High-Protein Egg Bites (Starbucks-Style)
These Starbucks-style high-protein egg bites use cottage cheese, eggs, Gruyère, and ham blended smooth and baked in a steam bath for a soft, creamy texture. Ready in 30 minutes and perfect for meal prep.
Servings: 12 egg bites
Ingredients
- 8 large eggs
- 1 ¼ cups cottage cheese
- ¼ cup all-purpose flour or gluten-free flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 cup shredded Gruyère cheese or cheese of choice
- 1 cup cooked ham or turkey bacon finely chopped
- 1 cup finely chopped spinach or kale optional
Instructions
Preheat & Prep
- Preheat your oven to 350°F. Lightly grease a silicone muffin pan or line a standard muffin tin with liners.
Create a Water Bath (Steam Method)
- Place a rimmed baking dish on the lower oven rack. Carefully pour in hot or boiling water (about halfway full). This creates steam and helps give the egg bites a soft, creamy texture.
Blend the Egg Mixture
- In a blender, combine the eggs, cottage cheese, flour, salt, garlic powder, black pepper, and red pepper flakes (if using). Blend for 45–60 seconds until completely smooth.
Fill the Muffin Pan
- Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full (not too full to prevent overflow).
Add Fillings
- Evenly distribute the chopped ham or turkey bacon and spinach (if using) into each cup. Gently stir each one to incorporate slightly.
- Sprinkle shredded cheese evenly over the tops.
Bake
- Place the muffin pan on the upper oven rack (above the water bath). Bake for 18–22 minutes, or until the centers are just set and no longer jiggly.
Optional Broil for Color
- For a golden top, broil for 2–3 minutes at the end—watch closely to prevent burning.
Cool & Remove
- Let the egg bites cool for 5–10 minutes before removing from the pan. This helps them set and release more easily.
Notes
Storage tips:
Refrigerator
Add a small damp paper towel when reheating to keep them soft and prevent that rubbery texture
- Store cooled egg bites in an airtight container for up to 4–5 days.
- Let them cool completely before storing to prevent condensation (which can make them soggy).
- Freeze for up to 2–3 months.
- Place egg bites on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container (this prevents sticking).
- Microwave (from fridge): 20–30 seconds
- Microwave (from frozen): 60–90 seconds (cover with a damp paper towel for best texture)
- Oven/Air Fryer: Reheat at 300–325°F for 8–12 minutes until warmed through
Add a small damp paper towel when reheating to keep them soft and prevent that rubbery texture