Starbucks Inspired Cottage Cheese Egg Bites

These Starbucks-Inspired Cottage Cheese Egg Bites are a creamy, protein-packed take on the famous Egg White & Roasted Red Pepper Bites. Made with wholesome ingredients like cottage cheese, fresh spinach, and pepper jack cheese, they’re not just delicious but also a healthy way to start your day. They provide long-lasting energy, making them perfect for breakfast, post-workout fuel, or a quick snack on the go.

Recipe - New Iberia #621

Prep Time15 Minutes

Servings24

Cook Time30 Minutes

Ingredients

10 large eggs

1-1/4 cup cottage cheese

3/4 cup pepper jack cheese

1 tablespoon olive oil

1/3 cup jarred roasted red peppers

2 cups fresh baby spinach

3 tablespoons green onions

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

Preheat your oven to 300°F. Grease a 12-cup muffin tin generously with olive oil cooking spray or line with muffin liners.
Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and a pinch of salt. Sauté until slightly wilted. Remove from heat and let cool slightly.
In a blender, combine the eggs, diced peppers, cottage cheese, shredded pepper jack cheese, salt, and pepper. Blend until smooth.
Fill each muffin cup 3/4 of the way full with the egg mixture. Add a spoonful of spinach and a sprinkle of chopped green onions.
On a cookie sheet, pour very hot water in the bottom of the sheet about 1/2 way up. Place the muffin tin on top of the water lines cookie sheet. Bake in the oven for 30 minutes, or until the egg bites are set in the center and lightly golden.
After removing from the oven, remove the muffin tin from water-filled cookie sheet. Set muffin tin aside and allow to cool for 5 minutes before removing. Serve warm, or store in the fridge for up to 5 days.

15 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 24 servings

10 large eggs

Brookshire's Large Eggs - 12 Each

Add Brookshire's Large Eggs to Favorites.Add Brookshire's Large Eggs to Favorites.

$3.97$0.33 each

1-1/4 cup cottage cheese

Daisy Cottage Cheese, Small Curd, 4% Milkfat Minimum - 16 Ounce

Add Daisy Cottage Cheese, Small Curd, 4% Milkfat Minimum to Favorites.Add Daisy Cottage Cheese, Small Curd, 4% Milkfat Minimum to Favorites.

$3.48 was $3.78$0.22/oz

3/4 cup pepper jack cheese

Brookshire's Pepper Jack Chunk Cheese - 16 Ounce

Add Brookshire's Pepper Jack Chunk Cheese to Favorites.Add Brookshire's Pepper Jack Chunk Cheese to Favorites.

$4.98$0.31/oz

1 tablespoon olive oil

Bertolli Olive Oil, Extra Virgin, Rich Taste - 25.36 Ounce

Add Bertolli Olive Oil, Extra Virgin, Rich Taste to Favorites.Add Bertolli Olive Oil, Extra Virgin, Rich Taste to Favorites.

$13.98 was $17.48$0.55/oz

1/3 cup jarred roasted red peppers

Not Available

2 cups fresh baby spinach

Organicgirl Baby Spinach - 5 Ounce

Add Organicgirl Baby Spinach to Favorites.Add Organicgirl Baby Spinach to Favorites.

$3.98$0.80/oz

3 tablespoons green onions

Fresh Onions, Green - 1 Each

Add Fresh Onions, Green to Favorites.Add Fresh Onions, Green to Favorites.

$0.98

1/2 teaspoon salt

Not Available

1/4 teaspoon black pepper

Not Available

Directions

Preheat your oven to 300°F. Grease a 12-cup muffin tin generously with olive oil cooking spray or line with muffin liners.
Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and a pinch of salt. Sauté until slightly wilted. Remove from heat and let cool slightly.
In a blender, combine the eggs, diced peppers, cottage cheese, shredded pepper jack cheese, salt, and pepper. Blend until smooth.
Fill each muffin cup 3/4 of the way full with the egg mixture. Add a spoonful of spinach and a sprinkle of chopped green onions.
On a cookie sheet, pour very hot water in the bottom of the sheet about 1/2 way up. Place the muffin tin on top of the water lines cookie sheet. Bake in the oven for 30 minutes, or until the egg bites are set in the center and lightly golden.
After removing from the oven, remove the muffin tin from water-filled cookie sheet. Set muffin tin aside and allow to cool for 5 minutes before removing. Serve warm, or store in the fridge for up to 5 days.