Name: Starbucks Copycat Egg Bites
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 6 large eggs; ¾ cup cottage cheese; ½ cup shredded cheese (Gruyère, cheddar, or Monterey Jack); ¼ tsp salt; ⅛ tsp black pepper; Optional add-ins: ½ cup chopped spinach, cooked bacon, diced bell peppers, green onions, sun-dried tomatoes, mushrooms; Olive oil or nonstick spray (for greasing muffin tin)

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Starbucks Copycat Egg Bites are soft, creamy, protein-packed bites made right at home — no sous vide machine needed. They’re the perfect grab-and-go breakfast or snack, and I love that I can customize them with my favorite mix-ins while keeping the same fluffy texture I get from the coffee shop version.

Why You’ll Love This Recipe

I love how easy and budget-friendly these egg bites are compared to buying them out. They’re made with eggs, cottage cheese, and cheese, which creates that signature creamy, melt-in-your-mouth texture. I bake them in a water bath for even cooking and that signature Starbucks softness. Plus, I can make a batch ahead of time and reheat them all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Cottage cheese
Shredded cheese (like Gruyère, Monterey Jack, or cheddar)
Salt and pepper
Optional add-ins: chopped spinach, cooked bacon or sausage, diced bell peppers, green onions, or sun-dried tomatoes
Olive oil or nonstick spray (for greasing the muffin tin)

Directions

I preheat the oven to 300°F (150°C) and lightly grease a muffin tin.
In a blender, I combine the eggs, cottage cheese, shredded cheese, salt, and pepper. I blend until smooth and frothy.
I stir in or layer my chosen add-ins into each muffin cup.
I pour the egg mixture evenly into the cups, filling them about ¾ of the way.
I place the muffin tin in a larger baking dish filled with about 1 inch of hot water to create a water bath.
I bake for 30 to 35 minutes, or until the egg bites are set and slightly puffed.
I let them cool for a few minutes before removing them from the tin.

Servings and timing

This recipe makes about 12 egg bites and takes around 10 minutes to prep, plus 30 to 35 minutes to bake. It’s ideal for weekend meal prep or a quick weekday breakfast.

Variations

I often switch up the mix-ins depending on what I have in the fridge. For a vegetarian version, I like spinach, mushrooms, and feta. For something hearty, I go with bacon and cheddar. I’ve also added hot sauce or herbs to the base for extra flavor. And when I want a dairy-free version, I use dairy-free cheese and plain plant-based yogurt instead of cottage cheese.

storage/reheating

I store egg bites in an airtight container in the fridge for up to 5 days. They also freeze well for up to 2 months. To reheat, I microwave them for 30 to 45 seconds (from the fridge) or 1 to 2 minutes (from frozen). They come out soft and warm every time.

FAQs

Do I need a sous vide machine for these?

No, I get that same creamy texture by baking them in a water bath. It mimics the gentle, even heat of sous vide without any special equipment.

Can I freeze egg bites?

Yes, I freeze them individually and reheat as needed. They hold their texture really well after reheating.

What kind of cheese works best?

I love using Gruyère for its meltiness and flavor, but cheddar, mozzarella, or Monterey Jack also work great.

Why use cottage cheese in the recipe?

Blended cottage cheese gives these egg bites a rich, creamy texture and boosts the protein. I can’t even taste it once it’s blended in.

Can I make these in a silicone mold?

Yes, silicone molds or silicone muffin cups make removal even easier, and they help prevent sticking.

Conclusion

Starbucks Copycat Egg Bites are one of my go-to recipes when I want a healthy, protein-rich breakfast without spending time in the drive-thru. They’re creamy, customizable, and perfect for busy mornings or meal prep. Once I started making these at home, I never looked back — they’re just as delicious and way more convenient.