Starbucks Egg Bites
This easy-to-follow recipe will guide you through making creamy, flavorful egg bites right in your kitchen. Whether you're looking for a quick breakfast, a handy snack, or a protein-packed lunch, these Starbucks egg bites are perfect!
Servings: 12 servings
Ingredients
- 1 teaspoon olive oil
- ½ medium red bell pepper seeded and diced
- 2 cups fresh baby spinach chopped (optional)
- 8 large eggs
- ½ cup plain Greek yogurt cottage cheese, or ricotta (I used ricotta)
- 1-1 ¼ teaspoons coarse salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon ground black pepper
- ½ cup diced ham optional
- ¼ cup shredded Gruyere or white cheddar
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C). Fill a baking dish ¾ full with hot water and place it on the bottom rack of the oven. This will create a moist environment, giving the egg bites a sous vide-style finish.
- Prepare the Veggies: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper and chopped spinach (if using). Sauté for 2-3 minutes until the peppers are slightly softened. Set aside.
- Blend the Egg Mixture: In a blender, combine eggs, Greek yogurt (or cottage cheese/ricotta), salt, onion powder, garlic powder, mustard powder, and black pepper. Blend until the mixture is smooth.
- Prepare the Muffin Tin: Coat a 12-cup muffin tin with cooking spray to prevent sticking. Pour the egg mixture into each muffin cup, filling about ¾ of the way.
- Add Fillings: Spoon a small amount of the sautéed pepper mixture and diced ham (if using) into each muffin cup. Top with shredded Gruyere or white cheddar cheese.
- Bake: Bake for 20-25 minutes, or until the egg is set. The egg bites should be firm to the touch. Let them cool slightly before running a knife around the edges to release them from the tin.
- Cool and Store: Serve immediately or allow them to cool completely.
- Finish Up: Discard the water from the water bath in the oven.
Notes
Store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Nutrition
Calories: 71kcal | Carbohydrates: 2g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 373mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 809IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg