When it became clear that Starbucks Sous Vide Egg Bites had staying power, Dunkin Donuts developed its own sous vide egg products in two flavors: bacon and cheddar, and egg white and veggie. Like Starbucks, Dunkin's eggs are cooked sous vide-style in plastic bags and reheated in a convection oven at each store, but to set theirs apart Dunkin’s version comes with an appropriate hole in the middle.

For my Dunkin' Donuts Omelet Bites copycat recipe, I decided to clone the bacon and cheddar flavor since it’s the most popular of the two. It was also important that my omelets look like Dunkin's with a hole in the middle, and they should also have the same tender, creamy texture as the originals made with the slow-cooked sous vide method.

I had the best results making my bites in a six-ring donut pan that I found online. To cook the omelets with moist heat, I placed the donut pan into a 9x13-inch baking pan with ½-inch of water in the bottom, then covered the pan with foil. I first cooked the eggs at 250 degrees F, but they puffed up wildly and then deflated into odd shapes that looked nothing like the originals. When tried again with the heat reduced to 200 degrees, the eggs never puffed, and they eventually set perfectly. My finished bites didn't have the exact shape of the real ones, but the weight matched at 1 7/8 ounces each.

After your egg bites cool, you can remove them from the pan without breakage. Then, to serve, just heat them in an air fryer or oven for a couple of minutes until hot. 

Find more of my Dunkin Donuts copycat recipes here.

As he worked long, hard days at a shipyard in Hingham, Massachusetts, during World War II, William Rosenberg was struck with an idea for a new kind of food service. As soon as the war ended, Rosenberg started Industrial Luncheon Services, a company that delivered fresh meals and snacks to factory workers. When Rosenberg realized that most of his business was in coffee and donuts, he quit offering his original service. He found an old awning store and converted it into a coffee-and-donut shop called The Open Kettle. This name was soon changed to the more familiar Dunkin' Donuts, and between 1950 and 1955 five more shops opened and thrived. The company later spread beyond the Boston area and has become the largest coffee-and-donut chain in the world.

Today, Dunkin' Donuts offers fifty-two varieties of donuts in each shop, but the most popular have always been the plain glazed and chocolate-glazed yeast donuts.

Source: More Top Secret Recipes by Todd Wilbur.

Add vanilla, hazelnut, almond and chocolate to coffee, milk, sugar and ice in a blender, and you get a hack of Dunkin' Donuts' hit frozen coffee drink. Torani makes hazelnut syrup that's perfect for this recipe—you'll find it near the coffee in your market or in a bar supply outlet. Your iced coffee will come out lighter in color than the real thing—the real recipe may include caramel coloring to darken the drink. 

My Dunkin' Donuts Coffee Coolatta recipe below makes one 24-ounce serving, which is called "medium" at the store—or you can split the recipe into two more modest 12-ounce servings.

Source: Top Secret Recipes Unlocked by Todd Wilbur.