Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat or 2% works best)
- 1 ½ cups shredded Gruyère or sharp cheddar cheese
- ¼ cup cooked bacon bits or chopped ham
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- Optional: chopped spinach or roasted red peppers
- Non-stick cooking spray
Instructions
- Preheat your oven to 300°F (150°C). Place a 12-cup silicone muffin tray on a large baking sheet. Using a silicone tray is essential here because the egg bites will pop right out without sticking. Lightly spray each cup with non-stick cooking spray. Fill a separate baking dish halfway with water and place it on the bottom rack of your oven; this creates a steam-filled environment that mimics the sous-vide process.
- Crack the eggs into a high-speed blender. Add the cottage cheese, shredded cheese, salt, and pepper. Blend on high for about 30 seconds until the mixture is completely smooth and frothy. Blending the cottage cheese is the most important step to ensure there are no lumps and the texture remains light and airy.
- Divide your cooked bacon bits or chopped vegetables evenly among the 12 muffin cups. Pour the blended egg mixture over the top of the mix-ins until each cup is about ¾ full. Use a small spoon to gently stir each cup if you want the ingredients distributed throughout the egg.
- Carefully place the baking sheet with the muffin tray into the oven on the middle rack, directly above the water pan. Bake for 25 to 30 minutes. You want the centers to be set but still have a slight jiggle. Avoid overbaking, as this will cause the eggs to become rubbery and lose that signature Starbucks texture.
- Remove the tray from the oven and let the egg bites sit for at least 5 to 10 minutes. They will deflate slightly as they cool, which is normal. Gently run a plastic knife around the edges if necessary, then pop them out of the silicone mold. Serve immediately or let them cool completely before storing in the refrigerator.
- Cook Time: 40 minutes