The first time I tried Starbucks Egg Bites was during a work trip to Philadelphia for a healthy products expo (aka a work conference). I knew I’d be sampling a lot of food that day, so I wanted to grab something portable and high in protein that I could eat while walking around. The Starbucks egg bites were tasty and convenient, but from the first bite, I knew I could make something better at home. For the cost of 2 bites, I found that I could prep an entire batch for the week – and I could customize the mix-ins however I wanted! After some testing, I was finally able to perfect these simple, real-food egg bites. It’s now one of my favorite morning meal prep recipes.
How To Make Cottage Cheese Egg Bites (Video)
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Recipe Highlights
- These are one of my favorite go-tos for breakfast meal prep for busy mornings. They’re healthy, kid-approved, and easy to reheat.
- A 2-egg bite serving provides 12 grams of protein, which is a nice way to help me meet my daily protein needs. I can boost the protein even higher by mixing in some bacon, chopped ham, or cooked breakfast sausage. It’s a great addition to my collection of make-ahead high-protein breakfast recipes.
- With just 10 minutes of prep time, I can have a big portion of my breakfasts done for the entire week!
- This recipe is a beautiful canvas for any other toppings you want to add. I think of it as a base recipe for egg bites, and then go from there!
- These egg bites are also a nutritious snack, so I always pack some in my lunch box for when that afternoon lull hits. They also make a fun addition to a breakfast or brunch board!
Easy And Fun Variations
While testing this recipe, I experimented with swapping out the cottage cheese for Greek yogurt and sour cream. Those versions work great, but I prefer the taste and extra protein boost from the cottage cheese.
I also played around with a couple of versions that are SO CLOSE to copycat Starbucks egg bites.
To make the Starbucks Bacon & Gruyere Egg Bites:
- Use shredded Gruyere cheese or Swiss instead of the cheddar, and add a dash of hot sauce to the blended egg mixture.
- Then, sprinkle 3 slices of crumbled crisp-cooked bacon and ¼ cup sliced green onions over the eggs before baking. (Stir it in a little with a spoon.)
For the Starbucks Roasted Red Pepper & Spinach Egg Bites:
- Use shredded mozzarella or Monterey Jack cheese instead of the cheddar in the blended egg mixture.
- Sprinkle ¼ cup finely diced roasted red pepper and ¼ cup finely chopped fresh spinach over the egg bites in the muffin cups before baking. (Stir it in a little with a spoon.)
(Note: May also substitute 2 cups of egg whites for the 8 whole eggs.)
Another variation I haven’t tried yet but have been dreaming about consists of sautéed mushrooms, garlic, and Parmesan cheese. I think this would make for some excellent mushroom frittata-inspired egg bites!
Additional Mix-Ins
A few other add-ins I like for these egg bites include:
- Any shredded or crumbled cheese in place of the cheddar.
- About ⅓ cup chopped Canadian bacon, ham, bacon, or cooked breakfast sausage.
- Soft veggies, such as finely chopped spinach, roasted bell pepper, onion, cooked mushrooms, or finely chopped sauteed zucchini.
- Extra seasonings, such as garlic powder, chili powder, dried herbs, or even a dash of hot sauce, which help give the egg mixture even more flavor.
Ensure They’re Fluffy And Moist
When I was testing this recipe, I was incredibly pleased to discover the key to having egg bites that hold together – blending the combination of full-fat cottage cheese and shredded cheese seems to really do the trick! It adds just enough fat to help all those protein molecules bind together and stay put as one egg bite. Plus, getting the well-blended mixture into a fine, smooth “batter” helps, too.
Use A Silicone Baking Pan
One of my lowest moments creating recipes over the years was trying to get egg muffins to release from a standard muffin pan. In fact, one time, I was so frustrated with the stickiness that I actually just threw my entire pan away – egg muffins and all! I knew there had to be a better way – and there was! That’s when I went to Amazon to find a nonstick silicone muffin pan, which quickly became a tool the entire RFD team adopted. These pans are truly the way to go for muffins that release easily from the pan. (Especially protein-packed muffins like these!)
I love this sturdy silicone muffin pan, and I have it in both the standard size and the mini muffin size. This silicone muffin pan is a great option, too. It’s actually the one shown in these recipe photos, and it comes with a reinforced stainless steel frame so that the pan doesn’t bend and fold when I pick it up.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“When I scrolled to find an egg bite recipe, I was delighted to find one developed and endorsed by dietitians! These were easy to make and delicious.
I’m grateful to see the nutrient information and know that they have fewer additives than many other recipes out there. As a fellow RD, I am happy to find your website. I’ll follow!
Well done, ladies! 💕”
– Joanne M.
How To Store and Reheat
When I store these egg bites in an airtight container in the fridge, they will last up to 5 days. I let them cool to room temperature before adding the lid, which helps prevent them from “sweating” as they cool. I can either eat the egg bites chilled or warm them up in the microwave for about 15 seconds.
Frequently Asked Questions
I can cook “sous vide egg bites” in an Instant Pot, but it requires some special equipment — an Instant Pot, of course, and also a round silicone egg pan that fits right inside the Instant Pot.
Yes, sour cream, full-fat Greek yogurt, plain yogurt, or even ricotta can be used in place of the cottage cheese. I opted for cottage cheese because it tastes great and adds a bit more protein than the other options listed.
Technically, any size muffin pan can be used to make these egg bites, but I prefer a standard-size silicone muffin pan. If using a standard square baking dish, I suggest making this cottage cheese egg bake instead.
My homemade version of Egg Bites has a much healthier nutrition profile than the ones at Starbucks. Mine has half the calories (146 vs 300), half the fat (9 g vs 20 g), half the sodium (361 mg vs 680 mg), and less than half the carbohydrates (3 g vs 9 g) compared to the Starbucks version. While my version does have a bit less protein (12 g vs 19 g), mine also contains just a few whole-food ingredients, while the Starbucks version is loaded with a laundry list of preservatives and starches.
More Of My Breakfast Favorites
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Egg Bites Recipe
These high-protein egg bites are a healthy breakfast addition or grab-and-go morning meal. They reheat and store beautifully and are easy to customize with extra mix-ins.
Ingredients
- Cooking spray
- 8 large eggs
- 1 cup cottage cheese (4% or low-fat)
- ½ cup shredded sharp cheddar cheese
- ¼ teaspoon fine salt
- Pinch of black pepper
- Fresh chives, roughly chopped
Instructions
- Mist the cups of a silicone muffin pan lightly with cooking spray. Preheat oven to 350℉.
- In a blender, blend together the eggs, cottage cheese, cheddar, salt, and pepper until smooth. (Note: A small blender, like a Nutribullet, works great for this.)
- Divide the egg mixture into the cups of the muffin pan, filling each about half full. Sprinkle with the chopped chives. Can also add any other mix-ins, such as veggies or bacon, to the cups at this stage.
- Bake for 20-22 minutes or until muffins are slightly firm to touch in the center.
- Remove the muffin pan from the oven. The egg bites will be puffed up, but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool a few minutes before removing them out of the pan to enjoy or store for later.
- Store egg bites in an airtight container in the refrigerator for up to 5 days.**
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Notes
*For the cottage cheese, I like the Good Culture 4% fat cottage cheese. Additionally, I can use 1 cup full-fat Greek yogurt, sour cream, or ricotta in place of the cottage cheese, if desired.
**You can eat these egg bites chilled or warm them up in the microwave for about 15 seconds.
Nutrition Information
- Serving Size: 2 egg bites
- Calories: 146
- Fat: 9 g
- (Sat Fat: 4 g)
- Sodium: 361 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 12 g
- Cholesterol: 207 mg
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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So great! I meal prep these and they always taste great and reheat well in the morning. The cottage cheese gives them such a nice texture too.
Perfect Gillian! We appreciate the 5-star review!
these were perfect at 22 minutes. Delicious on a piece of toast. I placed the silicone pan (all i had was a donut silicone pan but it worked fine, I filled it full) in a 13×9 pan with about 1/4″ water. made them soft and fluffy. Great recipe!
Awesome, Ginger!
These are delicious. I added my own toppings and used a spoon to submerge the ingredients a bit. Also, I blended the egg/cheese mixture in my vitamix. It looked too liquidy to work, but it did. Texture and taste were both spot-on.
We are happy to hear it, Davey!
Can I use the cupcake liners on a regular cupcake pan?
For best results, we recommend a silicone pan but you can use liners as well.
these are amazing! my toddler loves them. could these be frozen?
Thanks so much, Madison! We have been told many times that followers freeze these, and it works great. Enjoy!