Everyone is raving about the Sous Vide Egg Bites available at Starbucks, but one thing we all agree on is that they’re so expensive! Here’s my copycat Starbucks Egg Bites recipe so you can make them yourself and save some cash!
For oven directions, see the bottom of the post.
Bonus: they’re Weight Watchers and 21 Day Fix friendly, and counts are included below.
Healthy Starbucks Egg Bites Recipe | Starbucks Sous Vide Egg Bites | Instant Pot Egg Bite Recipe
If you don’t already have a set of these silicone egg bite molds (I used two!) you can order them on Amazon…they’re amazing. I use them in all kinds of great recipes.
servings: 14 egg cups serving size: 2 egg bites
We’ve omitted the heavy cream that they use and replaced it with some healthier options in this Instant Pot egg bite recipe.
More Great Ways To Use Egg Bite Molds:
- Lasagna Stacks | Bite Sized Instant Pot Lasagna
- Teriyaki Meatballs | Easy 21 Day Fix Meatballs
- Mini Meatloaves In Egg Bite Molds | IP | Slow Cooker | Oven
Looking For More Recipes Like These Starbucks Egg Bites?!
Don’t worry, I’ve got you covered. Here are some more great breakfast recipes you can try!
- Fajita Breakfast Casserole
- Mini Frittatas
- 21 Day Fix Breakfast Focused Meal Plan
- Healthy Breakfast Fried Rice
Copycat Starbucks Egg Bites Recipe:
This recipe is very rich–even this healthier version. It’s been mentioned that using cooked quinoa instead of the cottage cheese can help make these less dairy based. Also, you could use a dairy free plain yogurt and So Delicious creamer, skipping the cheese to make them dairy free.
1. Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
2. Grease two silicone food molds with olive oil or coconut oil.
3. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
4. Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot insert and place the trivet on the bottom of the pan. The red trivet in the video is this one.
Carefully stack the molds on top of the trivet slight off set so that the cups are not directly on top of each other.
5. Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. You might need to adjust the cooking times if you are at a higher altitude than we are here in AZ. Here’s a post about that!
6. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled.
7. Remove the foil and pop the sous vide eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.
Notes For Making Sous Vide Egg Bites:
- You can also make the sous-vide eggs in small mason jars or silicone cupcake liners. However, you might be able to fit 14 cups in the Instant Pot and will need to cut the recipe in half.
- The sous vide eggs can be frozen! To reheat wrap in a paper towel and microwave for a minute and a half to two minutes.
- If you would like a tray of plain sous vide eggs, omit the 1/4 sundried tomatoes and 2 tbsp basil.
21 Day Fix Container Counts for two egg bites: 3/4R, .5B – I don’t count the green since it’s 1/7th of a green container :)
Weight Watchers Smart Points: 3 Freestyle Smart Points for every two egg bites if you use low fat greek yogurt and low fat cottage cheese as well as no oil sun-dried tomatoes.
Looking for all of my Instant Pot recipes in one easy to print place? You can buy them here. If you’re looking specifically for 21 Day Fix Instant Pot recipes, I have those available too!
Starbucks Egg Bites Oven Directions:
Please excuse my not-for-blog pictures, but I really wanted to get this up fast for all of you who are asking for oven directions! I know not everyone wants to make Instant Pot egg bites so I whipped up a batch in the oven too!
I followed the recipe the same and used a mini-muffin tin to bake these in the oven. I added a casserole dish of water below the muffin tin to help get the steamed fluffy texture that Starbucks Egg Bites are famous for, and I am happy with how it worked!
I baked the egg bites at 375 degrees for 20 minutes. I used turkey bacon in these ones.
I sprayed the mini muffin tin with coconut oil and towards the end of the cook time they began popping out of their tins. One batch of these made 48 mini-egg bite muffins.
Container counts for base recipe (no tomato, basil, or turkey bacon) for 4 egg bites: 1/3R and 1/12B.
I wish the counts were prettier, but…they’re not–I wouldn’t count this as a blue, since it’s so negligible.
How to Make Starbucks Egg Bites | Instant Pot Egg Bites | Sous Vide Egg Bites
Copycat Starbucks Egg Bites | Sous Vide Egg Bites
These copycat Starbucks Egg Bites are so delicious and easy to make in your Instant Pot! Save a ton of money by making Starbucks egg bites at home. Starbucks Egg Bites | Starbucks Egg Bites Recipe | Sous Vide Egg Bites | Instant Pot Egg Bites
Ingredients
- 6 eggs
- 1 cup cheddar cheese
- 3/4 cup cottage cheese
- 3/4 cup plain Greek yogurt
- 1 tsp salt
- 1/2 cup sun dried tomatoes
- 1/4 cup chopped basil
Instructions
Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
Grease two silicone food molds with olive oil or coconut oil. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot insert and place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet slight off set so that the cups are not directly on top of each other.
Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled. Remove the foil and pop the sous vide eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.
Recipe Notes
-You can also make the sous-vide eggs in small mason jars or silicone cupcake liners. However, you might be able to fit 14 cups in the Instant Pot and will need to cut the recipe in half.
-The sous vide eggs can be frozen! To reheat wrap in a paper towel and microwave for a minute and a half to two minutes.
-If you would like a tray of plain sous vide eggs, omit the 1/4 sundried tomatoes and 2 tbsp basil.
For the oven, prepare as directed in recipe and pour into greased mini-muffin tin. Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below.
21 Day Fix Container Counts for two egg bites: 3/4R, .5B - I don't count the green since it's 1/7th of a green container :)
Weight Watchers Smart Points: 3 Freestyle Smart Points for every two egg bites if you use low fat greek yogurt and low fat cottage cheese. Use no oil sun dried tomatoes for WW recipes!
If you’re looking for more 21 Day Fix Instant pot breakfast ideas, you’ll want to try this Apple Cinnamon Oatmeal!
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Amy says
The texture of these looks so light and wonderful! I would totally eat these as an afternoon snack to power through the rest of the day!
Becca says
They are SO light!
Julie says
Is there anyway to use just egg whites? I have issues a the yolks, plus more healthy,I think?
Becca says
People have used egg whites with great results, they just use the same volume of egg whites that the eggs are :)
Dana DeVolk says
So fluffy! I love anything Starbucks!
Becca says
Same!
Gena says
Are you using a 6qt or 8qt Instant Pot? I have the 6qt and just curious if these silicone molds will fit in the 6qt. Thank you!
Becca says
I’m using a 6qt!
Randy says
Replaced heavy cream for a more healthy alternative? what is unhealthy about healthy fat? try eliminating carbs and increasing fat, if you want to get healthy
Randy says
By the way, THANK YOU for posting this!!! I am excited to try it w/ bacon and heavy cream! :)
Becca says
I hope you love them!
Bill Dwp says
Where do you get the molds?
Trish says
I got mine on Amazon.
Bill Dwp says
What kind of cheese does Srarbucks use in the bacon egg bites?
Meghan says
Gruyere, it’s a little price but I found a bag at out HEB of cheddar, gruyere & Asiago and it was yummy just the same. I did alter the recipe a little added two more eggs and changed out the yogurt for heavy cream. But they were so easy to come out of the pan all I had to do was flip it over. Thank you for ur recipe and all the options. I used the oven because my instant pots both broke the first time I used them. :(
N8 says
Good stuff. That is how I made them as well. Turned out great, and tasted very similar to their starbucks cousins!
Becca says
Yay!!
Becca says
It depends on what type of diet you’re on, Randy. I’m not able to eliminate carbs and increase fat.
Cheri says
Thank you
Tolly says
These look amazing and so much easier than the oven! I have a steel trivet that came with the instant pot – would that also work instead of the red silicone one?
Becca says
Yes! That will work!
Mende says
Can you tell me the exact amounts of the non-dairy items to use in place of the cottage cheese and Greek yogurt? I can’t have those things. Just ordered the molds! Thanks for the quick and easy recipe!
Becca says
Hey there :) People have replaced the cottage cheese with an equal amount of cooked quinoa. I’m not sure about the Greek yogurt-you could try to just leave it out?
Carol says
Lactaid makes a lactose-free cottage cheese. Instead of greek yogurt, I use lactaid milk and a little lactose free ghee (cultured butter).
Lisa says
Your recipe calls for 6 eggs yeilding 7 servings but the instructions call for 2 molds stacked. Should we double the recipe ingredients in order to make enough egg mixture to fill both molds?
Becca says
The recipe is correct – there is not one egg per egg bite. :) By the time the other ingredients are mixed in, there is definitely enough to fit the molds.
Christina says
When using cupcake liners instead do you still cover with foil? And fill with the same amount? Thanks :)
Becca says
Depends on how big your liners are! I’d still cover them.
Mark says
can you replace the eggs with egg whites? What would be the equivalent number of egg whites? Would timing change on the instant pot?
Becca says
Hi there, doing that makes a completely different recipe that I haven’t tested!
Cindi says
I’ve used egg whites… 3 tablespoon per egg. They come out perfect!!
Becca says
Yay!
Dee says
Does the casserole dish of water go on a separate rack under the muffin tin of eggs? Does the water need to be boiled before going in the oven? Thanks! So excited to try this!
Becca says
It goes under the egg bites, on the shelf below. And I put it in out of the tap-I didn’t boil it first!
Suzie says
Please give me fat gr and protein gr per “bite”. These were delicioous! And I cooked some leftover egg mixture in small soufflé cups (= 2 bites) in instant pot for 10 min. They appear to be fine and completely cooked. Microwave will finish off if not, but they held their shape.
Becca says
Hi Suzie, you can calculate that here: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Cathy says
Hi, thanks for posting this. Is there a reason I can’t use the cover that comes with the silicone mold for the IP, rather than aluminum foil??
Becca says
No reason, I just feel better using foil because I know it works well in the IP :)
Denise says
The cover is not designed for pressure cooking (or cooking at all, in general.) it’s only designed for covering after the food is prepared. In the pressure cooker, it could melt or warp. But if you decide to risk melting it, I would love to know how it turns out!
April says
WW changed their program lately from Smart Points to Freestyle. Eggs are free now so the points might have lowered which would be great!
Becca says
Yes! I’m having them all calculated in Freestyle points as we speak! Thank you :)
Debbie says
Hi – do you use low fat Greek yogurt and low fat cottage cheese? If so, does it come out the same texture as full fat products? Thanks!
Becca says
Hi! I do not – the lowest I’ll go is 2% :)
Donna P. says
OMG! I made these for breakfast this morning and they were fabulous! I added mushrooms and roasted red peppers since that’s what I had in the fridge. Thanks for sharing!
Nicole says
I used fat free Greek yogurt and 3 Tablespoons of reduced fat cream cheese in place of the cottage cheese. Only used half the cheddar. They were great!!
Becca says
Yay!! Thanks for reporting back!
Andrea says
How much cream should I use if I don’t want to use the yogurt?
Becca says
I don’t know–I’m sorry. I don’t use cream :)
Stephanie says
HI! I just prepped these and am unsure about the steam function. Do I leave the vent on “steam” as well as cooking on the “steam” mode? I’m wondering because you said to QR them, but if the vent is open to begin with, then…? Can’t wait to try these! Thanks so much!
Yarrenbool says
I honestly don’t want to be argumentative but . . .
(First let me say I make egg-bites in my iPot and really like them!)
I came to the web site, mycrazygoodlife:com, to read the recipe as I’m always looking for variations on this egg recipe. The author uses the term “Sous Vide” several times. These are definitely _NOT_ “Sous Vide Egg Bites” cooked using the Sous Vide cooking technique of food sealed under vacuum, cooked at very low temperatures, for a quite long period of time.
Sous Vide is, in my opinion, a fantastic way of cooking. One could say, it’s the exact opposite of pressure cooking in the iPot. Not better than the iPot, just another excellent different way of cooking.
Obviously the Instant Pot company agrees with me as they now sell their own version of a Sous Vide appliance: their Accu SV800
https://instantpot.com/portfolio_entries/accu-sv800/
I just think we should try to use terms correctly so as not to cause confusion, especially as the company that makes our iPots also makes a Sous Vide Device.
If you’re really into trying different ways of cooking, Sous Vide cooking is very interesting giving incredible results. I own both the SousVide Supreme tank style and a Nomiku immersion style. The Nomiku resembles the Instant Pot ACCU SV800. Going by the build quality of my iPot BlueTooth Smart I’m sure that the SV800 would be a quality device.
Becca says
Hi there,
That is correct–these are not Sous Vide egg bites. Everyone is buying them at Starbucks and doesn’t realize that Sous Vide is a cooking style, so they’re all searching for recipes for Sous Vide egg bites. That’s where I come in ;) I write my titles for Google and Pinterest search, and that means calling them Sous Vide egg bites if it’ll help people find the recipe they’re looking for.
Thanks for your feedback!
Becca
Rachel says
I made these a few days ago and they were AMAZING! If I were to leave out the cheese, would I need to alter the rest of the ingredients to make up for it?
Not that I can’t have cheese, but I’m starting 80 day obsession Monday and there’s no blue container with a red container for the timed nutrition. (makes me sad!) But I want to have these for some quick protein when needed!
Becca says
Hey there! Some people have added in cooked quinoa and left out the cottage cheese. If you were to leave out the cheddar cheese, that should be fine!
Krystle says
Thank you for sharing your recipe and technique! If placing the trivet on the bottom, do you place anything between the two silicone containers or is it just bottom to top: trivet, silicone container, foil, silicone container, foil?
Becca says
Hi Krystle! Yes, you’ve got it right!
Shery says
Do you think you could freeze these after they are cooked and then just zap them for a few seconds and eat?
Becca says
Yes! People have done that with great results :)
Andrea says
Are they still 5 points with the new Weight Watchers Freestyle plan?
Meagen Brosius says
The post has been updated to show the new calculations for the Freestyle plan. Because the eggs are free now the points drop down considerably!
Bronwyn says
I’m not keen on cottage cheese just thinking about it turns my atomach.. So you think I could just use all Greek yogurt?
Becca says
I haven’t done it that way yet :) I don’t care for cottage cheese either, but the consistency is perfect for this recipe.
Jessica says
How long are you able to store these in the refrigerator, with there being yogurt in them?
Becca says
I store them in the fridge for a few days and if I know I won’t eat them, I freeze them :)
Beth says
Hi! I should start by saying I *hate* eggs, but I went to Starbucks before a client meeting a few weeks ago and the only remotely healthy/filling choice was the egg bites. I’d seen tons of recipes and reviews about them floating around, so I tried them. I was blown away! Then I started meal prepping for 80 Day Obsession, and found your recipe.
I made a double batch with my friend, and we didn’t have the silicon molds so we just used a mini muffin pan. I used a “mac & cheese” blend of shredded cheese, and we added bacon to make this a full 1R container. The oven method worked great – the eggs stay fluffy and light. I did reduce the time to 18 min because at 20 min the edges were a little more brown than I wanted, but that’s totally personal preference. The mini muffins make way more than the silicon molds, so we ended up with 5 mini muffins per serving (we just counted the total it made, divided by 14 – since we did a double batch).
We LOVED these! I have been eating them once a day all week!! They reheat really well, and are a perfect breakfast without being too filling. They’ll probably stay in constant rotation throughout this program. Thanks for the wonderful recipe!
Christy says
Becca, lately I’ve been having the eggbites in the bottom mold seem to kind of raise up and cook sideways (don’t have a pic at the moment for reference) – top tray comes out fine. Any ideas why this may be happening? I went to ramekins this week since I have had the above problem two weeks in a row. :(
Becca says
I wonder if the brand of the molds might be the cause? If they use a different material that maybe expands and causes the mold to pop up a bit in the pot?
Lisa says
This recipe was horrible. I followed every step and after 8 minutes the egg bites were not done at all. I added another 3 minutes and still mushy and not light and fluffy at all. I just wasted a bunch of ingredients on this.I guess I will follow the recipe that comes with the egg bites again, that at least works :(
Becca says
I’m sorry you didn’t like the recipe as much as we do. I’ve had rave reviews on it, I urge you to make look again at the ingredient additions you’ve added—maybe they added too much liquid as they were cooking?
I hope you try the recipe again with positive results!
Michelle says
Becca, I want to be your friend. lol I don’t know why someone needed to say the recipe was horrible. A simple, pleasant, “this didn’t work for me, do you have any tips?” would have been sufficient. And I understand why someone wanted to be technical about the title/cooking method, but still… You handled both comments so beautifully. You clearly have a very sweet spirit. :-) Thanks for posting this. They were fantastic. I love the detailed attention you put into substitutions and everything. I will be checking out more of your blog!
Becca says
Thank you, Michelle ;)
It’s hard being online sometimes when people get mean, but then there are always sweet people like you who remind me why I love doing this ❤️
Thank you for you kind comment, it made my day!
Karen says
Perhaps you accidentally forgot to close the vent on the top of the IP
DJ says
A. Maz. Ing !!!!!
I’m making my third batch as I type this. I’ve tinkered with the recipe, but find this one best. (Don’t try adding chopped black olives- ugly grey top 😛)
Thank you for shaping a perfect grab and go breakfast recipe.
Heather says
I love these at Starbucks but really want a healthier option to prepare ahead at home … Thank you so much for posting this!!! When baking in the oven, do you recommend covering with foil as in your Instant Pot? Your pics look as if you did not? Thanks again, I’m off to check out your other content!
Kristin says
O.M.G. These are AMAZING! I used fat free greek yogurt and omitted the sundried tomatoes. THANK YOU for this awesome recipe!!
Tracy says
I only want to use 1 mold. Will I need to adjust the cooking time?
Jessica says
I am planning to make these, but only have one silicone mold so I’ll do it in two batches. Should I reduce the cooking time with less in there at once or should it be ok?
Kristin says
I do I batch every time and don’t change time.
Kristin says
*1/2 batch (1mold)
Laureen says
Absolutely amazing! I’ve made various of your recipe with either sundried tomatoes, sautéed mushrooms or ham. All incredible. Each time I have just used Greek yogurt since I never seem to have cottage cheese and they work perfectly. Thanks!
Becca says
Thank you!
Kristin says
I love these so much! I use nonfat Greek yogurt and nonfat cottage cheese. Have tried with feta, carmelized oniobs, sriracha, etc. Super flexible recipe. I make several times a week. One of my favorite uses for Instant Pot! Thanks so much for the great recipe!
Becca says
Yay!! Thank you so much!
Rachelle says
I am going to try these this weekend! It looks like you are making 14 total with this recipe. If I were going to make only 7 (I.e. each “bite” would actually be two…and there would be twice as much in each container- I have 8 oz jars) would I need to change the time to cook since there is more liquid/stuff in each container? I am fairly new to the IP so I am not sure how to make these adjustments. Thanks
Brittany says
I made this and followed the recipe to the T, ingredients and all, but when I took the foil off the molds all of the bottoms were disc shaped and seperated from the rest of the bite, so it wasn’t one whole in tact bite :(. Any idea what could have gone wrong? The only thing that differed is I used my 8 Qt IP and at 10 mins my pressure still hadn’t released – I had to wait almost twice as long.
Becca says
Were any of your ingredients old? That’s the only thing I can think of?
Brittany says
Everything was actually brand new, bought from the store yesterday. I was trying to think of what else was a little different and the only other thing that came to mind was the blender. I counted to 30 when everything was in the blender, but I do remember it looked like it was blended well before then. Could a few extra seconds in the Vitamix have done something wrong?
Becca says
I feel like blending for that long makes them light and fluffy, and I think others would have mentioned an issue with the blend time too? I am stumped! I’m so sorry this didn’t work for you, but I urge you to try them again!
Brittany says
I am definitely going to! Thank you so much for taking the time to respond to my comments/inquiries, I so appreciate it! Will keep you updated with the next batch! :)
Anna says
I have a 6 qt, so I know it could be different with the 8. I only let it naturally release for 10 minutes, then I quick released the remaining pressure. I wonder if waiting 20 min to release could change the consistency?
I blended them in my vitamix for a full 30 seconds as well (which made them fluffy).
Brittany says
I tried them again and I think the release was the key! I did a 5 min npr before I quick released and this time they turned out great! I can’t eat eggs, but my husband and 11 month old love them!
Becca says
Yay!
Perky says
Could you use the plastic lid that came with the silicone molds instead of foil? Thanks
Angie says
I just made these in my instant pot. Used the Egg Beaters instead of regular eggs, onion, bell pepper and 3 cheese blend shredded cheese. Cooked for the same time as shown in the recipe. They were very good!!! I
Anna says
Thank you so much for posting this! They were delicious! I used fat free Greek yogurt and low fat cottage cheese. I left out the basil and sundried tomatoes (b/c I didn’t have those). But I ate them with the microwave bacon (2 freestyle points for 2 pieces) to add some crunch. It was awesome! My son loved it too! The consistency was just like the Starbuck’s ones!
Neera says
I just made these – my silicone tray has 9 openings instead of 7 and I only have one tray, so I halved the ingredients and instead of cottage cheese used 3 Tbs cream cheese and instead of Greek yogurt (didn’t have any) used sour cream! Also my additions were bacon pieces (Kirkland brand) and red onion. Followed times exactly except after 10 mins natural release I got impatient and did QR :) I have an 8 qt so maybe that makes a difference. Delicious and simple!! Will be making weekly. Thank you!
Mary says
Hi Becca,
Any idea if the molds will fit in the 3 Quart?
Mary
Becca says
Not a clue, Mary–I’m sorry. I suggest going to Amazon and seeing what the dimensions are. Sometimes in the questions or reviews people have commented about the sizes it fits!
Tracy says
These were fantastic, I used Ball 4 oz jars freezer jars covered with foil and halved the recipe. Next time I would grease the jars generously, they didn’t pop out, but we just ate them from the jar. Oh so good! I have never had a Starbucks bite, so I can’t compare.
Cindy says
Hi Becca
I also had undercooked eggs after steaming in the instantpot for 8 minutes + natural release for 10, then another 4 minutes + natural release for 5 minutes (still mushy), then another 4 minutes + quick release (much more fluffy but still a little undercooked). I ended up throwing them in the oven for another 5 minutes at 400 degrees. That did the trick. But they still didnt have the consistency of the starbucks egg bites.
I used silicon muffin cups and feta cheese but otherwise followed the recipe.
Sandra says
Hi there. I only have one mild. Do I just cut the recipe in half? Do I cook for same amt of time? Thanks!
Becca says
Hi Sandra,
Yes, cut the recipe in half and cook for the same amount of time!
Becca says
Same amount of time!
Dayna says
Question… is it 1 teaspoon of salt? I made these and although nice and fluffy and I can see potential for deliciousness… for me it was way too salty (using 1 teaspoon). It actually says “1 tps” so I just want to confirm what the salt should be?
Thanks
Becca says
Hi Dayna! Yes, I used 1 teaspoon of salt. If you use other ingredients/toppings that are salty, like bacon, or if you’re sensitive to salt, you might want to reduce. :)
Lizzie says
Has anyone tried cooking these in a steamer? Just curious how they came out.
Tiffany says
Just want to clarify, did you use the sun dried tomatoes that come in the pouch? Or the oil packed tomatoes? All my favorite things in this recipe so can’t wait to try this version!
Brenda Jones says
I would like to know this as well! Which type of tomatoes?
Becca says
No oil :)
Dave B says
Thanks for this, Becca! We’ve become addicted to Costco’s version of the Egg Bites (look identical to the Starbucks pics) since trying to transition to a Keto diet.
You didn’t post calorie/fat/carb counts, so I put it together:
Per Serving (2): Calories, 141, Fat grams: 10, Carb grams: 3
Becca says
Thanks, Dave!
eva @CostumeTakeOut says
perfect recipe! I used your recipe and used an oven…..i used silicone cups, placed water in a baking dish and put the silicone cups into that…..it’s like making a souffle….
i used your basic recipe and chopped up basil and sundried tomatoes….delicious! thank you!