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Stack of copycat Starbucks bacon egg bites with bacon, spinach, and fresh spinach leaves.
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
Cook Time: 30 minutes
Total Time: 40 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
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!