Cottage Cheese Egg Bites

If you're addicted to Starbucks egg bites but don't want to break the bank, you'll love these.

5 from 1 vote

Print Recipe

Prep Time 30

Cook Time 30

Course Breakfast

Servings

Calories 211 kcal

Equipment

Ingredients

8 eggs
½ cup cottage cheese full or low fat, up to you!
1 /2 cup cheddar cheese grated
1 /2 cup gruyere cheese grated
½ teaspoon salt
⅛ teaspoon pepper
½ lb cooked and chopped up bacon optional! Or use cooked breakfast sausage

Instructions

Pre-heat oven to 350 degrees.
Boil a kettle of water, which you will use as the water bath for surrounding the muffin tin. This is the major key to getting a moist consistency, instead of dry egg bites!
Add all ingredients (except bacon!) to a high-powered blender and mix thoroughly. Bacon is added before you pop them into the oven.
Grease muffin tin (I used PAM, but use whatever you'd like. Butter? Bacon grease!?), place muffin tin in the middle of your baking sheet, and pour mixture until each section is ¾ full.
Top egg bites with chopped up bacon.
Place baking sheet with muffin tin into a middle rack in the oven, and slide it out so you can access it a bit. CAREFULLY pour your boiling water into the baking sheet, until it's about half way up the outside of the muffin tin. CAREFULLY slide rack back into oven, and bake for 30 minutes or until a toothpick inserted into an egg bite comes out clean.
After 30 minutes, carefully remove muffin tin, use a small spatula to remove egg bites and cool on a wire rack.
Let cool a bit before refrigerating, or serve immediately. I like to freeze ½ of the batch — directions for that below!

Notes

This recipe makes 12 egg bites when I do it, and I count 2 as a serving just like the Starbucks ones!
I updated this recipe recently, as the price of eggs is exorbitant still. You can double, and it will make roughly 2 full trays, but I wanted to be mindful of egg prices.
Because it can work with full-fat, low-fat, or fat-free, I calculate nutrition with low-fat numbers. I also think fat-free cottage cheese tastes not so good and because my kids eat these, I make sure to use one with a bit of fat in it!
For freezing, flash freeze them. Meaning you'll place them on a baking sheet, freeze for a couple hours so they don't all stick together if you throw them in a bag. Once semi-frozen, then you can combine them into a freezer bag.
To re-heat from frozen, I pop them in the toaster oven at 350 degrees for about 12 minutes. You could also microwave for 1-2 minutes, checking for doneness.
Feel free to add more pepper — the first few times I made them, my daughter said they were "too spicy", but she's 4 years old so take that with a grain of salt!
Bacon is optional but encouraged. You could use sausage, ham, or any manner of meats of your choice. I'm also going to make a veggie version of these!
I do gruyere (because that's what the Starbucks egg bites have) but add cheddar because I like the combo! You could do any other cheese of your liking, though. Monterey jack, manchego, Parmesan... let your imagination run wild!
This technique of cooking the eggs in a bath of hot water is known as a bain marie (ban mah-REE) and I was first introduced to it via Great British Bake Off! The presence of water will form a barrier between the food and the direct heat of the oven, facilitating a slow and even cooking process for the egg bites. No dry eggs here!

Nutrition

Serving: 2egg bitesCalories: 211kcalCarbohydrates: 1gProtein: 13gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 143mgSodium: 442mgPotassium: 102mgFiber: 0.01gSugar: 0.4gVitamin A: 368IUCalcium: 201mgIron: 1mg

Keyword cottage cheese