Description
These Copycat Starbucks Egg Bites are fluffy, protein-packed breakfast bites inspired by the popular coffeehouse snack. Made in a blender and steamed in the oven, they’re creamy, cheesy, and customizable with your favorite add-ins, making them a convenient and nutritious grab-and-go breakfast or snack.
Ingredients
Main Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup shredded Gruyère cheese (or Swiss cheese)
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Add-ins
- 1/4 cup cooked, crumbled bacon
- 1/4 cup chopped spinach
- 1/4 cup diced roasted red peppers
- 1 tablespoon chopped chives
For Baking
- Non-stick cooking spray or butter (for greasing muffin tin or silicone mold)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 300°F (150°C). Prepare a muffin tin or silicone egg bite mold by greasing it generously with non-stick spray or butter. Set aside a large baking dish that will fit your pan or molds for the water bath.
- Blend the Base: In a blender, combine the eggs, cottage cheese, Monterey Jack cheese, Gruyère cheese, heavy cream, salt, and black pepper. Blend until completely smooth and frothy, about 30-45 seconds.
- Add Optional Ingredients: Pour the egg mixture into a bowl. If using any add-ins like bacon, spinach, roasted peppers, or chives, gently fold them in now.
- Fill the Molds: Evenly distribute the egg mixture into the prepared muffin tin or silicone molds, filling each about 3/4 full.
- Prepare Water Bath: Place the filled tin or molds into the large baking dish. Carefully pour hot water into the baking dish to reach halfway up the sides of the muffin tin or molds. This gentle steam creates the signature creamy texture.
- Bake: Bake for 30-35 minutes, or until the egg bites are just set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pan from the oven and let the egg bites cool for 5 minutes before gently removing from the molds. Serve warm or cool completely for a portable breakfast.
Notes
- Use full-fat cottage cheese for the richest texture.
- Silicone molds work best for easy removal of egg bites.
- Egg bites can be stored in the refrigerator for up to 4 days or frozen for 1 month.
- Reheat gently in the microwave for best texture.
- Add your favorite cheeses, herbs, or veggies to customize flavors.
