This egg bites recipe is an easy breakfast that’s freezer-friendly and great to take on the go. I make them with eggs, cottage cheese, melty cheddar, veggies, and bacon, baked in a muffin tin.
Inspired by Starbucks, homemade egg bites are delicious paired with a cozy cinnamon dolce latte or pumpkin spice latte!
If you’re a fan of Starbucks egg bites, you already know how delicious and filling they are! I’m sharing how I make them at home using fresh ingredients and a muffin tin. I fill my egg bites with onion, bell pepper, zucchini, broccoli, spinach, and cheese, with the option to add bacon. But this egg bites recipe is so flexible, just about any precooked ingredients will work!
What Makes This the Best Egg Bites Recipe
- Baked in batches. Like my quiche muffins, I bake my egg bites in a muffin pan. This way, they’re the perfect two-bite size, and you can eat them by hand.
- A make-ahead option for busy mornings. Egg bites are excellent for meal prep! I often freeze them to take along with my coffee smoothie and a sesame bagel in the morning.
- Customize the ingredients. You can use up any vegetables, protein, and other ingredients from your fridge or pantry to make this egg bites recipe your own.
Ingredients You’ll Need
Just like a quiche, this egg bites recipe begins with an eggy base and is loaded with tasty ingredients. Below is a look at what you’ll need, but please scroll down to the printable recipe card for the complete recipe with ingredient amounts and instructions.
- Oil – I used olive oil, but it’s fine to go with whichever cooking oil you prefer.
- Vegetables – I use a combination of diced red onion, red bell pepper, broccoli, zucchini, and baby spinach. Just about any combination of veggies will work here.
- Garlic – Freshly minced, or you can use ½ teaspoon of garlic powder or onion powder in place of each clove.
- Eggs – Pick up a dozen eggs from the store. You can also make egg white bites (more on this later), but in this case, you’ll need approximately double the number of eggs (2 egg whites for every 1 whole egg).
- Cottage Cheese – This is the secret ingredient in egg bites! Blending cottage cheese with the eggs makes it pretty much undetectable in the final product, but it gives these bites the perfect fluffy texture while adding protein and flavor.
- Seasonings – Salt, freshly ground black pepper, and oregano. You can use Italian seasoning or different fried herbs, like basil and thyme.
- Cheddar Cheese – Freshly grated. You could also use shredded Monterey Jack, Gouda, or recreate the Starbucks bacon and Gruyère egg bites with grated Swiss Gruyère cheese.
- Bacon – Cooked using your preferred method. I usually whip up a quick batch of crispy air fryer bacon and crumble it. You can also skip the bacon to make vegetarian egg bites instead.
3 Tips for Perfect Egg Bites
- Pre-cook any mix-ins. Most protein and vegetable add-ins will need to be pre-cooked before you add them to the egg mixture. This ensures that the ingredients are fully cooked and also keeps the egg bites from becoming watery.
- Use a blender for the best results. A blender or food processor is the best method for a silky-smooth egg base. But if you don’t have one, you can combine the ingredients by hand. In this case, give the egg and cottage cheese mixture a rigorous whisking. You may notice small pieces of cottage cheese in the finished egg bites, but they’ll still taste great.
- Grease the pan well. Coat your muffin tin generously with butter or cooking spray. This prevents the egg bites from getting stuck in the pan.
What Else Can I Add to Egg Bites?
Just about anything you’d add to an omelette or frittata, you can add to this egg bites recipe.
- Make low-carb egg white bites and substitute each whole egg with 2 egg whites.
- Add hash browns for a version similar to my American breakfast egg muffins.
- Make ham and cheese egg bites with leftover cooked ham.
- Try kale and mushroom egg bites by adding cooked mushrooms and swapping spinach for sautéed kale.
- Add roasted red peppers or red pepper relish for more flavor.
- Add different protein, like sausage, or make chorizo egg bites.
- Try Mediterranean egg bites with chopped cherry tomatoes, olives, spinach, and feta.
Serving Suggestions
When I’m not enjoying these as a quick meal in the morning, I’ll serve my egg bites with a green salad, fresh fruit, or fruit salad for a filling breakfast or brunch. They’re great to make for a crowd, too, alongside silver dollar pancakes and cheesy hash browns. Just whip up a pitcher of mimosas!
Frequently Asked Questions
Good substitutes for cottage cheese include ricotta cheese, mascarpone, cream cheese, and even sour cream or Greek yogurt.
You can eat these egg bites fresh from the oven, or make them ahead. They taste great cold or warmed up in the microwave.
Egg bites have a shelf life of about 4 days when stored in the fridge. See below for detailed storage tips.
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Prep. Preheat the oven to 350°F and liberally grease a muffin pan with butter or cooking spray.
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Sauté the veggies. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the onion and bell pepper to the skillet and sauté until the onion is translucent, about 2 minutes. Add the broccoli and zucchini. Sauté until the veggies have softened to your liking. Add the garlic and spinach and sauté for a minute, or until the spinach has wilted. Turn off the heat. Set the pan aside.
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Blend. Add the eggs, cottage cheese, salt, pepper, and oregano to a blender and blend until well combined.
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Put it all together. Add the sautéed veggies, egg mixture, cheese, and bacon (if using) to a larger mixing bowl and stir to combine.
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Bake. Ladle the egg mixture into the prepared muffin pan, filling each tin nearly to the top. Bake for 22 to 25 minutes or until the eggs are set.
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Finish. Remove the pan from the oven and let the egg bites cool for 5 minutes before removing them from the pan.
Calories: 201kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 157mg | Sodium: 461mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Egg Bites
To make your baked egg bites, you’ll need a well-greased standard muffin tin, a blender, and a skillet. There’s also the option to bake the egg mixture in a mini muffin pan for even minier egg bites!
- Pre-cook the veggies. You’ll start by sautéeing the onions and bell peppers. Add the broccoli and zucchini, and cook until the veggies have softened. Stir in the garlic and wilt the spinach last.
- Blend the eggs. Next, in a food processor or blender, blend the eggs with cottage cheese, salt, pepper, and oregano until smooth.
- Put it all together. Add the sautéed veggies to a large bowl. Pour over the egg mixture, and add the shredded cheese and bacon. Stir that together until it’s well-combined.
- Fill the pan and bake. Divide the egg mixture between the wells of a greased muffin pan, filling each well almost to the top. Bake your egg bites at 350ºF for 25 minutes, until they’re set.
Storing and Freezing Egg Bites
- Refrigerate. Store the baked and cooled egg bites in an airtight container in the fridge. To help absorb excess moisture, you can line the bottom of the container with a paper towel. Enjoy them cold or reheat them within 4 days.
- Reheat. Warm the egg bites in the microwave for a few seconds, or you can use the oven or air fryer.
- Make freezer egg bites. I love having frozen egg bites on hand for quick, on-the-go meals. Pre-freeze the cooled egg bites on a baking sheet, and transfer them to a freezer bag. You can also wrap and freeze them individually. Thaw the bites in the fridge before serving.
