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This delicious copycat Starbucks egg bites recipe is packed with protein and comes together in less than 30 minutes. These egg bites are made in the oven without a sous vide machine, so super convenient! Made with cottage cheese, chicken sausage, spinach, feta, and sun dried tomatoes. The perfect make-ahead breakfast to reheat throughout the week!
Why You’ll Love This Egg Bites Recipe
When you take the time to meal prep, even just one meal, on Sundays…you’re set up for success throughout the rest of the week! This egg bites recipe is going to be my new go-to for meal prep. These egg muffins are so flavorful and they couldn’t be easier to make. With 9 grams of protein per egg cup, these will keep you full and satisfied all morning long without any sugar crashes. These ingredients are also a lot cleaner than the Starbucks egg bites AND the popular Costco egg bites, with the same great taste. You can adapt this recipe using whatever filling ingredients you have on hand. It can also be made dairy free by omitting the cottage cheese and feta or use this Whole30 Egg Bite recipe instead!
Recipe Highlights
- Done in less than 30 minutes
- Packed with protein
- Clean ingredients
- No preservatives or additives
- It is the best egg bites recipe ever
- Tastes just like Starbucks egg bites
- Keto friendly
- Gluten free
Ingredient Notes
Eggs: I used 6 regular eggs. I recommend using some regular eggs vs. all egg whites to keep these egg cups nice and fluffy.
Egg whites: I get a carton of organic liquid egg whites from the grocery store. They are convenient and pour easily, and eliminates the need to waste any yolks!
Cottage cheese: My favorite brand is Good Culture because it is certified gluten free and made with clean ingredients. They also make a lactose free version which would also work well in this recipe. You can choose to omit the cottage cheese completely if you need to be dairy free.
Sun-dried tomatoes: These are tomatoes that have been dehydrated and then preserved in a delicious olive oil marinade. They add a ton of flavor to this egg bites recipe!
Feta cheese: I like to buy feta that is pre-crumbled, but you can also crumble a block of it yourself. Feel free to omit this ingredient for dairy free.
Chicken sausage: Jones Dairy Farm is my favorite brand for clean chicken sausage. It’s certified gluten free and I get a big bag at Costco!
Spinach: Use fresh, raw spinach for best results. The key is to chop it small before adding it to the muffin tin! I do not recommend using frozen spinach for this recipe, as it will give off too much water.
Recipe Step by Step
- Preheat oven to 375 and spray a muffin tin with cooking oil.
- Add the eggs, egg whites, cottage cheese, garlic powder, and salt to a high speed blender and blend until completely smooth.
- Divide the spinach, feta, sun dried tomatoes, and sausage between the 12 muffin cups. Fill each one almost to the top with the blended egg mixture.
- Bake for 15-18 minutes until cooked through and tops are no longer runny.
- Enjoy!
Serving Suggestions and Substitutions
- Serve these keto egg bites with a bit of tzatziki sauce for an extra zing of flavor!
- Use non-fat or low fat cottage and feta to lower the amount of fat in this recipe
- Omit chicken sausage for a vegetarian option
- Sub goat cheese for the feta if preferred
Recipe FAQ’s
They were probably left in the oven for too long. You want to take them out as soon as the tops look firm!
These are healthy! They have 9 g of protein per bite, and are made with real, clean ingredients. They also have just 80 calories per egg bite.
Egg bites will last in the refrigerator for up to 5 days. If you want them to last longer, you can freeze them for up to 2 months in a sealed freezer-friendly container.
Yes! To reheat, cook them at 360 for about 5 minutes until warmed through.
They are gluten free. They are made with tapioca flour! Simply ask them to use new tongs if you have a gluten allergy or Celiac disease.
More Gluten Free Breakfast Recipes
Gluten Free Ham & Asparagus Quiche
Spinach Feta Egg Bites Recipe
Equipment
Ingredients
- 6 eggs
- ¾ cup pure liquid egg whites
- ½ cup cottage cheese
- 1 tsp garlic powder
- ½ tsp salt
- ½ cup sun-dried tomatoes, drained and diced
- 1.5 cups raw spinach, chopped
- ¼ cup feta cheese, crumbled
- 6 chicken sausage links, thawed and cut into ½ inch pieces. I used the small ones from Jone's Dairy Farm which I get at Costco.
Instructions
- Preheat oven to 375 and spray a muffin tin with cooking oil.
- Add the eggs, egg whites, cottage cheese, garlic powder, and salt to a high speed blender and blend until completely smooth.
- Divide the spinach, feta, sun dried tomatoes, and sausage between the 12 muffin cups. Fill each one almost to the top with the blended egg mixture.
- Bake for 15-18 minutes until cooked through and tops are no longer runny.
- Serve and enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Best Egg Muffin base that we have found. I used low fat cottage cheese. The veg and sausage can be subbed out with equal amounts of anything. This time I used red pepper instead of sun dried tomatoes and no meat. Family loved them!
Wow I made these last night for meal prep. They are so delicious!!!!
I didn’t add Chicken but just the spinach and feta went so well together!!
I baked them in a cupcake tin and put them in a deep cookie sheet and filled the bottom of the cookie sheet with water. They came out just like Starbucks! No brown edges. Thank you so much for this fantastic recipe!
Delicious. I omitted the feta and used simple truth organic chicken sausage (cut 2 links into small pieces). Great flavor and nutritional content is an added benefit.
These are delicious and so easy to reheat in the airfryer!
Thanks Destiny!
Quick, yummy make ahead breakfasts are always a win!
Agreed!
These were so easy and delicious! Super convenient meal prep for my toddler!
Yay!!
These are delish and make for an easy and healthy breakfast all week!
Thank you!!