Start your morning with a cozy, homemade version of the famous egg bites from Starbucks. These Copycat Starbucks Egg Muffins are soft, creamy bites made with simple ingredients like cottage cheese and eggs for a protein-packed breakfast that’s just as satisfying as the original!
Table of Contents
What Are Copycat Egg Bites from Starbucks?
When you walk into Starbucks, the little egg bites tucked behind the glass case might not look like much, but one bite and you’ll understand why they’re so popular. They’re light yet rich, perfectly portioned, and full of creamy flavor. The secret? A combination of eggs, cheese, and gentle cooking that keeps them silky smooth instead of dry or spongy.
Our copycat version brings that same magic to your own kitchen—no fancy equipment needed. The cottage cheese helps create that signature velvety texture, while fresh veggies and smoky turkey bacon add pops of flavor. Whether you’re meal-prepping for the week or craving something quick before you head out the door, these little bites are your new go-to breakfast recipe!
Ingredients You Need
- Large Eggs – We love using fresh, large eggs — they are the base that makes the bites tender and rich.
- Cottage Cheese – This gives the muffins a creamy texture and adds protein that helps keep you full.
- Sea Salt – A small amount of salt balances the richness of the eggs and cheese.
- Black Pepper – Freshly ground pepper adds gentle warmth and depth that ties everything together.
- Choice of Veggies (Such as Diced Bell Peppers, Spinach, or Green Onions) – We like adding colorful vegetables for texture and brightness; they bring freshness to every bite.
- Turkey Bacon, Cooked and Crumbled – This adds a smoky, savory flavor that complements the light, custardy eggs without feeling heavy!
How to Make Copycat Starbucks Egg Muffins
- Prep the pan. Start by getting your oven ready and lightly coating your muffin tin with oil or using silicone liners to keep the eggs from sticking.
- Blend. Place the eggs, cottage cheese, salt, and black pepper in a blender. Blend thoroughly to achieve that soft, soufflé-like texture that makes these muffins so irresistible!
- Add your mix-ins. Place equal amounts of the veggies and crumbled turkey bacon in the muffin cups so each one gets a perfect balance of color and flavor.
- Assemble and bake. Carefully add the egg mixture into each cup, filling them about three-quarters full to allow room for them to rise as they bake. Place the tray in the oven and cook until the muffins are gently puffed and the centers no longer jiggle..
- Cool and serve. Allow the muffins to cool briefly. Then, take them out of the pan and enjoy them immediately, or store them in the fridge or freezer.
Variations
- Meat – Try diced ham or crumbled sausage instead of turkey bacon.
- Veggies – Skip the meat and load up on mushrooms, zucchini, or sun-dried tomatoes for a meat-free version.
- Cheese – Mix in cheddar, Monterey Jack, or Swiss along with the cottage cheese for a melty twist.
- Herbs – Sprinkle in fresh parsley, chives, or basil for a pop of freshness.
- Heat – Stir in diced jalapeños or a dash of hot sauce if you like a little spice.
- Greens – Use extra spinach or kale for a nutrient-rich variation that still feels light.
- Lighten them up – Use only egg whites for a lower-fat version that still keeps the fluffy texture.
Can I Store Leftovers?
Yes, these muffins store beautifully, but the texture can soften slightly over time, so they’re best enjoyed within a few days.
Refrigerate them in an airtight container and reheat in the microwave or oven for a quick breakfast anytime.
Freeze cooled muffins in a freezer-safe bag or container. Thaw and reheat when you’re ready for a grab-and-go option that still tastes fresh.
Common Questions about Egg Bites from Starbucks
Yes, the original version doesn’t contain gluten, but if you’re sensitive, it’s always best to double-check for possible cross-contamination.
Cottage cheese gives the muffins their signature creamy texture and adds protein without making them heavy.
Definitely! Using only egg whites makes the muffins lighter and lower in fat, but still fluffy and satisfying.
Absolutely. Use whatever you love—different veggies, herbs, or even cheese varieties work perfectly in this recipe!
More Egg-Based Recipes
Whether you’re looking for an easy morning meal or making breakfast for dinner, we have plenty of eggy recipes that will have everyone scrambling to get to the table!
Turkish Eggs with Roasted Peppers and Yogurt
Garlic Herb Boursin Scrambled Egg Bake
Copycat Starbucks Egg Muffins
Ingredients
- 8 large eggs
- ½ cup cottage cheese
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Choice of veggies such as diced bell peppers, spinach, or green onions
- 2 strips turkey bacon cooked and crumbled
Instructions
- Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
- In a blender, combine eggs, cottage cheese, salt, and black pepper. Blend until completely smooth—this is what makes the muffins light and fluffy!
- Divide your veggies and turkey bacon evenly among the muffin cups.
- Pour the egg mixture evenly into each cup, filling about ¾ full.
- Bake for 22–25 minutes, or until the centers are set and slightly puffed.
- Let the muffins cool for a few minutes before removing. Enjoy warm, or refrigerate and reheat for a quick breakfast all week long!
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Nutrition information is automatically calculated, so should only be used as an approximation.
you both are so refreshing! just got to get your recipe book soon. you both make cooking so much fun
Hi Linda,
This is some of the best feedback — you’ve made our day! So glad we can help to bring a little happiness to the kitchen!
xo,
Alia & Radwa
Just made them. They’re delicious and look forward to eating for breakfast this week! I topped mine with a little cheddar. May share with a coworker who told me about them. Thank you.
Hi Paula,
They look fantastic! We’re so glad you like the recipe. We like adding cheese, too!
xo,
Alia & Radwa
Do the eggs stick to tge silicone cups?
Hi Diane,
The great thing about silicone is that it’s naturally stick-resistant. You can still use cooking spray if you want, but they should be fine without it!
xo,
Alia & Radwa