Easy Copycat Starbucks Egg Bites {12g Protein + Oven Baked}

These Copycat Starbucks Egg Bites are creamy, cheesy, and packed with bacon and spinach. They’re baked right in the oven, so there’s no sous vide machine or water bath involved, and each bite has 12g protein and just 1g carbohydrate!

I started making these after realizing how quickly my regular Starbucks egg bite habit was adding up. After testing different combinations, I landed on a mix of cottage cheese, ricotta, Greek yogurt, and cheddar that gives the eggs a smooth, creamy texture without any special equipment.

As a registered dietitian living with diabetes, I also love having a protein-forward breakfast already prepped in the fridge. I usually make a double batch so breakfast is handled for several days!

For more savory breakfast options, check out my high-protein and low-carb breakfast recipes for diabetes.

How Are These Different From Starbucks Egg Bites?

Starbucks uses a sous vide cooking method for its Bacon & Gruyère Egg Bites. That slow, controlled cooking process is what gives them their soft, custardy texture.

For this copycat Starbucks bacon egg bites recipe, I wanted a similar creamy result using a regular oven. Blending the eggs with cottage cheese, ricotta, Greek yogurt, and cheddar creates a smooth base that bakes up soft without needing a water bath.

There’s also no cornstarch or rice starch in this version. Everything goes into the blender, then straight into a muffin pan.

Why Cottage Cheese Works in Egg Bites

Cottage cheese blends completely into the egg mixture, adding protein and moisture without leaving noticeable curds behind. It also helps keep the baked eggs soft instead of firm or rubbery.

The ricotta adds richness, while Greek yogurt gives the mixture a little extra creaminess. Sharp cheddar adds enough savory flavor that you don’t need much additional seasoning.

Cottage cheese is one of my favorite ingredients for protein-forward breakfasts. I break down more ways to use it in my guide to cottage cheese and diabetes.

Before You Get Started

• Cook the bacon first. It needs to be fully cooked and chopped before you start layering the egg bites.
• Use silicone if you have it. A silicone muffin pan or silicone liners make these much easier to remove after baking.
• This recipe makes 7 egg bites. The ingredient ratios work best as written, so I stick with seven rather than adjusting everything just to fill the pan.

Ingredients for Copycat Starbucks Egg Bites

• Eggs: These form the base of the bites and provide most of the structure.
• Sharp cheddar cheese: I prefer sharp cheddar because a smaller amount still gives you plenty of flavor. Different fat percentages will work.
• Cottage cheese: Blending it into the eggs adds protein and keeps the texture soft and creamy. Low-fat or full-fat both work.
• Ricotta cheese: Ricotta adds richness and helps keep the inside tender.
• Plain Greek yogurt: This adds creaminess and another source of protein. Use whichever fat percentage you normally buy.
• Bacon: Cook and chop it before assembling the bites so it distributes evenly.
• Baby spinach: Chop it before adding so you get spinach throughout each bite.
• Salt and pepper: You only need a little since the bacon and cheddar already add plenty of savory flavor.

How to Make Copycat Starbucks Egg Bites

Blend the Egg Mixture

Add the eggs, cheddar, cottage cheese, ricotta, Greek yogurt, salt, and pepper to a blender. Blend briefly until smooth.

Fill the Muffin Cups

Grease the muffin pan well, then fill seven cups about halfway with the egg mixture. Divide some of the cooked bacon and chopped spinach between them.

Add the Remaining Egg Mixture

Pour the rest of the egg mixture into each cup, then add the remaining bacon and spinach on top.

Bake the Egg Bites

Bake until the centers are cooked through. The egg bites will puff quite a bit in the oven, which is normal.

Let Them Cool

Let the egg bites sit briefly after baking. They’ll settle as they cool and will be easier to remove from the pan.

Tips for the Best Baked Egg Bites

• Blend just until smooth. You want the cheeses fully incorporated into the eggs, but there’s no need to keep the blender running once the mixture is uniform.
• Grease every part of the muffin cup. Egg mixture can stick along the sides as well as the bottom. A thorough coating makes removal much easier if you’re not using silicone.
• Watch the centers, not the height. These puff dramatically while baking, so height is not a reliable doneness cue. The centers should look set before you pull them from the oven.
• Keep the fillings chopped small. Smaller pieces of bacon and spinach distribute better, so you get some in every bite rather than large pockets of filling.
• Reheat gently. I use 50% microwave power for about 45 seconds. Lower power warms the center without making the eggs tough around the edges.

Blood Sugar-Friendly Breakfast Pairings

Because these egg bites are very low in carbohydrate, I usually pair them with something that adds fiber and carbohydrate to round out breakfast.

Fresh berries are probably the easiest option. A slice of higher-fiber toast works well too, and my guide to the best bread for diabetes, including carbs and fiber can help you compare options.

For a bigger breakfast, add an easy no-added-sugar raspberry smoothie or Greek yogurt topped with low-sugar coconut almond granola.

That protein, fiber, fat, and carbohydrate mix is the same approach I use when building meals for blood sugar balance.

Storage and Reheating

Store cooled egg bites in a sealed container in the refrigerator for up to 5 days.

To reheat, microwave one egg bite at 50% power for about 45 seconds, or until warmed through. I have not tested freezing this recipe, so I recommend sticking with refrigerator storage.

FAQs About Copycat Starbucks Egg Bites

Can I Make Starbucks Egg Bites Without a Sous Vide Machine?

Yes! This recipe is baked entirely in a regular oven. You do not need a sous vide machine or water bath.

Why Are My Egg Bites Rubbery?

Overbaking is the most common reason baked egg bites become firm or rubbery. Pull them from the oven once the centers are set rather than continuing to bake them for extra browning.

Can I Make These Egg Bites Ahead of Time?

Yes. They keep well in the refrigerator for up to five days, which makes them easy to prep ahead for weekday breakfasts.

Why Did My Egg Bites Deflate?

That is normal. The eggs expand while baking and settle once they leave the oven. Deflating does not mean anything went wrong.

Are These Egg Bites Gluten Free?

The recipe itself does not use flour, cornstarch, or rice starch. If you need to avoid gluten, check the labels on your individual ingredients for appropriate gluten-free certification.

More High-Protein Breakfast Ideas

If you want another savory breakfast using cottage cheese, try my high-protein savory cottage cheese breakfast bowl.

For something you can prep the night before, these high-protein overnight oats with berries give you another easy option for busy mornings.

Copycat Baked Starbucks Egg Bites

Copycat Starbucks Egg Bites are creamy oven-baked egg bites made with cottage cheese, ricotta, Greek yogurt, cheddar, bacon, and spinach. Each bite has 12g protein and just 1g carbohydrate, making them an easy protein-forward breakfast to prep ahead!

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4.62 from 42 votes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: copycat starbucks egg bites

Servings: 7

Carbohydrates: 1g

Ingredients

• 6 large eggs
• ½ cup shredded sharp cheddar cheese
• ¼ cup low fat or full fat cottage cheese
• ¼ cup whole milk ricotta
• ¼ cup non-fat plain Greek yogurt
• ¼ tsp salt
• ¼ tsp pepper
• 10-15 baby spinach leaves chopped
• 3 slices cooked bacon chopped small

Instructions

• Preheat your oven to 325°. Combine the following ingredients in your blender: eggs, shredded cheese, cottage cheese, ricotta cheese, Greek yogurt, salt, and pepper. Blend on low for 20 seconds.
• Grease a muffin pan thoroughly. (I recommend using a silicone pan or silicone liners if you have them.)
• Fill 7 of the muffin cups halfway full with the egg mixture. Then sprinkle half the chopped bacon and spinach over each cup. Then fill each of the 7 cups to the top with the remaining egg mixture, and then sprinkle the remaining bacon and spinach on top.
• Bake your egg bites for 30 minutes. They will puff up quite large but they’ll come back down once you take them out of the oven.
• Enjoy immediately or store in the refrigerator for up to 5 days in a sealed container. To reheat, place in the microwave on 50% power for 45 seconds.

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

*You can use other non-fat, low fat, or full fat varieties of cheese and yogurt in this recipe. The varieties listed above are what I keep on hand and what I used to test this recipe.

Tips for the Best Baked Egg Bites

• Blend just until smooth. You want the cheeses fully incorporated into the eggs, but there’s no need to keep the blender running once the mixture is uniform.
• Grease every part of the muffin cup. Egg mixture can stick along the sides as well as the bottom. A thorough coating makes removal much easier if you’re not using silicone.
• Watch the centers, not the height. These puff dramatically while baking, so height is not a reliable doneness cue. The centers should look set before you pull them from the oven.
• Keep the fillings chopped small. Smaller pieces of bacon and spinach distribute better, so you get some in every bite rather than large pockets of filling.
• Reheat gently. I use 50% microwave power for about 45 seconds. Lower power warms the center without making the eggs tough around the edges.

Storage and Reheating

Store cooled egg bites in a sealed container in the refrigerator for up to 5 days.

To reheat, microwave one egg bite at 50% power for about 45 seconds, or until warmed through. I have not tested freezing this recipe, so I recommend sticking with refrigerator storage.

Nutrition

Serving: 1egg bites | Calories: 141kcal | Carbohydrates: 1g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Sodium: 323mg | Fiber: 0g | Sugar: 1g

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