This Vegetarian Egg Bites recipe is so easy to make with added feta cheese, spinach and sun dried tomatoes. These are similar to Starbucks egg bites!
Vegetarian Egg Bites
Almost everyone loves those yummy egg bites on the menu at Starbucks. In fact, my recipe for Copycat Starbucks Egg Bites is one of my most popular recipes. Those feature bacon and gruyère, but there are so many wonderful flavors you can add to egg bites and I think this vegetarian version is especially delicious.
🛒 Ingredients Needed:
- eggs
- cottage cheese
- crumbled feta cheese
- kosher salt and freshly ground black pepper
- fresh spinach
- sun dried tomatoes
👍 The best pan to use for making Egg Bites!
I like to use these silicone pans for making egg bites. They are so easy to pop out of the pan, and they turn out so perfectly! The cups are a little larger than a classic muffin pan, so they’re actually the perfect size for a decent breakfast.
✏️ How to make Vegetarian Egg Bites:
- Preheat the oven to 350℉. Place a rimmed baking sheet on the rack below the rack you’re going to use for the egg bites. Pour some hot water onto the baking sheet. This is going to create a steaming effect for cooking the egg bites. I like to use a 6-cup silicone pan for this recipe (see tips for a link to the one I use). But you can also use a regular-sized muffin tin generously sprayed with nonstick spray (the recipe will make more than 6 if you use a regular muffin tin).
- In a blender container, combine the eggs and cottage cheese. Blend until smooth. Then pour the eggs/cottage cheese into a large measuring cup, and stir in the cheese and salt/pepper.
- If using a silicone pan, place it on a baking sheet (or it will be too flimsy to move to the oven). A regular muffin pan does not need to be placed onto a baking sheet. Divide the egg mixture between the muffin cups, filling each about ¾-full. Spoon any cheese that is left in the measuring cup into the egg cups. Top each with some spinach and sun dried tomatoes.
- Bake for 20 to 25 minutes, or until the eggs are completely cooked. They will puff up, and then they’ll deflate a bit as they cool down. Remove the egg bites from the oven, let cool for a few minutes, then use a knife/spoon to take them out of the cups to serve.
Don’t forget the rimmed baking sheet full of hot water beneath the rack holding your egg bites. It may seem a little odd, but the steam created aides in cooking the eggs and developing that smooth texture we all love in egg bites.
➡️ Tips and Substitutions:
- My favorite type of cottage cheese is the Good Culture brand. It’s texture is just a little creamier than the rest. I just recently found it, and I love it!
- Don’t be afraid to experiment with flavor combinations. I’m itching to try quite a few, including ham and Swiss, chorizo, manchego cheese and diced green chilies, and sausage and mushrooms. Just open your refrigerator and see what you have!
- If you’ve got picky eaters, let them decide what to add to their own egg bites.
✔️ Make Ahead and Storage Instructions:
Egg bites are easy to make, so once you get going it’s a great idea to make some extras. (You’ll be glad you did.) Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months. Thawed (or never frozen) egg bites re-heat nicely in the microwave on high for 90 seconds to 2 minutes.
❤️ What I Love About This Recipe:
- Have you seen how expensive Starbucks egg bites are? Even the ones at Costco are spendy, so I love making my own and saving money at the same time.
- With so many possible flavor combinations, the variety is nearly endless and that’s always a good thing!
- I love that these are so easy to make ahead and then enjoy the next day, next week, next month. You decide!
Favorite Egg Recipes
Vegetarian Egg Bites
Ingredients
- 5 large eggs
- 1 cup cottage cheese (1 or 2% works just fine)
- 1 cup crumbled feta cheese
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup finely chopped fresh spinach
- ½ cup finely chopped sun dried tomatoes
Instructions
- Preheat the oven to 350℉. Place a rimmed baking sheet on the rack below the rack you're going to use for the egg bites. Pour some hot water onto the baking sheet. This is going to create a steaming effect for cooking the egg bites. I like to use a 6-cup silicone pan for this recipe (see tips for a link to the one I use). But you can also use a regular-sized muffin tin generously sprayed with nonstick spray (the recipe will make more than 6 if you use a regular muffin tin).
- In a blender container, combine the eggs and cottage cheese. Blend until smooth. Then pour the eggs/cottage cheese into a large measuring cup, and stir in the cheese and salt/pepper.
- If using a silicone pan, place it on a baking sheet (or it will be too flimsy to move to the oven). A regular muffin pan does not need to be placed onto a baking sheet. Divide the egg mixture between the muffin cups, filling each about ¾-full. Spoon any cheese that is left in the measuring cup into the egg cups. Top each with some spinach and sun dried tomatoes.
- Bake for 20 to 25 minutes, or until the eggs are completely cooked. They will puff up, and then they'll deflate a bit as they cool down. Remove the egg bites from the oven, let cool for a few minutes, then use a knife/spoon to take them out of the cups to serve.
Notes
- I like to use these silicone pans for making egg bites. They turn out so perfectly!
- Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months. They re-heat nicely in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
