Copycat Starbucks Egg Bites
I don’t know about you all, but when I am out and about and my girls convince me to hit up Starbucks, their Bacon and Gruyère Egg Bites are just irresistible to me! They are just so good, and one of the only options that isn’t a super sweet bread-like snack to-go.
In addition to THAT, I am finding this season has been a LOT! I love every minute of being back to ’routine’ and my kids and family are in such a great place….but I am also feeling a little worn out.
I decided to make more of an effort to meal prep on Sunday in hopes of keeping us well ’snacked’ on the fly and bringing some peace to mornings and the after school rush. I love having something healthy and protein-packed that we all can grab as we race off to the next ‘thing’. I am SO glad I did! These copycat Starbucks egg bites are a quick, easy and DELICIOUS breakfast or snack on the go!
Blending the eggs with cottage cheese makes an amazing texture. Don’t let the steam bath scare you – it makes them so fluffy! And let this be just a guideline! Try them filled with spinach, mushrooms, mozzerella, or tomato! The world is your oyster!
They reheat perfectly for breakfast throughout the week.
These reheat beautifully. Theoretically, these can last in the fridge for 3 days, but mine never do.
Copycat Starbucks Egg Bites
Ingredients:
9 large eggs
1 cup cottage cheese
1 tsp salt, 1/2 tsp pepper
4 slices of deli ham or meat of choice (or omit altogether for a vegetarian option!), diced
2/3 cup shredded gruyère cheese
A dash of hot sauce - either in the mix or for serving!
Directions:
Preheat your oven to 350 degrees
In a blender, combine the eggs, cottage cheese, grated cheese, salt, pepper, and hot sauce (if using). Blend until completely smooth, 30 to 45 seconds. My vitamix does this beautifully.
Add the cheese and ham to the bottom of the muffin tins. I lined my muffin tins with silicone muffin cups to make super easy clean up. Pour the egg mixture evenly over the filling, until the eggs reach about three-quarters full.
Pour boiling water into the bottom of a sheet pan. Place the muffin tin in the hot water. Be careful!
Bake for 25 minutes on the middle rack, until the eggs are set. Be very careful when removing the muffin tin from the water bath. Let the water bath cool before disposing the water.
Next time, I think I’ll try adding roasted red pepper, spinach and feta! The options are endless! I know for sure that these will bring some peace of mind come snack time! And don’t forget to tag me on instagram @christies.lovestory if you try this recipe! I love to see what you make!