Make these easy, crustless quiche cups at home. They are a great meal prep option and taste just like your favorite Starbucks egg bites.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup cottage cheese (full fat or low fat)
6 large eggs
1/2 cup shredded cheese (Monterey Jack or cheddar)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup cooked, chopped mix-ins (like spinach, bacon, or ham)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or silicone mold.
In a blender, combine the cottage cheese, eggs, shredded cheese, salt, and pepper. Blend until the mixture is completely smooth. This step is key for that creamy texture you find in the Starbucks egg bites copycat recipes.
Stir in your cooked, chopped mix-ins by hand. Do not blend the mix-ins.
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until the egg cups are set and a toothpick inserted into the center comes out clean.
Let the protein egg cups cool in the tin for 5 minutes before carefully removing them.
For best results when storing for meal prep, let them cool completely before placing them in an airtight container in the refrigerator.
Notes
For a texture closer to sous-vide, you can bake these in a water bath (bain-marie). Place the muffin tin inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin.
These baked egg cups freeze well. Cool them completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat from frozen in the microwave for about 60-90 seconds.
If you want to skip the blender, you can use an immersion blender directly in a large bowl, but make sure the cottage cheese is fully incorporated.