Spinach Egg Bites
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If you’re a fan of Starbucks egg bites, you’ll love this copycat version filled with fresh spinach and scallions.
This recipe is a spin on my popular copycat Starbucks sous vide egg bites with bacon and egg white bites. With just a blender, a muffin tin, and a few simple ingredients, including cottage cheese, eggs, shredded cheese, spinach and scallions, the recipe is easy to make at home. The key to achieving the luscious silky texture that sous vide egg bites are known for is baking in a low temperature oven and placing a pan of water in the oven to create a steamy environment.
Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months, making them a convenient and high-protein breakfast or snack. They also reheat well in the microwave, so they’re ideal for busy mornings or snacking on the go.
Table of Contents
What You’ll Need To Make Spinach Egg Bites
Step-by-Step Instructions
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.
Blend until completely smooth, about 30 seconds.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.
Finely chop the spinach and scallions.
Sprinkle the spinach and scallions evenly over the batter.
Use a spoon to press the greens into the batter so it’s not all floating on top.
Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges.
Remove the egg bites from the oven and let rest in the pan for about 5 minutes.
Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
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Spinach Egg Bites
If you’re a fan of Starbucks egg bites, you’ll love this copycat version filled with fresh spinach and scallions.
Ingredients
- 6 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
- 2 tablespoons cornstarch
- Scant ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce
- 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped
- 2 scallions, dark green parts only, finely chopped
Instructions
- Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
- Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
- Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool.
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
- Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 egg bite
- Calories: 111
- Fat: 7 g
- Saturated fat: 3 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 9 g
- Sodium: 208 mg
- Cholesterol: 109 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Here is a quick tip. Don’t be in a hurry and grab pineapple cottage cheese by mistake. You can taste the pineapple in these. Also, question. Could I have used heavy whipping cream in these in place of the cottage cheese? I never eat cottage cheese, I usually have heavy cream for quiche’s. Also, what is the cornstarch for? I used it, but, could taste that too.
I enjoy these quick bites and I love being able to use my blender to make them. Thanks for the recipe. Definitely going to up the Siracha next time.
Lol, pineapple would be a strange addition to this! Heavy cream would be fine to use here; the cornstarch adds a silky texture to the egg bites, but you can omit it if you prefer.
Absolutely delicious! Easy to make and adapt with my favorite additions; jalapeños, tomatoes, etc! Love this
I would love to add potatoes and chives to these. Anyone had any success making the Starbucks version with potatoes?
Would be nice to know what temperature?!
The egg bites get baked at 300°F/150°C. Hope you enjoy!
what would be good substitutes for cottage cheese? can’t find them anywhere near me! would greek yogurt work?
Hi Keshia, ricotta cheese will also work nicely. Enjoy!
Made your recipe *exactly* as written and they came out not done! Are you sure about a 300° oven temp? I checked on them at 20 minutes and again at 25 minutes and then took them out and let them sit for 5 minutes as written. They did puff up but the edges did not separate from the muffin tin. I gingerly took 3 out and started to bite into one and it was runny in the middle! I know my oven temp is correct because I use it all.the.time. to make muffins and other baked goods frequently. I’m at a high altitude; 5,280′ and I’m wondering if this is what makes the difference. In the meantime, I re-heated the oven and put them back in for another 5 minutes till I know they’re done for sure!
Hi Lesley, I am sorry you had a problem with these! I don’t have any experience with high altitude, baking/cooking but if you made the recipe exactly as written, I suspect that could have been the issue. One other question – did you happen to use a silicone muffin tin? The egg bites don’t seem to cook as fast or as evenly in one.
I made this with frozen spinach (I just microwaved it and then strained it and put it in the fridge while I was gathering the rest of the ingredients and they are SO creamy and perfect. Thank you for this recipe.
Very good recipe. My kids loved them.
These are great! If I wanted to create a kale and mushroom version (which happens to be my favorite from an unnamed coffee chain) what would recommendations would you give for quantity and prep? (I know you haven’t tested this. Just looking for a place to start experimenting.) Love your recipes! Thank you!
Hi Rebecca, glad you like them! You can definitely use kale and mushroom in these. YOu’ll need to cook them first. You won’t need much – a total of about 1 cup. Please LMK how they turn out!