Starbucks Inspired Cottage Cheese Egg Bites
These Starbucks-Inspired Cottage Cheese Egg Bites are a creamy, protein-packed take on the famous Egg White & Roasted Red Pepper Bites. Made with wholesome ingredients like cottage
cheese, fresh spinach, and pepper jack cheese, they’re not just delicious but also a healthy way to start your day. They provide long-lasting energy, making them perfect for breakfast, post-workout fuel, or a quick snack on the go.
Recipe - Lafayette #641
Starbucks Inspired Cottage Cheese Egg Bites
Prep Time15 Minutes
Servings24
Cook Time30 Minutes
Ingredients
10 large eggs
1-1/4 cup cottage cheese
3/4 cup pepper jack cheese
1 tablespoon olive oil
1/3 cup jarred roasted red peppers
2 cups fresh baby spinach
3 tablespoons green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Preheat your oven to 300°F. Grease a 12-cup muffin tin generously with olive oil cooking spray or line with muffin liners.
- Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and a pinch of salt. Sauté until slightly wilted. Remove from heat and let cool slightly.
- In a blender, combine the eggs, diced peppers, cottage cheese, shredded pepper jack cheese, salt, and pepper. Blend until smooth.
- Fill each muffin cup 3/4 of the way full with the egg mixture. Add a spoonful of spinach and a sprinkle of chopped green onions.
- On a cookie sheet, pour very hot water in the bottom of the sheet about 1/2 way up. Place the muffin tin on top of the water lines cookie sheet. Bake in the oven for 30 minutes, or until the egg bites are set in the center and lightly golden.
- After removing from the oven, remove the muffin tin from water-filled cookie sheet. Set muffin tin aside and allow to cool for 5 minutes before removing. Serve warm, or store in the fridge for up to 5 days.
15 minutes
Prep Time
30 minutes
Cook Time
24
Servings
Directions
- Preheat your oven to 300°F. Grease a 12-cup muffin tin generously with olive oil cooking spray or line with muffin liners.
- Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and a pinch of salt. Sauté until slightly wilted. Remove from heat and let cool slightly.
- In a blender, combine the eggs, diced peppers, cottage cheese, shredded pepper jack cheese, salt, and pepper. Blend until smooth.
- Fill each muffin cup 3/4 of the way full with the egg mixture. Add a spoonful of spinach and a sprinkle of chopped green onions.
- On a cookie sheet, pour very hot water in the bottom of the sheet about 1/2 way up. Place the muffin tin on top of the water lines cookie sheet. Bake in the oven for 30 minutes, or until the egg bites are set in the center and lightly golden.
- After removing from the oven, remove the muffin tin from water-filled cookie sheet. Set muffin tin aside and allow to cool for 5 minutes before removing. Serve warm, or store in the fridge for up to 5 days.
