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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These turned out great and I have made them several times.
They freeze well too.
These are absolutely delicious! I used Gruyère cheese, doubled the spinach, and included the white part of the scallions so they dont go to waste, and they turned out great. Thank you for the recipe!
Have you tried putting this in on big baking dish instead of muffin tins?
I haven’t tried it, but I think it could work. I’d bake it in a 9-inch square pan and start checking it at 30 minutes (though it may take longer). Please LMK how it turns out if you try it!
Made these in mini muffin tins. Got 3 dozen and they’re gorgeous and delicious!
Hi Jenn. What size muffin tins are these — regular or minis? Thanks!
Regular 🙂
These egg bites turned out so well and so delicious. I have had issues getting eggs out of muffin tins but used butter instead of non-stick spray and it worked perfectly. I also put the pan of water in the oven while it was preheating (instead of using boiling water) and that worked very well also. I used 1% cottage cheese because that is what I prefer to eat plain so is what I had on hand. I think they tasted delicious. This will be a go-to recipe from now on! Thanks!
These spinach egg bites are absolutely delicious! They have become my go to recipe for an easy, portable breakfast to pack for work. They are so light and flavorful and they freeze beautifully. Thanks Jen for the time and effort you put into testing your recipes. Every recipe that I’ve made (and I’ve made a lot) of yours has turned out beautifully! You are my go to chef. 💕
💗
Best Egg bites! Love the recipe (love all your recipes!!) however…how do I get them from sticking to the muffin pan?? I tried sprays and crisco and EVERYTIME it’s a huge mess! I use a knife to get the edges before I get them loose enough to remove but the bottoms stick! The flavor and texture are perfect but I feel like i loose 1/4 of them in the muffin pan! Help!! Thx so much xoxo Jen
Hi Jen, so glad you like the egg bites but sorry that you’re having a problem with them sticking! If you are spraying the muffin pan generously with nonstick cooking spray, and still having a problem, I’m wondering if your muffin tin is really old and perhaps has lost some of its non-stick quality? If so, I’d get a new one. Please LMK if I can help in any other way. 🙂
Jenn I bought a new one with Silicone inserts Hope this will help I’ll let you know! My muffin tin was not that old but probably lost some of its original non-sticking abilities bc of all my scrubbing!! Thx for always responding and as always for the continued delish recipes!! Jen
Hi! I had the same problem with them really sticking to the pan. I started using a silicone pan (although that was not recommended) and that solved it. The bites don’t get as crispy on the edges, but I reheat them in the air fryer to make them crispier. Good luck – and I loved this recipe!!
I’ve used Parchment paper muffin tin liners with great success! No sticking to the pan & the bites just fall out of the paper cups! It’s an easy fix to even the oldest muffin tin- (non-stick or otherwise)!! 🙂
LOVE ALL your recipes & share with many…..Cheers
These are really great! We love the bacon ones too.
Do you think the filling would work baked in a pie pan and a crust as a quiche?
Glad you like these! If you want this in a quiche form, I’d recommend this recipe. Hope you enjoy if you make it!
Made these for a quick grab and go breakfast or snack. Family gobbled them up – they only lasted 3 days. They’re really delicious with a creamy consistency. The recipe says serve warm, but they are equally as good cold. I’ve never had the Starbucks egg bites, so I don’t know how they compare, but I’ll definitely be making these again.