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Egg Bites Recipe
These high-protein egg bites are a healthy breakfast addition or grab-and-go morning meal. They reheat and store beautifully and are easy to customize with extra mix-ins.
Prep
10 min
Cook
25 min
Total
35 min
Serves
12
Instructions
- 01
Mist the cups of a silicone muffin pan lightly with cooking spray. Preheat oven to 350℉.
- 02
In a blender, blend together the eggs, cottage cheese, cheddar, salt, and pepper until smooth. (Note: A small blender, like a Nutribullet, works great for this.)
- 03
Divide the egg mixture into the cups of the muffin pan, filling each about half full. Sprinkle with the chopped chives. Can also add any other mix-ins, such as veggies or bacon, to the cups at this stage.
- 04
Bake for 20-22 minutes or until muffins are slightly firm to touch in the center.
- 05
Remove the muffin pan from the oven. The egg bites will be puffed up, but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool a few minutes before removing them out of the pan to enjoy or store for later.
- 06
Store egg bites in an airtight container in the refrigerator for up to 5 days.**
Nutrition
per serving · 2 egg bites
- Calories
- 146
- Protein
- 12g
- Carbs
- 3g
- Fat
- 9g
- Fiber
- 0g
- Sugar
- 1g
- Sat. fat
- 4g
- Sodium
- 361mg
- Cholesterol
- 207mg
Variations & swaps
Easy And Fun Variations
- While testing this recipe, I experimented with swapping out the cottage cheese for Greek yogurt and sour cream. Those versions work great, but I prefer the taste and extra protein boost from the cottage cheese.
- I also played around with a couple of versions that are SO CLOSE to copycat Starbucks egg bites.
- To make the Starbucks Bacon & Gruyere Egg Bites:
- Use shredded Gruyere cheese or Swiss instead of the cheddar, and add a dash of hot sauce to the blended egg mixture.
- Then, sprinkle 3 slices of crumbled crisp-cooked bacon and ¼ cup sliced green onions over the eggs before baking. (Stir it in a little with a spoon.)
- For the Starbucks Roasted Red Pepper & Spinach Egg Bites:
- Use shredded mozzarella or Monterey Jack cheese instead of the cheddar in the blended egg mixture.
- Sprinkle ¼ cup finely diced roasted red pepper and ¼ cup finely chopped fresh spinach over the egg bites in the muffin cups before baking. (Stir it in a little with a spoon.)
- (Note: May also substitute 2 cups of egg whites for the 8 whole eggs.)
- Another variation I haven’t tried yet but have been dreaming about consists of sautéed mushrooms, garlic, and Parmesan cheese. I think this would make for some excellent mushroom frittata-inspired egg bites!
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