Okay, I did it. I trusted a video with only 7 reviews which normally, I would never do.. And? I'm satisfied with the results. The texture was probably even smoother than Starbucks. Here's what I would do differently: -ensure a quality gryurere cheese... I saw two at the store and bought the cheaper one, even though I new the other had good flavor. Came home and tasted it while making the recipe and noticed it was not a quality gryurere because it just tasted like cheddar. If you are asking yourself what makes a quality gryurere, think slight sharpness almost like a Swiss, but more relaxed and saltier.. but I'm not cheese coinesseure. -get a thin cut bacon.. SBs uses very thinly sliced bacon. and it kind of rests on top. I used a thick cut bacon and broke in to pieces and dunked it in each egg bite. I don't think that was the right move. -lastly I will try putting another bunch of schredded gryurere on top and broiling for a moment to get that caramelized cheese flavor. All in all, this recipe is spot on. 👌 I just needed better ingredients. Thanks Detoxinista!
I haven't yet! I was wondering how they might work with cashews blended into the eggs for creaminess, but I assume a vegan cheese would work, too. The real key is using the water bath when you bake them, so you might be able to skip the replacement for cottage cheese all together.
You'll have to try it and see! I tried a lot of other recipes before landing on this ratio, and it's by far the most velvety result I've ever had. But the cottage cheese and water bath are essential for this texture.
Don’t do what I did and take her advice when she says to use silicone or paper liners (I used paper) and they were totally destroyed 😢 I could barely get them out of the tin but the paper stuck to the bottom of the muffin tin and some of it ripped off in chunks
I love this recipe so much and I’ve made it so many times but I think I have perfected it. I used one cup of extra sharp cheddar cheese (instead of Gruyère & jack) 1 tsp of salt instead of 1/4tsp Added 3 tablespoons of creamcheese to give it that tang that Starbucks has..
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Made these tonight and they were delicious. I've tried three different recipes and this one came out the best!
I'm so happy to hear that! Thanks for letting me know.
I made these this past weekend for meal prep breakfasts and they were so easy and delicious!
I'm so glad you enjoyed them!
Made them again. So good! I now have an easy delicious breakfast for the week. 😋
Just made these and they turned out GREAT!! Very tasty and easily adapted to my taste: MORE BACON!!! Yummy!!
Glad you liked it!! More bacon always makes it more yummy. LOL
Okay, I did it. I trusted a video with only 7 reviews which normally, I would never do.. And? I'm satisfied with the results. The texture was probably even smoother than Starbucks.
Here's what I would do differently:
-ensure a quality gryurere cheese... I saw two at the store and bought the cheaper one, even though I new the other had good flavor. Came home and tasted it while making the recipe and noticed it was not a quality gryurere because it just tasted like cheddar. If you are asking yourself what makes a quality gryurere, think slight sharpness almost like a Swiss, but more relaxed and saltier.. but I'm not cheese coinesseure.
-get a thin cut bacon.. SBs uses very thinly sliced bacon. and it kind of rests on top. I used a thick cut bacon and broke in to pieces and dunked it in each egg bite. I don't think that was the right move.
-lastly I will try putting another bunch of schredded gryurere on top and broiling for a moment to get that caramelized cheese flavor.
All in all, this recipe is spot on. 👌
I just needed better ingredients.
Thanks Detoxinista!
Thank you so much for the detailed feedback! I'm glad you enjoyed the egg bite recipe. :)
Hi! Have you tested these delicious-looking egg bites with dairy-free substitutes? I was thinking a vegan cheese and soy-based or cashew yogurt?
I haven't yet! I was wondering how they might work with cashews blended into the eggs for creaminess, but I assume a vegan cheese would work, too. The real key is using the water bath when you bake them, so you might be able to skip the replacement for cottage cheese all together.
They do not look velvety... I still see air bubbles…I have not found one recipe yet that is really velvety like the SBUX one.
You'll have to try it and see! I tried a lot of other recipes before landing on this ratio, and it's by far the most velvety result I've ever had. But the cottage cheese and water bath are essential for this texture.
These look fantastic, looking forward to making.
Thanks, hope you love them!
Don’t do what I did and take her advice when she says to use silicone or paper liners (I used paper) and they were totally destroyed 😢 I could barely get them out of the tin but the paper stuck to the bottom of the muffin tin and some of it ripped off in chunks
Ok. Your recipe is the Best!!!
Thanks so much 😊 Glad you enjoyed them!
nope doesn't taste like the real thing. I did figure it out eventually but things are definitely missing from this recipe
Do tell
@@kw.6646 equal parts cream cheese, cottage cheese, half/half & shredded cheese
@@timpowell6306 noted, thanks! 🙏
@@timpowell6306 Thank you 🙏🏽
wooow yummy it looks
Thanks! Hope you enjoy them!
I love this recipe so much and I’ve made it so many times but I think I have perfected it.
I used one cup of extra sharp cheddar cheese (instead of Gruyère & jack)
1 tsp of salt instead of 1/4tsp
Added 3 tablespoons of creamcheese to give it that tang that Starbucks has..
Yum!! I'm so glad you're enjoying it! Thanks for sharing your modifications, too.