Starbucks Egg Bites

4.92 from 25 votes

These fluffy, protein-packed egg bites taste just like Starbucks, but better! Easy to customize, budget-friendly, and perfect for meal prep.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, brunch

Cuisine: American

Keyword: bacon and gruyere egg bites, bacon and gruyere egg bites recipe, copycat starbucks egg bites, copycat starbucks egg bites recipe, easy egg bites recipe, egg bites recipe, egg breakfast, egg breakfast muffins, starbucks bacon and gruyere egg bites, Starbucks Copycat, starbucks copycat egg bites, starbucks copycat egg bites recipe, Starbucks egg bites

Servings: egg bites

Author: Alyssa Rivers

Ingredients

8 large eggs
⅔ cup whole fat cottage cheese
¼ teaspoon salt
3-4 pinches ground black pepper
1 ½ cups shredded gruyère cheese
⅓ cup chopped cooked bacon about 5-6 slices

Instructions

Preheat the oven to 300 degrees Fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside.
Add 8 large eggs, ⅔ cup whole fat cottage cheese, ¼ teaspoon salt, and 3-4 pinches ground black pepper to a blender and blend for 15-20 seconds until smooth.
Transfer the egg mixture to a large bowl and stir in 1 ½ cups shredded gruyère cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells while filling them.
Sprinkle ⅓ cup chopped cooked bacon evenly over the tops of the egg mixture in the wells.
Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove from the oven and let them cool completely before removing from the pan. You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.

Video

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30–50 seconds.

Freezer-Friendly: Freeze on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave in 30-second intervals at 50% power.

Nutrition

QR code

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