Fluffy, High-Protein Copycat Egg Bites (Better Than Starbucks)
Make these easy, high-protein egg bites in a muffin tin. They are a perfect make-ahead breakfast, low-carb option, and taste better than the coffee shop version.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked, crumbled bacon or diced vegetables (like spinach or peppers)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin or silicone muffin liners.
- In a blender, combine the cottage cheese, shredded cheese, eggs, milk, salt, and pepper. Blend until the mixture is completely smooth and creamy. This step creates the fluffy texture.
- Stir in your cooked bacon or desired vegetables into the blended egg mixture.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 15 to 20 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
- Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them.
- Serve warm or cool completely for meal prep.
Notes
- For the best texture, use a blender to fully incorporate the cottage cheese. This is the secret to fluffy egg bites.
- These egg bites freeze well. Place cooled bites in a freezer-safe bag and freeze for up to one month. Reheat from frozen in the microwave for 60-90 seconds.
- You can substitute bacon with cooked sausage or finely chopped spinach and mushrooms for a vegetarian option.
Nutrition
- Serving Size: 2 bites
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 85