This easy egg bites recipe is an easy breakfast option for busy mornings! It's packed with protein, low in carbs, and gets rave reviews from the picky eaters club.
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Table of Contents
🗝️ Key takeaways
- Besides being quick and easy you can personalize this recipe by using your favorite breakfast meats and vegetables.
- Copycat Starbucks egg bites are perfect for meal prep, keto diet eating plans, and busy back-to-school mornings.
- They cook right in the oven, with no need for special equipment. Best of all, they freeze like a charm. Read the how to store egg bites section for full details.
🧾 Ingredients
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📖 Variations
These are a great way to get breakfast haters to eat in the morning. I say that with full confidence because I am a reformed breakfast hater!
There are an infinite number of variations to this basic recipe. Use different combinations of your favorite ingredients. Some of my favorite flavors are:
- Breakfast sausage and a little sausage grease can be used in place of the bacon for a change of flavor.
- If you are a fan of spicy eggs, replace the bell peppers with sliced jalapeno peppers or add a few drops of hot sauce.
- Swiss cheese is delicious in this recipe! In fact, any shredded cheese works!
- Love garlic? Add some garlic powder to the eggs for a delicious garlic taste.
- Pepper jack or Monterey jack cheese works really well.
- Cottage cheese is a great substitute for cream cheese in this recipe.
- If you don't have bacon grease on hand you can use oil or even melted butter when greasing your muffin pan.
- If you're not watching carbs consider adding some frozen hash browns or cooked, diced potatoes.
- Leftover taco meat is delicious!
- I like green onions, Parmesan cheese, and chopped tomatoes. YUM!
🔪 Instructions
These delicious egg bites are one of my favorite breakfast recipes! Look how easy they are to make!
- Add bacon, peppers, spinach, and cheese to each muffin cup.
- Blend the eggs and cream cheese until mixed.
- Fill the muffin tins with the egg and cream cheese mixture.
- Place in a water bath and bake.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 How to store egg bites
These cream cheese egg bites are easily stored in the refrigerator or freezer.
Refrigerator
If you're going to eat the homemade egg bites within a few days then refrigerating them is the way to go.
- Let the baked egg bites cool completely.
- Transfer them to a food safe, airtight container or add to a resealable plastic bag.
- Place in the coldest part of the refrigerator and eat them within 5 days.
Freezer
I like to double or triple this recipe so I have a month's worth of easy breakfasts.
Flash freezing is the way to go because it keeps the eggs from sticking together so you can just package them in one container and grab individual portions as needed.
- Let egg bites cool to room temperature.
- Put on a baking sheet in one layer not touching each other. You may want to line the baking pan with parchment for easy removal.
- Freeze for about an hour.
- Remove from the baking sheet and store in an airtight container or resealable freezer bags.
- Store for up to 3 months.
To reheat
- If frozen it's best to let them thaw overnight in the refrigerator.
- Wrap an egg bite in a damp paper towel.
- Microwave for 20 seconds, check to see if they are warm, then heat in 10 second intervals until hot. Check often because they turn to rubber when overcooked.
💭 Tips
Expert Tip: For easy removal be sure that you spray your muffin tin well with non-stick cooking spray.
- I use a 1200 watt microwave oven for reheating.
- Cooking times can vary from oven to oven so check often!
- If you are adding in different vegetables be sure to chop and cook them first so that you don't have too much water in these egg bites.
- This recipe is perfect for those that want a quick and easy breakfast that can be made ahead of time.
- If you are reheating these in the microwave, reheat 30 seconds at a time to prevent them from becoming tough.If you are adding in different vegetables be sure to chop and cook them first so that you don't have too much water in these egg bites.
- This recipe is perfect for those that want a quick and easy breakfast that can be made ahead of time.
- If you are reheating these in the microwave, reheat 30 seconds at a time to prevent them from becoming tough.
👩🍳 FAQs
This egg bite recipe couldn't be easier! You'll have a week's worth of breakfasts with just a few minutes of prep time.
Here are the answers to some common questions.
Yes, you can use an egg mold instead.
Yes, you can use egg whites in place of entire eggs. They will likely cook faster so keep an eye on them.
Always bake egg bites uncovered.
You overcooked them. You want to cook them until they are just set.
📚 Related recipes
- Not low-carbing? Try these with a side of cinnamon raisin bread toast!
- If you are looking for a filling and comforting meal, then this Keto Air Fryer Meatloaf is just what you need.
- This Cauliflower Salad is a fresh side dish that doesn't require cooking.
- Try these with a little of this keto friendly spinach dip on top. SO yummy!
- If you're not doing low carb try these with a piece of toasted English Muffin Bread for breakfast. YUM.
📞 The last word
This copycat Starbucks egg bite recipe is one of my favorite ways to get back on track when I'm on a low-carb diet!
They're such a satisfying, quick breakfast and have enough of a protein punch to keep my stomach happy for hours.
If you're not on low carb these are still an amazing, easy, make-ahead breakfast! Try them with pan fried potatoes or my favorite pumpkin baked oatmeal.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Egg Bites
Print Pin Recipe Rate RecipeIngredients
- ¼ cup bell peppers, diced small
- bacon grease, for oiling the muffin tins
- 9 eggs
- 2 ounces cream cheese
- 4 slices bacon, cooked and crumbled
- ½ cup Cheddar, grated from a block
- ⅓ cup baby spinach, chopped
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° F.
- Spray a 12 cup muffin tin with nonstick cooking spray and lightly brush with bacon grease or oil. Set aside.
- Saute diced peppers in a little bacon grease until soft. Remove from heat and pat with paper towel to remove extra grease.
- Add bacon, peppers, spinach, and Cheddar to each muffin cup.
- Add the eggs, cream cheese, and salt to a blender.
- Blend until well mixed.
- Pour the egg mixture over the bacon mixture in the muffin cups.
- Place the muffin tin in a larger pan.
- Add boiling water until it reaches about halfway up the muffin tin.
- Bake for 15 minutes, or until set.
- Remove from oven and let stand for 10 minutes.
- Carefully remove the egg bites from the muffin cups.
How to Reheat Egg Bites
- For best results thaw overnight in the fridge if frozen.
- Wrap an egg bite in a damp paper towel and microwave for 20 seconds. If it's not warmed through continue to heat in 10 second intervals.
Notes
- For easy removal be sure that you spray your muffin tin well with non-stick cooking spray. If you are adding in different vegetables be sure to chop and cook them first so that you don't have too much water in these egg bites.
- This recipe is perfect for those that want a quick and easy breakfast that can be made ahead of time.
- If you are reheating these in the microwave, reheat 30 seconds at a time to prevent them from becoming tough. If you are adding in different vegetables be sure to chop and cook them first so that you don't have too much water in these egg bites.
- This recipe is perfect for those that want a quick and easy breakfast that can be made ahead of time.
- If you are reheating these in the microwave, reheat 30 seconds at a time to prevent them from becoming tough.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published December 21, 2021. Last updated July 17, 2023 for more helpful information, freezing instructions, and editorial corrections.
Stephanie says
Is it really necessary that I put the muffin tin in another larger pan filled with water? Do I also need to put the eggs in a blender? Can't I just whisk the mixture? I ask these things because to be honest I don't enjoy cooking as it is and would prefer to make it as easy as possible ..I wish I did like to cook because I like to eat lol..
Marye says
If you'd like the texture to be right - soft and fluffy - then following the instructions is the way to go. If you prefer not to go to all that trouble it's probably better to pick them up at Starbucks, honestly. The texture will be off, and could be rubbery and not cooked evenly.