Easy Cottage Cheese Egg Bites – Starbucks Copycat a fluffy, protein-packed egg bites made with cottage cheese for a creamy texture, perfect for breakfast or a quick snack. These bites are baked to perfection and make a great meal prep option for busy mornings.
Why I Love This Recipe
I love how easy and versatile these egg bites are. The cottage cheese makes them extra creamy without adding a lot of fat, and the high protein content keeps me full for hours. They’re also completely customizable—whether I add turkey, sausage, or extra veggies, they always turn out delicious. Plus, they’re a great homemade alternative to the pricey Starbucks version!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1/2 cup cottage cheese
1/4 cup cooked diced chicken sausage or turkey slices (optional)
1/2 cup shredded cheddar cheese (or any cheese of choice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Non-stick spray or olive oil for greasing
Directions
Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or line it with silicone muffin cups.
In a blender, combine eggs, cottage cheese, garlic powder, onion powder, salt, and pepper. Blend until smooth and frothy.
Pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full.
Sprinkle shredded cheese and your choice of diced chicken sausage or turkey slices into each cup.
Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
Remove from the oven and let them cool for a few minutes before taking them out of the muffin tin.
Serve warm or store for later.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 egg bites
Calories: 120 kcal per bite
Variations
Veggie-Packed: I like to add diced bell peppers, spinach, or mushrooms for extra nutrients.
Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce makes these egg bites even more flavorful.
Different Cheeses: While cheddar is great, I also love using Swiss, mozzarella, or feta for a unique twist.
Meat-Free: Skipping the meat and adding extra veggies makes a great vegetarian option.
Herb Infused: Fresh chives, parsley, or basil add a fresh burst of flavor.
Storage/Reheating
Refrigerator: I store these egg bites in an airtight container for up to 5 days.
Freezer: These freeze well for up to 2 months. I let them cool completely before freezing in a single layer on a baking sheet, then transfer them to a freezer bag.
Reheating: I microwave them for 30-45 seconds straight from the fridge or 1-2 minutes from frozen.
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FAQs
How do I keep egg bites from being too dense?
Blending the eggs with cottage cheese makes them extra fluffy. Overcooking can also make them dense, so I always check at the 20-minute mark.
Can I make these egg bites without a blender?
Yes! Whisking everything really well will work, but a blender ensures a super smooth texture.
Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt can work, but the texture may be slightly different. Cottage cheese gives them a fluffier feel.
What’s the best way to prevent egg bites from sticking?
I always grease my muffin tin generously or use silicone muffin cups for easy removal.
Can I make these in an air fryer?
Yes! I set my air fryer to 300°F (150°C) and bake them for 12-15 minutes, checking for doneness.
Conclusion
These homemade cottage cheese egg bites are an easy, protein-packed breakfast that I love making ahead of time. They’re creamy, customizable, and a great alternative to Starbucks. Whether I enjoy them fresh or reheat them for a quick bite, they always hit the spot.
📖 Recipe:
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Easy Cottage Cheese Egg Bites – Starbucks Copycat
- Total Time: 30 minutes
- Yield: 12 egg bites
- Diet: Gluten Free
Description
Fluffy, protein-packed cottage cheese egg bites that are creamy, delicious, and perfect for meal prep! This Starbucks copycat recipe is easy to make, customizable, and a nutritious breakfast or snack option.
Ingredients
6 large eggs
1/2 cup cottage cheese
1/2 cup shredded cheddar cheese (or cheese of choice)
1/4 cup cooked diced chicken sausage or turkey slices (optional)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Non-stick spray or olive oil for greasing
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a muffin tin or line it with silicone muffin cups.
2️⃣ Blend the Egg Mixture
- In a blender, combine eggs, cottage cheese, garlic powder, onion powder, salt, and pepper.
- Blend until smooth and frothy.
3️⃣ Assemble & Bake
- Pour egg mixture into the muffin tin, filling each cup about 2/3 full.
- Sprinkle shredded cheese and cooked meat (if using) into each cup.
- Bake for 20-25 minutes, until set and slightly golden.
4️⃣ Cool & Serve
- Let them cool for a few minutes before removing from the tin.
- Enjoy warm or store for later.
Notes
Veggies: Add bell peppers, spinach, or mushrooms for extra nutrition.
Spice it up: A pinch of red pepper flakes or hot sauce enhances the flavor.
Dairy swap: Use Greek yogurt instead of cottage cheese, though texture may vary.
Storage: Refrigerate for up to 5 days or freeze for 2 months.
Reheat: Microwave 30-45 seconds (from fridge) or 1-2 minutes (from frozen).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 egg bites
- Calories: 120 kcal (per bite)
