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.

Variations

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:

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Egg Bites

rate this recipe:
4.93 from 70 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.

Ingredients

Instructions

  • 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.

Notes

Makes 12 egg bites

112 comments

4.93 from 70 votes (35 ratings without comment)

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Rate this recipe (after making it)




  1. Kell Brigan
    12.09.2024

    It’s fair to say a “serving” of egg bites is two per person. It’s not clear until the last line of the recipe how many bites you’re making, i.e. six or twelve.

  2. Anna
    12.03.2024

    5 stars
    Delicious! Thanks for sharing!

  3. Jane
    11.24.2024

    5 stars
    Easy and tastes great!

  4. Dawn Rumsey
    11.04.2024

    I made these, and the taste is fabulous however similar to another review, mine were full of air and the middle and when they cooled they were like discs. Not sure if the blender introduced too much air and that is why? They taste wonderful so I will try again and maybe blend the cottage cheese on its own and add the egg at the end.

  5. Amy Baker
    10.30.2024

    5 stars
    I loved this recipe! They came out great! I used broccoli , mushrooms and zucchini

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      So glad you loved it, Amy!

  6. Julia
    10.29.2024

    These did not work for me! The flavor was great, but while baking they puffed up considerably, but then after cooling deflated down. The result was a crispy bottom, a big air gap and a thin layer of edible egg at the top. Not sure how to prevent this, followed recipe and baking instructions as written.

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      Hi Julia, I have had this happen with baked egg muffins before, but not these. In my experience, blending the cottage cheese with the eggs and baking at a relatively low oven temp helps stabilize the eggs, and they come out really creamy. Did you by any chance use a fat-free cottage cheese or make any other changes to the recipe?

      • Julia
        11.07.2024

        Hi Phoebe, I used full fat cottage cheese and baked about 20 minutes with ingredients as instructed + a sprinkle of Parmesan. They started puffing up at about 10 min and deflated by 15. Not sure what happened!

        • Phoebe Moore (L&L Recipe Developer)
          11.09.2024

          Hi Julia, interesting! We’ve never had that happen with these. You might try reducing the oven temp slightly if you make them again. It could be that yours runs slightly hotter than ours. The egg bites may puff up less at 300°F or 325°F in your oven.

  7. Sue
    10.26.2024

    5 stars
    Perfect recipe! I sauteed my spinach/peppers/leftover carrots in a tbsp of olive oil and let it cool before adding to bottom of muffin cups. For those asking for nutrients: copy the url into My Fitness Pal and adjust the recipe to suit your details. Mine came out to 200 cal and 17g protein each.

    • Phoebe Moore (L&L Recipe Developer)
      10.28.2024

      Hi Sue, so glad you enjoyed the egg bites!

  8. Patti
    10.07.2024

    5 stars
    Excellent recipe and super easy to make. I would definately make these again. Since I didn’t want to invest in a new silicon muffin pan, I bought silicon cups and used those in my non-stick muffin pan.

    • Monique
      10.12.2024

      5 stars
      Costco has them for only $14 for 2 cupcake trays! I’ve put off buying them for awhile but such a good deal!

  9. Mat
    09.29.2024

    Can I make these with egg whites

  10. Jay
    09.29.2024

    Does anyone know what the macros would be for these?

  11. Yvette
    09.27.2024

    5 stars
    I have to say I was skeptical about this recipe because I’ve tried others that were Starbucks dupes but this one really is! You can definitely get as fancy or as simple as you want with the veggies and/or meat

  12. rajeshwar narayan
    09.23.2024

    5 stars
    very good recipe.
    thanks

  13. Laura
    09.22.2024

    5 stars
    For the life of me I can’t get these out of the pan in one piece! I’ve tried lots of Pam, brushed olive oil over the entire cupcake pan surfaces, butter. They always stick so bad! What am I doing wrong?! How do I get them out of the pan?

    • Diane Shiller
      09.25.2024

      I use the muffin pan that’s made out of silicon , it’s lovely they just slide right out

      • Jeanine Donofrio
        09.27.2024

        I’m happy to hear!

      • Marissa
        12.05.2024

        These were delicious but stuck really badly to my greased, non-stick pan. I guess a silicone mold is the way to go next time.

  14. Ryan
    09.22.2024

    Could you sub Greek yogurt for the cottage cheese?

    • Annie
      10.15.2024

      Came to ask a similar question! We always have a good supply of home made yogurt and was hoping that works.

  15. Renea
    09.13.2024

    They were good; however, the olive oil did not prevent them from sticking to my non stick muffin tin. I will definitely try this recipe again.

  16. Faith
    09.09.2024

    Can you freeze these to eat through out the week?

    • J
      10.14.2024

      Hi! I freeze my egg bites all the time. I put a layer of paper towel down in a container and then a layer of egg bites and repeat. I take them out of the freezer 2 at a time and let them defrost in the fridge overnight and then use them the next day. They have always been great.

  17. debbie
    09.08.2024

    Do have the nutritional information available or did I overlook it? Excited to try this recipe.

  18. jeanne
    09.03.2024

    5 stars
    these came out great! didn’t have green onion so used 1/2 regular yellow onion.

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      So glad you loved them, Jeanne!

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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.