Easy Copycat Starbucks Egg Bites
Silky, custardy egg bites baked in a gentle water bath with bacon and cheese. A cozy, make-ahead breakfast that reheats beautifully.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup beaten eggs (from whole eggs or carton)
- 0.75 cup cottage cheese
- 0.75 cup shredded Gruyère or Monterey Jack
- 2 oz cooked bacon, chopped
- 0.5 cup finely diced red bell pepper
- 2 tbsp sliced green onion
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp hot sauce optional
- 1 tbsp butter or neutral oil, for greasing
- 2 cup hot water for the roasting-pan water bath
Instructions
Preparation Steps
- Heat oven to 300°F. Boil water for the baking water bath.
- Grease a 12-cup muffin pan. Set it inside a larger roasting pan.
- Blend eggs, cottage cheese, shredded cheese, salt, pepper, and hot sauce until smooth and airy.
- Divide bacon and bell pepper among muffin cups. Sprinkle with green onion.
- Pour egg mixture into cups, filling each about three-quarters full.
- Slide pans into the oven. Pour hot water into roasting pan halfway up muffin pan sides.
- Bake until just set with a slight jiggle, 23–28 minutes.
- Rest 5 minutes. Loosen edges and lift out. Serve warm.
Notes
Variation: Swap bacon for sautéed mushrooms and spinach, or use pepper jack for a gentle kick. Storage: Refrigerate in an airtight container up to 4 days; reheat covered at 300°F for 8–10 minutes or microwave 30–45 seconds. For freezer meal prep, wrap cooled bites individually and freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Copycat Starbucks Egg Bites flavors. All ingredient ratios and instructions are independently developed.