Copycat Baked Egg Bites

image description: photo of egg muffins on a white cutting board. the muffin on the bottom right hand corner has a bite taken out of it.

I don’t know about you, but I have been gradually eating more diverse foods and being flexible about what’s around. I finally stopped being scared of fats a few years ago after working with a trainer and gradually adding fat back into my diet. That was such a helpful experience! I learned a lot of things and I learned that there isn’t really any morality to food – there’s no such thing as ‘good’ or ‘bad’ food. (If you’re interested in that, go check out Intuitive Eating by Evelyn Tribole and Elyse Resch).

After that, it was really nice that when we were traveling or if I was hungry at odd times and only had access to things like Starbucks or gas stations, I could still eat and not feel as anxious about it. When Starbucks rolled out those delicious egg bites a year or so ago, they were an instant fast favorite of mine. Enough fats and proteins to keep me going until another meal time, and delicious to boot!

However, my local Starbucks – the one that I passed everyday walking to the gym or the studio or back home – never EVER seemed to have them in stock. It was so frustrating! Those were the only thing I wanted on the menu, so I finally took matters into my own hands.

Copycat Starbucks Egg Bites

  • Servings: 6
  • Difficulty: easy
  • Print


Ingredients
6 eggs
1/2 cup parmesan asiago cheese
1/2 cup mozarella cheese
3/4 cup cottage cheese
3/4 cup plain Greek yogurt
1 tsp salt
1/2 cup sun dried tomatoes
1/4 cup spinach (frozen or fresh cooked down and drained)
pepper to taste

Instructions
Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a bowl. Optional to blend these together for 30 seconds (I didn’t).
Mix in the sundried tomatoes and spinach.
Grease a silicone muffin tin with olive oil or coconut oil spray.
Fill each cup about 3/4 of the way full.
Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below.
Remove the silicone muffin tins and let cool. The egg bites rose a little while cooking but settled as it cooled.
Remove eggs from the muffin tins when cool (I used a butter knife).
Store in an air tight container for up to 1 week in the refrigerator.
Microwave for 30 seconds when ready to eat.

These would be fun with other kinds of mix-ins! I just happen to always have spinach and sundried tomatoes on hand. Bacon would be lovely, but I think it probably needs to be at least par-baked first.

Enjoy! Let me know how these go for you!

❤ Always, J.

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