Copycat Starbucks Bacon and Cheese Egg Bites
Make high-protein, fluffy egg bites at home using a muffin tin. This recipe mimics the popular Starbucks version and is perfect for meal prepping.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 12 bites
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup shredded white cheddar cheese
- 1/2 cup cooked, crumbled bacon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 300°F (150°C). Grease a 12-cup standard muffin tin well.
- In a blender, combine the cottage cheese and eggs. Blend until completely smooth, about 30 seconds. This step helps create a smooth texture.
- Pour the egg mixture into a bowl. Stir in the Monterey Jack cheese, white cheddar cheese, crumbled bacon, salt, and pepper. Do not overmix.
- Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Place the muffin tin inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin cups. This water bath helps the egg bites cook evenly and stay moist.
- Bake for 25 to 30 minutes, or until the centers are set and a toothpick inserted 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.
Notes
- For best texture, ensure your blender fully incorporates the cottage cheese into the eggs.
- These egg bites freeze well. Cool completely, then place them in a freezer-safe bag or container for up to one month. Reheat from frozen in the microwave for 60 to 90 seconds.
- You can substitute the bacon with chopped spinach or diced ham for variations.
Nutrition
- Serving Size: 2 bites
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 85