Why wait in line when you can make this Starbucks egg bites recipe at home?
Protein-packed with eggs, cheese, and bacon, egg bites are super easy to make and ready to enjoy in minutes.
- Light and fluffy egg muffins Starbucks uses sous-vide, and we’ve added a similar method in the oven.
- These are filled with flavor; swap the add-ins to make your own favorite variation.
- Single-serving egg bites reheat well, so they’re a perfect make-ahead breakfast.
- Budget-friendly making Starbucks egg bites at home saves time and money!
What’s in These Egg Bites?
- Eggs: I use large eggs for this recipe. Liquid eggs or egg whines can be used in place.
- Cottage cheese: This is the secret to the fluffy creamy texture.
- Cheese: I use cheddar but swap in Monterey Jack, Gruyere, Swiss, or your favorite blend.
- Bacon: Use crumbled bacon or bacon bits. Swap it for diced ham or cooked breakfast sausage.
- Vegetables: Red bell peppers add a pop of color and lots of flavor to egg bites. You can add other vegetables, but be sure they’re cooked to keep the egg bites from getting watery.
How to Make Copycat Starbucks Egg Bites
- Combine eggs, egg whites, and cottage cheese in a blender.
- Place a silicone muffin pan inside a larger baking pan.
- Divide bacon, pepper, chives, and egg mixture into each well.
- Pour hot water into the pan around the muffin tin.
- Bake (recipe below). Cool completely.
Storing and Reheating Egg Bites
Keep copycat Starbucks egg bites in an air-tight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months in a zippered bag. Reheat it in the microwave from frozen, or thaw it first in the refrigerator.
Did you enjoy this Copycat Starbucks Egg Bites Recipe? Be sure to leave a comment and rating below.
Copycat Starbucks Egg Bites
Save the trip and make this copycat Starbucks egg bites recipe at home!
Prevent your screen from going dark
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Preheat the oven to 325°F. Grease a silicone muffin pan or line a regular muffin pan with parchment liners.
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In a blender, combine eggs, cottage cheese, cheddar cheese, salt and pepper. Blend until smooth, about 40 seconds.
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Place the muffin pan into a 9×13 baking pan or large rimmed baking sheet.
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Divide the bacon, bell pepper, and chives over each muffin well. Pour the egg mixture into each well.
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Pour hot water into the pan around the muffin pans.
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Bake for 35 to 40 minutes or until the eggs are set. Cool completely.
Leftovers will keep in an airtight container in the refrigerator for 4 days or in the freezer for 3 months.
Calories: 105 | Carbohydrates: 1g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 237mg | Potassium: 86mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
