Egg Bites (Two-Ways) (Edit recipe)

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Love Starbucks egg bites? Now you can make them at home! I've been making this recipe for years as a healthier alternative to Sbucks. My recipe includes two methods/recipes: one for baking them in the oven -- another for whipping them up in the Instant Pot. I typically make large batches to meal prep for breakfast, so I use both my oven & instapot at the same time! I add sausage and cheese to mine, but these bites are entirely customizable—add your favorite mix-ins! My other favorites are bacon and chorizo - Provecho amigos!

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 12

Ingredients

Oven-Baked (Makes 12)

9 whole Eggs
1.5 cup Organic Cottage Cheese, whole milk
.5 tsp Redmond Real Salt
.5 tsp Ground Fresh Black Peppercorns
0.333 lb Elk Sausage, crumbled & cooked
0.75 cup Monterey Jack Cheese, shredded
1.5 cup Water, boiling
1 - 2 tsp Avocado Oil Spray

Instapot (Makes 7)

4 whole Eggs
0.25 cup Heavy Cream (Whipping Cream)
0.75 cup Monterey Jack Cheese
0.333 cup Elk Sausage, crumbled & cooked
.5 tsp Redmond Real Salt
0.25 tsp Black Pepper
.5 cup Organic Cottage Cheese, whole milk
1 cup Water, boiling
1 tsp Avocado Oil Spray

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

(FOR OVEN)
Preheat oven to 350F and spray a 12 slot muffin tin with avocado oil.
Add eggs, cottage cheese, half of the shredded cheese, salt and pepper to a blender. Blend until a smooth mixture remains.
Add about 1 tsp of cooked sausage into each muffin cup. Add the rest of the cheese to the muffin pan on top of the sausage. Pour the egg and cottage cheese mixture evenly into the muffin pan, filling each cup evenly.
Add a glass or metal cake pan to oven on lower rack and fill with boiling water. Place muffing pan on middle rack and bake for 25-30 minutes, or until fully cooked.
Remove the egg bites from the oven. Allow the baking sheet to cool before removing egg bites from muffin tin.
Serve warm (or set aside for meal prepping)!
(FOR INSTAPOT)
Add eggs, cottage cheese, heavy cream, half of the cheese, salt and pepper to a blender. Blend until a smooth mixture remains.
Spray silicon mold with avocado oil.
Add about 1-1.5 tsp of cooked sausage into each mold, plus the remaining cheese. Pour the egg and cottage cheese mixture evenly.
Place mold onto a clean rack in the inner pot.
Add boiling water to inner pot and cover.
Set instapot to high for 10 minutes. Carefully release pressure when the time is up.
Let egg bites cool for a few minutes, then remove the mold from the inner pot.
Release the egg bites and serve warm (or set aside for meal prepping)!

Notes

I personally like my egg bites a little crispy! To clarify, I do not mean dried out, soggy or crumbly - I like when they get an extra golden crisp (on top). To achieve this, without drying the bites out - I like to put them in the air fryer (400 degrees) for maybe 3-5 minutes, just until they get a bit golden (see photo)! If you do not have an air fryer, I imagine you can pop them in your oven's broiler (on high) for about 1-2 minutes. Since the egg bites have cottage cheese in them, they stay moist and fluffy - even when you reheat or place in the air fryer. If you're meal prepping - these stay well for up to 7 days!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	193
Fat:	14 g
Carbohydrates:	3 g
Protein:	16 g
Cholesterol:	52 g
Sodium:	614 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.