I love Starbucks egg bites! I think they make a really great breakfast —they’re fluffy, flavorful, and protein-packed. The price tag on these little egg bites is a major hang up for me though. Don’t get me wrong, I’m not above paying $6 for them if I’m traveling, BUT I refuse to do it on the regular.
That being said, I have tried to make egg bites at home before to get my fix without breaking the bank and they were fine, but they lacked the fluffiness that the Starbucks egg bites offer. HOWEVER, I discovered two key elements that make them fluffy and delicious.
The first key is cottage cheese. The cottage cheese should ideally be full fat to get the creamiest results. If you use lowfat the bites will end up with some excess water content which does not sound delicious.
The second key element is the water bath. The water bath works as a make shift sous vide method that allows the eggs to cook slowly and evenly. It truly is key! I know it sounds like an annoying extra step, but I promise that it is worth your effort.
The egg mixture comes together really quick. All you have to do is toss the eggs, cottage cheese, and cheese in a blender. Once you have your egg mixture prepped you can get creative with your add-ins. I personally love to use these chicken sausages from Costco and kale, but the sky is the limit. I would recommend cooking any meat or veggies that you’re going to be adding into the egg bites before putting them in the cups unless it is a precooked meat (like the chicken sausages I use) or a leafy green. Peppers, onions, broccoli, bacon, etc. will be best if cooked prior to placing in the cups.
I hope these inspire you to save a little money and make them in your own kitchen!
Copycat Starbucks Egg Bites
Makes 12 egg bites
8 eggs
1 cup whole milk cottage cheese (using the whole milk cottage cheese will reduce the water content)
1 cup shredded sharp cheddar (or cheese of choice)
1/2 teaspoon Salt
1/4 teaspoon black pepper
Add-ins, bacon, chicken sausage, kale, roasted peppers, roasted onions, extra cheese, etc.
Preheat the oven to 325 degrees F. Coat a 12-cup silicone or other nonstick muffin pan with olive oil (I really like to use this spray.)
Combine eggs, cottage cheese, cheddar cheese, salt, and pepper in a blender and blend at medium speed until smooth.
Meanwhile, bring a kettle full of water to boil.
Place the greased muffin pan in a large, high-rimmed 9x13 pan. Place your add-ins inside the cups. I recommend precooking whatever veggies or meat you’re using (spinach, kale, and other leafy greens are the exception. They can go in raw and will cook up just fine.)
Then divide the egg mixture among the cups, filling them about 3/4 full. I used larger muffin tins in the photos so they are not quire as full.
Carefully pour boiling water into the 9x13 rimmed pan (avoiding getting eggs), until water reaches halfway up the sides of the muffin pan. Carefully transfer to the oven and bake until eggs are just firm, about 25 to 30 minutes. Let cool 5 minutes before removing the bites from the pan.
Note: Store in the fridge for up to 5 days. I’ve tried to freeze the egg bites and then heat them up and I honestly wouldn’t recommend this as the moisture condensates when they’re cooked and they are definitely not in their prime. If you’re torn between throwing some out and freezing them, you can definitely freeze them, but know that is not how they are going to be their best.
