Starbucks Egg Bites
If you love making a quick stop at Starbucks to pick up their egg bites for breakfast, you're going to love this make-at-home recipe! These copycat Starbucks egg bites are packed with flavor and have a velvety consistency thanks to the low and slow cooking method. I show you how to make both the kale and mushroom egg bites and the bacon and gruyere version!
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Makes: 12 egg bites
Ingredients
- 1 ½ cups 2% cottage cheese
- 8 large eggs
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded Swiss cheese
- ¼ tsp dried parsley
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp hot sauce (or more to taste)
- ½ cup finely diced portobello mushrooms
- ½ cup finely chopped kale
Instructions
- Preheat oven to 200 degrees and spray a 12-cavity nonstick muffin tin with cooking spray.
- Put the first 9 ingredients (from the cottage cheese to the hot sauce) in a blender and process until smooth.
- Pour egg mixture into prepared muffin tin, filling almost to the top (egg bites won't rise much as they cook). Top evenly with chopped mushrooms and kale.
- Place muffin tin in oven and cook for 70-75 minutes, until egg bites are set in the middle and are starting to turn golden.
- Let rest for a couple minutes and then lightly run a knife along the edge of each egg bite to remove from tin.
- Egg bites can be stored in an airtight container in the fridge for up to 4 days. They can easily be heated up in the microwave or oven.
Notes
- If you want to make the Bacon and Gruyere version of these Starbucks egg bites, you can follow the above recipe, but omit the dried parsley and garlic powder (you can certainly keep them in, but they are not used in Starbucks' recipe) and use ⅓ cup of Gruyere cheese instead of Swiss cheese. Instead of topping bites with kale and mushrooms, use small pieces of cooked bacon (from about 4 slices).
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