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If you are searching for a quick, easy, and delicious on-the-go breakfast, then these Starbucks egg bites are for you! They are simple to whip up and are easy to store in the fridge for the week to keep your body fueled until lunch.
I don’t know about you but I just crave eggs for breakfast! Maybe because I’ve had chickens in the past and loved using up their eggs. Either way, I just think they are a great way to start the day. If you want more than just eggs for breakfast, you’ve got to try these delicious and fluffy Buttermilk Pancakes, these amazing German Pancakes, and this easy Protein Smoothie.
Copycat Starbucks Egg Bites
If you have ever run to Starbucks for your morning coffee, you’ve probably tried one of their egg bites. And they are really good right? Well, this copycat recipe is even better! It’s basically a combination of my Denver omelet breakfast muffins and a yummy breakfast casserole. They are super quick and easy to make too, and are WAY more than just scrambled eggs. So what makes them so good?
In my opinion, it’s the cottage cheese and Gruyere cheese! The cottage cheese gets mixed into the eggs until it’s silky smooth, and the gruyere adds a salty nutty flavor that you will go crazy for. The best part about these breakfast bites is you can make them on Sunday night and have a yummy breakfast ready for your whole week! Yay for meal planning!
Ingredients
I personally prefer this recipe to the Starbucks version now. These are SO good, and you can customize them however you like. I love adding spinach to mine, and switching up the type of meat. I share more tips on how to make this recipe your own below in the tip box. You can find the measurements in the recipe card.
- Eggs: You will need 8 eggs for this recipe. I always use large grade A eggs in my recipes.
- Cottage Cheese: Adds body and so much flavor to this recipe! You can use cream cheese instead, more about that in the tip box below.
- Salt and Pepper: I like freshly cracked black pepper and salt to add a little more flavor.
- Gruyère Cheese: This is what makes this soooo delicious! It’s rich and nutty and perfectly salty to liven up this copycat Starbucks egg bites recipe.
- Bacon: Who doesn’t love bacon with their eggs?! If for some reason you don’t, you can add sausage or another protein instead.
Starbucks Egg Bites Recipe
These egg bites are super easy to make! If you can make scrambled eggs, you can definitely make these bites. Justmake sure you have a muffin baking dish on hand. Then you mix the batter, add your cheese and bacon, and bake! It is so simple and a perfect breakfast for a meal on the go.
- Prep: 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. Add water to the empty baking sheet to create steam. Spray a muffin pan well with cooking spray and set aside.
- Make Egg Mixture: Add the eggs, cottage cheese, salt and pepper to a blender and blend for 15-20 seconds.
- Add Cheese: Transfer to a bowl and stir in the shredded 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.
- Add Bacon: Sprinkle the chopped bacon evenly over the tops of the egg mixture.
- Bake: With the muffin tin on the middle rack, bake for 30-35 minutes, or until the center of the egg bites is set. Remove from the oven and let cool before removing from the pan.
Tips for Making Starbucks Egg Bites
I love these egg bites from Starbucks, but now I love my homemade version even more! I love that I know they are made with whole eggs and high-quality ingredients. Here are a few ways to make this recipe your own!
- Don’t Over Mix: Don’t over blend! You want the mixture to be smooth and frothy, but over-blending will incorporate too much air and your egg bites may end up falling as they bake.
- Cottage Cheese Replacement: If you don’t like cottage cheese or just want to switch things up, you can use five ounces of cream cheese instead. It’s just as delicious and makes them so smooth and silky!
- Switch Up the Recipe: Make this recipe your own by switching out the gruyere cheese for cheddar, pepper jack, swiss cheese, or Monterey jack cheeses, or feta! Saute some onions and peppers to mix in, or add chopped ham and chives. You can add whatever you think would be yummy! Other ideas are green peppers, red bell pepper (or roasted red pepper), tomatoes, green onion, and mushrooms.
Storing Leftovers
This is one of my favorite egg recipes because it stores easy and tastes great reheated. Here are my tips for storing and reheating your leftovers.
- 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: Egg bites can be frozen by placing baked egg bites on a parchment-lined baking sheet and placing in the freezer until frozen solid. Then transfer to an airtight freezer bag. Freeze for up to 2 months. Thaw in the fridge, or thaw in the microwave by heating in 30 second intervals at 50% power until warmed through.
More Egg Breakfast Ideas
Eggs make a great breakfast! They can be made so many different ways and they keep you full until lunch. Here are a few of my favorite recipes that I think you’ll enjoy too!
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Starbucks Egg Bites
Ingredients
- 8 large eggs
- ⅔ cup whole fat cottage cheese
- ¼ teaspoon salt
- 3-4 fresh cracked black pepper
- 1 ½ cups Gruyère cheese shredded
- 5 slices cooked bacon chopped
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. Add water to the empty baking sheet to create steam. Spray a muffin pan well with cooking spray and set aside.
- Add the eggs, cottage cheese, salt and pepper to a blender and blend for 15-20 seconds.
- Transfer to a bowl and stir in the shredded 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.
- Sprinkle the chopped bacon evenly over the tops of the egg mixture.
- With the muffin tin on the middle rack, bake for 30-35 minutes, or until the center of the egg bites is set. Remove from the oven and let cool before removing from the pan.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.