Copycat Cottage Cheese Egg Cups (Starbucks Style)
Make these easy, crustless protein egg cups at home using cottage cheese for a fluffy, Starbucks-style breakfast perfect for meal prep.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup cooked, chopped spinach or other mix-ins
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- In a blender, combine the cottage cheese, eggs, milk, salt, and pepper. Blend until the mixture is completely smooth. This step is key for the texture.
- Stir in the shredded cheese and your chosen mix-ins, like cooked spinach or diced ham.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the egg cups are set and a toothpick inserted near the center comes out clean.
- Let the egg cups cool in the tin for about 5 minutes before carefully removing them.
- For meal prep, cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
Notes
- For a smoother texture similar to Starbucks egg bites, you can use an immersion blender to blend the cottage cheese mixture right in a large measuring cup.
- If you do not have a blender, you can vigorously whisk the cottage cheese until it is mostly smooth before adding the eggs.
- These protein egg cups freeze well. Place cooled cups in a freezer-safe bag and freeze for up to one month.
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 2
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 100
