Cottage Cheese Egg Bites

I wasn’t sure it was possible to make Starbucks egg bites at home without a sous-vide setup, but luckily for us, it’s not only possible… but, dare I say, easy? And you don’t even need to buy any specialty equipment to get started.

It took me weeks and weeks of experimenting to figure out how to make egg muffins with the same velvety texture as Starbucks’ egg bites. Blending cottage cheese into the mixture isn’t enough; you also need to adjust the cooking method.

The key lies in how you arrange your pan before placing it in the oven. It’s such a simple fix! But, if you skip this step, don’t be surprised if your egg muffins shrivel as they cool from the oven.

⭐⭐⭐⭐⭐ Featured Review

“Literally WOW. These are so good. I mean it’s not surprising why, but the texture is unreal and tastes just like the Starbucks egg bites. Our toddler is obsessed!” -Chelsea

Ingredients for Egg Bites

• Eggs. After testing multiple batches, I’ve found that six eggs will fill 12 muffin cups when blended with these cheeses. You can substitute 1/4 cup of egg whites for each egg, if desired.
• Cottage Cheese. Use full-fat cottage cheese (which is only 4% milkfat) for the creamiest results. A low-fat cottage cheese might produce a different texture.
• Shredded cheese. This recipe calls for shredded Monterey Jack and Gruyere cheese because that’s what Starbucks uses in their famous egg bites. The jack cheese gives it a melty, soft texture, and the Gruyere adds the classic, salty flavor of Swiss cheese. But you can swap these for your favorite option.
• Salt. A little extra salt helps to boost the flavor and make them taste like the kind you’d buy.

The add-ins are up to you! I like to add crumbled bacon for a Starbucks copycat, but these are also delicious with roasted veggies, red peppers, spinach, and more.

How to Make Egg Bites with Cottage Cheese

Step 1:

Preheat the oven to 325ºF and add 12 silicone liners to a muffin pan. (You can also use cooking spray if you prefer to grease the muffin pan.)

Add the eggs, cottage cheese, shredded Gruyère, and Monterey Jack, along with salt and black pepper, to a blender and blend until completely smooth, about 30 to 60 seconds.

Step 2:

Pour the egg mixture into the pan, filling each muffin cup roughly 3/4 of the way full. Crumble the bacon into each muffin cup, adding about a tablespoon of bacon to each. (Or use any veggies you like, instead. I love using roasted red pepper and chopped green onions.)

You can fill the muffin cups to the top with any toppings you enjoy.

Step 3:

Have you ever cooked egg muffins, only to have them puff up in the oven and shrivel as they cool? I figured out how to avoid that.

Fill a rimmed baking sheet with approximately 1/4 inch of water, and then place the muffin pan directly in the water. Carefully transfer the stacked pans to the oven. This cooking method prevents your egg bites from puffing up too much and then shrinking after they are cooked.

You will not get the same results from placing a pan of water on a lower shelf in your oven. Trust me, I tested it both ways. The muffin pan sitting directly in a pan of water will give you the most velvety egg texture.

Step 4:

Bake at 325ºF for 35 to 40 minutes, until the egg bites are golden on top. They shouldn’t rise too high above the top of the pan, which is what will prevent them from shrinking later. (If you bake these at 350ºF, they will puff up and then shrink as they cool.)

Let the egg bites cool in the pan for at least 15 minutes before serving.

Storage Tip: Store cooked eggs in an airtight container in the fridge for up to 5 days. You can also freeze these for up to 3 months if you want to make a larger batch. To thaw frozen egg bites, transfer them from the freezer to the fridge the night before you plan on reheating them.

Cottage Cheese Egg Bites (Starbucks Copycat)

4.87 from 23 votes

If you love the egg bites from Starbucks, I've figured out the secret to making velvety, cottage cheese egg bites just like them at home. All you need is a regular muffin pan, plus a rimmed baking sheet filled with a bit of water. The "water bath" makes a HUGE difference in the texture of these egg bites, taking them from rubbery to velvety, so be sure to follow the directions closely for the best results.

prep15 mins cook40 mins total55 mins

Servings:12

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Ingredients

 

US CustomaryMetric

 

1x2x3x

Egg Bites

• 6 large eggs
• ¾ cup whole milk cottage cheese (4% milkfat)
• ½ cup shredded gruyere cheese
• ½ cup shredded monterey jack cheese
• ¼ teaspoon fine sea salt

Optional Toppings

• 3 to 4 pieces crispy cooked bacon , crumbled into small pieces
• 1 roasted red bell pepper , diced
• 3 chopped green onions (white and light green parts only)
• 1 cup fresh baby spinach , chopped

Instructions

• Preheat the oven to 325ºF and line a muffin pan with 12 muffin liners for easy removal later. In a blender, combine the eggs, cottage cheese, gruyère, Monterey Jack, and salt. Blend until very smooth, about 60 to 90 seconds.
• Pour the egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. Sprinkle any toppings you love into each muffin cup, and use a spoon to stir them in. (You can mix & match the flavors you make, like adding crumbled bacon to half, and adding veggies to the other half.)
• Fill a rimmed baking sheet with 2 cups, or about a 1/4-inch, of water. Make sure this pan is large enough that the muffin tin can sit directly inside the pan. Carefully transfer the pan of water holding the muffin tin full of eggs to the center shelf of the oven, and bake at 325ºF for 40 minutes, or until the tops of the egg bites look golden. The water bath and lower temperature will prevent the eggs from puffing up, so they won't shrivel as they cool later. This gives them an unbelievably creamy texture!
• When the eggs are done cooking, carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving. They should remove easily from the muffin liners.
• Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave using 30-second intervals, or reheat in the oven at 350ºF for 8 to 10 minutes, until the center is hot again.

Notes

Nutrition information is for 1 egg bite, not including any of the optional toppings. This information is automatically calculated, and is just an estimate and not a guarantee.

Note: If you use raw veggies, such as red bell pepper or chopped red onion, you may want to add an additional 5 to 10 minutes to the cooking time to ensure the egg centers are fully cooked. The raw veggies add extra liquid to the egg mixture, so they need the extra time to cook through.

How to Cook Bacon: You can cook an entire batch of bacon by arranging it on a rimmed baking sheet and baking at 400ºF until crispy, about 20 minutes, depending on the thickness. (You can also make Air Fryer Bacon for a fast, hands-off preparation.)

 

 

Nutrition

Calories: 92kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 106mg | Sodium: 188mg | Potassium: 53mg | Sugar: 1g | Vitamin A: 237IU | Calcium: 114mg | Iron: 0.3mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: egg bites

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If you try this egg bite recipe, please leave a comment and a star rating below to let me know how you like them!