Spinach Egg Bites
This post may contain affiliate links. Read my full disclosure policy. If you’re a fan of Starbucks egg bites, you’ll love this copycat version filled with fresh spinach and scallions. This recipe is a spin on my popular copycat Starbucks sous vide egg bites with bacon and egg white bites. With just a blender, a muffin tin, and a few simple ingredients, including cottage cheese, eggs, shredded cheese, spinach and scallions, the recipe is easy to make at home. The key to achieving the luscious silky texture that sous vide egg bites are known for is baking in a low temperature oven and placing a pan of water in the oven to create a steamy environment. Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months, making them a convenient and high-protein breakfast or snack. They also reheat well in the microwave, so they’re ideal for busy mornings or snacking on the go. Table of Contents What You’ll Need To Make Spinach Egg BitesStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Spinach Egg Bites Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Spinach Egg Bites Step-by-Step Instructions In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Finely chop the spinach and scallions. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so it’s not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. You May Also Like RecipeComments (95)Add Comment Recipe Comments (95) Add Comment Ingredients 6 large eggs 1¼ cups (4% milkfat) cottage cheese 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack) 2 tablespoons cornstarch Scant ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ½ teaspoon hot sauce 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped 2 scallions, dark green parts only, finely chopped 6 large eggs 1¼ cups (4% milkfat) cottage cheese 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack) 2 tablespoons cornstarch Scant ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ½ teaspoon hot sauce 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped 2 scallions, dark green parts only, finely chopped Instructions Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly. Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 egg bite Calories: 111 Fat: 7 g Saturated fat: 3 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 9 g Sodium: 208 mg Cholesterol: 109 mg Per serving (12 servings) Serving size: 1 egg bite Calories: 111 Fat: 7 g Saturated fat: 3 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 9 g Sodium: 208 mg Cholesterol: 109 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Breakfast & BrunchFreezer-FriendlyGluten-Free AdaptableMake-AheadQuiches, Casseroles, Eggs & SpreadsRecipesVegetarianAmerican Breakfast & Brunch Freezer-Friendly Gluten-Free Adaptable Make-Ahead Quiches, Casseroles, Eggs & Spreads Recipes Vegetarian American