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Updated: Apr 11

I have made these egg bites a couple of times and I finally found the secret from @onceuponachef to creating a starbucks copycat version of these higher protein egg bites. I took their recipe and added my own twist with additional meats and veggies and left out the added cheese. These are my favorite scrambled egg add-ons but now all I have to do is pop them in the microwave each morning for a quick high protein breakfast option while I do 1000 other things for my kids.

Makes approx 10-12 egg bites

Per egg bite:

Calories: 91, Fat: 5.3 g, Carbs: 3g, Protein: 9g



2 slices bacon, diced

2 chicken sausage links, diced

6 large eggs

1 ¼ cups cottage cheese (4% good culture or higher)

1 cup spinach, chopped

½ small onion, diced

2 tbsp cornstarch

Salt and pepper

1 tsp hot sauce, I used @chalula



1.       Preheat oven to 300. Set one oven rack to the middle position and one on the lowest position. Boil a kettle of water.

2.       Place a 9x13 metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. **this step is key to get that sous vide texture

3.       Spray a nonstick muffin pan very well!! **must be ceramic or metal (silicone won’t cook correctly).

4.       In a skillet over medium high heat, cook bacon until crisp. Remove from heat and place on paper towel.

5.       To the same pan, add the onions and saute until translucent. Add sausage and spinach and cook until wilted.

6.       Remove from heat and place on paper towel with bacon. Press any grease out of mix with another paper towel.

7.       In a blender, combine eggs, cottage cheese, cornstarch, salt, pepper and hot sauce. Blend until completely smooth about 30 seconds.

8.       Mix in the meat/veggie mixture into the egg mixture slightly. Pour the mix into muffin tin about ¾ full each.

9.       Bake for 20-25 minutes on the middle rack, until the eggs are set. The egg will start pulling away from the edges when it is done.

10.   Remove from oven and let rest in pan for about 5 minutes. The eggs will deflate. Use a knife to carefully carve around the muffin tin and release the muffins. Serve warm.

11.   Pack the remainder in Tupperware in the fridge for the week.



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