Copycat Starbucks Egg Bites

Ingredients

• 5 oz uncured applewood smoked bacon (Chopped into 1/2-inch pieces; bacon and Gruyère variation)
• 6 large eggs (Bacon and Gruyère variation)
• 5 oz Gruyère cheese (Shredded; about 1 1/2 cups; bacon and Gruyère variation)
• 1 cup whole-fat cottage cheese (Bacon and Gruyère variation)
• 2 tbsp cornstarch or rice flour (Used in either variation)
• 2 tbsp unsalted butter (Melted and cooled; bacon and Gruyère variation)
• 1 tsp hot sauce (Used in either variation)
• 0.5 tsp white vinegar (Used in either variation)
• kosher salt (To taste)
• freshly ground black pepper (To taste)
• cooking spray (For greasing the muffin tin)
• 2 tbsp unsalted butter (For sautéing; kale and mushroom variation)
• 0.667 cup cremini mushrooms (Finely chopped; about 2 oz)
• 2 cup curly kale (Finely chopped; about 2 oz; kale and mushroom variation)
• 1 garlic (Large clove; kale and mushroom variation)
• 1 tbsp fresh parsley (Finely chopped; kale and mushroom variation)
• 6 large eggs (Kale and mushroom variation)
• 1 cup whole-fat cottage cheese (Kale and mushroom variation)
• 3 oz Monterey Jack cheese (Shredded; about 3/4 cup; kale and mushroom variation)
• 3 oz Swiss cheese (Shredded; about 3/4 cup; kale and mushroom variation)

Steps

1. 1

   For the bacon and Gruyère variation, place oven racks in the center and lower third of the oven and preheat to 300°F. Fill a 13-by-9-inch metal pan with 1/2 inch of water and place it on the lower rack to create steam.

2. 2

   Place the chopped bacon in a cold large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer it to a paper-towel-lined plate and let cool.

3. 3

   In a blender, combine the eggs, Gruyère, cottage cheese, cornstarch or rice flour, melted cooled butter, hot sauce, and vinegar. Season with kosher salt and black pepper. Blend on high speed until smooth and fluffy, about 30 seconds.

4. 4

   Spray a standard 12-cup muffin tin with cooking spray. Fill each well about two-thirds full with the egg mixture, then top each with bacon. Use a toothpick to submerge some of the bacon pieces into the mixture.

5. 5

   Bake the bacon and Gruyère egg bites on the center rack until the eggs begin to pull away from the sides of the pan, 20 to 24 minutes. Let them cool slightly.

6. 6

   Using an offset spatula, transfer the egg bites to a platter.

7. 7

   For the kale and mushroom variation, place oven racks in the center and lower third of the oven and preheat to 300°F. Fill a 13-by-9-inch metal pan with 1/2 inch of water and place it on the lower rack.

8. 8

   In a large skillet over medium heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes.

9. 9

   Add the kale and season with salt. Cook, stirring occasionally, until the kale has started to wilt and soften, 3 to 4 minutes.

10. 10

    Add the garlic and parsley and cook, stirring, until fragrant, about 1 minute more. Transfer the kale mixture to a plate and let cool.

11. 11

    In a blender, combine the eggs, cottage cheese, Monterey Jack, Swiss cheese, cornstarch or rice flour, hot sauce, and vinegar. Season with salt and black pepper. Blend on high speed until smooth and fluffy, about 30 seconds.

12. 12

    Add the cooled kale mixture and blend until well combined, about 10 seconds more.

13. 13

    Spray a standard 12-cup muffin tin with cooking spray. Fill each well about three-quarters full with the kale-and-mushroom egg mixture.

14. 14

    Bake the kale and mushroom egg bites on the center rack until the eggs begin to pull away from the sides of the pan, 20 to 24 minutes. Let them cool slightly, then use an offset spatula to transfer them to a platter.

Notes

The recipe provides two flavor variations; make either one or both. Cheese may be substituted with sharp cheddar or another preferred cheese. For storage, cool the egg bites completely, transfer them to a freezer-safe container with parchment between layers, and freeze for up to 4 months. Reheat from frozen in the microwave for 2 minutes or in an air fryer for 3 to 4 minutes, until the center is warm. The structured instructions include an optional “To Broil” heading but provide no broiling instructions, so that step is omitted.

Nutrition per serving

• breakfast
• main
• high-protein
• make-ahead
• freezer-friendly
• baked
• American
• gluten-free