Copycat Starbucks Egg Bites are so easy to make and taste just like the real deal… only better! Bacon and gruyere egg bites are baked in the oven to perfection in just about 15 minutes. Perfect for meal prepping or on-the-go snacking – no drive-thru required!
What’s in this Starbucks Egg Bites Recipe
This recipe will save you a lot of dollars if you usually stop by Starbucks for breakfast!
- Eggs: I like to use free-range organic eggs when possible.
- Cottage Cheese: For the closest Starbucks copycat recipe, cottage cheese is a must. Instead of cottage cheese, you can try an equal amount of ricotta cheese but the egg bite texture might differ.
- Baking Powder: This is what helps the egg bites rise to the perfect fluffy height.
- Salt and Pepper: Freshly cracked black pepper tastes best! Omit the salt for a low-sodium option.
- Dried Thyme: Just a little bit of thyme creates the very best herbaceous note that’s subtle but so lovely!
- Shredded Gruyere Cheese: You can swap this cheese for any other kind you like best. However, gruyere is what Starbucks uses, so use that if you want the closest copycat.
- Spinach: Use fresh spinach for the best consistency, not frozen or canned.
- Bacon: It needs to be cooked and chopped. You can make bacon in the air fryer pretty quickly!
PRO TIP: You can omit the bacon to make these egg bites vegetarian-friendly.
What other cheese can I use?
Use up to 1 cup of your favorite freshly shredded cheese like Parmesan, mozzarella, cheddar, etc. or crumbled goat/feta cheese.
This is an easy recipe to customize to your preferences! Use up to 1 cup of any veggie like: roasted broccoli or cauliflower, chopped bell peppers, onions, or sun-dried tomatoes, sliced green onions, or diced tomatoes.
Absolutely! Instead of 6 eggs, use 1 cup of egg whites.
These egg bites are done when a toothpick inserted into the center comes out clean.
How to Store/Reheat
You can store leftover egg bites in an airtight container in the fridge for up to 5 days. Reheat these egg bites in the microwave for about 60-90 seconds, until warmed through. You can reheat them right from frozen.
How to Freeze
Frozen egg bites will stay good for up to 2 months. Just make sure they’re stored in a freezer-safe container. Don’t forget to date and label!
Serving Suggestions
A couple of these copycat Starbucks egg bites are great for a tasty breakfast on the go, but you can easily serve them up as part of a light lunch or even a dinner with salad or veggie sides. Try them with:
- German Potato Salad
- Peruvian Chopped Salad
- Bacon Wrapped Green Bean Bundles
- Cheesy Roasted Vegetables
5-Star Review
“These were fun!! Gonna start making em on the weekend and munching on em through the week.” – Gary
More Easy Breakfast Recipes We Love
- Egg McMuffin
- Make Ahead Breakfast Burritos
- Breakfast Hash
- Breakfast Burger
- Biscuit Breakfast Casserole
- Eggs Benedict
Copycat Starbucks Egg Bites Recipe
Ingredients
- 6 large eggs
- ¾ cup cottage cheese
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 cup shredded gruyere cheese
- 1 cup fresh spinach chopped
- 6 slices bacon cooked and chopped
Recommended Equipment
Instructions
- Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick spray. Set aside.
- Add the eggs, cottage cheese, baking powder, salt, pepper, and thyme to a blender. Cover and blend for 30 seconds or until smooth.6 large eggs, ¾ cup cottage cheese, 1 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme
- Pour the blended mixture into a large bowl. Stir in the cheese, spinach, and bacon.1 cup shredded gruyere cheese, 1 cup fresh spinach, 6 slices bacon
- Pour the mixture into the prepared muffin tin.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Will only egg whites work?
It should!
These were fun!! Gonna start making em on the weekend and munching on em through the week!
I’m so happy to hear you love them, Gary!
I made these last night to have as a grab and go breakfast for the week and they were a hit.
I didn’t have bacon and spinach so I swapped that out for some leftover broccoli. I also reduced the salt due to personal preference. They turned out great!
I’m so glad you enjoyed them, Hannah!
These were way too salty!!
I’m sorry this recipe wasn’t quite to your tastes, Paul!
Well I made these again. This time I omitted the 1/2 teaspoon of salt. They were almost perfect. The one thing I did that I would will do next time I make them is to find a better way to incorporate the onion. , they do not cook long enough to cook the onion. I think I will mix the onion in the blender. But these are really great This is a great recipe to work with. Believe me tho. Omit the added salt
Thanks for sharing!
I made these. Instead of bacon I used jimmy dean saugage I used part sharp cheddar. These would of been awesome if not for the fact that they were very salty. I suggest not adding anything salt to this recipe. So any ideas how to make them less salty? I am going to make them again, using no added salt
I am sorry to hear, Joyce!
It is ok Becky. It is a great recipe and I love these. For health reasons I just need to tweak this recipe. Thanks for posting it. I follow you snd love your recipes
can i substitute ricotta for the cottage cheese?
It will alter the taste a little bit!