Breakfast
Copycat Starbucks Egg Bites
If you are searching for a quick, easy, and succulent 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 alimony your soul fueled until lunch.
I don’t know well-nigh you but I just require eggs for breakfast! Maybe considering I’ve had chickens in the past and loved using up their eggs. Either way, I just think they are a unconfined way to start the day. If you want increasingly than just eggs for breakfast, you’ve got to try these succulent and fluffy Buttermilk Pancakes, these wondrous German Pancakes, and this easy Protein Smoothie.
Copycat Starbucks Egg Bites
If you have overly 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 plane 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 increasingly 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 savor that you will go crazy for. The weightier part well-nigh 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 subtracting spinach to mine, and switching up the type of meat. I share increasingly tips on how to make this recipe your own unelevated in the tip box. You can find the measurements in the recipe card.
- Eggs: You will need 8 eggs for this recipe. I unchangingly use large grade A eggs in my recipes.
- Cottage Cheese: Adds soul and so much savor to this recipe! You can use surf cheese instead, increasingly well-nigh that in the tip box below.
- Salt and Pepper: I like freshly croaky woebegone pepper and salt to add a little increasingly 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 salary with their eggs?! If for some reason you don’t, you can add sausage or flipside 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 sultry 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 part-way of the oven. Place a second rack just underneath it and add an empty sultry sheet. Add water to the empty sultry 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 tousle for 15-20 seconds.
- Add Cheese: Transfer to a trencher 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 increasingly than of the way full. Try to disperse the cheese evenly throughout the muffin wells.
- Add Bacon: Sprinkle the chopped salary evenly over the tops of the egg mixture.
- Bake: With the muffin tin on the middle rack, torch for 30-35 minutes, or until the part-way of the egg bites is set. Remove from the oven and let tomfool surpassing removing from the pan.
Tips for Making Starbucks Egg Bites
I love these egg bites from Starbucks, but now I love my homemade version plane 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: Dont 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 surf cheese instead. It’s just as succulent 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 untried peppers, red tintinnabulate pepper (or roasted red pepper), tomatoes, untried onion, and mushrooms.
Storing Leftovers
This is one of my favorite egg recipes considering it stores easy and tastes unconfined 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 sultry sheet and placing in the freezer until frozen solid. Then transfer to an snapped 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
Starbucks Egg Bites
If you are searching for a quick, easy, and succulent 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 alimony your soul fueled until lunch.
Servings 12 Egg Bites
Calories 138kcal
Ingredients
- 8 large eggs
- cup whole fat cottage cheese
- ¼ teaspoon salt
- 3-4 fresh croaky woebegone 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 part-way of the oven. Place a second rack just underneath it and add an empty sultry sheet. Add water to the empty sultry 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 tousle for 15-20 seconds.
- Transfer to a trencher 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 increasingly than of the way full. Try to disperse the cheese evenly throughout the muffin wells.
- Sprinkle the chopped salary evenly over the tops of the egg mixture.
- With the muffin tin on the middle rack, torch for 30-35 minutes, or until the part-way of the egg bites is set. Remove from the oven and let tomfool surpassing removing from the pan.
Nutrition
Calories: 138kcal | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium: 301mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 334IU | Calcium: 194mg | Iron: 1mg
