Easy Egg Bite Recipe + VIDEO

5 stars (4 reviews)

This easy egg bite copycat recipe makes protein-packed cheese and bacon bites that taste just like Starbucks, with no need to sous vide!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: bites

Calories: 128kcal

Author: Sommer Collier

Ingredients

8 large eggs or 2 cups egg whites
1 ¼ cups cottage cheese 4% fat
1 cup shredded gruyere cheese or another shredded cheese
½ teaspoon salt
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
6 strips cooked bacon chopped (optional)

US Customary - Metric

Instructions

Preheat the oven to 300°F. Boil 4 cups of water. Once boiling, pour the water into a 9 x 13-inch baking dish and set on the bottom rack of the oven to create a steam bath.
Set out a 12 portion muffin tin. Spray it generously with nonstick cooking spray.
In a food processor (or blender) combine the eggs, cottage cheese, shredded Gruyere cheese, salt, pepper, and garlic powder. Purée until smooth.
Use a 1/3 cup scoop to portion the egg mixture out into 12 muffin tin wells. Fill the muffin tins about 2/3 to 3/4 of the way full. Sprinkle the chopped bacon, or any other topping, over the top of the egg mixture in each cup, adding 1-2 teaspoons of filling per egg bite. Then use a spoon to press the fillings down into the egg mixture so they are inside each egg bite, not resting on top.
Set the muffin tin on the middle rack over the water bath. Bake for approximately 20-23 minutes, until the egg bites are puffed high in the muffin tins.
Remove from the oven. Allow the egg bites to rest for 2-3 minutes. They will deflate and become flatter on top. Serve warm.

Video

Notes

To Store: Let them cool completely before transferring to an airtight container. Egg bites will keep well for up to 4-5 days in the fridge.

To Freeze: Once cool, wrap the egg white bites individually in plastic wrap before placing them all together in a freezer-safe ziploc bag. Freeze for up to 3 months.

How to Reheat: Thaw frozen bites on the countertop or in the fridge overnight. Loosely wrap them in a napkin and reheat in a microwave in 30 second bursts at 50 percent power.

Nutrition