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Spinach Egg Bites

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If you’re a fan of Starbucks egg bites, you’ll love this copycat version filled with fresh spinach and scallions.

This recipe is a vegetarian spin on my popular copycat Starbucks sous vide egg bites with bacon. With just a blender, a muffin tin, and a few simple ingredients, including cottage cheese, eggs, shredded cheese, spinach and scallions, the recipe is easy to make at home. The key to achieving the luscious silky texture that sous vide egg bites are known for is baking in a low temperature oven and placing a pan of water in the oven to create a steamy environment. Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months, making them a convenient and high-protein breakfast or snack. They also reheat well in the microwave, so they’re ideal for busy mornings or snacking on the go.

What You’ll Need To Make Spinach Egg Bites

ingredients spinach egg bites

Step-by-step instructions

In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.

eggs and cheese in blender

Blend until completely smooth, about 30 seconds.

blended egg and cheese mixture

Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.

egg bite batter in greased muffin tin

Finely chop the spinach and scallions.

chopped spinach and scallions

Sprinkle the spinach and scallions evenly over the batter.

spinach and scallions on egg bite batter

Use a spoon to press the greens into the batter so it’s not all floating on top.

spinach egg bites ready to bake

Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges.

baked spinach egg bites

Remove the egg bites from the oven and let rest in the pan for about 5 minutes.

egg bites in muffin tin, pulling away from the edges

Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.

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Spinach Egg Bites

If you’re a fan of Starbucks egg bites, you’ll love this copycat version filled with fresh spinach and scallions.

Servings: 12
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

Ingredients

  • 6 large eggs
  • 1¼ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
  • 2 tablespoons cornstarch
  • Scant ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce
  • 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped
  • 2 scallions, dark green parts only, finely chopped

Instructions

  1. Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
  2. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  3. Spray a nonstick muffin pan generously with nonstick cooking spray.
  4. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  5. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool.
  6. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
  7. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
  8. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 egg bite
  • Calories: 111
  • Fat: 7 g
  • Saturated fat: 3 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 9 g
  • Sodium: 208 mg
  • Cholesterol: 109 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Can I use Egg Beaters to substitute?

    • — Mel on January 31, 2023
    • Reply
    • Hi Mel, Egg beaters may work, but I can’t say for sure without trying it. Please LMK how they turn out if you do try it!

      • — Jenn on January 31, 2023
      • Reply
  • Delicious!! Surprisingly I prefer these over the bacon ones. They have great flavor and are very easy to make.

    • — Alyssa on January 31, 2023
    • Reply
  • Absolutely perfect!!!! These are delicious. Will be making these again very soon.

    • — Wendy Krakower on January 27, 2023
    • Reply
  • Delicious and So Easy!
    Thank you for a great “copycat”!

    • — Marie on January 26, 2023
    • Reply
  • Hi, we like the taste and texture but want to avoid cooking sprays- what do you recommend? Just butter?

    • — Robin on January 26, 2023
    • Reply
    • Yep that should work!

      • — Jenn on January 27, 2023
      • Reply
  • These are absolutely delicious! Not at all difficult to make. Rather than boil the water for the steam pan, I put the water in the oven while it was preheating and while I prepared the rest of the ingredients. It seemed to work really well, as the bites were tender and fluffy. I am already thinking of other ingredients that I could use, like finely chopped sauteed mushrooms or bell peppers, herbs like dill or basil. Thanks so much for this recipe!

    • — vivian on January 23, 2023
    • Reply
  • Perfect brunch recipe – and I so appreciate the make ahead instructions.

    • — Ellen on January 23, 2023
    • Reply
  • Spot on DELICIOUS.

    • — Ellen Bernstein on January 22, 2023
    • Reply
  • These are so yummy! We’d been buying premade ones from Trader Joe’s but are trying to cook more from scratch. I was skeptical these would be as good but they exceeded expectations! Very easy to make and love the added cottage cheese for a bump in protein. What’s great about this recipe too is that you can play around with what you add in as the veggies, etc. I did not add water into my oven and these still came out fluffy and moist.

    • — Sarah on January 22, 2023
    • Reply
  • Thank you so much! Super simple and delicious. I will definitely make again.

    • — Donna on January 20, 2023
    • Reply
  • I just made them in my steam oven. Set oven to Convection Steam, 295 degrees for 19-20 minutes. Perfect, light and fluffy. Thanks for this recipe!
    Kelly, Jupiter Florida

    • — P Kelly Hatfield on January 19, 2023
    • Reply
  • Is it necessary to add 2 tablespoons of cornstarch? I feel that these bites are not as creamy as the bacon/gruyere ones – which I love!
    Love your site and your recipes!

    • — chantal duvall on January 17, 2023
    • Reply
    • Hi Chantal, So glad you enjoy the recipes! You can leave it out, but the cornstarch actually makes them more creamy. (When I discovered this, I added it to the bacon version, too.)

      • — Jenn on January 18, 2023
      • Reply
  • I love your recipe for the bacon and Gruyere egg bites!! We add two diced shallots and saute’ in the bacon grease after removing cooked bacon. We use a chop stick to stir in the bacon bits and the shallots. (How would it be to use a cupcake liner: paper or aluminum?) I tried the Costco egg bites. They are not nearly as good as your recipe. They use Monterrey Jack cheese instead of Gruyere. Thank you for this delicious recipe for someone who is trying to watch carbs. Looking forward to trying the spinach version.

    • — Theresa on January 16, 2023
    • Reply
    • Hi Theresa, So glad you like the other egg bites! I wouldn’t recommend liners for either of these recipes though. Please LMK how you like this version!

      • — Jenn on January 17, 2023
      • Reply
  • You are my go to. Going to make these this week. Did you use a mini pan or regular size muffin tin? They look small to me but yummy.

    • — Ellen Bernstein on January 16, 2023
    • Reply
    • Hi Ellen, they may look small in the pics, but they’re from a regular-sized muffin tin. Hope you enjoy!

      • — Jenn on January 17, 2023
      • Reply
  • Can we use frozen spinach instead of fresh spinach?

    • — Sophia on January 15, 2023
    • Reply
    • Sure, Sophia – that should work well. Enjoy!

      • — Jenn on January 16, 2023
      • Reply
  • Good morning Jenn! I should use a regular size muffin pan, not mini – is that correct?
    Thanks!
    Ally in New Jersey

    • — Ally O'Connor on January 15, 2023
    • Reply
    • Yep 🙂

      • — Jenn on January 15, 2023
      • Reply

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