Easy Cheesy Egg Bites Recipe
These easy cheesy blender egg bites are the perfect breakfast recipe. Made from four simple ingredients and jam packed with protein your entire family will love these tasty eggs. The texture is smooth and creamy just like Starbucks egg bites. Enjoy them on a bagel, English muffin or as is. No matter what, you’re going to love this recipe.
How to Make Easy Cheesy Blender Egg Bites (A La Starbucks Egg Bites)
Preheat the oven to 350 degrees. Spray a cupcake or muffin tray with non-stick baking spray.
Add the eggs, cottage cheese, salt and pepper into a blender. Blend until smooth. Pour the mixture into a large mixing bowl.
Grate fresh zucchini and squeeze out any excess moisture using a cheesecloth or paper towel. Gently fold the grated zucchini and shredded cheddar cheese into the egg mixture. Using a measuring cup, portion the mixture into the cupcake tray.
Carefully, place the filled cupcake tray onto a larger baking tray with a lip. Pour water on the baking tray so the cupcake tray is surrounded by water. Be careful to NOT get water in the eggs or overflow the baking tray. Adding water to the baking tray creates a water bath that allows the egg bites to cook evenly and slowly in the oven. This method is what makes the egg bites smooth and creamy.
Bake for 30-35 minutes or until cooked through.
Can I Use a Different Pan to Make Egg Bites?
You can absolutely use a different pan to cook these egg bites. While we use a muffin or cupcake tin to keep the shape uniform during cooking and make it easy to grab-and-go, you can also experiment with other fun shapes using a mini doughnut pan, mini bundt pans, and other oven-safe shaped pans.
Keep in mind that the cooking times may vary based on the size, as the areas with less egg will cook and brown faster than areas with a lot of egg. To counteract cooking the outer edges before the inside of the egg, you can turn the oven heat down slightly and cook the egg bites for a little bit longer. Always make sure to test the egg bites with a toothpick. If it comes out clean, then it is cooked. If it is still liquid inside or runny egg comes off on the toothpick, then it needs to go back into the oven.
If you are looking to substitute the muffin tin because you don’t have one in the house, you can substitute with oven-safe mugs, ramekins, or mini casserole dishes. Add water to the lower baking tray like you would with the muffin tin and your eggs will come out with a deliciously smooth consistency.
Is This Egg Bites Recipe Healthy?
Yes, egg bites are not only delicious, but they are insanely good for you. In a single serving of egg bites, you are consuming 170 calories (which is quite low!) with a whopping 12 grams of protein. Protein and calories are essential to fuel your body throughout the day, and so long as you are getting these nutrients in the right amounts from the right sources, you can maintain muscle mass and loss fat depending on your health goals.
Eggs are a perfect solution to a quick breakfast because they cook quickly and can be handheld, making them a great handheld snack to grab-and-go. Studies have shown that skipping breakfast can be detrimental to your overall energy throughout the day as well as how your body processes food through the rest of the day. Egg bites are also a great source of vitamin B12, choline, iron, and other vitamins and minerals which are essential to a healthy well-rounded diet.
All this means there is nothing healthier than a hearty and nutritious breakfast. Egg bites check all these boxes and leave you feeling satiated, reducing cravings and helping you maintain energy. Pair this with a room temperature glass of water and your metabolism will be off to a great start for the rest of the day.
Why Do My Eggs Collapse?
If you notice that your egg bites are collapsing in the oven, you may be over-beating your eggs during the mixing stage. When we cook eggs in a pan, whipping them really well will create a wonderfully fluffy and full scrambled egg texture.
In a hot oven, however, the eggs may puff up and have so much air inside the egg that – with a lack of other structural components – they deflate and collapse. It’s a little bit like Goldilocks; you need to mix the eggs just right so there’s enough air to make them fluffy, without over-whipping them so they deflate.
No one likes a caved-in egg bite. Not only does it alter the taste and create a dense and unpleasant texture, but it’s also not appealing to the eye. Visual cues are everything when it comes to a good healthy meal. You have to want to eat it, after all.
There are two ways you can counteract the collapsed egg in this scenario. The first solution, and most people’s go-to, is to simply mix the egg less so it holds up under its own structural integrity in the oven.
Another trick that some people use is to dust the muffin tin with a little bit of flour before pouring in the mix. While we haven’t tried this ourselves, we hear this works wonders!
If your egg bites are still collapsing despite mixing the eggs less, your oven may also be too hot for the egg, cooking it too quickly for it to rise. Try testing your oven to make sure the temperature is accurate. You will also want to make sure your oven rack is in the middle of the oven, not too close to the heating coils.
Why Is My Egg Bite Watery?
Egg bites become watery when they are overcooked, or if you’ve accidentally spilled extra water in the pans. While watery eggs aren’t a problem for some people, it does alter the texture and can give you the appearance of undercooked eggs.
When overcooked, egg bites tend to ‘sweat’ all the moisture from inside the mixture, exuding a cloudy egg-water residue. This is bad for two reasons: first, you’ll end up with dry eggs, rather than deliciously smooth and fluffy eggs. Second, that egg-water contains delicious nutrients and flavor that you want to keep inside the egg bite.
If this is a problem, simply take the eggs out sooner, or lower the oven temperature to compensate, as your oven may run hotter than average.
Some people end up with water in some of their egg bites because they accidentally splash water into the muffin tin when they are filling the baking tray underneath. As you read above, the water underneath the pan (not in the muffin tin) helps the eggs cook evenly and provide a smooth and creamy texture to the dish.
This is an easy fix: simply half-fill the baking tray first, then put your muffin tin down.
Storage
Egg bites store well so long as they are kept refrigerated. You should store leftover egg bites covered in an airtight container in the refrigerator for three to four days. Any longer than that, and they are too old and should be tossed. To enjoy the eggs hot, reheat egg bites in the microwave for 20-30 seconds or toss the egg bites in the toaster oven on a tray for 2-3 minutes on medium. You can eat the egg bites cold or room temperature as well. Egg bites can also be stored long-term in the freezer: freeze egg bites in an airtight container in the freezer for up to two months. Thaw egg bites in the frig overnight.
Looking for more breakfast recipes?
Easy Cheesy Blender Egg Bites
Ingredients
- 6 large eggs
- ½ cup low fat cottage cheese
- ¼ cup shredded cheddar cheese
- 1 cup grated zucchini, squeeze out excess moisture
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
Equipment
- 1 muffin or cupcake tray
- 1 baking tray with a lip
- 1 blender
Instructions
- Preheat the oven to 350 degrees.
- Spray a cupcake or muffin tray with non-stick baking spray.
- Add the eggs, cottage cheese, salt and pepper into a blender.
- Quickly blend until the cottage cheese is well combined.
- Pour the mixture into a large mixing bowl.
- Grate your fresh zucchini and squeeze out any excess moisture using a cheesecloth or paper towel.
- Gently fold the grated zucchini and shredded cheddar cheese into the egg mixture.
- Using a measuring cup, portion the mixture into the cupcake tray.
- Carefully, place the filled cupcake tray onto a larger baking tray.
- Pour water on the baking tray so the cupcake tray is surrounded by water.
- This creates a water bath that allows the egg bites to cook evenly and slowly in the oven.
- This method is what makes the egg bites smooth and creamy.
- Bake for 30-35 minutes or until cooked through.
5 Comments on “Easy Cheesy Egg Bites Recipe”
My toddler and school age kids all loved these! I made a batch last night thinking I would use them for breakfast this week. They smelled so good in the oven that the kids insisted on tasting one before bed. I think next time, I will play around with the add ins.
Sarah, I love your recipes! This was another good one. Super easy to make and I love that I can refrigerate or freeze and reheat for later.
thank you, Rhea!
OK. These are by far the best egg bites I’ve tried and I’ve tried a lot of recipes. I really hate when egg bites dry out, but the cottage cheese and cook method on this is a total game changer!! Do yourself a favor and make these immediately!
this made my day! Thank you!