Copycat Starbucks Spinach & Mushroom Egg Bites

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Copycat Starbucks spinach and mushroom egg bites are a delicious and easy-to-make breakfast option. To make these egg bites, you’ll need eggs, cottage cheese, spinach, mushrooms, cheese, salt, and pepper.

 

 

 

 

 

 

 

 

 

 

 

Start by preheating your oven to 325°F (165°C) and greasing a muffin tin. In a blender, combine eggs, cottage cheese, salt, and pepper, and blend until smooth.

 

 

 

 

 

 

In a skillet, sauté chopped spinach and mushrooms until they are cooked and any excess liquid has evaporated. Divide the spinach and mushroom mixture among the muffin cups, then pour the egg mixture over the top. Sprinkle cheese on top of each muffin cup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the egg bites in the preheated oven for about 20-25 minutes, or until they are set and lightly golden brown on top. Let them cool slightly before removing them from the muffin tin.

 

 

 

 

 

 

 

 

 

 

These copycat Starbucks spinach and mushroom egg bites are a tasty and protein-packed breakfast that you can enjoy at home!

 

 

 

 

 

 

Ingredients:

  • Ingredient Checklist
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups sliced cremini mushrooms
  • 3 cups packed baby spinach
  • ½ teaspoon kosher salt, divided
  • 8 large eggs
  • ¾ cup nonfat cottage cheese
  • ½ teaspoon cracked black pepper
  • ¼ cup shredded Swiss cheese

Directions


Instructions Checklist
Step 1Preheat oven to 350°F. Lightly coat a 12-cup silicone muffin pan with cooking spray; place on top of a large rimmed baking sheet.
Step 2Heat oil in a large skillet over medium heat. Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes. Add spinach; cook, stirring often, until wilted, about 1 minute. Stir in 1/4 teaspoon salt. Remove from heat and let cool for 5 minutes.
Step 3Transfer the spinach mixture to a food processor; pulse until the vegetables are very finely chopped. Divide the mixture evenly among the prepared muffin cups, about 1 tablespoon each. Wipe the food processor clean.
Step 4Add eggs, cottage cheese, pepper and the remaining 1/4 teaspoon salt to the food processor. Process on medium speed until smooth, about 20 seconds. Add Swiss cheese and pulse a few more times to incorporate. Divide the mixture among the muffin cups, a scant 1/4 cup each.
Step 5Bring 2 cups water to a boil. Transfer the baking sheet to the oven and carefully pour the boiling water onto the baking sheet around the muffin pan. Bake until the eggs are set, about 25 minutes. Let cool for 5 minutes before removing from the pan.
To make ahead
Refrigerate egg bites for up to 3 days. To reheat, wrap loosely in a paper towel and microwave for 20 seconds to warm. Alternatively, wrap individually in plastic wrap and freeze for up to 3 months. To reheat, unwrap egg bite, wrap loosely in a paper towel and microwave until warmed through, about 30 seconds. 

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