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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What temp. To bake at? 325, 350? 20-25 mins at what temp.
Thanks
The oven temperature is 300°F/150°F. Hope you enjoy!
What do you think about blending the spinach right into the mixture instead of chopping and portioning? I know they might not be as pretty, but would this also work? I’ve made these twice within a week – I’m obsessed!
Hi Mel, They will be a little green, but it should work 🙂
Thanks for diabetic recipes. My 17 year old grandson was recently diagnosed with type 1 diabetics and I’m. always searching for recipes to make for. him.
I live in a retirement community and every month a different group sponsors a breakfast get-together with their own menu. I was part of the newcomers who hosted this month and volunteered to make egg bites, thinking it would be a small group. However, once people found egg bites were on the menu, 58 people signed up to attend. I was worried about making that many but followed your suggestions about freezing, and just paced myself with a dozen or 2 at a time and then put them in the freezer. I tried using my old nonstick pan and spraying it very well – twice- but the bites still stuck so I purchased a new nonstick pan and what a difference! The egg bites were so well received and more than 10 people requested the recipe to make on their own. Two people were especially pleased as one is very carb-conscious and one has to follow a gluten-free diet and both were pleased to find these fit into their diets with no alteration. What a hit and what a recipe! Thanks so much
LOVE the bacon gruyere bites and excited to try these. Do you think they’d work with feta or would the consistency be too creamy?
Glad you like the other version. I don’t think I’d recommend feta here – sorry!
These are perfection! I make a batch and freeze them in small containers. Take one out the night before for my morning breakfast.
Hi Jenn,
Could I use ricotta cheese instead of cottage cheese?
Thank you,
Norma
Yes, it will work nicely. Enjoy!
Hi there, My sister made these first with the bacon. I just made them with the spinach and I didn’t have scallions so I substituted a shallot. They were so creamy …just love them. Will try the bacon recipe next. Thankyou for this tasty breakfast recipe.
I have made both these and the bacon ones several times and they are always a hit. Bonus because they are also gluten-free. I don’t like scrubbing muffin tins, so this time, I used metal muffin tin liners sprayed with cooking spray in the muffin tin and the bites baked and released fine. The edges are fluted, but they are otherwise exactly the same as baking directly in the tin. I also apportioned the spinach/onions before filling, then swirled with a chopstick and that also worked well and made assembly a little quicker.
Final bonus: so easy to wipe off any oven grime after the steam bath! Great recipes!
The best egg bites recipe I’ve tried, thus far! I usually double the recipe, use a silicone muffin tray, and double the time (45-50 minutes), and they come out so fluffy! Such a versatile base for whatever veggies you want to add, as well!