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I’ve been hooked on Starbucks’ egg bites and their cream cheese danishes for years, but not the price! This homemade version is just as fluffy and flavorful, and makes the perfect grab-and-go, protein-packed breakfast.
A Reader’s Review
This is our favorite egg bite recipe. We make it often. Thank you!
– Diana
Why These Egg Bites Put Starbucks to Shame
- No fancy equipment needed: You don’t need a sous vide machine to get that soft, custardy texture. A simple water bath in your oven does the trick!
- Budget-friendly: Starbucks charges $6 for just two bites. You can make an entire batch at home for less than that, and have breakfast ready all week.
- Made with real ingredients: No preservatives, fillers, or mystery ingredients, just fresh eggs, cheese, and whatever you love.
Copycat Starbucks Egg Bite Ingredients
- Cottage Cheese Swap: You can use 5 ounces of cream cheese instead for a smoother, silkier texture.
- Change the Cheese: You can swap the gruyere for cheddar, pepper jack, Swiss, Monterey Jack cheese, or feta.
- Mix It Up: You can add sautéed onions, red peppers, spinach, mushrooms, tomatoes, or broccoli for extra flavor.
- Switch the Meat: You can use sausage, ham, turkey, or leave out the meat altogether.
How to Make Copycat Starbucks Egg Bites
This Starbucks egg bite copycat recipe is so easy! If you can make scrambled eggs, you can make these! Just grab a muffin tin, mix the batter, add cheese and bacon, and bake. Want the new sausage version? Click here.
- Prep & Blend: Preheat the oven to 300°F with the rack placed in the center. Place the second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a silicone or metal muffin pan with nonstick cooking spray and set aside. Next, add the eggs, cottage cheese, salt, and pepper to a blender and blend for 15-20 seconds until smooth.
- Combine & Fill: Transfer the egg mixture to a large bowl and stir in the gruyere cheese. Pour the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells while filling them.
- Add Bacon: Sprinkle the bacon evenly over the tops of the egg mixture in the wells.
- Bake: Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Let the Starbucks egg bites cool completely, then run a small silicone spatula around the edges to loosen and lift them from the pan.
Alyssa’s Pro Tip
Don’t over-blend! Too much air can make your egg bites puff up and collapse. In step 1, blend just until smooth and frothy.
Storage & Reheating Instructions
- In the Refrigerator: Store leftover Starbucks egg bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-50 seconds.
- In the Freezer: Freeze egg bites on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag or container. Store for up to 3 months.
- Reheating: Thaw overnight in the fridge or microwave in 30-second intervals at 50% power until heated through.
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Starbucks Egg Bites
These fluffy, protein-packed egg bites taste just like Starbucks, but better! Easy to customize, budget-friendly, and perfect for meal prep.
Ingredients
- 8 large eggs
- ⅔ cup whole fat cottage cheese
- ¼ teaspoon salt
- 3-4 pinches ground black pepper
- 1 ½ cups shredded gruyère cheese
- ⅓ cup chopped cooked bacon about 5-6 slices
Instructions
- Preheat the oven to 300 degrees Fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside.
- Add 8 large eggs, ⅔ cup whole fat cottage cheese, ¼ teaspoon salt, and 3-4 pinches ground black pepper to a blender and blend for 15-20 seconds until smooth.
- Transfer the egg mixture to a large bowl and stir in 1 ½ cups shredded gruyère cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells while filling them.
- Sprinkle ⅓ cup chopped cooked bacon evenly over the tops of the egg mixture in the wells.
- Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove from the oven and let them cool completely before removing from the pan. You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.
Video
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30–50 seconds.
Freezer-Friendly: Freeze on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave in 30-second intervals at 50% power.
Nutrition
Calories: 143kcalCarbohydrates: 1gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 147mgSodium: 303mgPotassium: 90mgFiber: 0.1gSugar: 0.5gVitamin A: 355IUCalcium: 196mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Can youbuse 2% milk fat cottage cheese
Yes, that should also work.
This is by far the best and easiest copycat recipe I’ve tried! Turned out a bit too salty for me (probably because I added extra cheese) but the texture was perfection.
My family loved this Egg Bite Recipe. We used sharp cheddar cheese and ham for the filling, and baked them in a silicone muffin pan for 30 minutes. They were so good!
Can this be frozen after baked?
Yes but double wrap with Saran Wrap.
Made these this morning! Only used six eggs because it was early and I wasn’t paying attention. Added chopped broccoli, ham, cheddar, and Parmesan and they are so tasty!
Hi!! I just made these and Loved them! Is the nutritional info per egg bite?
Yes it is! I’m so happy you liked the recipe. Egg bites are my favorite!
How much pepper should we use? The recipe doesn’t say. Only says “3-4 fresh cracked black pepper.”
Haven’t received a reply. I’m guessing the missing measurement is teaspoons.
Yes, teaspoons! Thanks for catching that, I’ll get the recipe card updated.
That sounds like a lot of pepper? I think it may be 3-4 cranks on a peppermill?
They tasted great BUT stuck like crazy to my muffin pan — I used coconut oil spray? Was this wrong ? Took.tons of elbow grease and tome to clean my pan. So I unless I find a way not to have them stick, will not make again.
What size muffin tin is needed for this recipe? Standard or mini?
Standard! But you could always use a mini muffin pan and reduce the cooking time by a minute or two.
I don’t do cottage cheese. Is there a substitute? Thank you.
I didn’t have cottage cheese or gruyère. Used 8oz full fat cream cheese instead. Topped with thick cut precooked bacon. These were amazing.
Best egg bite recipe I’ve found. I was looking for one that didn’t call for corn starch and this worked perfectly. I use silicone liner cups and 300 degrees for 25 minutes in my oven cooked them perfectly.
Thank you Alyssa!
❤️
LOVE!
I have tried several recipes and made this one several times, I believe this is the best! I have found using a silicone muffin pan has been best for removing them in tact. Having steam while cooking is key as is letting them cool after removing from the oven in the muffin. In doing this almost 100% of the egg stays together!
I’ve experimented with different cheeses -cheddar & bacon
Parmesan & ham
We prefer the cheddar & bacon.
Each time I have tried making these they fall after coming out of the oven and they stick to the muffin tin very badly even after being well sprayed.They do taste very good.What am I doing wrong that makes them fall and stick to the muffin tin?
Mine stuck a bit to the pan, too. But then I tried to remove with a silicone spatula that formed better to the shape. I’ve seen other recipes (this is the first I’ve tried) that suggest a silicone muffin pan or even cupcake liners. I do believe they are supposed to fall a bit. I’m looking forward to trying with ricotta cheese which I think will have a more mellow flavor and feel especially since I used cheddar cheese.
I invested in silicone muffin liners on Amazon. They may take a few more minutes to cook but no more sticking problems. I don’t use any non stick spray and they are re-usable, yay! I freeze the egg bites right in the liners but you don’t have to.
❤️
Made these for a brunch and they were very tasty and easy to make! A keeper!
Is there a sub for the cottage cheese. My family won’t eat it. Thank you.
You can use ricotta cheese or Greek yogurt instead.
Can I make this ahead, the night before and pop in the oven in the AM? It sounds like it would be a great recipe for when I have guest during the summer time. We live on the coast of Maine and so during the summer there are times when I sort of run a B&B when it comes to friends and family who visit. Also can I do them in the larger muffin tins so that each would be a better size single serving?
I’d continue to make them in regular size muffin tins. That way you can always say one or two, or others with heartier appetites might want something like 3 or 4. Served with hash browns with avocado and/or tomato to garnish should satisfy any appetite. And charge accordingly. BTW, I have many relatives all over Maine.