It’s official: you have to make these Starbucks-Style Cheesy Egg Bites! These are so nostalgic for me — I used to frequent the Starbucks drive-through just for their famous egg bites, but this Starbucks egg bites recipe will have you making your own from now on.
They’re made with simple, clean ingredients (no preservatives or fillers), packed with protein from pasture-raised eggs and cottage cheese, and full of that fluffy, cheesy flavor we all love. Oh my gosh, you guys — they’re truly the perfect high-protein breakfast, meal prep snack, and toddler-friendly recipe. Once you see how easy they are to make, you’ll never need to grab the store-bought version again.
What Makes These Starbucks-Style Egg Bites So Good
Ok, so if you like my High-Protein Meal Prep Egg Cups, I am fully confident you will also love my better-for-you Starbucks egg bites recipe. These cheesy, fluffy little bites are everything you want in a quick, nourishing breakfast — and they double as a toddler-friendly snack for your little ones (Hayes is obsessed!).
Cottage cheese adds a creamy texture and extra protein while supporting gut health, and the sautéed zucchini, bell pepper, and red onion bring vitamins, color, and a little bit of natural sweetness. Since they’re baked (not sous-vide), you can make them right in a muffin tin — all you need is a blender to prep the egg, cottage cheese, and milk base.
They’re so quick and easy to make, which I know we all appreciate. Perfect for make-ahead breakfasts, high-protein snacks, or postpartum meal prep (I got you my preggy girlie pops, these are truly postpartum meal prep dreams!).
Homemade Starbucks Egg Bites Recipe Made Simple & Toddler-Approved
This homemade Starbucks egg bites recipe keeps it simple: just eggs, cottage cheese, shredded cheddar, and fresh veggies. Sauté the vegetables, blend the eggs, cottage cheese and milk until frothy, then bake everything together for perfectly fluffy, cheesy egg bites that reheat well all week long.
I don’t typically track macros, but in case you find it helpful: each egg bite has around 84 calories and over 6 grams of protein, 5.8 grams fat and 1.6 grams carbs, making them a high-protein, low-carb breakfast or snack for toddlers and adults alike.
I hope you and your family love these as much as we do! Don’t forget to tag me on Instagram when you make them – I love seeing your recreations!
INGREDIENTS YOU’LL NEED:
- Large pasture-raised eggs
- Full-fat cottage cheese (I like Nancy’s Probiotic Foods, or Good Culture – they have Lactose-Free & regular)
- Milk of choice
- Shredded cheddar cheese
- Zucchini, red onion + bell pepper
- Ghee (option to sub butter or avocado oil)
- Garlic powder
- Sea salt
- Fresh chives or green onion (for topping)
- Black pepper (optional, for topping)
- Avocado or olive oil spray
HOW TO MAKE STARBUCKS-STYLE CHEESY EGG BITES (HIGH-PROTEIN & TODDLER-FRIENDLY)
Note: This recipe makes 6 bites. To fill a 12-cup muffin tin, simply double all ingredients and bake for the same amount of time.
Preheat the oven to 350°F. Lightly grease a 6-cup muffin tin with avocado or olive oil spray.
Heat the ghee in a skillet over medium heat. Once hot, add the zucchini, red onion, and bell pepper.
Sauté for 3–4 minutes, stirring occasionally, until the vegetables have softened and released some moisture. Remove from heat and let cool slightly.
In a blender, combine the eggs, cottage cheese, and milk. Blend until smooth and frothy, about 20–30 seconds. Transfer the mixture to a bowl and stir in ½ cup shredded cheddar, garlic powder, and a pinch of sea salt.
Spoon the sautéed vegetables evenly into the bottom of each muffin cup so every bite gets a similar amount. Pour the egg mixture over the top, filling each cup about three-quarters full. Sprinkle with additional cheddar and a pinch of chives or green onion. Option to finish with a few cracks of black pepper on top.
Bake for 18–20 minutes, or until the egg bites are puffed, set in the center, and lightly golden on top. A toothpick inserted in the center should come out clean.
Let the bites cool for 5 minutes before running a knife around the edges to release. Serve warm. Enjoy!
To Store & Reheat:
Store in an airtight container in the fridge for up to 4 days. To reheat:
- Toaster oven: Warm at 325°F for 5–7 minutes, until heated through. (I prefer this way best.)
- Air fryer: Reheat at 300°F for 3–4 minutes.
RECIPE SUBSTITUTIONS & QUESTIONS
Feel free to swap any of the veggies with your favorites or whatever you have in the fridge—you can even add avocado for extra creaminess. You can also switch the ghee for butter or avocado oil, use any milk of choice (dairy or plant-based), and try different cheeses, including dairy-free options. Just a heads-up: plant-based milks or dairy-free cheeses may slightly change the creaminess or meltiness of the bites, but they’ll still turn out fluffy, cheesy, and delicious!
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Can I make these Starbucks-style egg bites dairy-free or for someone with allergies?
Yes you can! Swap the cheddar for a dairy-free cheese and use plant-based milk in place of cow’s milk. Keep in mind that plant-based milks or dairy-free cheeses may slightly change the creaminess or meltiness of the bites, but they’ll still bake up fluffy, flavorful, and high-protein.
What vegetables or add-ins can I include in these egg bites?
You can mix in any vegetables you have on hand—zucchini, bell pepper, red onion, spinach, mushrooms, or even small bits of avocado. For extra flavor or protein, cooked bacon, sausage, or ham also works perfectly. Fresh herbs like chives or green onions add a tasty finish. Just sauté firmer veggies first to release moisture, then add to the blended egg, cheese and milk base for delicious fluffy bites.
More Healthy Breakfasts & Toddler-Friendly Recipes:
- PB & Raspberry Smoothie
- High-Protein Pumpkin Overnight Oats
- Healthy Toddler Zucchini Muffins (No Added Sugar)
- Fluffy High-Protein Cottage Cheese Pancakes (No Added Sugar, Kid-Friendly)
- Healthy Berry Oatmeal Protein Muffins (Easy + Gluten-Free)
- Avo Chimichurri Breakfast Tacos
- High-Protein Breakfast Ideas
Click here to watch the reel I made of this recipe 🙂
Starbucks-Style Cheesy Egg Bites (High-Protein & Toddler-Friendly)
Ingredients
- 3 large pasture-raised eggs
- ¼ cup full-fat cottage cheese, (I like Nancy’s Probiotic Foods, or Good Culture – they have Lactose-Free & regular)
- 2 tablespoons milk of choice
- ½ cup shredded cheddar cheese, plus more for topping
- 1 cup total finely chopped zucchini, red onion + bell pepper
- ½ tablespoon ghee, (option to sub butter or avocado oil)
- ⅛ teaspoon garlic powder
- Pinch of sea salt
- 1 tablespoon finely chopped fresh chives or green onion, for topping
- Black pepper, (optional, for topping)
- Avocado or olive oil spray
Instructions
- Preheat the oven to 350°F. Lightly grease a 6-cup muffin tin with avocado or olive oil spray.
- Heat the ghee in a skillet over medium heat. Once hot, add the zucchini, red onion, and bell pepper.
- Sauté for 3–4 minutes, stirring occasionally, until the vegetables have softened and released some moisture. Remove from heat and let cool slightly.
- In a blender, combine the eggs, cottage cheese, and milk. Blend until smooth and frothy, about 20–30 seconds. Transfer the mixture to a bowl and stir in ½ cup shredded cheddar, garlic powder, and a pinch of sea salt.
- Spoon the sautéed vegetables evenly into the bottom of each muffin cup so every bite gets a similar amount. Pour the egg mixture over the top, filling each cup about three-quarters full. Sprinkle with additional cheddar and a pinch of chives or green onion. Option to finish with a few cracks of black pepper on top.
- Bake for 18–20 minutes, or until the egg bites are puffed, set in the center, and lightly golden on top. A toothpick inserted in the center should come out clean.
- Let the bites cool for 5 minutes before running a knife around the edges to release. Serve warm. Enjoy!
To Store & Reheat:
- Store in an airtight container in the fridge for up to 4 days.
- To reheat:Toaster oven: Warm at 325°F for 5–7 minutes, until heated through. (I prefer this way best.)Air fryer: Reheat at 300°F for 3–4 minutes.
Notes
- Swap the zucchini, bell pepper, or red onion with any veggies you have on hand. You can also add avocado for extra creaminess.
- Use ghee, butter, or avocado oil for sautéing — all work well.
- Any milk of choice is fine (dairy or plant-based). Plant-based milks may make the egg bites slightly less creamy.
- Cheese options: shredded cheddar, other melty cheeses, or dairy-free alternatives. Dairy-free cheese may slightly affect meltiness but will still taste great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
