Make fluffy, high-protein egg bites at home that taste just like the Starbucks version. This easy recipe uses cottage cheese for texture and is perfect for quick, make-ahead breakfast meal prep.
Author:Avery
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup low-fat cottage cheese
1 cup whole milk or 2% milk
12 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Monterey Jack or Gruyere cheese
1/2 cup cooked, crumbled bacon (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
In a blender, combine the cottage cheese, milk, eggs, salt, and pepper. Blend until the mixture is completely smooth, about 30 seconds. This step is key for fluffy egg bites.
Stir in the shredded cheese and cooked bacon (if using) into the blended egg mixture.
Pour the mixture evenly into the prepared muffin cups, filling each cup about three-quarters full.
Place the muffin tin into a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin. This water bath creates steam for soft, even cooking.
Bake for 20 to 25 minutes, or until the egg bites are set and a toothpick inserted near the center comes out clean.
Carefully remove the muffin tin from the water bath. Let the egg bites cool in the tin for 5 minutes before removing them.
Serve warm or store them for a quick grab-and-go breakfast.
Notes
For the best texture, use a high-speed blender to ensure the cottage cheese is fully incorporated.
You can substitute Gruyere cheese with cheddar or Swiss for a different flavor profile.
These egg bites freeze well. Cool completely, place in a freezer-safe bag, and freeze for up to one month. Reheat in the microwave for 30 to 60 seconds.
If you skip the water bath, your egg bites may cook faster and become slightly less fluffy.