Need a tasty on-the-go breakfast? Make this egg bites recipe! Inspired by Starbucks, it's healthy, flavorful, and easy to make in a muffin tin.
This egg bites recipe is the best grab-and-go breakfast! The egg bites keep well in the fridge for a couple of days (and longer in the freezer), so they’re great for meal prep. Plus, they’re packed with protein and flavorful veggies for an energizing start to the morning.
The recipe is loosely inspired by the famous bacon and Gruyère Starbucks egg bites. They’re known for their velvety texture, which Starbucks says comes from cooking them using the French sous vide technique.
I’m not about to get out a sous vide machine to cook breakfast, so I had to find another way to make these egg bites delicate and creamy. My solution was one simple ingredient—cottage cheese!—which Starbucks also uses in its recipe. Blended with the eggs, it gives these bites a perfect texture and rich, cheesy flavor. You have to try them!
Egg Bites Ingredients
Here’s what you’ll need to make this recipe:
- Eggs, of course! 6 large eggs do the trick.
- Whole milk cottage cheese – The secret ingredient! It gives this recipe an AMAZING custardy texture and cheesy taste. Plus, it adds lots of protein!
- Fresh spinach – Starbucks loads up its egg bites with bacon and Gruyère cheese, but I love these with fresh veggies! The spinach adds a lovely green fleck and earthy flavor. Feel free to use frozen spinach instead of fresh.
- Roasted red peppers – Make homemade roasted red peppers, or simplify this recipe by using jarred peppers from the store.
- Green onions – For savory flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Variations
I love this recipe as written, but if you want to experiment with other veggies, feel free!
- Try small florets of steamed broccoli,
- sautéed kale,
- sautéed asparagus,
- or caramelized onions.
A sprinkle of cheese on top would be tasty too! I like these with shredded cheddar cheese or crumbled feta cheese.
Note: I recommend sticking to about 1 1/4 cups vegetables total—any more will add too much moisture.
How to Make Egg Bites
This recipe is easy to make! Here’s how it goes:
First, blend the egg mixture. Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend until smooth. Set the mixture aside while you prep the veggies.
To prepare the vegetables, start by cooking the spinach. Steam it for 1 minute, or until wilted. Transfer it to a strainer and squeeze out the excess water. Try to remove as much liquid as possible—you don’t want the egg bites to be watery! Roughly chop the spinach.
Chop the peppers and scallions and place them in a medium bowl. Add the spinach and mix to combine. Measure 1/4 cup of the veggies and set aside.
Next, assemble the egg bites. Grease a nonstick muffin tin with olive oil or cooking spray. Then, evenly divide all but the reserved 1/4 cup vegetables among the muffin cups. Pour the egg mixture on top, dividing it evenly among the cups. You’ll need about a scant 1/4 cup for each one. Finally, top with the reserved veggies.
Bake the egg bites at 350°F for 18 to 22 minutes, or until the eggs are set. Let cool in the pan for 5 minutes before enjoying.
That’s it!
Egg Bites Recipe Tips
- Use a nonstick muffin tin. These egg bites love to stick to the pan, so make sure your muffin tin is nonstick. If you don’t have a nonstick pan, a good alternative is a silicone mold. It’ll allow you to easily to pop out the egg bites!
- Make them ahead. These egg bites keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick on-the-go breakfast!
- You can also freeze them. If you want to keep the egg bites around for more than a few days, I recommend freezing them. Allow them to cool to room temperature, and then seal them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. Allow frozen egg bites to thaw overnight in the fridge before zapping them in the microwave to reheat.
More Healthy Breakfast Recipes
If you love this recipe, try one of these healthy breakfast ideas next:
- Breakfast Egg Muffins
- Overnight Oats
- Baked OatmealÂ
- Chia Seed Pudding
- Breakfast BurritoÂ
- Spinach Quiche
- How to Make a Frittata
- Or any of these 60 Healthy Breakfast Ideas!
Egg Bites
Ingredients
- Extra-virgin olive oil, for the pan
- 6 large eggs
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 3 cups fresh spinach, 3 ounces
- ½ cup diced roasted red bell pepper, about 1 pepper
- ½ cup chopped green onion, about 2 green onions
Instructions
- Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
- In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
- Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
- Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
- Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
- Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.
I only have frozen spinach and would like to use it in the egg bites. Can you tell me how much I would use please?
What are the measurements for using frozen spinach as I usually have.
Thank you
Can I substitute with non fat cottage cheese?
i know that this might be a stupid question, but i want to ask whether they have a taste of eggs or the things I put into them. I really want to try them, but I sometimes have an ick from the egg smell, even though I LOOOOOOVE eggs.
Again i know it’s a stupid question, but I would appreciate an answer.
If you’re open to it, put just a little bacon in and blend it with the other stuff. Will overpower any egg smell.
Hmmm, they taste somewhat egg, but the cottage cheese adds a nice tang too!
Very good. I didn’t use the cottage cheese. I used broccoli, peppers, onions, mushrooms and garlic sauted with some cheddar cheese. I used 1%milk. Delicious. Thank you!
I’m glad you enjoyed them!
The importance of this type of tool goes way back in the day. It supports advanced planning, encourages better menu choices, and allows people to tailor their Starbucks visits to their personal preferences. Instead of giving up Starbucks altogether, customers can enjoy it responsibly and hopefully.
This Quick Bites Was Real Easy To Prepare and Cook in about 20 minutes and Refrigerate after cooking should last all weed!
As others have started, they just didn’t fluff up. I have better outcome using whole milk. They still taste amazing just not the fluffy consistency I was looking for.
Hi Samantha, I’m sorry you were disappointed with the texture! These egg bites have more of a custardy consistency vs a fluffy one. For a fluffier option, you might enjoy these egg muffins. They’re made with baking powder and a tiny bit of flour, which makes the texture lighter.