Egg Bites

Need a tasty on-the-go breakfast? Make this egg bites recipe! Inspired by Starbucks, it's healthy, flavorful, and easy to make in a muffin tin.

Egg bites

This egg bites recipe is the best grab-and-go breakfast! The egg bites keep well in the fridge for a couple of days (and longer in the freezer), so they’re great for meal prep. Plus, they’re packed with protein and flavorful veggies for an energizing start to the morning.

The recipe is loosely inspired by the famous bacon and Gruyère Starbucks egg bites. They’re known for their velvety texture, which Starbucks says comes from cooking them using the French sous vide technique.

I’m not about to get out a sous vide machine to cook breakfast, so I had to find another way to make these egg bites delicate and creamy. My solution was one simple ingredient—cottage cheese!—which Starbucks also uses in its recipe. Blended with the eggs, it gives these bites a perfect texture and rich, cheesy flavor. You have to try them!

Egg bites recipe ingredients

Egg Bites Ingredients

Here’s what you’ll need to make this recipe:

  • Eggs, of course! 6 large eggs do the trick.
  • Whole milk cottage cheese – The secret ingredient! It gives this recipe an AMAZING custardy texture and cheesy taste. Plus, it adds lots of protein!
  • Fresh spinach – Starbucks loads up its egg bites with bacon and Gruyère cheese, but I love these with fresh veggies! The spinach adds a lovely green fleck and earthy flavor. Feel free to use frozen spinach instead of fresh.
  • Roasted red peppers – Make homemade roasted red peppers, or simplify this recipe by using jarred peppers from the store.
  • Green onions – For savory flavor.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


I love this recipe as written, but if you want to experiment with other veggies, feel free!

A sprinkle of cheese on top would be tasty too! I like these with shredded cheddar cheese or crumbled feta cheese.

Note: I recommend sticking to about 1 1/4 cups vegetables total—any more will add too much moisture.

Egg mixture in blender

How to Make Egg Bites

This recipe is easy to make! Here’s how it goes:

First, blend the egg mixture. Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend until smooth. Set the mixture aside while you prep the veggies.

To prepare the vegetables, start by cooking the spinach. Steam it for 1 minute, or until wilted. Transfer it to a strainer and squeeze out the excess water. Try to remove as much liquid as possible—you don’t want the egg bites to be watery! Roughly chop the spinach.

Chop the peppers and scallions and place them in a medium bowl. Add the spinach and mix to combine. Measure 1/4 cup of the veggies and set aside.

Adding vegetables and eggs to muffin cups

Next, assemble the egg bites. Grease a nonstick muffin tin with olive oil or cooking spray. Then, evenly divide all but the reserved 1/4 cup vegetables among the muffin cups. Pour the egg mixture on top, dividing it evenly among the cups. You’ll need about a scant 1/4 cup for each one. Finally, top with the reserved veggies.

Bake the egg bites at 350°F for 18 to 22 minutes, or until the eggs are set. Let cool in the pan for 5 minutes before enjoying.

That’s it!

Egg bites in muffin pan

Egg Bites Recipe Tips

  • Use a nonstick muffin tin. These egg bites love to stick to the pan, so make sure your muffin tin is nonstick. If you don’t have a nonstick pan, a good alternative is a silicone mold. It’ll allow you to easily to pop out the egg bites!
  • Make them ahead. These egg bites keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick on-the-go breakfast!
  • You can also freeze them. If you want to keep the egg bites around for more than a few days, I recommend freezing them. Allow them to cool to room temperature, and then seal them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. Allow frozen egg bites to thaw overnight in the fridge before zapping them in the microwave to reheat.

Egg bites recipe

More Healthy Breakfast Recipes

If you love this recipe, try one of these healthy breakfast ideas next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Egg Bites

rate this recipe:
4.90 from 49 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 12
Inspired by Starbucks, these easy egg bites are a healthy, delicious grab-and-go breakfast! See the blog post above for storage, freezing, and reheating instructions. Gluten-free.



  • Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
  • In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
  • Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
  • Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
  • Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
  • Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.


Makes 12 egg bites


4.90 from 49 votes (34 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Carson

    So good! Cottage cheese… isn’t generally my favorite thing… so I was a bit unsure about that addition, but I think it actually really added a lot of flavor and creaminess. Didn’t even miss the feta I usually add to egg bites, and am happy with the healthier substitution!

  2. Marissa

    Can you use a mini muffin pan for these?

    • Jeanine Donofrio

      Hi Marissa, I haven’t tried so I’m not sure.

  3. Angela

    5 stars
    Is there a nutritional value on the egg bites.
    . I used some egg whites with the egg.

    • Jeanine Donofrio

      Hi Angela, I’m sorry, we don’t post nutrition facts, but you could plug the ingredients into an online calculator like my fitness pal.

  4. Becca

    5 stars
    I made these this morning and ended up
    Making 6 bell pepper and zucchini and 6 with sausage and mushroom and they’re seriously SO good. Thank you!!
    Also- I used a regular muffin tin, a tiny bit of olive oil wiped down inside, on top of a sheet pan filled with water. 350F, 35m

    • Phoebe Moore (L&L Recipe Developer)

      Hi Becca, I’m so glad you loved the egg bites! Thanks for sharing your baking method too.

  5. Eileen

    5 stars
    These turned out delicious!
    What adjustments would you make if you were to use jumbo sized silicone muffins instead of standard size?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Eileen, I’ve never worked with those muffin cups, so I’m not sure exactly how you’d need to change the recipe. The bake time may be a little more or less depending on how much you fill the muffin cups. If you try it, let us know how it goes!

  6. Mik

    5 stars
    I had two problems, first was my nonstick muffin pan wasn’t so nonstick. I use cooking spray. And number two once the eggs cool, they kind of flattened. Is there a way to keep them more fluffy and not flatten

    • Julie

      5 stars
      These are SO tasty! I did broccoli and cheddar cheese with this recipe instead and it worked well.

      • Jeanine Donofrio

        I’m glad you enjoyed them!

  7. Debi

    5 stars
    These were very tasty. I subbed artichoke hearts for the spinach because that’s what I had in hand. I did have a problem with them sticking even though it was a non stick pan and I oiled it like suggested. I think next time I will try using my spray instead. Thanks for a great recipe!

  8. Debi

    These were so yummy!! I subbed artichokes hearts for the spinach because that is what I had and it was a good combination. I did have trouble with them sticking even though it was a non-stick pan and I used oil to grease it. Next time I think I will use my spray instead. Thanks for a great recipe.

  9. Ruth

    If I wanted to use liquid egg whites instead of regular eggs, do you know how many cups I would use for this recipe? Thank you so much!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Ruth, we haven’t tried using liquid egg whites here, so I can’t guarantee the results, but I think 1 1/4 cups would work in place of the eggs. If you try it, let us know how it goes!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.