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Golden muffin-tin egg bites on a baking tray with two served on a blue-and-white plate, topped with herbs

Starbucks Egg Bites (Roasted Red Pepper Copycat)

Silky, custardy egg bites blended with cottage cheese and three cheeses, folded with roasted red peppers and spinach, and baked gently in a water bath.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup grated Gruyère or Parmesan
  • ¼ teaspoon fine salt
  • ⅓ cup finely diced roasted red peppers patted dry
  • ¼ cup finely chopped fresh spinach
  • Butter or oil spray for the cups

Method
 

  1. Preheat the oven to 300°F (150°C). Grease 12 silicone muffin cups, set them in a roasting pan, and boil a kettle of water.
  2. Blend the eggs, cottage cheese, both shredded cheeses and salt for 30 to 45 seconds until completely smooth.
  3. Stir in the red peppers and spinach by hand.
  4. Fill the cups about three-quarters full.
  5. Pour hot water into the pan to halfway up the cups.
  6. Bake 25 to 30 minutes, until just set with a slight jiggle in the centers.
  7. Rest 5 minutes in the bath, then unmold and serve warm.

Notes

Instant Pot: fill silicone egg-bite molds, cover with foil, pressure cook on high 10 minutes over 1 cup of water, natural release 10 minutes.
Always pat jarred roasted peppers dry — excess moisture makes the bites soggy.
Bacon-cheddar variation: replace the vegetables with ⅓ cup chopped cooked bacon and ¼ cup extra shredded cheese.
Fridge up to 4 days; freeze up to 2 months. Reheat at 50% microwave power for 30 to 45 seconds to keep the silky texture.