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 spin on my popular copycat Starbucks sous vide egg bites with bacon and egg white bites. 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.
Table of Contents
What You’ll Need To Make Spinach Egg Bites
Step-by-Step Instructions
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.
Blend until completely smooth, about 30 seconds.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.
Finely chop the spinach and scallions.
Sprinkle the spinach and scallions evenly over the batter.
Use a spoon to press the greens into the batter so it’s 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.
Remove the egg bites from the oven and let rest in the pan for about 5 minutes.
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.
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
- 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.
- 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.
- Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- 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.
- 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.
- 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.
- 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
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- 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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I’ve made these twice, and they are very good! My only issue is the sticking factor. I have 2 steel muffin tins just like yours, but the sticking is horrible, even after soaking, I have to scrape the cups out with my fingernails! They do NOT separate from the edges like yours do. You mention to generously apply non-stick cooking spray, and to “see note about this”, but I cannot find a note. ? I tried butting the tins on my second batch but that also had the same affect. I’m ordering ceramic tins now, but would appreciate any advice you may have about why the sticking is so bad for me.
TYIA
Hi Christine, I’m sorry you’ve had such a problem with these sticking; it can’t be fun to have to scrape the remnants out! The note I’m referencing in the recipe is the one indicating that I don’t recommend a silicone muffin tin. If you’re treating the pan generously with nonstick cooking spray and they’re still sticking, it sounds like it’s probably time for new pans (the nonstick coating on pans eventually begins to degrade, so that may be happening with yours). Glad you’ve got some on the way and hope that makes removing them/clean-up much easier!
I haven’t made them yet but what’s the difference if you use a 9×13 pan half filled or a cookie sheet filled with water and the muffin pan placed inside that cookie sheet?
Also, can I use a 9 x 13 glass pan?
Can’t wait to make these they look so delicious! Thx
Hi Lisa, you could go either way – A 9 x 13″ glass pan or a cookie sheet (but the cookie sheet may be hard to take out of the oven without spilling some of the water). Hope you enjoy the egg bites!
This says sous vide, but there’s no instructions to set the muffin pan in water?
Hi Jenna, if you read step 2 in the instructions, you’ll see that you fill a baking dish with water and place it on the rack under the muffin tin, so while technically the egg bites are not sitting in the water bath, they still benefit from the steam in the oven. Hope that clarifies and that you enjoy the egg bites if you make them!
Tried this recipe today for the family. We all loved it. Nice flavor and more filling than scrambled eggs. No need to buy from Starbucks anymore. Served it with avocado toast.
I love these egg bites!!! They are the best to have in freezer when you need a healthy quick snack!!! The more I make them the less my non sick muffin pan is non stick. I spray generously, I have tried wiping with oil, muffins don’t separate and start sticking. Have you had that problem? Time to get a new muffin pan? My friend said try parchment paper muffin cups, what do you think? I read in a comment you can omit cornstarch, what is the benefit of cornstarch, why is it listed if you can omit( happy to omit, but hate to mess with perfect). Thanks for another winner recipe!!
Terri
Hi Terri, Glad you like these! It does sound like it may be time for a new muffin pan as the nonstick coating can degrade over time. If you’re not ready to purchase a new one, parchment paper liners will work. Regarding the cornstarch, they’ll still be delicious if you admit it, but it helps to give the egg bites a silky texture.
I love this recipe! Have you tried making it in a 9×13 dish? Think it would work?
Hi Anna, Glad you like it! I haven’t tried it making it in anything but a muffin tin, but I think it could work, however, a 9 x 13-inch would be too large. I’d bake it in a 9-inch square pan and start checking it at 30 minutes (though it may take longer). Please LMK how it turns out if you try it!
10/10 Recommended! Better than Starbucks! My modifications, mainly because that’s what I had in the fridge: 0% fat cottage cheese, parmesan instead of gruyere and no scallions. I also used the silicone muffin tin I had, added about 10+ min to the baking time. Good thing is this makes 12 bites so enough to store for a busy morning. Easy to make and just a few dishes to wash.