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A plate of mini egg bites topped with bits of bacon is shown on a patterned plate. One egg bite is cut open, revealing its fluffy interior. The plate rests on a dark teal cloth.

Easy Copycat Recipe for Egg Bites at Starbucks

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This recipe for egg bites at Starbucks is creamy, custardy, and wonderfully easy to make. Made with eggs, cottage cheese, and bacon, this recipe is perfect for brunch, meal prep, or hosting a cozy morning gathering. Enjoy it warm for a comforting start to the day.
Course Appetizer, Breakfast
Cuisine American
Keyword comfort food, creamy, easy, meal prep
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings 24 mini egg bites
Calories 47
Author Gina Dickson

Equipment

Ingredients

  • 6 eggs large
  • 1 cup cottage cheese
  • 1 tablespoon whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cheese Gruyère, shredded
  • 4 slices bacon cooked and finely chopped

Instructions

Prep

  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Generously spray a 24-cup mini muffin tin with non-stick cooking spray. This prevents sticking and makes cleanup easier.
  • Cook the bacon until crispy, then finely chop and set aside.
    4 slices bacon

Make the Egg Bites

  • In a blender, combine the eggs, cottage cheese, whipping cream, salt, and pepper. Blend until completely smooth.
    6 eggs, 1 cup cottage cheese, 1 tablespoon whipping cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper
    A blender pitcher containing raw eggs, flour, and milk, ready to be mixed, sits on a white surface.
  • Pour the egg mixture into a small pitcher or bowl with a spout for easy pouring.
  • Divide the shredded Gruyère cheese evenly into the bottom of each muffin cup.
    1 cup cheese
    A white muffin tray with shredded cheese in each cup sits beside a glass measuring cup filled with a pale yellow liquid mixture on a white surface.
  • Pour the egg mixture into each muffin cup, filling about two-thirds full to leave space for them to rise.
  • Sprinkle the chopped bacon over the top of each egg bite. Gently press it into the mixture with a spoon so it stays in place.
    A white, speckled silicone mold tray with 24 round cavities filled with a creamy batter, each topped with small pieces of chopped bacon. The tray is set on a white surface.

Bake

  • Bake for 20 to 25 minutes, or until the egg bites are fully set and the tops are lightly golden.
  • Remove from the oven and let them rest in the pan for 5 to 10 minutes.
  • Use a spoon to gently loosen and remove each egg bite. Serve warm, or allow to cool for storage.

Notes

Storage and Reheating Instructions
  • Fridge: Once cooled, store the egg bites in an airtight container in the fridge for up to 5 days. I like to separate layers with parchment paper to keep them from sticking.
  • Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. They'll stay fresh for up to 2 months.
  • Reheating Tip: For the best texture, reheat in the microwave on 50% power for 60 to 90 seconds. Cover loosely with a damp paper towel to keep them moist. You can also reheat in a toaster oven at 300°F for 8 to 10 minutes for a slightly crispier edge.

Nutrition

Serving: 1mini egg bite | Calories: 47kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 99mg | Potassium: 29mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 128IU | Vitamin C: 0.004mg | Calcium: 47mg | Iron: 0.2mg
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