. I found it to be too overpowering so I did not want to add any truffle oil directly into the egg batter. Instead, I cooked the mushrooms in the oil to add a hint. If you desire a more pronounced flavor, I recommend adding 1-2 teaspoons directly into the egg mixture when blending it.