Cottage Cheese Egg Bites (Starbucks Copycat)
22g protein per two bites — no sous vide needed.
Method · 7 steps
- 1
Preheat oven to 325°F (lower than usual — keeps eggs silky). Grease a 12-cup muffin tin generously with cooking spray, or use silicone molds.
- 2
In a blender: eggs, cottage cheese, salt, pepper, cayenne. Blend 60 seconds until completely smooth and frothy.
- 3
Stir in shredded cheese and chives by hand (don't blend the cheese — you want pockets).
- 4
Divide bacon crumbles or red peppers among the muffin cups, then pour egg mixture over until each cup is 3/4 full.
- 5
Place the muffin tin inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the muffin tin — this is a water bath and it's what keeps the bites from rubbery.
- 6
Bake 22-28 minutes until centers are just set with a slight jiggle. Start checking at 22.
- 7
Cool 5 minutes in the tin, then run a knife around the edges and lift out.
Chef's notes
- →The water bath is the difference between rubbery bites and creamy bites. Don't skip.
- →Silicone muffin molds release cleaner than metal tins.
- →Serving size is 2 bites = 22g protein, 250 cal. Eat 3 for a real breakfast (33g protein, 375 cal).
Storage
Fridge 5 days. Freezer 2 months. Reheat in microwave 30-45 seconds or air fryer 325°F for 3 minutes.
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