Egg Bites Recipe
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If you savor the egg bites at Starbucks, here’s how to recreate them at home! These egg bites have become a favored recipe in my culinary repertoire. Sure, they may not be the most visually appealing egg dish, but they’re delightfully flavorful and luxuriously tender. They represent a protein-packed snack or a pre-prepared breakfast to store in your refrigerator (they freeze and thaw remarkably well, too).
These egg bites present an enjoyable cooking endeavor with a few twists along the way. I was taken aback to discover cottage cheese on Starbucks’ ingredient list. It’s the hidden component that adds a delightful tang and additional protein. Once blended, the chunky texture vanishes, which explains why I’d never suspect it was included.
Instead of Starbucks’ sous vide approach, we’ll bake the muffin tray on a rimmed baking pan filled with a small quantity of hot water. The steam produced by the water bath imparts a rich, smooth texture to these bites. Without it, the eggs would brown at the base and resemble frittata muffins. It’s a small element that contributes significantly!
Influenced by Starbucks
I structured the recipe after Starbucks’ vegetarian egg bites. I consumed many of them when I was expecting our daughter, as I struggled with gestational diabetes. My brother spent a month in the hospital recovering from a severe accident, and Starbucks was conveniently just across the street. Their egg bites were among the few protein-dense, low-carb snacks I could find that didn’t cause a spike in my blood sugar.
Starbucks incorporates egg whites in its recipe, but I opted for whole eggs because the yolks are abundant in choline, and separating eggs can be tedious and wasteful if you lack a proper use for them. This recipe doesn’t taste precisely like theirs because the ingredients and cooking technique vary slightly, but it’s certainly comparable. If you appreciate Starbucks’ rendition, I’m certain you’ll find these enjoyable as well.
This recipe and my energy bites have been my go-to postpartum snacks, so consider preparing a batch for friends who have recently welcomed a new baby.
Egg Bite Variations
This recipe is highly adaptable! It’s the ideal way to utilize leftover vegetables and cheese in the refrigerator. Here’s some advice on how to modify the recipe yourself, along with my recommended variations in the following section.
Alter the cheese
Instead of mild Monterey Jack, experiment with cheddar cheese, Gruyère, mozzarella, crumbled goat cheese, or your preferred cheese. You could substitute some of the cheese with crumbled feta or grated Parmesan, but using solely feta or Parm may render it too salty.
Alter the vegetables
Replace up to 2 cups of vegetables for the spinach and red peppers utilized in this recipe. They’ll mostly keep their texture after baking, so I suggest cooking and chopping them before incorporating them into the egg mixture.
Timing considerations: The recipe below recommends sautéing green onions, spinach, and roasted red bell peppers for just a minute or two, until tender and wilted. You can substitute arugula for the spinach, or try kale, chard, or collard greens—they’re tougher and may need a few additional minutes on the stovetop.
If you’re utilizing tougher veggies, you’ll need to cook them longer—consider steaming for a milder taste or roasting for caramelized depth. This recipe is perfect for using leftover roasted vegetables, like sweet potatoes or cauliflower.
A note on the green onion…
I prefer it lightly sautéed as detailed below for a milder flavor and softer texture. If you’re not cooking any other ingredients in a skillet, you could replace with 2 tablespoons finely chopped fresh chives or 1 medium garlic clove, pressed or minced, for a similarly delightful allium flavor.
Recommended Flavor Variations
This section draws inspiration from my favorite egg-centric recipes on the blog.
Spinach, goat cheese, and sun-dried tomato
Sauté the spinach as detailed in the recipe below, add some chopped sun-dried tomatoes and crumbled goat cheese. (Inspired by these scrambled eggs.)
Broccoli cheddar
Employ steamed broccoli, cheddar cheese, and chives or sautéed green onion. Include some chopped spinach if you desire. (Inspired by my this frittata.)
Arugula, cremini mushroom, and goat cheese
Sauté the mushrooms, then add arugula and cook just until it wilts. (Inspired by this quiche.)
Butternut squash and Parmesan
Begin with roasted butternut squash and mix in some chopped chives. (Inspired by this frittata.)
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Egg Bites
These egg bites are cheesy, tender, fluffy, and scrumptious! Inspired by Starbucks, this recipe is simple to prepare at home. Egg bites serve as the ideal grab-and-go breakfast or protein-packed snack. They freeze effectively and thaw rapidly in the microwave! Recipe yields 1 dozen egg bites.
- Preheat the oven to 325 degrees Fahrenheit, and line all twelve muffin cups with paper liners. In a kettle or medium saucepan, bring 3 cups of water to a boil and keep it simmering until needed.
- In a blender, blend the eggs, cottage cheese, 1 cup of the shredded cheese, and the salt and pepper. Process on high for 8 to 10 seconds, just until the mixture is smooth and frothy (not any longer!). Set aside.
- Melt the butter in a large skillet over medium heat. Add the green onion and a pinch of salt, and mix to combine. Add the spinach and roasted red pepper, and cook just until the spinach wilts, about 1 to 2 minutes. Take the mixture off the heat and let it cool for a few moments, then stir it into the blender mixture.
- Place the prepared muffin pan on a sizable, rimmed baking sheet. Carefully pour the egg mixture into the muffin cups, filling each about three-fourths full. Distribute the remaining ½ cup of shredded cheese over the egg bites, then transfer the stacked pans to the oven. Gently pour the hot water into the sheet pan, just sufficient to submerge the bottom of the muffin cups.
- Bake for 26 to 30 minutes, until the egg bites have set. Remove the muffin pan from the water bath in the oven, allow the bites to sit for 5 minutes, then move them to a cooling rack. Egg bites can be stored in the refrigerator, covered, for up to 4 days, or frozen for as long as 3 months. Take off the paper liners before reheating in a microwave or in a rimmed baking sheet at 300 degrees Fahrenheit until warmed thoroughly (they will release some moisture while reheating, which can be discarded; the paper liners will trap it, so remove those in advance).
Nutrition
The information provided is an estimate supplied by an online nutrition calculator. It should not substitute for a professional nutritionist’s guidance. View our full nutrition disclosure here.
Let me know if you need any further adjustments!
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