Copycat Starbucks Egg Bites
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.
Servings: 4 Servings
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.
Notes
Recipe Variations:
- 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
Calories: 309kcal | Carbohydrates: 7.4g | Protein: 29.3g | Fat: 17.7g | Saturated Fat: 9.4g | Cholesterol: 48.6mg | Sodium: 1328.8mg | Fiber: 1g