If you’re searching for a quick, on-the-go breakfast option, these Starbucks Egg Bites are for you! They’re super easy to whip up on a weekend afternoon to have on hand throughout the week, taste just like the popular Starbucks menu item, and are a lot more cost effective than going through the drive-thru every morning.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Recipe Ingredients
- Ingredients for Red Pepper & Spinach Egg White Bites
- Ingredients for Bacon & Gruyere Egg Bites
- Ingredients for Kale & Mushroom Egg Bites
- Recipe Variations and Modifications
- How to Make Copycat Starbucks Egg Bites
- How to Make Red Pepper & Spinach Egg White Bites
- How to Make Bacon & Gruyere Egg Bites
- How to Make Kale & Mushroom Egg Bites
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Meal Prep Breakfast Recipes
- Copycat Starbucks Egg Bites Recipe
This recipe is…
Here’s the deal: I LOVE that Starbucks offers a high protein, lower carb breakfast option like these egg bites. I’m definitely not above grabbing an order (or 2 orders, really) if I’m in a pickle and stopping to grab a coffee anyway, but making it an every day or every week thing is where I draw the line. First off, they’re too expensive to be included in our budget more than once every couple of months, AND, more importantly than that, I love having control of the quality of ingredients going into the food I’m eating and feeding to my family.
That’s where these egg bites come in! They taste just like the ones you’d get at Starbucks, but they’re way more cost effective, you get to pick the exact brand/quality of ingredients you use, and, honestly, prepping them is almost easier than running through the drive-thru! We made all three Starbucks variations (bacon & gruyere, red pepper & spinach, and kale & mushroom).
If you’re looking for more high protein, meal prep friendly breakfast recipes, we’ve got you. This sausage and potatoes breakfast skillet is topped with the most delicious cilantro avocado sauce, this breakfast salad is such a fun, unique spin on eggs for breakfast, and this sheet pan sweet potato hash allows you to get a major head start on your veggie intake for the day.
Why You’ll Love This Recipe
- It’s meal prep-friendly – these egg bites are the best meal prep-friendly breakfast. You cook 12 at time, but this is a really easy recipe to double – or even triple – if needed!
- It’s cost effective – as mentioned above, making your own egg bites is a much more cost effective way to enjoy these portable little bites than buying them at Starbucks.
Recipe Ingredients
Below, you’ll find each of the egg bite variations along with ingredient notes (including substitutions and swaps) below.
Ingredients for Red Pepper & Spinach Egg White Bites
- Egg Whites – this recipe calls for a carton of egg whites versus whole eggs.
- Hot Sauce – don’t omit the hot sauce here! It’s a tiny amount and doesn’t add any spice to the egg bites, but it does add some really great flavor.
- Cottage cheese – feel free to use whole milk or low-fat cottage cheese here. Either works!
Ingredients for Bacon & Gruyere Egg Bites
- Eggs – this recipe calls for a dozen whole eggs (versus egg whites).
- Gruyere cheese – the bacon and gruyere combo is really delicious, but if you can’t find gruyere (or you just have another cheese on hand already), feel free to use something else. Swiss, cheddar, and gouda would also be delicious here.
- Cottage cheese – feel free to use whole milk or low-fat cottage cheese for this recipe too. Either works.
Ingredients for Kale & Mushroom Egg Bites
- Mushrooms – both baby mushrooms and portobello mushrooms are delicious here.
- Cottage cheese – as with the other recipes, feel free to use whole milk or low-fat cottage cheese in these egg bites.
A full ingredient list with exact amounts for each egg bite variation can be found in the recipe card below.
Recipe Variations and Modifications
- Add pesto – ANY of these egg bites would be great with a dollop or two of pesto stirred into the egg mixture. The spinach and pepper egg white bites would be especially yummy!
- Use eggs or egg whites – feel free to choose a carton (16 ounces) of egg whites OR a dozen whole eggs for any of these recipes. We gave you our recommendations for each variation, but you could absolutely use egg whites in the kale & mushroom or bacon & gruyere bites and whole eggs in the spinach & red pepper bites.
How to Make Copycat Starbucks Egg Bites
Each of these recipes is really easy to whip up. See below for the full step-by-step.
How to Make Red Pepper & Spinach Egg White Bites
Step 1: Toss the bell peppers and green onions in olive oil and sprinkle with half of the sea salt. Spread out on a baking sheet, bake at 350°F for 25 minutes.
Step 2: Fill 12 muffins evenly with the shredded cheese, frozen spinach, and roasted peppers and green onions. Blend the egg whites, cottage cheese, feta, remaining salt, and hot sauce together until smooth.
Step 3: Fill the muffins evenly with the blended egg white mixture.
Step 4: Bake at 350°F for 35 minutes, or until the egg white bites don’t wiggle when shaken.
How to Make Bacon & Gruyere Egg Bites
Step 1: Preheat the oven to 350°F. Divide the the crispy bacon bits and shredded cheese evenly between 12 muffin tins.
Step 2: Blend the eggs with the cottage cheese, hot sauce, and sea salt until smooth.
Step 3: Pour the egg mixture over the bacon and cheese evenly between the 12 muffin wells.
Step 4: Bake at 350°F for 30 minutes, or until the egg bites don’t wiggle when shaken.
How to Make Kale & Mushroom Egg Bites
Step 1: Toss chopped mushrooms with kale, olive oil, and half of the salt. Spread in a baking sheet and bake at 350F for 25 minutes.
Step 2: Fill 12 muffins evenly with the shredded cheese and roasted mushroom blend. Blend the eggs, cottage cheese, garlic powder, parsley, remaining salt, and hot sauce together until smooth.
Step 3: Pour the egg mixture over the cheese and mushroom mixture evenly between the 12 muffin wells.
Step 4: Bake at 350°F for 25 minutes, or until the egg bites don’t wiggle when shaken.
How to Serve
Enjoy 2-3 egg bites (or however many you’d like!) all on their own or alongside some fresh berries, yogurt, or any other breakfast accompaniment you enjoy. These egg cups also make for a really great snack!
How to Store and Reheat
Store your egg bites in an airtight container in the refrigerator for up to 4 days. If you’d like, you can also freeze your egg bites in an airtight container or bag for up to 3 months.
To reheat, simply pop a couple of egg bites into the microwave for 1 minute (or at 50% power for 2 minutes if frozen), until warmed through.
Frequently Asked Questions
We love a good protein-heavy breakfast, and these little egg bites are just that.
Bacon & Gruyere: 16.9 grams of protein per egg bite
Roasted Pepper & Spinach: 9.8 grams of protein per egg bite
Kale & Mushroom: 12.3 grams of protein per egg bite
We’d definitely eat more than one egg bite at a time, though, so multiply the protein by 2 or 3 (or however many egg bites you’re eating) to figure out the total amount of protein you’re consuming per serving.
Here’s the carbohydrate breakdown for each of the three variations…
Bacon & Gruyere: 1.6 grams of carbohydrates per egg bite
Roasted Pepper & Spinach: 2.5 grams of carbohydrates per egg bite
Kale & Mushroom: 2.5 grams of carbohydrates per egg bite
All three of these options are super low carb, but because the bacon & gruyere variation doesn’t have any vegetables in it, it comes in with the lowest number of carbohydrates.
Yes, all three versions of egg bites at Starbucks are gluten-free, as are our variations of the recipes.
We recommend using a blender or an immersion blender for your egg bites, but if you don’t have either of those, know that you can definitely use a whisk to mix the raw eggs, cottage cheese, spices, hot sauce, and shredded cheese together. The whisk will *work*, but your mixture may look a little bit lumpy – it should bake just fine, though!
More Favorite Meal Prep Breakfast Recipes
If you tried these Copycat Starbucks Egg Bites or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Copycat Starbucks Egg Bites
Ingredients
Red Pepper & Spinach Egg White Bites
- 1 red bell pepper, finely diced
- 1 bunch green onions, finely diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1, 16-ounce carton (2 cups) egg whites
- 1 cup cottage cheese
- 1 cup Monterey Jack cheese, shredded
- ½ cup crumbled feta
- 1-2 teaspoons hot sauce
- ¾ cup frozen chopped spinach
Bacon & Gruyere Egg Bites
- 12 ounces bacon, cut into small pieces and cooked until crispy
- 1½ cups gruyere cheese, shredded
- 12 eggs
- 1 cup cottage cheese
- 1-2 teaspoons hot sauce
- 1 teaspoon salt
Mushroom & Kale Egg Bites
- 8 ounces baby mushrooms or portobello mushrooms, finely diced
- ½ head kale, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 12 eggs
- 1 cup cottage cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1-2 teaspoons hot sauce
- 1 cup Monterey Jack cheese, shredded
- ½ cup Swiss cheese, shredded
Instructions
Red Pepper & Spinach Egg White Bites
- Add the diced bell peppers and diced green onion to a sheet pan. Toss with olive oil, and sprinkle with half of the salt. Spread out on the baking sheet, and bake at 350°F for 25 minutes.
- Blend the egg whites, cottage cheese, feta, remaining salt, and hot sauce together until smooth.
- Fill 12 muffins evenly with shredded cheese, frozen spinach, roasted peppers, and blended eggs.
- Bake at 350°F for 35 minutes, or until they don't wiggle anymore.
Bacon & Gruyere Egg Bites
- Divide the the crispy bacon bits and shredded cheese evenly between 12 muffin tins.
- Blend the eggs with the cottage cheese, hot sauce, and sea salt until smooth.
- Pour the egg mixture over the bacon and cheese evenly between the 12 muffin wells and then bake at 350°F for 30 minutes.
Mushroom & Kale Egg Bites
- Add the diced mushrooms and chopped kale to a sheet pan. Toss with olive oil, and sprinkle with half of the salt. Spread out on the baking sheet, and bake at 350°F for 25 minutes.
- Blend eggs, cottage cheese, garlic powder, parsley, rest of salt, and hot sauce together until smooth.
- Divide the shredded cheese and roasted mushroom blend between the 12 egg cups. Pour the egg mixture evenly over the cheese and mushrooms. Bake at 350°F for 25 minutes.
Recipe Notes
- Add pesto – ANY of these egg bites would be great with a dollop or two of pesto stirred into the egg mixture. The spinach and pepper egg white bites would be especially yummy!
- Use eggs or egg whites – feel free to choose a carton (16 ounces) of egg whites OR a dozen whole eggs for any of these recipes. We gave you our recommendations for each variation, but you could absolutely use egg whites in the kale & mushroom or bacon & gruyere bites and whole eggs in the spinach & red pepper bites.
- Red Pepper, Spinach, & Egg White: 103 calories / 5.9g fat / 2.5g carbohydrates / 0.3g fiber / 9.8g protein
- Bacon & Gruyere: 201 calories / 15g fat / 1.6g carbohydrates / 14g protein
- Kale & Mushroom: 155 calories / 10.6g fat / 2.5g carbohydrates / 0.2g fiber / 12.3g protein
Nutrition
Love these! I did the bacon Gruyere in a 9×13 pan. Baked for 25 minutes at 350° and they are delicious! I just cut into 6 squares and throw in a meal prep container for the week.
Woohoo! We are so happy you love them, Jess! Thank you so much for taking the time to share!
So good and super easy. I made 2 batches today because my chickens are laying like crazy right now. I will try to freeze some but so far, my husband, my neighbor, my youngest son and my teenage neighbor have devoured a bunch of them as soon as they were done. I used the blender to make them and the results look fantastic. I’d recommend the blender because it’s so easy to pour from. Also, I could not find Gru so I subbed in aged Gouda. And I used the smallest eggs from my chickens, but 12 small eggs worked perfectly for the bacon Gruyere ones.
FRESH EGGS?!?! That’s gotta be like 1000 times better than Starbucks!! We are so so happy they were a hit, Meagan!!! Thank you so much for taking the time to share!
Excited to make these tonight for breakfast on gym days. Have you experimented with freezing them? I wonder if they would come back to life in a toaster oven or air fryer. Thanks!
Great question, Barbara! We haven’t actually tried freezing them yet… but I don’t see why it wouldn’t work! Please let us know if you try it!!
These are FANTASTIC!
I’ve made the kale and mushroom twice and also the red pepper and spinach. Such a simple recipe that’s packed with flavour and protein!
These are my new go-to’s!
Awe!! That is so kind, Rachel! We are so happy you enjoyed them!!
Absolutely perfect! I made the bacon ones with whole eggs and added a little of my homegrown kale. I actually bought silicone cupcake liners so that I wouldn’t have to fight with my muffin tins to get them out and it made a world of difference!
Awe yay! Homegrown kale?!?! That is amazing, Lindsey! We are so happy you loved it, Lindsey!
I always wonder if recipes are actually tested before publishing (not just this site but many recipe sites in general). There is no way the Gruyère recipe fits in 12 muffin cups. It was also a huge mess to pour the eggs into the muffin tin. It overflowed super fast. I scrapped the muffin pan and used a baking dish instead. All that being said it is delicious
We’re so glad you enjoyed the egg bites, Gina! This recipe was tested in our kitchen several times, including when the process photos were taken. We’re sorry pouring the eggs was messy for you!
I really loved these egg bites! I wouldn’t use a muffin pan next time, I found it hard to portion everything out. I would just put it in a 9×13 pan and cut it. But these were delicious and fairly easy to do!
Great tip, Mariam! We are so happy you enjoyed them!
Yum!!! These very fantastic!!!
Oh yay! We are so glad you enjoyed them, Kelly!
I can’t wait to make these! I’m prepping them tonight for this week’s breakfast! WOO!
Hi ! Excited to try these. When you say cheese first, then veggies, then egg, do you put the cheese in the silicone cup first? So it’s at the bottom, and gets sort of distributed when adding the egg mixture. Just want to double check. Do you find you need to grease the cups at all? I have the same silicone pan 🙂 thank you Brandi for the recipe!
Great question, Robyn! We put cheese in the cup first but you really can’t go wrong. No need to grease! We were able to just pop them out!
When you say to “blend”, do you mean to use a blender to blend the ingredients or do you mean to whisk the ingredients together? Thanks!
The picture above has it in a blender.
Great question, Rachel! We recommend using a blender as it helps to completely incorporate the cottage cheese! A whisk will work too, just won’t incorporate the cheese as well… will still bake perfectly and taste amazing either way!