Can I use a different type of cheese if I don't have gruyere?

Absolutely! Cheddar, mozzarella, or Swiss work beautifully. Gruyere offers a distinctive nutty flavor, but any cheese that melts well makes a delicious substitute. Just be sure to shred it yourself rather than using pre-packaged shredded cheese, which contains anti-caking agents that can affect the texture.

Why is my egg mixture watery?

This typically happens if your spinach was too wet or if the cottage cheese had excess liquid. To fix this, make sure to thoroughly drain the cottage cheese and pat dry your chopped spinach before adding. If the mixture still seems runny, you can add an additional tablespoon of flour to help absorb the moisture.

Can I make these in my Instant Pot instead of the oven?

Yes! Use silicone egg bite molds, fill with the mixture, cover with foil, and cook on high pressure with 1 cup of water in the pot for 8 minutes with a quick release. The texture will be even more similar to the Starbucks version – silky and custard-like.

My egg bites deflated after baking. Did I do something wrong?

Not at all! The egg bites naturally puff up during baking and then settle as they cool. This is completely normal and doesn't affect the taste or texture. If they seem too flat, you might have overbeaten the mixture or opened the oven door too early during baking.

Starbucks Copycat Egg Bites Recipe

Description

This Starbucks Copycat Egg Bites recipe delivers fluffy, protein-packed egg bites loaded with gruyere cheese, fresh spinach, and crispy bacon. Prepared in a muffin tin for convenient portions, these delicious breakfast-on-the-go bites are blended with cottage cheese for a creamy texture, seasoned with thyme, salt, and pepper, and baked to perfection. Enjoy a healthier, homemade alternative to the popular coffee shop favorite!

Ingredients

Units Scale

Egg Base
6 large eggs
3/4 cup cottage cheese
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
Mix-ins
1 cup shredded gruyere cheese
1 cup fresh spinach, chopped
6 slices bacon, cooked and chopped

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Instructions

Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Spray a 12-count muffin tin with nonstick cooking spray to prevent sticking. Set aside.
Blend the Egg Mixture: In a blender, combine the eggs, cottage cheese, baking powder, salt, black pepper, and dried thyme. Blend for about 30 seconds or until the mixture is smooth and well combined.
Combine with Cheese, Spinach, and Bacon: Pour the blended mixture into a large bowl. Gently stir in the shredded gruyere cheese, chopped fresh spinach, and cooked, chopped bacon until evenly distributed.
Fill Muffin Tin: Carefully pour or spoon the egg mixture into the prepared muffin tin, dividing evenly among all 12 cups.
Bake: Bake in the preheated oven for 15-20 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the egg bites to cool for a few minutes before removing from the tin. Serve warm or store for later.

Notes

Storage: Store egg bites in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Customization: Swap gruyere cheese, spinach, or bacon with your favorite cheeses, vegetables, or proteins to vary flavors and accommodate dietary needs.
Reheating: For the best texture, reheat in a microwave for 30-45 seconds, or in a low oven until warmed through.

Nutrition

Serving Size: 1 egg bite
Calories: 110
Sugar: 1g
Sodium: 270mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 8g
Cholesterol: 95mg

Description

Ingredients

Egg Base

Mix-ins

Instructions

Notes

Nutrition