Fluffy Cottage Cheese Egg Bites (Starbucks-Inspired)
If you’ve ever loved those creamy Starbucks egg bites, you’re not alone. I used to grab them all the time on busy mornings when I wanted something warm and filling but didn’t have time to cook. But they’re not exactly budget-friendly. And while I still love a good coffee shop treat, making them at home with simple, wholesome ingredients just feels better.
These cottage cheese egg bites are soft, fluffy, and packed with protein. The texture is smooth and a little cheesy, and they’re easy to customize with whatever add-ins you like. They make 12 egg bites, so they’re great for meal prep—and the fact that they’re kid-friendly and easy to eat with your hands doesn’t hurt either.
Inspired by Starbucks but made with real, whole-food ingredients, they’ve been a go-to for quick breakfasts, easy snacks, and lunchbox fillers. If you’re looking for a high-protein option that’s easy to prep and actually satisfying, these definitely check all the boxes.
Why I Love This Cottage Cheese Egg Bites Recipe
What I love most about this recipe is how light and fluffy the texture turns out—and it’s all thanks to blending. Tossing everything into a blender (or using an immersion blender if that’s what you have) adds just enough air to make the egg bites feel soft and almost cloud-like.
A lot of homemade egg muffins can turn out kind of rubbery or dry, but these stay nice and tender. The cottage cheese helps with that, and there’s one simple trick I use that makes a big difference: a water bath. I’ll walk you through how to do it below.
When to Enjoy
Perfect for meal prep or make-ahead breakfasts
Great grab-and-go option for busy mornings
Good for school lunches, postpartum snacks, or travel-friendly fuel
Can be enjoyed warm or cold (though best when reheated slightly)
Also ideal for toddlers or picky eaters—easy to sneak in veggies
Ingredients You’ll Need
Here's the full recipe, made with simple ingredients that are easy to find:
8 large eggs
1 cup full-fat cottage cheese
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¾ cup shredded cheese (cheddar, mozzarella, or your favorite blend—I love sharp cheddar cheese for extra flavor)
Avocado oil spray or butter (for greasing the pan)
Hot water (for the water bath)
Optional but delicious: your favorite mix-ins like green onion, red peppers, cooked breakfast sausage, or even sun-dried tomatoes for a flavor boost.
Jazz’s Product Recommendations For This Recipe
Instructions:
Preheat the oven to 325°F.
Grease your muffin pan generously with avocado oil spray or melted butter. Use a non-stick metal muffin tin, and optionally line the bottoms with parchment rounds to help release.
3. Blend the mixture: In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper and garlic powder. Blend on high for 30–45 seconds until smooth and frothy.
4. Fill the muffin pan: Pour the blended egg mixture into each muffin cup, filling about ¾ full.
5. Set up the water bath: Place the muffin pan inside a larger baking dish or rimmed roasting pan. Carefully pour hot water into the outer dish until it reaches halfway up the muffin tin sides (don’t get water in the egg bites).
6. Bake for 20 minutes, or until just set in the center (no jiggly liquid but still soft).
7. Remove them from the oven, then carefully remove them from the water bath. Let them rest in the muffin pan for 5–10 minutes before gently removing. This helps prevent sinking and keeps the texture light and fluffy.
Storage & Reheating
Keep your egg bites in an airtight container in the fridge for up to 4 days.
Want to save some for later? Freeze them for up to 2 months—just let them cool completely, wrap individually, and pop them in a freezer-safe bag.
To reheat, microwave for 20–30 seconds for a quick fix, or warm them up in a 300°F oven for 8–10 minutes if you want the best texture.
They’re tasty cold, too, but warming them brings out that fluffy, custardy goodness.
Flavor Add-Ins!
Frozen spinach, finely chopped kale, or grated zucchini (make sure it’s pressed dry)
Mushrooms, roasted red peppers, cooked bacon, chopped ham, or scallions
Keep add-ins chopped small and low in moisture to avoid soggy egg bites
Optional flavor boosters: sautéed onions, sun-dried tomatoes, fresh herbs, or a pinch of red pepper flakes for a little kick
Substitutions:
Cottage cheese — you can swap it for ricotta or heavy cream, but the texture might be a bit softer (and you’ll probably need less of it).
Cheese options — try cheddar, mozzarella, pepper jack, feta, or gouda for different flavors.
Jazz’s Tips for Best Results
Use a blender or food processor to fully incorporate the cottage cheese and aerate the eggs—this makes the bites extra fluffy.
Grease your muffin tin well with avocado oil spray or butter to prevent sticking.
Don’t overfill the muffin cups; aim for about ¾ full to avoid overflow and sunken centers.
Check for doneness with a gentle jiggle—egg bites should be just set, not firm or browned.
Avoid opening the oven door while baking, as it can cause the egg bites to collapse.
Let them cool in the muffin pan for 5–10 minutes after baking to help them set and prevent sinking.
How to Make Sure They Don’t Stick
Grease your muffin tin well with avocado oil spray or butter to keep things from sticking.
For extra easy removal, place a parchment paper round at the bottom of each muffin well.
What Does the Water Bath Do?
A water bath means placing your muffin pan inside a bigger pan filled with hot water. This gentle cooking method helps the egg bites cook slowly and evenly, keeping them soft and fluffy. Without the water bath, the eggs can get tough or sink in the middle. It’s a simple trick that gives you that creamy, velvety texture—just like the Starbucks egg bites!
Do I Let Them Cool in the Water Bath?
Nope! Once they’re done baking, carefully take the muffin pan out of the water bath (use oven mitts—it’s hot!). Then, let the egg bites rest in the muffin pan on the counter for 5–10 minutes before you take them out. This little rest helps them set up nicely and prevents them from sinking.
How Do I Know if They’re Done?
Start checking around 20 minutes in:
The tops should look set—not wet or shiny.
Give the pan a gentle shake. They shouldn’t jiggle like liquid, but they should still feel soft and a bit springy.
You can also poke them with a toothpick or small knife. It should come out mostly clean—just a tiny bit of moisture is okay, but no runny egg.
If they still seem too wobbly, pop them back in the oven for 2–4 more minutes and check again.
Nutrition & Benefits
Each egg bite has approximately 7–8g of protein
Less than 1g of carbs per bite, making it a great low-carb option
Naturally gluten-free and grain-free
Perfect for busy mornings, school lunches, post-workout snacks, or protein-packed on-the-go meals
Behind the Scenes!
FAQs
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Technically, yes, but the water bath is key for keeping the egg bites soft and maintaining that fluffy texture. It ensures gentle, even cooking, similar to how copycat Starbucks egg bites are made.
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You can whisk everything by hand, but blending is what helps create the creamy texture and light fluffiness. Using egg whites along with whole eggs can also make the bites lighter if you want to experiment.
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Definitely! These cottage cheese egg muffins are a great choice for meal prepping. They store well, reheat easily, and make easy breakfasts or snacks on the go.
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A silicone muffin pan or a non-stick muffin tin works great. Greasing well with cooking spray or olive oil helps prevent sticking.
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Yes! Popular favorite add-ins include fresh spinach, bell peppers, or feta cheese. Just chop them finely and keep moisture low to avoid soggy bites.
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Each bite has about 7–8 grams of protein and less than 1 gram of carbs, making these a perfect option for a high protein breakfast or low-carb diet.
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Yes! This recipe is a copycat Starbucks egg bites recipe that delivers the same creamy, cheesy flavor without the price tag. Using the water bath technique replicates that velvety texture.
These protein-packed cottage cheese egg bites are one of my favorite delicious egg bites to make ahead. They’re easy, versatile, and way more budget-friendly than buying from Starbucks every week. Add them to your quick breakfast rotation, and you’ll be set with an easy, high-protein breakfast that feels fancy but only takes about 30 minutes start to finish.
Fluffy Cottage Cheese Egg Bites (Starbucks-Inspired)
Make fluffy, creamy cottage cheese egg bites at home with this easy recipe—packed with protein, customizable with your favorite add-ins, and perfect for meal prepping or a healthy breakfast on the go.
Ingredients
- 8 large eggs
- 1 cup full-fat cottage cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- Avocado oil spray or butter (for greasing pan)
- Hot water (for water bath)
Instructions
- Preheat the oven to 325°F.
- Grease your muffin pan generously with avocado oil spray or melted butter. Use a non-stick metal muffin tin, and optionally line the bottoms with parchment rounds to help release.
- Blend the mixture: In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper and garlic powder. Blend on high for 30–45 seconds until smooth and frothy.
- Fill the muffin pan: Pour the blended egg mixture into each muffin cup, filling about ¾ full.
- Set up the water bath: Place the muffin pan inside a larger baking dish or rimmed roasting pan. Carefully pour hot water into the outer dish until it reaches halfway up the muffin tin sides (don’t get water in the egg bites).
- Bake for 20 minutes, or until just set in the center (no jiggly liquid but still soft).
- Remove them from the oven, then carefully remove them from the water bath. Let them rest in the muffin pan for 5–10 minutes before gently removing. This helps prevent sinking and keeps the texture light and fluffy.
