High Protein Copycat Starbucks Egg Bites
Elevate your breakfast game with these High Protein Copycat Starbucks Egg Bites—an irresistible homemade version of the café favorite. Packed with rich Gruyere cheese, smoky chopped bacon, fluffy cottage cheese, and a touch of fresh chives, these savory bites are an ideal grab-and-go option for busy mornings. Made using a water bath technique for that signature sous vide texture, each bite is perfectly tender and loaded with flavor, offering a high-protein, low-carb start to your day. With just 15 minutes of prep and a simple blender method, this recipe is easy to whip up for meal prep and keeps beautifully in the fridge for up to 5 days. Perfectly versatile and brimming with genuine café-style sophistication, these egg bites make breakfast fast, healthy, and delicious! Keywords: high protein breakfast, copycat Starbucks recipe, egg bites meal prep.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 1 cup low-fat cottage cheese
- 1 cup grated Gruyere cheese
- 1 cup cooked bacon, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon baking powder
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives, chopped
Instructions
Preheat your oven to 300°F (150°C) and prepare a muffin tin by greasing it with unsalted butter or non-stick cooking spray.
In a blender, combine the eggs, low-fat cottage cheese, grated Gruyere cheese, salt, black pepper, and baking powder. Blend on high until the mixture is smooth and frothy, about 1-2 minutes.
Evenly distribute the chopped bacon into the greased muffin tin cups.
Pour the egg mixture into each muffin tin cup, filling them about three-quarters full.
Sprinkle freshly chopped chives over the top of each egg bite.
Place the muffin tin in a larger baking dish and carefully fill the baking dish with enough warm water to come halfway up the sides of the muffin tin, creating a water bath.
Carefully place the baking dish in the preheated oven and bake for 25-30 minutes or until the egg bites are set and slightly golden on top.
Once done, remove the muffin tin from the water bath and let it cool for a few minutes before using a small spatula to gently remove the egg bites from the tin.
Serve the egg bites warm, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds when ready to eat.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2649 mg | 883% | |
| Sodium | 8986 mg | 391% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 9.7 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 1738 mg | 134% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
