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Oven Baked Starbucks Egg Bites

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By: MadelinePosted: 03/06/2021Updated: 07/03/2021

This post may contain affiliate links. Please read my disclosure policy.

Use this Oven Baked Starbucks Egg Bites recipe for make sous vide style egg bites in the oven! The trick is to make a steam bath in the oven so the egg bites get extra fluffy.

Above view of oven baked Starbucks egg bites on a plate

Make the fluffy sous vide Starbucks egg bites at home in your oven!

Do you love the bacon and gruyere Starbucks egg bites? I do too, but I was sick of paying their expensive prices.

I knew I could make them at home for cheaper, but I needed to figure out how to get them smooth and fluffy. After some testing, I realized that if I blended eggs with cottage cheese and then steamed the egg bites in my oven, they turned out perfectly rich and fluffy.

How do you steam in an oven?

In order for these oven baked egg bites to be extra fluffy you need to partially steam them. You can created a steam bath in your oven by pouring boiling water on a baking sheet.

Place the egg bites on the middle rack in the oven. Then, place a baking sheet on the lowest rack in the oven.

Pour boiling water on the baking sheet and close the oven. As the egg bites bake they will also be filled with steam.

Above view of eggs, cottage cheese and salt in a blender to make egg bite batter

What kitchen tools will I need to make these Starbucks egg bites?

  • 12 slot muffin tin
  • Blender
  • Measuring cups and measuring spoons
Above view of ingredients for Starbucks egg bites recipe

What ingredients will I need to make this Starbucks egg bites recipe?

  • Spray oil
  • Eggs or egg whites
  • Cottage cheese or cream cheese
  • Salt
  • Bacon
  • Shredded gruyere cheese

Can I use cream cheese instead of cottage cheese?

Yes! You can use an 8oz brick of cream cheese instead of the cottage cheese for this baked egg bite recipe.

What else can I mix into these baked egg bites?

My favorite flavor of the Starbucks egg bites are the bacon and gruyere sous vide egg bites so I usually make those. There are so many other egg bite flavor combinations you can make.

  • Roasted red pepper and feta
  • Broccoli cheddar
  • Spinach, tomato, and goat cheese
  • Mushroom and herb

Can I make Starbucks egg white bites?

Yes! To make these egg bites with egg whites just swap 2 cups of egg whites for the 9 full eggs and follow the rest of the instructions.

Above view of step by step assembly of over baked egg bites

Let’s make Oven Baked Starbucks Egg Bites!

Step 1: Prepare egg bites

To begin, preheat oven to 350F and spray a 12 slot muffin tin with a spray oil. Add eggs, cottage cheese and salt to a blender.

Blend until a smooth mixture remains. Then, add 1/2 strip of bacon cut in half again to each of the muffin slots.

Add the cheese to the muffin pan on top of the bacon. Pour the egg and cottage cheese mixture into the muffin pan, filling each pan evenly.

Step 2: Prepare a steam bath in the oven

Next, carefully prepare the steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour the boiling water onto the baking sheet.

Step 3: Bake the egg bites

Then, place the muffin tin on the middle rack of the oven. Close the oven and bake for 25 minutes.

Remove the muffin tin from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven. 

Allow the egg bites to cool slightly then remove from the muffin tin and enjoy!

Above view of a hand grabbing  Starbucks egg bites off a serving dish

Storage and reheating

Store the egg bites in an air tight container in the fridge for up to 5 days. Reheat in an air fryer or under the broiler in the oven until golden brown.

Check out these other delicious egg bite recipes!

  • Roasted Red Pepper and Feta Egg Bites
  • Dairy Free Egg Bites
  • Copycat Starbucks Egg Bites
  • Broccoli and Cheddar Egg Bites
  • Sausage and Jalapeño Egg Bites

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning oven baked Starbucks egg bites recipe on Pinterest
Recipe

Oven Baked Starbucks Egg Bites

★★★★★ 4.9 from 96 reviews

Make fluffy sous vide Starbucks egg bites in your oven!

Recipe By: Madeline
Print Pin it Rate recipe Save recipe

Ingredients

  • 9 large eggs
  • 1 and 1/2 cups cottage cheese
  • 1 tsp salt
  • 6 strips cooked bacon
  • 2/3 cup shredded gruyere cheese

Instructions

  1. Preheat oven to 350F and spray a 12 slot muffin tin with a spray oil. Add eggs, cottage cheese and salt to a blender. Blend until a smooth mixture remains.
  2. Add 1/2 strip of bacon cut in half again to each of the muffin slots. Add the cheese to the muffin pan on top of the bacon. Pour the egg and cottage cheese mixture into the muffin pan, filling each pan evenly.
  3. Carefully prepare the steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour the boiling water onto the baking sheet. Place the muffin tin on the middle rack of the oven. ** Wear proper heat protective oven mitts while doing this
  4. Close the oven and bake for 25 minutes. Remove the muffin tin from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven. 
  5. Allow the egg bites to cool slightly then remove from the muffin tin and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Related Recipes

  • Dairy Free Egg Bites (Starbucks Copycat)
  • Copycat Starbucks Egg Bites
  • Oven Baked Chicken Tenders
  • Sausage Cheddar and Jalapeño Egg Bites
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About Madeline

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Alexa says

    Posted on 3/15 at 4:13 pm

    I threw these together on a Sunday night for the week and they were so quick and so good!! I’ll never go back to just scrambling the eggs, blending them with cottage cheese made the texture so perfect.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/25 at 4:05 pm

      yay!! thank you!

      Reply
  2. Christine says

    Posted on 3/16 at 9:01 am

    Blending with cottage cheese makes an amazing texture. Don’t let the steam bath scare you – it makes them so fluffy! I filled mine with spinach, mushrooms, mozz, and tomato and they were so good. They reheat perfectly for breakfast throughout the week.

    Reply
    • Madeline says

      Posted on 3/25 at 4:05 pm

      aww thank you!!

      Reply
  3. Mia says

    Posted on 4/11 at 6:50 pm

    Just made a batch of these for the third week in a row! My favorite combo is roasted red pepper, spinach and feta but the bacon one is great too! Soooo easy and perfect warmed up every morning!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/12 at 12:25 pm

      OO love that you are experimenting with different mix ins!! Im gonna try that one because I love those 3 together.

      Reply
    • Stephanie says

      Posted on 10/20 at 9:05 am

      Yummmy combo, can’t wait to try!

      Reply
      • Madeline says

        Posted on 10/20 at 1:39 pm

        thanks Stephanie!

        Reply
    • Stacy says

      Posted on 1/16 at 8:42 am

      When you do the spinach do you put it in fresh or sauté first?? Thanks!

      Reply
      • Madeline says

        Posted on 1/16 at 2:01 pm

        I recommend sautéing it first. Thanks, Stacy!

        Reply
  4. Sandra says

    Posted on 4/12 at 8:39 pm

    Love them, so easy to make, perfect texture and absolutely delicious!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/13 at 9:43 am

      Thank you so much!!

      Reply
  5. Sarah says

    Posted on 4/19 at 5:39 pm

    Love these! Super easy to make ahead and have for the week. I mixed in chopped mushrooms and they turned out great. Great option when you are sick of scrambled eggs and want to switch it up!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/20 at 9:30 am

      oooo I definitely want to make a mushroom batch!! Thank you!!

      Reply
  6. Mia says

    Posted on 5/24 at 5:31 pm

    These came out so good. I substituted cream cheese for cottage cheese and salt

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:44 am

      awesome!! Thank you!

      Reply
  7. Alyssa says

    Posted on 6/14 at 8:19 am

    Amazing! I splurged a little on some fancy bacon and gruyere and it was definitely worth it. These are awesome. The texture of the eggs is so soft and creamy. Made these for meal prep this week and already longing for tomorrow morning when I can eat them again.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/17 at 9:10 pm

      love that!! thank you!

      Reply
  8. Holly says

    Posted on 7/6 at 12:56 pm

    Love these!! If you were to make broccoli and cheddar, would you cook the broccoli a little bit first or just throw it in raw? Or would frozen work better maybe?

    Reply
    • Madeline says

      Posted on 7/9 at 1:26 pm

      Hi Holly! I would cut it into small pieces and saute in oil first and drain any excess moisture!! Anything steamed or frozen will make the bites too watery

      Reply
    • Marianne Rohde says

      Posted on 11/20 at 2:32 pm

      These are so delicious !! Thank you for showing us the easy water bath method instead of filling mason jars submerged in a Dutch oven of water .. I don’t have time for that 🤣
      Do they freeze and reheat well if o want to keep in the freezer ?

      ★★★★★

      Reply
      • Madeline says

        Posted on 11/20 at 2:52 pm

        Glad you like them! Yes, you can freeze them in an airtight container and keep them for up to three months. They can be reheated in an oven or microwave.

        Reply
  9. Courtney says

    Posted on 7/19 at 10:47 am

    Delicious and my toddlers love them!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:34 pm

      yay!!

      Reply
  10. Valeria says

    Posted on 7/19 at 8:37 pm

    These are delicious! So easy and a total dupe for my favorite Starbucks egg bites. I’ve tried other recipes that didn’t even come close but this one is almost identical. They reheated well in the air fryer (I did 5 minutes at 400 degrees). I want to make them again and try other add-ins.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:34 pm

      amazing!! thank you!

      Reply
    • Sonja says

      Posted on 10/5 at 12:20 pm

      Yes I did they were fast and easy to make very simple recipe and I enjoy them very much I don’t have to share with anyone in the house cause they’re not on keto so thank you so much for the recipe.🥰

      Reply
      • Madeline says

        Posted on 10/5 at 3:40 pm

        yay! so glad! unfortunately im always sharing mine lol

        Reply
  11. Christol McKernan says

    Posted on 7/20 at 9:44 am

    Okay, these are insanely good! The texture with the cottage cheese and the flavor! So amazing. I didn’t have gruyere cheese this week so I used Monterrey jack with habanero peppers and it was perfect as well!

    ★★★★★

    Reply
  12. Laurie says

    Posted on 7/21 at 8:55 am

    like everyone else commented.. very good and quick and easy to make. perfect daily breakfast

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:12 pm

      great! thank you!

      Reply
  13. Shannon says

    Posted on 7/21 at 9:38 am

    I’ve never had the egg bites from the big coffee chain before, so I can’t compare. However, my family and I liked this recipe a lot. We used Unexpected Cheddar and bacon along with both cottage and cream cheese to clean out the fridge. They were so fluffy.

    Reply
    • Madeline says

      Posted on 7/25 at 8:12 pm

      amazing!! thank you!

      Reply
  14. Maureen says

    Posted on 7/31 at 10:04 am

    Amazing! So light- and delicious. I only cooked for 20 mins though and they were perfect.

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/6 at 10:23 am

      amazing! thank you!

      Reply
    • Sharon says

      Posted on 1/22 at 1:50 pm

      Can they be frozen?

      Reply
      • Madeline says

        Posted on 1/22 at 4:30 pm

        yep!! Thaw in fridge or on counter and reheat in toaster oven, microwave or air fryer.

        Reply
  15. Corrina says

    Posted on 8/31 at 3:54 pm

    Made these for the first time and they’re delicious! Will definitely make again with other flavour combinations!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 8:44 am

      oh so wonderful! Please let me know what combos you try!

      Reply
  16. Lisa says

    Posted on 9/2 at 2:50 pm

    Just made a double batch of these babies and can’t wait to dig in! Wondering if reheating in the microwave is ok since I don’t have an air fryer…I thought I’d cover them right to seal in the moisture and just pop them in for 30-60 seconds. Has anyone tried that?

    Reply
    • Madeline says

      Posted on 9/8 at 8:41 am

      hi! I have! reheating them in the microwave is great, just be sure not to overcook becuase they might sort of explode haha

      Reply
    • Anthony says

      Posted on 3/27 at 8:03 pm

      I put a wet paper towel over them in a container and they come out great in the microwave.

      Reply
  17. Louise says

    Posted on 9/2 at 4:34 pm

    Very easy and delicious recipe. I’ve made it twice and first-time sprayed pans with cooking spray and next time greased with butter. Both times the egg bites stuck in the pan. What am I doing wrong?

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 8:40 am

      truthfully it might be your pan! I had to buy a new one recently because EVERYTHING was sticking to my muffin pan no matter what. Look for one thats a thicker metal

      Reply
      • Mandy says

        Posted on 9/23 at 3:34 pm

        I had that problem as well so I started using the silicone muffin “pans”. They clean up well in the dishwasher too!

        Reply
        • Madeline says

          Posted on 9/25 at 1:27 pm

          yes! The silicone pans or liners help a lot.

          Reply
  18. Steve says

    Posted on 9/11 at 7:51 pm

    I’ve made these before with Cottage Cheese, and they were excellent… I recently got a wild hair and decided to give them a go with full-fat Ricotta. I was blown away. The creamier, less “chalky” texture and slight sweetness of the Ricotta made for a smoother, lighter texture. Regardless of the cheese choice (Cottage, Cream, Ricotta) these are an easy to make/chill/freeze quick, high-protein breakfast powerhouse.

    ★★★★

    Reply
    • Madeline says

      Posted on 9/12 at 1:17 pm

      wonderful!! ill need to try that!

      Reply
  19. Hanna says

    Posted on 9/12 at 4:34 pm

    The texture of these are so great! Great for meal prep.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/13 at 4:26 pm

      Thanks Hanna! Glad you like them!

      Reply
  20. Lisa says

    Posted on 9/19 at 6:10 pm

    Love your recipe! How do you keep additional ingredients (chopped bell peppers, parsley, chives) from floating to the top of the egg bite?

    Reply
    • Madeline says

      Posted on 9/20 at 9:35 am

      You can try sauteing them in a bit of oil before you place them in the muffin cups! when you cook some of the water out they are less likely to float

      Reply
  21. Gretchen says

    Posted on 9/26 at 4:57 pm

    I see you have this oven version and a recipe for the instant pot. Do you recommend one over the other? I can’t wait to try one!

    Reply
  22. Natalie says

    Posted on 10/1 at 11:33 am

    These are so good!!!!!!!! Wow!!!! I used smoked Gouda cheese and some shredded Monterey Jack cheese on mine. I highly recommend this!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/5 at 11:55 am

      Oh wow smoked gouda sounds soo good! Thanks Natalie!

      Reply
  23. Aoril says

    Posted on 10/16 at 1:18 pm

    Awesome. That’s all I can say.
    Fantastic recipe and you nailed it.

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 2:39 pm

      Thanks so much! Glad you like them!

      Reply
  24. Danielle says

    Posted on 10/20 at 6:15 pm

    Would these be ok to freeze?

    Reply
    • Madeline says

      Posted on 10/24 at 1:38 pm

      I find that eggs like this re-heat from frozen sort of weird, so I don’t necessarily recommend it, but you could certainly try! The texture may just be quite different.

      Reply
  25. Darcy says

    Posted on 10/24 at 5:51 pm

    I’ve attempted variations on this or similar recipes a few times and haven’t been able to get the “sous vide” texture right until today; I poured the water directly into the metal muffin tin, then put silicon muffin cups in the water and filled them with the egg mixture and then covered the whole tray loosely with tin foil. Aside from the tops of some of the bits sticking to the foil, I think I’ve finally got the texture right!

    Reply
    • Madeline says

      Posted on 10/25 at 6:44 pm

      Awesome, Darcy! Sorry it’s given you trouble in the past.

      Reply
  26. Jill says

    Posted on 10/24 at 8:34 pm

    This is our go to breakfast for our picky son. We make a batch on Sunday night and he is all set for breakfast for the week. We’ve done a few substation, like cheddar for gruyere, and they’ve all worked out well! We’ll be using this recipe forever!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/25 at 6:44 pm

      Thanks so much Jill! Love when I can help make a picky eater happy.

      Reply
  27. Roxanne Perdue says

    Posted on 11/1 at 3:01 pm

    really great! the only thing i really did differently was I did not add as much salt. The bacon is already salty. So i added about 1/2. Really turned out great. Don’t be thrown by the cottage cheese. it’s AWESOME. And when you blend it, it just adds creaminess and fluffiness. thumbs up!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/3 at 11:22 am

      Thanks so much Roxanne! And good idea about the salt – some kinds of bacon are super salty and some aren’t, so smart thinking!

      Reply
  28. Aprile Mcdonald says

    Posted on 11/4 at 3:37 pm

    When using spinach in this recipe, Im wondering if it needs to be precooked? I am Overwhelmed with all the recipes! Im Making the copycat starbucks eggbites as I speak , and I’ll let you know how they turn out-Very excited to see the results as I too love the Starbuck eggbites but not the price!
    I will leave my comment on the finishing results later:-)……10 minutes to go!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/5 at 11:44 am

      I would saute the spinach slightly to wilt it!! That way it will not float to the top as easily

      Reply
  29. Desie says

    Posted on 11/14 at 2:32 pm

    I just made these and they look great! They got puffed up in the oven and now on the counter they still look better than the ones at Starbucks. I sprinkled a little paprika on the top to give them color.

    ★★★★

    Reply
    • Madeline says

      Posted on 11/15 at 9:33 am

      thank you!! Shocked you only left 4 stars if you were so pleased but I understand 5 is a lot to ask!

      Reply
  30. Janet says

    Posted on 11/21 at 8:51 am

    Turned out perfectly. I made broccoli cheddar and sausage cheddar because that’s what I had. Looking forward to using lots of other ingredients. I reheat 2 in the microwave for 30 seconds.

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/21 at 4:53 pm

      sounds great! glad you liked them!

      Reply
  31. Kirsten says

    Posted on 11/21 at 3:19 pm

    I forgot to spray the pan🤦‍♀️
    I used a diffrent cheese.
    They turned out awsome! Yummy!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/21 at 4:55 pm

      oh noo that’s the worst! I’m glad they still turned out good though!

      Reply
  32. Ashley Reitter says

    Posted on 11/24 at 2:20 pm

    These are amazing; they are a perfect copy cat of the Starbucks ones! The texture is just phenomenal. I love eggs, but sometimes the texture of scrambled eggs or omelets bothers me. I made a big batch of these and reheated them throughout the week for breakfast. They were still just as good reheated. That is really impressive. This goes into my permanent recipe collection. Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/29 at 6:26 pm

      Thanks so much Ashley! Glad they’re a hit

      Reply
  33. PS in L.A. says

    Posted on 12/3 at 1:13 pm

    Love this recipe. It was delicious and stored well. But since I can’t “comfortably” eat dairy, I had to give these to others who absolutely raved about them. (I even searched out cottage cheese with lactaid, but it didn’t help.) I’ll save this as a recipe to make and “gift” to others. Thank you,

    ★★★★

    Reply
    • Madeline says

      Posted on 12/3 at 2:45 pm

      Hi ! I have a dairy free egg bite recipe you might enjoy https://madaboutfood.co/dairy-free-egg-bites-starbucks-copycat/

      Reply
  34. Amy says

    Posted on 12/4 at 1:33 pm

    These turned out amazing! I love the egg bites from Starbucks and wanted to make my own. I found this recipe and they are so easy and delicious. I substituted the fillings for onion, Canadian bacon, and cheddar. I love the smooth silky texture and find them to be better than the Starbucks version. Definitely will be making these again! Thanks so much!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/6 at 5:35 pm

      those sound great, Amy!

      Reply
  35. Liz says

    Posted on 1/3 at 7:50 am

    These are amazing!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/6 at 1:34 pm

      thanks Liz!

      Reply
  36. Janine says

    Posted on 1/12 at 7:53 am

    These are amazing! Taste just like the Starbucks! I used whipped small curd cottage cheese and with the blender and water bath tricks they came out amazing! Thank you for the recipe 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/12 at 11:06 am

      sounds great! glad you liked them Janine

      Reply
  37. Patrice says

    Posted on 1/19 at 1:33 pm

    I’ve tried to make these before with little success. But cottage cheese! Yes! That’s been the missing ingredient. Thanks!👍

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/21 at 4:17 pm

      so glad it worked this time! thanks Patrice!

      Reply
  38. Amy Mulvenna says

    Posted on 1/20 at 11:14 am

    These are INSANE. I LOVEEEEE the egg bites from Starbucks. So I’m sooo pumped to have a legit recipe to make at home! The steam bath is suchhhh a game changer. And the cottage cheese! Seemed weird to me but mannnnnn. LOVE THEM. Do you think they’d freeze well!?

    Reply
    • Amy Mulvenna says

      Posted on 1/20 at 11:16 am

      I forgot to rate it hahah ooops. So here it is!

      ★★★★★

      Reply
    • Madeline says

      Posted on 1/21 at 4:18 pm

      yay thanks Amy! so glad you liked it and even liked the cottage cheese part

      Reply
  39. Ann says

    Posted on 1/20 at 12:40 pm

    Love these! Thanks for saving me A LOT of money in the mornings!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/21 at 4:18 pm

      the best part! thanks Ann!

      Reply
  40. Ann says

    Posted on 1/20 at 12:54 pm

    Forgot to include the photo. I used egg whites vs whole egg and LOVE them!

    ★★★★★

    Reply
  41. Roxanne Perdue says

    Posted on 1/22 at 10:28 am

    I really like the addition of cottage cheese. It makes them so rich and awesome.

    ★★★★

    Reply
  42. Susan says

    Posted on 1/23 at 5:00 pm

    These went together with ease and I’ll definitely be making them again. So soft and delicate.

    ★★★★★

    Reply
  43. Kasey says

    Posted on 1/26 at 2:24 pm

    These bites are perfect for easy on the go or “lazy” meal ideas. They turned out perfect! We made them for me to grab while working from home and for my husband to take to work in the morning. I even got my parent to make them after because they were that easy and delicious!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/31 at 10:02 am

      YAY! thank you!!

      Reply
  44. Gina says

    Posted on 1/30 at 12:57 pm

    These are most definitely the CLOSEST to texture I have ever tried! So good! I followed the recipe exactly. I may try next week with half egg whites only because they were so rich.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/31 at 9:49 am

      thank you!!! Egg whites will deff make them a little lighter 🙂

      Reply
  45. Hannah says

    Posted on 1/30 at 6:12 pm

    Such a great method to make a ton of these for the week for my family!! 2 dozen egg bites coming up!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/31 at 9:50 am

      amazing!! so glad to hear that

      Reply
  46. Sarah says

    Posted on 1/31 at 9:28 am

    These were soo good! Such an awesome light and fluffy texture, and the instructions on making the steam bath were easy to follow. My whole family loved, these will be a new weekly meal prep item for us! Easy to customize, too. I skipped the bacon and did some sautéed spinach 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/31 at 9:54 am

      wonderful!! love that everyone is able to mix in whatever things they like best! I even sometimes make half veggies and half bacon in the same tray 🙂

      Reply
  47. Julia says

    Posted on 2/3 at 8:03 pm

    These are SO easy, so delicious, and the texture is perfect. The best version I’ve tried by far- and they’re so filling. One batch lasts us for a whole week’s worth of breakfasts. I’ll never make egg bites any other way!

    ★★★★★

    Reply
  48. kate says

    Posted on 2/6 at 1:33 pm

    Made these for a breakfast event I was hosting and they were a huge hit! I used copious amounts of canola spray since I subbed turkey bacon and didn’t have silicon liners and they popped out of my old tin just fine! Making again today for meal prep 🙂

    ★★★★★

    Reply
  49. Janet says

    Posted on 3/8 at 1:29 pm

    Made these for a “girl gathering” (said lightly, as we are all in our 70’s and 80’s!) after our three mile morning walk; everyone wanted the recipe. There are some gluten-free in the group so these are perfect. I added chopped spinach -almost a complete meal! Definitely a keeper. I’ve tried other cheese bites and these are the best!

    Reply
    • Madeline says

      Posted on 3/8 at 3:21 pm

      awww wonderful!! thank you so much and thanks for spreading the word!

      Reply
  50. Elaina S, says

    Posted on 3/20 at 9:19 pm

    Excellent flavor! Very light and fluffy! I will repeat this recipe!

    Reply
    • Madeline says

      Posted on 3/21 at 10:27 am

      wonderful! Thank you!

      Reply
  51. Beth says

    Posted on 3/24 at 12:49 pm

    Super fluffy and delicious! I used a silicone muffin pan which makes removing them much easier and no need to spray with oil. I had to keep mine in the oven for an extra 10 minutes because they were still wet at 20 minutes. They tasted great and I will be keeping this recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/24 at 2:42 pm

      awesome!! smart with the silicone pan!

      Reply
  52. Anthony says

    Posted on 3/27 at 7:59 pm

    Absolutely amazing. I use this recipe as my meal prep! The only thing different I do is blend the Gruyère cheese with the egg and cream cheese. Comes out perfect every time. Thanks for the recipe!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/27 at 8:44 pm

      great! tahnks!

      Reply
  53. jessica s says

    Posted on 3/28 at 5:41 pm

    these are just the best!! so easy, satisfying, and quick to grab in the morning. thank you!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/29 at 10:08 am

      aww great! thank you so much!

      Reply
  54. Priscilla says

    Posted on 3/31 at 6:03 pm

    What about sour cream or plain yogurt? 😬

    Reply
    • Madeline says

      Posted on 3/31 at 8:54 pm

      not thick enough in my experience. cream cheese or cottage cheese are vbest

      Reply
  55. Rogelio Rodriguez says

    Posted on 4/10 at 3:19 pm

    It worked very well for me and my family.

    I was a little bit skeptical at the beginning, because you don’t provide much information about the amounts to use for each ingredient, and I’m not a very good cook. But paying attention to your photos was good enough to figure out the amounts to use.

    As you predict, the egg bites were as good as Starbucks’, and we didn’t have to go there and spend so much time and money when it wasn’t convenient. I like Starbucks a lot, but it was also nice to get a little bit of independence.

    Thank you very much!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/11 at 10:43 am

      hey Rogelio, if you scroll to the bottom of the recipe post there is always a detailed recipe card with the specific amounts and instructions! you can also click the “jump to recipe” button at the very top under the title. sorry if that was confusing! but I’m glad you loved the recipe.

      Reply
  56. Judy says

    Posted on 4/17 at 3:30 pm

    This recipe is a home run! Next time I will adjust or leave out the salt. Looking forward to trying more of your recipes.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/18 at 9:10 am

      thanks Judy!

      Reply
  57. CC says

    Posted on 4/19 at 2:45 pm

    These turned out okay but not like Starbucks in texture. I found that using silicone muffin cups in a baking dish with water works perfectly. So, place muffin cups in a tray/dish. Then, fill the cups with egg mixture. Finally, add some water into the tray around the muffin cups. Bake as normal. Yum! Thanks for the inspiration.

    ★★★

    Reply
    • Madeline says

      Posted on 4/19 at 4:20 pm

      Thansk! Reminder that leaving 3 stars is a bummer for my business. In the future i’d appreciate feedback without a star rating, but to each their own.

      Reply
  58. Cecile says

    Posted on 5/9 at 12:30 pm

    Hi Madeline,

    I have been making these for a while but using different methods and recipes. Yours is by far the BEST! Also, my other attempts resulted in the bites sticking….I recently purchased a 12 hole muffin tray, (French made) on the recommendation of an associate at a well known cooking store. Absolute game changer! No greasing or sticking! Perfect results! Another batch in the oven as I type. Thank you so much for the receipe!

    Reply
    • Madeline says

      Posted on 5/9 at 12:36 pm

      YAY!!! can you share the exact brand? I’d love to recommend to others

      Reply
      • Cecile says

        Posted on 5/9 at 2:57 pm

        No prob, didn’t know if it was OK…Silpat 12 Hole Classic Muffin Tray. Williams-Sonoma sells them but I would think Amazon would as well. Everything else the same regarding recipe and yes, cottage cheese is the best!!

        Reply
        • Missy says

          Posted on 11/25 at 3:58 pm

          I also have the Silpat one. I got it because I had been making other egg muffins that weren’t quite this good, and eggs get stuck to everything. The Silpat works really well.

          Prior to getting the Silpat, though, I was using parchment muffin liners (not traditional muffin liners, but ones actually made from parchment paper). Those work really well, too. But if you get some egg between the liner and the metal tray, they will stick like crazy.

          Reply
      • Cecile says

        Posted on 5/9 at 3:09 pm

        One more thing Madeline, the sales associate at W&S suggested keeping the original box, which I did……it keeps the shape of the tray, which is really flexible.

        ★★★★★

        Reply
    • Kristine Jones says

      Posted on 10/10 at 11:04 am

      I made these and they are a BIG hit! So fluffy and yummy!

      Can you freeze them and reheat?

      Reply
      • Madeline says

        Posted on 10/10 at 12:20 pm

        I don’t necessarily advise this because I find re-heating frozen eggs to give a weird texture and consistency, but others have commented that they’ve done this and it’s worked great! definitely up to your preferences.

        Reply
  59. Sarah says

    Posted on 5/24 at 7:29 am

    It is almost impossible to discern a recipe on this page. Too much clutter and ads.

    Reply
    • Madeline says

      Posted on 5/25 at 4:25 pm

      Hi Sarah,

      If you press the print button at the top it gives you a beautiful clean recipe. BUT I think the 115 people that left reviews for this recipe would disagree. Also, you found my comment box 🙂 its below the recipe that was so hard to find 🙂

      Reply
  60. Kelly says

    Posted on 6/6 at 12:21 pm

    hello – these are really good thank you!

    Just confirming that 2 is 330 calories correct?

    Reply
    • Madeline says

      Posted on 6/9 at 2:56 pm

      technically yes, but those calculators are a plug-in on the blog (I don’t do the calculations myself) and I’ve found them to be wildly inaccurate sometimes! if you’re counting calories, I’d suggest plugging the ingredients into your own trusted calculator. sorry!

      Reply
  61. Harley S. says

    Posted on 6/15 at 12:49 pm

    I made these for the first time today. my son absolutely loves Starbucks egg bites, but they’re ridiculously expensive. so I thought I would give it a try. They came out beautifully. thank you for sharing this recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/16 at 2:51 pm

      thanks Harley! love when I can save people (and myself!) money!

      Reply
  62. Allie says

    Posted on 6/19 at 1:39 pm

    I finally got around to making these egg bites and I’m so glad I did. I was nervous about the water bath but managed it with no problems. Thank you for sharing!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/19 at 2:32 pm

      yay that’s great! thanks Allie!

      Reply
  63. Sue says

    Posted on 6/24 at 12:46 pm

    Yummy! I did not use a blender (used a hand mixer) and just a little cottage cheese did not mix well. I added less bacon, steamed spinach, sautéed mushrooms and red pepper. I used Parmesan cheese. I thought they were a bit salty so I would use less salt the next time. I used seasoned salt. I filled almost to the top and they cooked the full amount of time. They easily fell out of the well sprayed muffin tin. I used a dozen eggs but left everything else the same. I plan to freeze. Just the recipe I have been looking for.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/26 at 3:53 pm

      so glad you enjoyed it and glad to hear it worked well that way!!

      Reply
  64. Phil Beck says

    Posted on 6/29 at 11:23 pm

    Wife loved them. Wrapped each of 12 in film wrap. then placed them in a freezer bag.
    Took out two at a time and left to defrost in fridge. When needed just put in microwave.
    30 seconds. then turned over and actually put a small slice of extra sharp cheddar on top of ‘egg’ and another 20 seconds. Fantastic. And freezing was great. Making 12 at a time.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/6 at 3:24 pm

      so good to know that works! thanks Phil! the extra sharp cheddar sounds great too.

      Reply
  65. Shirls says

    Posted on 7/2 at 1:56 pm

    So easy and delicious!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/6 at 3:31 pm

      thank you Shirls!

      Reply
  66. Kaitlyn H says

    Posted on 7/10 at 7:54 pm

    I’ve never had Starbucks egg bites before, but these are delicious. I use mini muffin tins and whatever cheese I have on hand. I find the mini muffin kind are done in 12-15 minutes. This has become a new go-to for breakfast!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/11 at 2:09 pm

      yay that sounds great! thanks Kaitlyn! glad you like them. don’t even need to try the Starbucks ones now 🙂

      Reply
  67. Maria says

    Posted on 7/17 at 10:57 pm

    The taste of these egg cups is unmatched, I’ve made them several times and love them always and I change up the fillings every time. However mine always stick to the muffin tin and I’ve added oil every time, I’m not sure what I’m doing wrong, help please 😰

    Reply
    • Madeline says

      Posted on 7/18 at 8:52 pm

      sometimes its honestly the muffin tin itself. I had one that ALWAYS stuck so I bough a new one. Easier than that though is to get silicone muffin liners. Easy to reuse each batch.

      Reply
  68. Jean says

    Posted on 7/29 at 9:29 am

    These sound marvelous ! Do you know if they can be frozen?
    I plan to make them today 🙂

    Reply
    • Madeline says

      Posted on 7/29 at 11:34 am

      yep!! definitely good frozen, defrosted and then reheated.

      Reply
  69. Nicole says

    Posted on 7/31 at 12:01 pm

    So delicious!

    ★★★★

    Reply
    • Madeline says

      Posted on 8/1 at 3:26 pm

      thanks Nicole!

      Reply
  70. Taryn says

    Posted on 8/8 at 1:32 pm

    Hello! These are delicious! Is one serving one egg bite?

    Reply
    • Taryn says

      Posted on 8/8 at 1:34 pm

      Oops! Just saw Kelly’s post above 🙂 Thanks.

      Reply
  71. Alison says

    Posted on 9/5 at 7:46 pm

    I just came here to say that for any lazy people like me these turned out really good without the water bath. I can definitely tell that they would be better with it but are still really yummy without. I used cheddar cheese because it was what I had and cooked them for 20 minutes.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 10:03 pm

      haha I’m glad it worked without it. thanks alison!

      Reply
  72. Rebecca says

    Posted on 9/8 at 12:43 pm

    Divine. Next time I will make the full recipe instead of the four I used for testing. Didn’t have bacon or gruyere so subbed with what I had… chopped turkey sticks and mozzerella. It tasted great. I’m sure the original is even better.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 10:05 pm

      glad your subs worked! always love using what’s on hand. thanks Rebecca!

      Reply
  73. Taffy says

    Posted on 9/8 at 4:01 pm

    Wonderful. Thank you 100 times for sharing.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 10:05 pm

      thank you so much!

      Reply
  74. M says

    Posted on 9/14 at 4:06 pm

    Can you freeze these?

    Reply
    • Madeline says

      Posted on 9/15 at 1:07 pm

      yep! They freeze really nicely actually. I defrost in fridgge or microwave and crisp under broiler or in air fryer.

      Reply
  75. Molly says

    Posted on 9/17 at 10:37 am

    These came out great! So easy to make! Has anyone tried freezing them? I wanted to test one out but I might eat them all before any get to the freezer!

    ★★★★★

    Reply
    • Molly says

      Posted on 9/17 at 10:38 am

      Just saw the comment above mine about freezing 🤦🤦‍♀️

      ★★★★★

      Reply
    • Madeline says

      Posted on 9/18 at 4:55 pm

      eggs often re-heat from frozen weird, in my opinion, but some others have said they’ve done it!

      Reply
  76. Janet says

    Posted on 9/20 at 10:25 am

    I made these two weeks in a row using the ingredients just as listed. I minced the cooked bacon in a mini food processor and put the other ingredients in the blender, including the gruyere (super easy). However, I did not do the steam bath due to a lack of time. But they came out of the oven beautifully anyway (in fact they rose out of their individual cups during the last few minutes of baking, so they were easy to get out of the pan). They are fluffy and have a very silky texture. And these taste better than the ones at Starbucks, and of course, cost a lot less. Plus, I know exactly what’s in them. They are very filling- 2 of them sustain me until lunch (along with my matcha or coffee). These will be a staple in my life. Thank you for this marvelous recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/20 at 6:08 pm

      awesome! thanks!!

      Reply
      • Janet says

        Posted on 10/5 at 11:03 pm

        I am circling back because I made them this week with the steam bath. OMG! Just Wow! They are so fluffy and silky, but still substantial. Again, thank you!

        ★★★★★

        Reply
        • Madeline says

          Posted on 10/9 at 7:44 pm

          YAY! so glad that helped

          Reply
  77. Diane says

    Posted on 9/20 at 12:26 pm

    I used cream cheese which worked well. Now, after making the recipe I look forward to making different variations. Maybe a pizza version or a sautéed onion, garlic and mushroom and cheddar.

    ★★★★

    Reply
  78. Jennifer says

    Posted on 10/2 at 7:55 pm

    i use cream cheese instead of cottage cheese.

    Then add jalapenos, cheese, bacon

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/3 at 6:32 pm

      yum!!

      Reply
  79. P says

    Posted on 10/3 at 12:06 pm

    I tried this with just the eggs and cream cheese and it came out delicious

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/3 at 6:31 pm

      great! thanks!!

      Reply
  80. Megan Powell says

    Posted on 10/9 at 1:29 pm

    Made this AM. So delish! And the combos of veggies you can add is endless. So good.

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/9 at 7:47 pm

      love to hear it!! thank you!

      Reply
  81. Michelle L. says

    Posted on 10/10 at 12:33 pm

    Can you use muffin liners/baking cups? How about silicone baking pans? Thanks 😊

    Reply
    • Madeline says

      Posted on 10/20 at 1:48 pm

      if you use a liner I would maybe spray it – though it might get a little weird and they might stick to the paper? I am not sure! and yes to silicone baking pan!

      Reply
      • Lauren Denton says

        Posted on 11/14 at 8:11 pm

        Delicious!!! Will be making again soon once I get a silicone mold. Can’t wait to try all kinds of different fillers. Thanks so much for the great recipe 😀

        ★★★★★

        Reply
        • Madeline says

          Posted on 11/14 at 9:20 pm

          Yay! You’re welcome! Glad you like it.

          Reply
  82. Kristen says

    Posted on 10/11 at 7:24 pm

    These were amazing!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 1:45 pm

      thanks Kristen!

      Reply
  83. Salina says

    Posted on 10/23 at 11:51 am

    I made these with egg whites, flavor was great but they were very wet. I had to cook an additional 20min and then take out of muffin tins flip over and throw back in the oven for another 5min. What am I doing wrong? The flavor is great, but texture was not right.

    ★★★

    Reply
    • Madeline says

      Posted on 10/23 at 11:54 am

      hey Salina! it’s hard to know what went wrong without seeing your process. your oven may not have been hot enough (often home ovens are quite inaccurate!) or maybe an ingredient was accidentally left out. I’m sorry they didn’t work for you though!

      Reply
  84. Lisa says

    Posted on 10/26 at 4:28 pm

    Can use use liquid eggs in this or egg whites?

    Reply
    • Madeline says

      Posted on 10/26 at 8:00 pm

      2 cups egg whites!

      Reply
  85. Aidah says

    Posted on 11/3 at 6:43 pm

    They look delicious and easy to make

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/5 at 9:00 pm

      thank you!

      Reply
  86. Blair says

    Posted on 11/5 at 10:32 am

    This might be a dumb question….
    On the muffin tin… do I use a regular size tin or bite size tin??

    Reply
    • Madeline says

      Posted on 11/5 at 9:00 pm

      regular size for this recipe! if you wanted to do muffin you’d just cut the time down.

      Reply
  87. Rose says

    Posted on 11/21 at 12:22 pm

    I love salt, but these came out crazy salty. 1 tsp is way too much – half that would probably be good. I even went pretty light on the feta. Texture is perfect so absolutely trying again with less salt.

    Reply
    • Madeline says

      Posted on 11/21 at 2:08 pm

      Glad you will give them another try with less salt! 🙂

      Reply
  88. Missy says

    Posted on 11/25 at 3:47 pm

    These were fabulous!!! The texture is perfect!

    I used pork sausage links that I’d fried up, 2% cottage cheese, and shredded colby jack cheese. Thought the time was going to be too long, so started checking at 18 minutes, but 25 minutes was perfect. I’m so excited because I love the Three Bridges ones they sell at Costco, but I don’t like that they have gums that make my tummy sensitive. Really don’t like that the Starbucks ones have carrageenan in them, which is a major IBS and IBD trigger and very bad for your gut! So I’ve actually never had the Starbucks ones for that reason.

    Thank you for an easy, cheap way to get some clean protein on the run! Yum!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/27 at 12:08 pm

      Yay! Thanks for the review, Missy!

      Reply
  89. Lauren says

    Posted on 12/4 at 9:43 am

    These were so good. They did taste like Starbucks but oh, so much cheaper.

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/4 at 1:51 pm

      Yay! Thanks, Lauren! Glad you liked them.

      Reply
  90. Bailey says

    Posted on 12/6 at 1:01 pm

    Very easy to make and delicious! So easy to make on a Sunday and have for the week ahead. Can’t wait to try again with different flavor combinations.

    ★★★★★

    Reply
  91. Jana says

    Posted on 12/11 at 7:11 am

    Wonderful!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/11 at 9:44 am

      Thanks, Jana!

      Reply
  92. Kathryn Parker says

    Posted on 12/14 at 9:30 pm

    Very good. I would reduce the salt because the cheese provides saltiness.

    Reply
    • Madeline says

      Posted on 12/15 at 7:57 am

      Hi Kathryn, glad to hear you liked them! Salt can be adjusted to personal preference. Thanks for the note!

      Reply
  93. Tracy says

    Posted on 12/23 at 3:24 pm

    YUMMM! So good and easy to make. I used bacon crumbles so I didn’t have to cook the bacon. Will definitely make these again. Used the silicone egg cups and they took about 10 more minutes to bake, but definitely worth the wait.

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/26 at 1:18 pm

      Awesome! Thanks, Tracy!

      Reply
  94. Laura says

    Posted on 12/30 at 10:42 am

    These are so good and easy! I made them this morning with some leftover ham and cheddar cheese. I might put a tiny bit less salt in them next time if I use ham, since it’s already salty. I can’t wait to try different variations!

    ★★★★★

    Reply
  95. Tina says

    Posted on 1/2 at 12:43 pm

    I’ve made these a handful of times now, they are quick, versatile, and delicious!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/2 at 2:49 pm

      Awesome! So glad, Tina!

      Reply
  96. Emily says

    Posted on 1/3 at 6:55 am

    So yum

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/3 at 7:52 am

      Yay! Thanks!

      Reply
  97. Laurel says

    Posted on 1/4 at 1:20 am

    Yes, finally an egg bite recipe that doesn’t deflate after cooling! The steam bath is a miracle. I don’t have a regular blender but used an immersion blender to blend the eggs and cottage cheese. I’m going to use this general recipe and technique as a base for the future, I can’t wait to try different variations of mix ins!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/4 at 8:27 am

      So great to hear, Laurel!

      Reply
  98. Diana B says

    Posted on 1/6 at 12:13 am

    I almost never write recipe reviews but this is easily one of my absolute favorites. I make this every few weeks and share the bites with everyone I know. I even added it to our family recipe book!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/6 at 8:04 am

      Wow! That is so great to hear. Thanks, Diana!

      Reply
  99. Claire says

    Posted on 1/10 at 1:12 pm

    Can’t wait to try these! Is the serving size 1 egg bite or 2?

    Reply
    • Madeline says

      Posted on 1/10 at 1:29 pm

      Hi there, the serving size is for two!

      Reply
  100. Pam Smith says

    Posted on 1/16 at 6:18 pm

    Love them , very convenient for busy mornings

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/16 at 8:18 pm

      These are perfect for busy mornings! Thanks, Pam!

      Reply
  101. Brenda Poore says

    Posted on 1/22 at 11:01 am

    Can egg whites be used for the egg bites instead of the whole egg?

    Reply
    • Madeline says

      Posted on 1/22 at 11:21 am

      Yes! To make these egg bites with egg whites just swap 2 cups of egg whites for the 9 full eggs and follow the rest of the instructions.

      Reply
  102. Cecilia says

    Posted on 1/23 at 9:07 am

    These came out great! I didn’t have enough cottage cheese so I used what I had on hand and added whole milk plain Greek yogurt and I also used turkey bacon to make them fit my macro goals better. But they are delicious, the texture is so similar to Starbucks and I will definitely make again and again!

    Reply
    • Madeline says

      Posted on 1/23 at 8:21 pm

      So great to hear! Thanks, Cecilia!

      Reply
  103. Bridget says

    Posted on 1/26 at 3:38 pm

    Just made these for the first time and they are incredible. I substituted eggs for egg whites and they turned out perfect. So easy and great for meal prep for the week. Thank you for the recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/26 at 9:23 pm

      Yes! These are great for meal prep. Thanks, Bridget!

      Reply
  104. Lisa says

    Posted on 2/5 at 5:41 pm

    Can these be frozen when cooled?

    Reply
    • Madeline says

      Posted on 2/5 at 8:34 pm

      Yes, you can freeze them in an airtight container and keep them for up to three months. They can be reheated in an oven or microwave.

      Reply
      • Lisa says

        Posted on 2/6 at 11:27 am

        Thank you so much for the information.

        Have a great day

        Reply
  105. Amy Merka says

    Posted on 2/7 at 9:46 am

    Just made these. Even better than Starbucks! Thanks!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/7 at 11:55 am

      Great compliment. Thanks, Amy!

      Reply
  106. Heather says

    Posted on 2/9 at 1:37 am

    These were fabulous, exactly what I was hoping they would be. I added some extra eggs because I wanted to use them up and they still turned out perfect! Taste exactly like the Starbucks ones, I think the steaming with tray of water is key.
    Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/9 at 6:59 am

      Great to hear! Thanks, Heather!

      Reply
  107. Teena Hanlon says

    Posted on 2/10 at 3:35 pm

    Fantastic recipe. Great to make and keep in the fridge for an easy and delicious breakfast – whether on the go or at home. Will definitely make these again.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/10 at 8:24 pm

      Great!! Thanks, Teena!

      Reply
  108. Kristen Steiger says

    Posted on 2/10 at 3:37 pm

    Delicious and easy! Very filling, too.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/10 at 8:25 pm

      Yay! Thanks, Kristen!

      Reply
  109. Terri says

    Posted on 2/15 at 8:59 pm

    Fabulous!!! I found I only had 1 cup cottage cheese so I threw some cream cheese in. I didn’t have bacon (we always have bacon). Also, I only had silicone cupcake pan. Everything turned out great except with a silicone baking tray I had to extend the cooking time by 2x. Lesson learned. Made these again tonight and added chopped mushrooms to the bottom. Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/16 at 7:30 am

      Wonderful! Glad these still worked out for you. Chopped mushrooms sound like a great addition. Thanks, Terri!

      Reply
  110. Tori says

    Posted on 2/25 at 9:35 am

    Great to have on hand for a quick high-protein snack! Made these for the first time today and they were incredibly easy (including not sticking to the muffin pan!) I made them with broccoli and tex mex cheese — for the broccoli, I chopped it finely and used it raw (about 1 tbsp per egg bite), and it cooked without any issue in the egg bites.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/25 at 9:50 am

      Yay! Thanks, Tori!

      Reply
  111. Erin says

    Posted on 3/1 at 10:09 am

    I have made these many many times and these are my go-to breakfast meal prep!! Absolutely delicious and keep me full for 4-5 hours. Can’t get any better than this!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/1 at 10:45 am

      Woohoo! Thanks, Erin!

      Reply
  112. Melanie says

    Posted on 3/1 at 9:18 pm

    These egg bites are absolutely delicious. I made them a couple of days ago, and I’m so obsessed with them that I made some again today, this time using spinach and goat cheese…also with great results. Thanks for the recipe, it’s a keeper!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/1 at 10:10 pm

      Awesome!!! Thanks, Melanie!

      Reply
  113. Lisa A Browning says

    Posted on 3/5 at 2:55 pm

    Most excellent! My family loved these! I used turkey bacon since that’s all that I had and chopped it a little before placing it in the tins. I didn’t let these brown since we prefer eggs a little less done but they came out perfect! Thanks for the recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/5 at 5:09 pm

      Great to hear. Thanks, Lisa!

      Reply
  114. Iris Ann Levitski says

    Posted on 3/5 at 4:57 pm

    Great recipe the cottage cheese blended in a blender makes the texture so smooth. Has anyone tried paper cupcake liners in the muffin tin for this recipe? My pan is not so non stick any more and was wondering if it works.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/6 at 11:45 am

      It may still stick to the liners but if you spray them first, you will have a better chance of them not sticking.

      Reply
  115. Liz says

    Posted on 3/6 at 3:16 am

    Your thoughts on 1 percent cottage cheese?

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/6 at 11:44 am

      That should still work – it will just be less creamy!

      Reply
  116. April says

    Posted on 3/13 at 1:50 am

    Easy to make and super delicious.
    I’ve made this GREAT recipe at least ten times, and today I made chile relleno egg bites.
    I used Ortega diced chilies and Monterey Jack cheese. Did not add sausage or bacon. Yum!
    I make big batches of them and this makes my daughter’s crazy mornings go easier because my grandkids love these. I’m so thankful for this recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/13 at 7:05 am

      That sounds great, April! These are perfect for busy mornings.

      Reply
  117. Ellen says

    Posted on 3/14 at 10:33 pm

    I have made these several times doing different variations. The most recent variation is mix 6 eggs with about 1/2-3/4 of egg whites, chopped fresh spinach (you can use frozen too but make sure you thaw and then pat dry), chopped ham and feta. They are so good! And great for when you are on the go in the am😊

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/15 at 7:04 am

      Yummy! Thanks, Ellen!

      Reply
  118. Isabelle says

    Posted on 3/21 at 8:14 am

    We love this recipe as a quick breakfast before school or a quick snack. Our favourite add-ins are bacon, sautéed mushrooms, green onions and cheddar. It freezes pretty well too, though the texture changes a bit.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/21 at 3:03 pm

      Yum! So glad to hear. Thanks, Isabelle!

      Reply

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