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High-Protein Cottage Cheese Egg Bites (Starbucks Copycat)

A stack of golden brown bacon and spinach egg bites on a white plate, one cut open to show the texture.
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Make these fluffy, high-protein egg bites at home using cottage cheese for a creamy texture. They are perfect for quick, grab-and-go breakfasts and simple meal prepping.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup cooked, crumbled bacon (optional add-in)
  • 1/2 cup chopped spinach (optional add-in)

Instructions

  1. Preheat your oven to 300°F (150°C). Lightly grease a 12-cup muffin tin or use silicone liners.
  2. If using cottage cheese, blend it in a food processor or blender until completely smooth. This step is key for fluffy texture.
  3. In a large bowl, whisk together the smooth cottage cheese, eggs, milk, salt, pepper, and garlic powder until well combined.
  4. Stir in your desired add-ins, such as bacon or spinach, if you are using them.
  5. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  6. Bake for 20 to 25 minutes, or until the egg bites are set and a toothpick inserted near the center comes out clean.
  7. Let the egg bites cool in the muffin tin for about 5 minutes before carefully removing them.
  8. These are great served warm or stored for later.

Notes

  • For a true Starbucks copycat texture, blending the cottage cheese until completely smooth is essential.
  • You can substitute Greek yogurt for cottage cheese if you prefer, but the texture will be slightly different.
  • These egg bites freeze well. Cool completely, then store in an airtight container in the freezer for up to one month. Reheat in the microwave for 30-60 seconds.
  • Feel free to swap bacon and spinach for cooked sausage, diced ham, or chopped broccoli.

Nutrition

Find it online: https://delishdiarist.com/easy-egg-bites-recipe-high-protein/