Do you love Starbucks Egg Bites? Me too! This recipe isn’t quite the consistency of the egg white bites at Starbucks, but it’s an easy recipe for make a quick grab and go breakfast. And instead of making them in an air fryer with a special mold, which you may not have, these can be cooked in a muffin tin.
The egg bites are totally customizable to your favorite add ons. You can make them all cheese, or add your combination of roasted red peppers, spinach, cheese, green peppers, onions, bacon, ham….you get it.
You can freeze them or save them for a quick reheat in the microwave. And they are low in carbs (5g) and have 8 grams of protein!
(The photo below is of egg bites made in a mini muffin tin, but the recipe is for a regular muffin tin. )
Copycat Starbucks Egg Bites
Course: Breakfast12
servings9
minutes38
minutes122
kcal8g
5 g
Ingredients
2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, green onions, etc)
1 cup spinach chopped
8 eggs
1/4 cup heavy cream or half and half
1 cup cottage cheese
2/3 cup shredded cheddar cheese
1/2 tablespoon freshly minced herbs (parsley, chives, basil)
1 teaspoon paprika
Salt and pepper to taste
Directions
- Preheat oven to 375 degrees
- Sauté vegetables over medium high heat for 5-7 minutes or until they are soft. Add the spinach during the final minute of cooking. Set aside to cool.
- In a large bowl, whisk together the eggs, heavy cream, shredded cheese, herbs and spices. Then, stir in the sauteed vegetables and cottage cheese.
- Spray a muffin pan with cooking spray. The add about 1/3 cup of the muffin mixture to each muffin cup.
- Bake for about 30 minutes or until the eggs are set.
- Serve immediately or refrigerate for up to three days.
