Looking for a delicious and convenient breakfast? Try these homemade egg bites! Inspired by Starbucks, they’re packed with flavor, nutritious, and simple to prepare using a muffin tin. Perfect for busy mornings!
Let’s Talk About These Egg Bites!
These egg bites make the perfect grab-and-go breakfast! They stay fresh in the fridge for a few days (or even longer when frozen), making them a great option for meal prep. Packed with protein and flavorful veggies, they provide a nutritious and satisfying start to your day.
Inspired by the popular bacon and Gruyère egg bites from Starbucks, these have a soft, velvety texture. While Starbucks achieves this with the French sous vide technique, I found a simpler way to get that same creamy consistency, cottage cheese! Blended with the eggs, it creates a smooth, cheesy flavor that makes these bites absolutely irresistible. Give them a try!
Equipment:
- Nonstick Muffin Pan.
- Vitamix Blender.
- Steamer Basket.
Egg Bites Ingredients:
Here’s what you’ll need to make these delicious egg bites:
- 6 large eggs : The foundation of the recipe!
- ¾ cup whole milk cottage cheese : The secret to a rich, custardy texture and cheesy flavor, plus an extra boost of protein.
- ¼ teaspoon sea salt : Enhances all the flavors.
- Freshly ground black pepper : Adds a touch of heat and depth.
- 3 cups fresh spinach (about 3 ounces) : Brings color and an earthy taste. You can also use frozen spinach if that’s what you have on hand.
- ½ cup diced roasted red bell pepper (about 1 pepper) : Use homemade or jarred for convenience.
- ½ cup chopped green onions (about 2 green onions) : Adds a mild, savory bite.
- Extra-virgin olive oil : To grease the pan and prevent sticking.
These simple ingredients come together to create flavorful, protein-packed egg bites that make the perfect grab-and-go breakfast!
Variations :
I love this recipe as it is, but you can easily switch it up with different veggies! Here are some tasty alternatives:
- Steamed broccoli : Adds a mild, slightly sweet flavor.
- Sautéed kale : A hearty, nutrient-rich option.
- Sautéed asparagus : Brings a fresh, slightly crisp bite.
- Caramelized onions : For a rich, sweet depth of flavor.
Want to add cheese? A sprinkle on top makes these egg bites even better! Try shredded cheddar for a classic touch or crumbled feta for a tangy kick.
Tip: Stick to about 1¼ cups of veggies in total. Adding too much can introduce excess moisture, affecting the texture of the egg bites.
How to Make Egg Bites :
This recipe is quick and simple to prepare! Here’s how to do it:
- Blend the egg mixture : Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend until smooth. Set aside while you prep the vegetables.
- Prepare the veggies : Steam the spinach for about a minute until wilted. Then, transfer it to a strainer and squeeze out as much excess water as possible. Roughly chop it. Dice the roasted red peppers and chop the green onions. Combine them with the spinach in a bowl, setting aside ¼ cup of the mixture for topping.
- Assemble the egg bites : Grease a nonstick muffin tin with olive oil or cooking spray. Evenly distribute the vegetable mixture (except the reserved ¼ cup) into the muffin cups. Pour the blended egg mixture over the veggies, filling each cup about ¾ full. Sprinkle the reserved vegetables on top.
- Bake : Place the muffin tin in a 350°F oven and bake for 18 to 22 minutes, or until the eggs are set. Let them cool in the pan for 5 minutes before serving.
That’s it! enjoy your delicious, protein-packed egg bites!
Egg Bites recipe Tips :
- Use a nonstick muffin tin : These egg bites tend to stick, so using a nonstick pan is key. If you don’t have one, a silicone mold works great and makes them easy to remove.
- Make them ahead : Store the egg bites in an airtight container in the fridge for up to 3 days. Just reheat them in the microwave for a quick, grab-and-go breakfast!
- Freeze for later : For longer storage, let the egg bites cool completely, then transfer them to an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the egg bites overnight in the fridge and reheat them in the microwave.
Nutritional Information Per Egg Bite:
- Calories: 85–100 kcal
- Protein: 7g
- Carbohydrates: 2g
- Fat: 6g
- Saturated Fat: 2.5g
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Cholesterol: 110mg
- Sodium: 180–220 mg
- Potassium: 120mg
- Fiber: 0.5g
- Sugar: 1g
- Vitamin A: 8–10% DV
- Vitamin C: 5% DV
- Calcium: 6–8% DV
- Iron: 4% DV
FAQ About Egg Bites Recipe :
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Can I make these egg bites without using a blender?
Yes! While blending creates a smoother texture, you can whisk the eggs and cottage cheese together by hand. Just make sure to mix well to combine everything evenly.
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Can I use another type of cheese?
Absolutely! While cottage cheese gives the bites a creamy texture, you can experiment with ricotta, feta, or shredded cheddar for a different flavor.
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How do I prevent my egg bites from being watery?
Excess moisture from vegetables can make egg bites watery. Be sure to squeeze out as much liquid as possible from the spinach and use roasted or sautéed vegetables instead of raw ones.
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Can I make these egg bites dairy-free?
Yes! Swap the cottage cheese for a dairy-free alternative like blended silken tofu or unsweetened almond milk yogurt.
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What’s the best way to reheat them?
Microwave the egg bites for 30–45 seconds or until warmed through. If reheating from frozen, allow the egg bites to thaw overnight in the fridge before warming them up in the microwave.
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Can I bake these in a different type of pan?
If you don’t have a muffin tin, try using a silicone mold or small ramekins. Adjust the baking time slightly if needed.
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How long do egg bites last in the fridge?
They stay fresh in an airtight container for up to 3 days in the refrigerator.
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Can I add meat to this recipe?
Definitely! Crumbled bacon, cooked sausage, or diced ham all make great additions. Just be sure they’re fully cooked before adding them.
Egg Bites with Cottage Chips
Notes
Equipment:
- Nonstick Muffin Pan.
- Vitamix Blender.
- Steamer Basket.
Ingredients:
- 6 large eggs : The foundation of the recipe!
- ¾ cup whole milk cottage cheese : The secret to a rich, custardy texture and cheesy flavor, plus an extra boost of protein.
- ¼ teaspoon sea salt : Enhances all the flavors.
- Freshly ground black pepper : Adds a touch of heat and depth.
- 3 cups fresh spinach (about 3 ounces) : Brings color and an earthy taste. You can also use frozen spinach if that’s what you have on hand.
- ½ cup diced roasted red bell pepper (about 1 pepper) : Use homemade or jarred for convenience.
- ½ cup chopped green onions (about 2 green onions) : Adds a mild, savory bite.
- Extra-virgin olive oil : To grease the pan and prevent sticking.
Instructions :
This recipe is quick and simple to prepare! Here’s how to do it:- Blend the egg mixture : Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend until smooth. Set aside while you prep the vegetables.
- Prepare the veggies : Steam the spinach for about a minute until wilted. Then, transfer it to a strainer and squeeze out as much excess water as possible. Roughly chop it. Dice the roasted red peppers and chop the green onions. Combine them with the spinach in a bowl, setting aside ¼ cup of the mixture for topping.
- Assemble the egg bites : Grease a nonstick muffin tin with olive oil or cooking spray. Evenly distribute the vegetable mixture (except the reserved ¼ cup) into the muffin cups. Pour the blended egg mixture over the veggies, filling each cup about ¾ full. Sprinkle the reserved vegetables on top.
- Bake : Place the muffin tin in a 350°F oven and bake for 18 to 22 minutes, or until the eggs are set. Let them cool in the pan for 5 minutes before serving.
