Make copycat Starbucks egg bites at home. This recipe uses cottage cheese to achieve a fluffy, high-protein texture, perfect for quick breakfasts or meal prepping.
Author:leogrant
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup low-fat cottage cheese
1 cup shredded cheddar cheese
6 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked, crumbled bacon or sausage (optional)
1/4 cup chopped spinach (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin.
If you want a smoother texture, blend the cottage cheese and eggs in a blender until completely smooth. If you prefer a slightly more textured bite, whisk them together in a bowl.
Stir in the salt, pepper, and shredded cheddar cheese into the egg mixture.
If using, fold in the cooked bacon/sausage and chopped spinach.
Pour the mixture evenly into the prepared muffin cups, filling each cup about three-quarters full.
Place the muffin tin inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin cups. This water bath helps create a creamy texture.
Bake for 20 to 25 minutes, or until the egg bites are set and a toothpick inserted in the center comes out clean.
Let the egg bites cool in the muffin tin for 5 minutes before removing them.
Store cooled egg bites in an airtight container in the refrigerator for up to 4 days, or freeze them for later use.
Notes
For the creamiest, fluffiest texture, use a blender to fully incorporate the cottage cheese and eggs. This mimics the texture of commercial egg bites.
These egg bites freeze well. Place cooled bites in a freezer-safe bag and reheat them in the microwave for 30–60 seconds when you need a grab-and-go breakfast.
You can substitute cottage cheese with Greek yogurt for a similar protein boost, though the texture may vary slightly.