Description
These homemade egg bites are soft, velvety, and loaded with cheesy goodness—just like the ones from Starbucks, but even better! Made with simple ingredients, they’re high in protein, customizable, and perfect for meal prep. Cook them in the oven or sous vide for the ultimate texture!
Ingredients
Units
Scale
- :
- 6 large eggs
- 1/2 cup cottage cheese (or Greek yogurt for extra protein)
- 1/2 cup shredded cheese (cheddar, Gruyère, or Swiss)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional)
- Optional Add-Ins:
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sautéed spinach or mushrooms
- 1/4 cup diced roasted red peppers
- 1/4 cup green onions or chives
Instructions
- :
- Oven Method:
- Preheat oven to 300°F (150°C). Lightly grease a muffin tin or silicone molds.
- Blend the mixture: In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper, and any seasonings. Blend until smooth.
- Add mix-ins: Stir in bacon, spinach, or other add-ins.
- Bake with a water bath: Place the muffin tin in a larger baking dish and fill the dish with hot water about 1 inch deep (this helps keep the eggs fluffy).
- Bake for 25-30 minutes, or until the egg bites are just set but still slightly jiggly.
- Cool & serve: Let cool for 5 minutes before removing from the pan. Enjoy warm or store for later!
- Sous Vide Method:
- Preheat sous vide to 172°F (78°C).
- Blend the mixture: Combine eggs, cottage cheese, shredded cheese, salt, and pepper in a blender. Blend until smooth.
- Fill jars: Grease small mason jars and fill them ¾ full with the egg mixture. Add mix-ins.
- Seal and cook: Close lids loosely and place in the water bath for 55-60 minutes.
- Cool & serve: Remove, let cool for a few minutes, then enjoy!
Notes
- :
- Make them dairy-free by using unsweetened almond milk instead of cottage cheese.
- Storage: Keep in the fridge for up to 4 days or freeze for 1 month. Reheat in the microwave for 30 seconds.
- For extra creaminess, use half-and-half instead of cottage cheese.
Nutrition
- Calories: ~120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 175mg