• Melinda O'Malley Keckler

Starbucks Copycat Egg Bites

Updated: Mar 15

A perfect high-protein breakfast, brunch or snack that is very tasty too! This recipe was inspired from those cute little round egg bites found at Starbucks. But these are so easy to make and you can customize them in your kitchen to suit your family's favorite breakfast flavors; add bacon, different varieties of cheese or just chop a few leftover veggies from the fridge and you've created a morning masterpiece. Just be sure to add a pan of hot water to your oven while they bake, that helps create the "sous vide" result.

Egg perfection right here! A delightful blend of eggs and cheese and subtle spices. Dig. In.

Starbucks Copycat Egg Bites

By: Melinda Keckler, Crinkled Cookbook


Preheat oven to 350°

The key to these turning out just right, puffy but not dry, is to circulate some moisture in your oven. Boil a cup or two of water and pour into a baking dish and place the pan in the hot oven on a lower rack. Leave the pan in the oven while the egg bites bake. Oil a silicone 12-cup baking dish (depending on the size of the eggs, you'll likely have ingredients left over after filling 12 cups, plan to use a few glass custard cups for the overflow).

1 red pepper, sliced and diced into small pieces

5 green onions, sliced

1-2 tsp olive oil and olive oil spray for coating the baking dish

1 cup Monterey Jack cheese, grated

6 eggs, 2 egg whites

1 cup cottage cheese

1 cup Greek yogurt

1/4 cup flour

1 /4 cup Sharp cheddar cheese, grated

1 tsp salt

1 tsp ground white pepper

5 basil leaves, sliced thin

Oil a silicone 12-cup baking dish.

In a hot skillet, soften the peppers and green onion in olive oil.

Place a teaspoon of red pepper and onion mixture in each baking cup, then 1 tablespoon of the grated Monterey Jack cheese.

Use a stand mixer (love my KitchenAid) to combine the eggs, egg whites, cottage cheese, yogurt, flour, Sharp Cheddar cheese, salt and white pepper. Mix on medium speed until well-combined. Pour the cheese and yogurt mixture into the cups with the red peppers and Monterey Jack cheese, leaving about a 1/4" of space between the top of the rim.

Add a few shreds of the chopped basil to each cup.

Place in the oven and bake for 25-35 minutes, or until puffy, lightly browned on the edges and firm to the touch.

Remove from pan and serve right away, (yum, yum yum) otherwise store in a covered container, refrigerate and warm in the microwave at low power before serving.

Note: Some of the links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.

The ingredients here are so simple, but together make such a delicious breakfast treat.

A sprig of fresh basil on your plate adds to the aroma when these are hot from the oven.

So, of course a big hat tip to Starbucks for the inspiration here. I love their Sous Vide Egg Bites. Many food bloggers and cookbooks attempt to replicate this concoction but I think the key is in the moisture you create in your oven. You'll make this recipe your own as you experiment with ingredients - veggies and even meats. But I think you'll love this combination too. Prepare and bake it the night before (or the day before) then warm gently in the microwave in the morning - on low power - and enjoy. Let me know what you and your family thinks!


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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