Quick & Creamy Egg Bites Recipe (Starbucks Copycat)
Make fluffy, high-protein egg bites at home! This easy Starbucks copycat recipe uses cottage cheese for a perfect velvety texture. Ideal for meal prep and healthy grab-and-go breakfasts.
Ingredients
- 6-9 large eggs adjust based on preference
- ¾-1 cup full-fat cottage cheese
- ¼– ½ tsp salt to taste
- Freshly ground black pepper to taste
- Cooking spray or oil for muffin tin
Optional Add-ins:
- ½ cup shredded cheese cheddar, Gruyère, Swiss, Monterey Jack, etc.
- ½ cup cooked crumbled bacon
- ½ cup finely chopped cooked vegetables e.g., spinach [squeezed dry], roasted red peppers, mushrooms, green onions
Instructions
Preheat & Prep:
- Preheat oven to 325–350°F (160–175°C). Grease a 12-cup muffin tin or silicone mold. Set a larger baking pan aside for a water bath.
Blend Base:
- In a blender, combine eggs, cottage cheese, salt, and pepper. Blend on medium-low for 30–60 seconds until smooth. Don’t over-blend.
Prepare Add-ins:
- Pre-cook and remove moisture from vegetables. Cook and crumble bacon. Chop everything finely.
Assemble Bites:
- Add your chosen mix-ins (cheese, bacon, veggies) evenly to the bottom of each muffin cup.
Fill Cups:
- Pour the egg mixture into each cup, filling about ¾ full. Sprinkle a few more toppings on top if desired.
Create Water Bath:
- Place muffin tin in the larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the muffin cups (avoid spilling into the eggs).
Bake:
- Bake for 20–30 minutes until the egg bites are set in the center and puffed. They shouldn't jiggle much when shaken.
Cool & Serve:
- Let cool in the muffin tin for 5–10 minutes. Remove and serve warm or cool completely for storing.
Notes
- Pan Choice: For easiest removal, a silicone muffin pan or silicone liners are highly recommended. If using a standard metal muffin tin, even nonstick, grease it very thoroughly with cooking spray or oil to prevent sticking.
- Cottage Cheese Magic: Full-fat cottage cheese (4% milkfat or higher) generally yields the best creamy texture and structure. However, low-fat cottage cheese can work. You could also experiment with substituting full-fat Greek yogurt or even ricotta, though the texture and protein content will differ slightly.
- Blending is Key: Don't skip the blender! It's essential for that smooth, velvety texture. Blend just until the eggs and cottage cheese are fully combined and smooth – avoid whipping excessive air into the mixture, which can cause collapsing after baking.
- Water Bath Wisdom: The water bath technique truly helps create a moist, evenly cooked egg bite, similar to the sous vide method. Don't skip it if you're aiming for that signature texture! Be careful when adding hot water.
- Veggie Moisture Control: If adding veggies like spinach, mushrooms, or zucchini, always pre-cook them and squeeze out as much excess liquid as possible. This prevents watery egg bites. Limit total add-ins to about 1 - 1 1/4 cups to avoid overcrowding and excess moisture.
- Cheese Swaps: Feel free to swap cheddar cheese for Gruyère cheese, Swiss, Monterey Jack, feta, or mozzarella. Adjust salt slightly if using saltier cheeses like feta.
- Flavor Variations: Get creative! Try adding crumbled cooked sausage, diced ham, finely chopped sun-dried tomatoes, or different herbs. For specific Starbucks copycat flavors:
- Bacon & Gruyère: Use Gruyère cheese, add cooked crumbled bacon, and maybe a dash of hot sauce to the blend.
- Roasted Red Pepper & Spinach: Use Monterey Jack or mozzarella, add finely diced roasted red peppers and well-squeezed chopped spinach.
- Storage Savvy: Cool bites completely before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage (up to 3 months), freeze cooled bites in a single layer on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge.
- Quick Reheating: Microwave refrigerated bites for 15-30 seconds or thawed frozen bites for 30-60 seconds until just warmed through.