Egg Bites Recipe – Love and Lemons

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.

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 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.

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.

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 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.

More Healthy Breakfast Recipes

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

Egg Bites

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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.

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• 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.