These silky smooth, protein-packed Oven Baked Egg Bites (Starbucks Copycat) make an excellent quick breakfast that is filling, satisfying and utterly delicious. Effortless to prepare and bake, and you will not need any special equipment to make them.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 12egg bites
Ingredients
Bacon + Gruyere Cheese Egg Bites
6eggs
1cupcottage cheese
1tablespooncornstarch or tapioca flour,optional
pinchof salt and pepper
1cupgruyere cheese,shredded
1teaspoonhot sauce,optional
1/2cupcrumbled cooked bacon, from about 4-6 strips(see notes below for cooking bacon)
Roasted Red Pepper Egg Bites
6eggs
1cupcottage cheese
1tablespooncornstarch or tapioca flour,optional
pinchof salt and pepper
1cupshredded Monterey jack cheese
1teaspoon hot sauce, optional
1/3cupchopped jarred roasted red pepper(see notes)
1/2cupchopped baby spinach
1green onion(light and dark green parts only, finely chopped, or 1 Tbsp. chopped chives)
Instructions
Bacon and Gruyère egg bites
Spray a 12-well muffin *tin with cooking spray.
Place a metal or ceramic baking dish that is filled with 1 inch of very hot water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Preheat oven to 300ºF.
Add eggs, cottage cheese, salt, pepper, cornstarch (if using), Gruyère and hot sauce to a blender. Blend on medium-high until smooth, about 20-30 seconds.
Pour egg mixture into the greased muffin tins, filling each to about 3/4-full.
Evenly distribute the crumbled bacon bits among the muffin cups then use a small spoon, or bamboo skewer to gently push them down so they aren't on the surface.
Place muffin tin on the middle rack and bake for 23 to 25 minutes, or until egg bites are no longer jiggly. Remove from oven and let the egg bites rest in pan for 5-10 minutes. Run a butter knife around the edge of each cup and gently lift out the egg bites. Serve warm.
Roasted Red Pepper Egg Bites
Spray a 12-well muffin *tin with cooking spray.
Place a metal or ceramic baking dish that is filled with 1 inch of very hot water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Preheat oven to 300ºF.
Add eggs, cottage cheese, salt, pepper, cornstarch (if using), Monterey Jack cheese, and hot sauce to a blender. Blend on medium-high until smooth, about 20-30 seconds.
Pour the egg mixture into the greased muffin tins, filling each to about 3/4-full.
Evenly distribute the chopped roasted red pepper, spinach, and green onion among the muffin cups then use a small spoon, or bamboo skewer to gently push them down so they aren't on the surface.
Place muffin tin on the middle rack and bake for 23 to 25 minutes, or until egg bites are no longer jiggly. Remove from oven and let the egg bites rest in pan for 5-10 minutes. Run a butter knife around the edge of each cup and gently lift out the egg bites. Serve warm.
Notes
*I do not recommend using a silicone pan to make these egg bites. They will not set properly and will cook very unevenly.
To cook the bacon: In a small skillet, cook the bacon over medium-high heat until crispy, about 5 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
To store: The cooled egg bites can be stored in an airtight container and refrigerated for up to 5 days.
To reheat: For best results, reheat egg bites in the microwave for 20 to 30 seconds. Alternatively, warm them in a preheated 325ºF oven or toaster oven for about 10 minutes.
To freeze: Egg bites can also be frozen and thawed overnight in the refrigerator before reheating.