Cottage Cheese Egg Bites (Starbucks-Style, Make Ahead)
Silky, sous-vide-style egg bites made with cottage cheese in a muffin tin. A high-protein breakfast you can make ahead for the whole week.
Published
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
Blending eggs with cottage cheese gives these egg bites the smooth, velvety texture of the coffee-shop version at a fraction of the price. Two bites have about 15 g of protein. For a firmer, fluffier version, see our classic egg muffins.
Ingredients
- 8 eggs
- 200 g (¾ cup) cottage cheese
- 60 g (½ cup) grated Gruyère or cheddar
- Handful of baby spinach, chopped
- ½ red bell pepper, finely diced
- ½ tsp salt and black pepper
- Oil spray for the tin
Instructions
- Heat the oven to 160 °C (325 °F). Grease a 12-cup muffin tin well and put a baking dish of hot water on the rack below.
- Blend the eggs, cottage cheese, half the cheese, salt and pepper until completely smooth.
- Divide the spinach and pepper between the cups and pour in the egg mixture. Top with the remaining cheese.
- Bake for 25–30 minutes, until just set in the center.
- Cool for 5 minutes, then loosen with a knife.
Nutrition per serving
- kcal
- 180
- Protein
- 15 g
- Carbs
- 3 g
- Fat
- 12 g
Tips
- The low oven and the water bath give the silky, custardy texture.
- Keep 4 days in the fridge or freeze; reheat for 30–45 seconds in the microwave.
