Homemade Egg Bites

Five oven-baked egg bites on a plate, garnished with fresh parsley. One has a bite taken. A silicone muffin pan with more egg bites is in the background.

This savory, custardy homemade Egg Bites recipe is fast and easy: no special equipment required. Add Gruyere and bacon for Copycat Starbucks Egg Bites, or use your favorite cheeses, veggies, and meats for nearly infinite flavor possibilities! (10 minutes hand-on prep)

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 90kcal

Author Renee

Equipment

1 Silicone Muffin Pan or regular muffin tin
1 Blender or immersion blender
1 9x13 baking pan
1 9x13 quarter sheet pan
1 chopstick

Ingredients

Basic Egg Bites

8 large eggs
1⅓ cups 2% cottage cheese
1½ teaspoons ketchup
½-1 teaspoon hot sauce
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon white pepper or finely ground black pepper
¾ cup grated Gruyere or cheddar, feta, Parmesan, etc.
¾ cup chopped bacon or bacon bits or other finely chopped meats and/or cooked vegetables

US Customary - Metric

Instructions

Place a 9x13 pan on the bottom rack of the oven. Fill with one inch of very hot water. Position another rack in the middle of the oven.
Preheat oven to 290℉ (143℃).
Spray a 12-cup silicone muffin pan lightly with non-stick cooking spray.
Place the silicone muffin pan on a 9x13 quarter-sheet pan or baking sheet. (If you are using a regular metal muffin pan, you don't need to use a baking sheet.)
Sprinkle a total of 1 - 1½ tablespoons of cheese and other add-ins into each muffin cup. Set aside. (Use Gruyere and bacon bits for Starbucks Copycat)
Using a stand blender or immersion blender, blend eggs, cottage cheese, ketchup, hot sauce, garlic powder, salt, and pepper until smooth.
Pulse in the chopped parsley at this time if you are using it.
Pour the blended egg mixture evenly over the cheese and add-ins into the muffin cups. Fill each muffin cup almost to the top.
Use a chopstick to gently stir one time around the bottom of the muffin pan to make sure the egg mixture coats everything.
Place the muffin pan in the oven on the middle oven rack. Bake in the oven for 35-40 minutes, until the egg bites are set and lightly brown on top.
Allow egg bites to rest for 2-3 minutes, then pop them out of the muffin pan.
Egg bites are ready to eat immediately, or may be stored for later.

Notes

Flavor Add-in Ideas:

bacon bits
thinly sliced green onions
cooked sausage crumbles
finely chopped onion
chopped spinach
chopped tomatoes
chopped caramelized onions
sauteed chopped mushrooms
chopped basil
diced green chilis
smoked salmon

Storage

Refrigerator: Store the egg bites in a covered container or resealable bag in the refrigerator for up five days.

Freezer: Cooked egg bites can be stored in the freezer for up to two months.

To freeze, first allow egg bites to fully cool. Place them on a parchment-lined baking sheet and freeze them for about an hour, then transfer them to an airtight container or freezer resealable freezer bag.

Reheating

Air-fryer: (Recommended) Reheat in an air-fryer basket in a preheated air fryer at 400℉ (205°C) for 8-10 minutes, until light golden brown.
Microwave Reheating: Reheat in the microwave on high at 30 intervals until heated through.

Nutrition