Starbucks-Style Cheesy Egg Bites (High-Protein & Toddler-Friendly)
Make these Starbucks-Style Cheesy Egg Bites at home! This high-protein, toddler-friendly recipe is fluffy, cheesy, and easy to prep with simple, clean ingredients. Perfect for breakfast, meal prep, or a grab-and-go snack.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.
Servings 6 egg bites total
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
Recipe Swaps & Substitutions:
- 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
Serving: 1 egg bite | Fat: 5.8g | Protein: 6.6g | Carbohydrates: 1.6g