Egg Bite Starbucks Recipe
This homemade Egg Bite Starbucks Recipe makes creamy, fluffy, sous vide-style bites for breakfast meal prep. Made easier by baking in a muffin tin with spinach, red pepper, feta, and Monterey Jack cheese, the flavor combination mirrors those from the coffee chain.
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If you’ve ever ordered egg bites at Starbucks and thought, “These seem simple enough to make at home,” you were right. This Egg Bite Starbucks Recipe recreates the fluffy, creamy texture of the popular sous vide-style breakfast with the same simple ingredients and a muffin tin.
I’ve been developing recipes professionally since 2018 and have spent most of my life baking and cooking in the kitchen. One thing I’ve learned over the years is the best copycat recipes don’t just imitate the original, they improve upon it.
This recipe for egg bites from Starbucks keeps everything you love about the original: a light texture, savory cheese, and plenty of even more flavorful vegetables. But by making them at home, you control the ingredients and can easily prep a batch for the week ahead.
Almost every weekend I make a batch of these copycat egg bites from Starbucks, along with Make-Ahead Breakfast Potatoes, to prioritize breakfast meal prep. You can easily mix and match the add-ins, so you never get bored.
Ingredients You’ll Need
This recipe makes 12 muffin-sized egg bites, or 6 servings.
- 8 eggs
- ¾ cup cottage cheese
- ½ cup crumbled feta cheese, divided
- ½ cup shredded Monterey Jack cheese
- 1½ cups finely chopped spinach
- 2 green onions, chopped
- ⅓ cup chopped red bell pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Helpful Ingredient Tips
- Cottage Cheese: Blending cottage cheese with the eggs helps create the light, creamy texture similar to Starbucks egg bites.
- Feta & Monterey Jack Cheeses: Feta adds the salty tang that give these egg bites their signature flavor, while Monterey easily blends into the egg mixture to help mimic the sous vide texture.
- Vegetables: Finely chopping red bell pepper, green onions, and spinach helps them fit into the muffin tins and cook more evenly during baking.
- Eggs: This egg bite Starbucks recipe uses the entire egg, not just the whites, for even more protein.
How to Make This Egg Bite Starbucks Recipe
These egg bites come together in just a few easy steps and about 35 minutes time.
Heat oven and line baking tin. Preheat oven to 325 degrees F. Line a 12-cup muffin tin with parchment-style baking cup liners. This makes for easier cleanup, and better storage.
Add in veggies. Divide chopped spinach, green onions, and red bell peppers evenly among the 12 cups. You can layer it for even distribution. Sprinkle a small amount of crumbled feta cheese into each cup for a flavor and texture boost.
Blend egg mixture. Add cracked eggs, cottage cheese, remaining feta cheese, Monterey Jack cheese, salt and pepper to a blender. Blend on medium-high for about 30 seconds, or until smooth.
Pour and bake. Pour the egg mixture over vegetables in each muffin cup, until almost full. Bake on the middle rack for 20 to 24 minutes, until the egg bites are just set.
Let cool and serve. Enjoy these warm, or let cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.
Recipe Tips & Variations
This recipe for egg bites from Starbucks has the same flavor profile as the coffee chain’s popular egg white bites, adding a bit more protein and veggies. Here are some tips and variations to consider.
- Use paper liners or spray muffin tin. Parchment-style muffin tin liners are my preferred method, as they easily peel away from the egg bites and make storage a bit easier. Alternatively, you can lightly spray the muffin tin and bake these egg bites in an unlined pan.
- Don’t overbake. Remove the egg bites when they are just set. Overbaking can make them firm, rather than the sous vide-style creamy egg bites popular at the store.
- Mix and match the fillings. Skip the red bell pepper, if you prefer, and add more spinach and green onion for a Spanikopita-inspired bite. Add cooked veggie sausage or swap other variations to make it your own.
- Make them extra cheesy. Add a sprinkle of shredded Monterey Jack cheese to each liner before pouring in the egg mixture for an even cheesier egg bite.
How to Store Egg Bites
Allow egg bites to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 5 days.
While you can freeze these egg bites, they lose that silky smooth texture after they are thawed. I recommended enjoying these fresh from the oven or reheated from the refrigerator.
How to Reheat
These reheat quickly and easily in the microwave, making them great as a grab-and-go breakfast.
- 1 egg bite: microwave about 25 seconds
- 2 egg bites: microwave about 40 seconds
They’re also equally delicious eaten cold, if you’re in a hurry. They make a great pre-workout protein bite, too.
I’ve been making these egg bites regularly for the past several years and have tested many variations, yet I keep coming back to the classic Starbucks-inspired egg bite combo. If you’re looking for other make-ahead breakfast ideas, try this easy sheet pan omelet. It’s another quick-and-easy breakfast meal prep recipe that can be made once and enjoyed all week.
Egg Bites from Starbucks Recipe
Ingredients
- 8 eggs
- ¾ cup cottage cheese
- ½ cup crumbled feta cheese, divided
- ½ cup shredded Monterey Jack cheese
- 1½ cups finely chopped spinach
- 2 green onions, chopped
- ⅓ cup chopped red bell pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 325 degrees F.
- Line a 12-cup muffin tin with parchment-style baking cup liners.
- Divide chopped spinach, green onions, and red bell pepper evenly among the muffin cups.
- Sprinkle about ¼ cup feta total across the vegetables.
- In a blender, combine 8 eggs, ¾ cup cottage cheese, ¼ cup remaining feta, ¼ cup Monterey Jack cheese, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Secure lid and blend until smooth, about 20 seconds.
- Pour egg mixture into muffin cups stuffed with vegetables. Fill almost to the top of the liners.
- Bake 20 to 24 minutes, until the egg bites are just set.
- Cool slightly before serving or completely before storing in an airtight container for breakfast meal prep.
Notes
- Egg bites will be puffed up when they come out of the oven and deflated as they cool. The insides will still be silky-smooth.
- Use parchment-style baking cup liners to prevent sticking.
- Finely chop vegetables so they distribute evenly.
- Do not overbake to keep egg bites creamy.
- These egg bites store well in the refrigerator for up to 5 days.
- Reheat gently in the microwave: About 25 seconds for 1 bite, or 40 seconds for 2.
Like this? Leave a comment below!
Love this recipe! Thanks for sharing
I hope you make it part of your regular meal prep rotation.