Recipe

Earthy Egg Bites

Silky, savory egg bites with mushrooms, spinach, and melty Gruyère. A blender trick plus a proper water bath gets you that coffee shop texture at home.

By Matt Campbell

•

4.8

A real photo of golden egg bites in a muffin pan with sautéed mushrooms and spinach scattered on top

Jump to Recipe

Starbucks egg bites are the kind of breakfast that makes you feel like you have your life together, even if you are eating them in the car while the seat belt alarm yells at you.

This copycat version leans earthy and savory with sautéed mushrooms, spinach, a little garlic, and nutty Gruyère. The goal is that signature texture: fluffy but somehow custardy, like a mini crustless quiche that went to finishing school. The not-so-secret move is blending the eggs with cottage cheese for a smooth base, then baking them gently in a true water bath so they stay tender.

If you want a protein-forward breakfast that is meal-prep friendly and actually tastes like something, these are your people.

A real photo of a hand holding one egg bite split open to show the creamy interior with mushrooms and spinach

Why It Works

Blended base for that cafe texture: Cottage cheese melts into the eggs in the blender, giving you a silky, soufflé-like bite without any fussy technique.
Earthy flavor that tastes intentional: Browning the mushrooms first concentrates their flavor and keeps the bites from turning watery.
True water bath for tenderness: Nestling the muffin tin in hot water moderates the heat so the eggs cook evenly and stay custardy, not rubbery.
Freezer friendly: These reheat like a dream, which is exactly what you want at 7:12 a.m.

Pairs Well With

Crispy hash browns or tater tots
Simple arugula salad with lemon and olive oil
Sourdough toast with butter or avocado
Fresh fruit and Greek yogurt

Storage Tips

Fridge: Let egg bites cool, then store in an airtight container for up to 4 days.

Freezer: Wrap each bite in parchment or plastic wrap, then freeze in a zip-top bag for up to 2 months. This keeps them from picking up freezer flavors.

Reheat:

Microwave: 30 to 45 seconds from the fridge, or 60 to 90 seconds from frozen. If they seem dry, wrap in a barely damp paper towel.
Oven or toaster oven: 325°F for 8 to 12 minutes (longer if frozen). This keeps the edges from going rubbery.

Make-ahead tip: These taste best after they have fully set and cooled. If they seem soft right out of the oven, that is normal. Give them 10 minutes and they will firm up.

Common Questions

Do I have to use cottage cheese?

No, but it helps nail that Starbucks-style texture and volume. You can swap in 1 cup ricotta (very similar result). If you want to use heavy cream instead, use 1/2 cup heavy cream plus 1/2 cup milk (or half-and-half). The bites will be a little less fluffy and a little more “classic baked eggs,” but you will still get a tender, custardy set.

Note: If you only add a couple tablespoons of cream, you are removing a full cup of bulk, so you will end up with less batter and a different texture.

Why did my egg bites come out watery?

Usually it is excess moisture from vegetables. Make sure you brown the mushrooms until they give up their liquid, and squeeze the spinach dry after wilting. Also avoid pre-shredded cheese if it feels damp.

Can I make these without a blender?

Yes. Whisk the eggs very well, then mash the cottage cheese with a fork until as smooth as you can. The texture will be slightly coarser, still delicious.

Do I need a sous vide?

Nope. Starbucks uses sous vide, but we can get close by baking gently in a true water bath so the eggs cook evenly and stay tender.

Can I use a silicone egg bite mold?

Yes. Set the silicone mold on a rimmed baking sheet for stability, fill, then bake using the same water bath setup. Silicone can take a few extra minutes to set in the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (or food processor)
Nonstick muffin tin (12-cup)
Mixing bowl and spatula
Skillet for sautéing
Roasting pan or 9x13-inch baking dish (for a true water bath)
Measuring cups and spoons
Kettle (for boiling water)

I love a big weekend breakfast, but weekday mornings are more like a speedrun. I started making these egg bites when I realized I was basically paying coffee shop prices for something I could batch at home in under an hour, including the time I spend “taste testing” the mushrooms straight out of the pan.

The earthy version is my favorite because it feels cozy without being heavy. It is the kind of savory breakfast that makes you pause mid-bite and think, okay, wow, I did something right today.

Earthy Egg Bites

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 egg bites (6 servings)

Ingredients

8 large eggs
1 cup cottage cheese (full-fat for best texture)
1 cup shredded Gruyère (or Swiss)
1 1/2 cups mushrooms, finely chopped (cremini or baby bella)
2 packed cups baby spinach
2 tablespoons olive oil or butter, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional but good)
Pinch of nutmeg (optional, makes it quietly fancy)
Neutral oil spray or softened butter, for greasing the pan

Optional add-ins: 2 tablespoons grated Parmesan, chopped chives, or a spoonful of caramelized onions.

Instructions

Heat the oven and prep the water bath. Preheat to 325°F. Put a kettle of water on to boil. Set a roasting pan or 9x13-inch baking dish on a sheet pan (for easy, spill-free moving) and keep it nearby.
Sauté the mushrooms. Heat 1 tablespoon oil or butter in a skillet over medium-high heat. Add mushrooms and cook 6 to 8 minutes, stirring occasionally, until browned and most moisture has cooked off. Add garlic and cook 30 seconds.
Wilt and dry the spinach. Add spinach to the skillet and cook 1 to 2 minutes until wilted. Transfer to a plate. When cool enough to handle, squeeze out excess moisture, then roughly chop.
Blend the egg base. In a blender, combine eggs, cottage cheese, salt, pepper, paprika, and nutmeg. Blend 20 to 30 seconds until smooth and slightly foamy.
Stir in the good stuff. Pour the blended eggs into a bowl. Fold in Gruyère, mushrooms, and spinach.
Prep the muffin tin. Generously grease a nonstick muffin tin with oil spray or butter. Fill each cup about 3/4 full.
Bake in a true water bath. Place the filled muffin tin inside the roasting pan or baking dish. Carefully pour boiling water into the outer pan until it comes about 1/2 inch up the sides of the muffin tin. Slide the whole setup onto the middle rack and bake 22 to 28 minutes, until the centers are set and the tops look dry, with just a slight jiggle.
Cool, then unmold. Carefully remove the muffin tin from the water bath and let rest 10 minutes. Run a thin knife around the edges and lift out. They will deflate a bit as they cool. That is normal and very Starbucks-coded.
Eat now or meal prep. Serve warm, or cool completely and store for the week.

Matt’s tiny rescue tip: If your egg bites stick, let them cool 5 more minutes. They release easier when they have a moment to set.

Nutrition information is estimated.

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