Copycat Starbucks Egg Bites
Creamy, high-protein egg bites made with eggs, cottage cheese, and Gruyère — ready in 30 minutes and a fraction of the cost of the coffee shop version. Make a batch on Sunday and breakfast is handled all week.
- Prep Time: 5 minutes
- Cook Time: 22-26 minutes
- Total Time: About 30 minutes
- Yield: 10–12 egg bites
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 8 large eggs
- 1 cup full-fat cottage cheese
- 1/2 cup Gruyère, freshly shredded
- 2 tablespoons cornstarch (or flour)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat oven to 300°F.
- Add eggs, cottage cheese, Gruyère, cornstarch, salt, garlic powder, and pepper to a blender. Blend on high for 45–60 seconds until completely smooth.
- Lightly spray a silicone muffin tin with olive oil spray.
- Pour batter evenly into the muffin cups, filling each about three-quarters full.
- Place the silicone tin on a baking sheet and bake for 22–26 minutes, until edges pull away from the sides and tops are just set with a slight jiggle in the center.
- Cool on a wire rack for 5 minutes, then press up from the bottom of each cup to release. Serve warm or cool completely before storing.
Notes
For mix-ins, stir cooked bacon, spinach, feta, sundried tomatoes, or diced jalapeño into the blended batter before filling the cups. Avoid raw high-moisture vegetables — sauté them first. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 30–45 seconds.
Find it online: https://reachwellth.com/copycat-starbucks-egg-bites/