Love those Starbucks egg bites but wish you could enjoy them at home? These Better Than Starbucks Egg Bites are soft, savory, and packed with protein. They’re easy to make, customizable, and way more budget-friendly than the store-bought version. Perfect for meal prep, these egg bites are ready to grab and go on busy mornings. Enjoy them plain or with your favorite toppings for a healthy, satisfying breakfast!
Thank you for reading this post, don't forget to subscribe!
Why You’ll Love These Better Than Starbucks Egg Bites
- Soft and Custardy: Blending the eggs with cheese and milk makes them perfectly creamy.
- Great for Meal Prep: Store them in the fridge or freezer for quick breakfasts all week.
- Customizable: Add your favorite mix-ins—bacon, veggies, or cheese.
- Budget-Friendly: Make a whole batch at home for a fraction of the cost.
- Easy to Reheat: Just pop them in the microwave for a fast breakfast.
Ingredients
- 6 large eggs
- ½ cup (120g / 0.26 lb) cottage cheese or ricotta
- ¼ cup (60ml) milk (or half-and-half)
- ½ cup (55g / 0.12 lb) shredded cheese (cheddar, Gruyère, or mozzarella)
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: Red pepper flakes for heat
Optional Mix-Ins
- Bacon or sausage, cooked and crumbled
- Spinach or kale, chopped
- Diced bell peppers or tomatoes
- Green onions or herbs, for garnish
Directions
- Preheat the Oven:
Preheat your oven to 300°F (150°C). Lightly grease a muffin tin or silicone mold. - Blend the Eggs and Cheese:
In a blender, combine the eggs, cottage cheese (or ricotta), milk, shredded cheese, salt, and pepper. Blend until smooth and creamy—this step gives the egg bites their soft, custardy texture. - Add Mix-Ins:
If using any mix-ins, distribute them evenly into the greased muffin cups or molds. You can mix and match flavors, like bacon and cheddar, or spinach and mozzarella. - Pour the Egg Mixture:
Pour the blended egg mixture over the mix-ins, filling each cup about ¾ of the way. - Bake:
Bake for 25-30 minutes, or until the egg bites are set and slightly puffed. They’ll deflate as they cool, which is perfectly normal. - Cool and Serve:
Let the egg bites cool for a few minutes before removing them from the pan. Enjoy warm or store for later!
Notes
- Storage Tips: Store egg bites in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Reheating Instructions: Microwave refrigerated egg bites for 30-40 seconds or frozen ones for about 1-2 minutes.
- Dairy-Free Option: Use almond milk and skip the cheese or use dairy-free cheese alternatives.
- Extra Creamy: Add a spoonful of cream cheese to the egg mixture for an even richer bite.
frequently asked questions
Can I use egg whites only?
Yes! Swap 2 large eggs for ½ cup of egg whites if you prefer.
How do I make these without a blender?
You can whisk the ingredients together by hand, but the blender gives them that signature smooth texture.
What if I don’t have a silicone mold?
A regular muffin tin works great—just be sure to grease it well, or use paper liners.
Can I use other cheeses?
Absolutely! Try Parmesan, feta, or pepper jack for a new flavor twist.
How do I prevent the egg bites from sticking?
Using a silicone mold is the easiest way to ensure they pop out easily. If using a metal muffin tin, grease it generously or use non-stick spray.
Tips and Notes
- My Tip: For added flavor, sprinkle a little extra cheese or herbs on top before baking.
- Pro Trick: Place a baking dish with water on the bottom rack of the oven while baking. This adds steam, keeping the egg bites soft and preventing cracks.
- Serving Suggestion: Pair with avocado toast or fresh fruit for a complete breakfast.
Variations
- Veggie Delight: Add sautéed mushrooms, bell peppers, and spinach for a vegetarian option.
- Meat Lover’s: Use crumbled sausage, bacon, or ham for a protein-packed version.
- Southwest Style: Add black beans, salsa, and pepper jack cheese for a Tex-Mex twist.
- Herbed Feta: Use crumbled feta, dill, and sun-dried tomatoes for a Mediterranean vibe.
- Spicy Jalapeño: Add chopped jalapeños and cheddar for a bit of heat.
