Low Carb Egg Bites Recipe

This Low Carb Egg Bites Recipe is a velvety and custardy recipe, which is made with creamy cottage cheese and gruyère cheese. It’s a Starbucks copycat fraction of the price, ready in about 35 minutes.

Low Carb Egg Bites Recipe Ingredients

• 6 large eggs
• 1/2 cup full-fat cottage cheese (this creates the creamy texture)
• 1/2 cup shredded Gruyère or Monterey Jack cheese
• 1/4 cup crumbled bacon (cooked) or diced ham
• 1/4 cup fresh spinach, chopped (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of hot sauce (optional, for depth)
• Non-stick cooking spray or oil

How To Make Low Carb Egg Bites Recipe

1. Preheat and Prep: Preheat your oven to 300°F (150°C). This low temperature is key for a soft texture. Place a silicone muffin mold on a baking sheet. If using a metal muffin tin, you must grease it generously or use silicone liners, otherwise, the eggs will stick stubbornly.
2. Blend the Base: In a blender, combine the eggs, cottage cheese, salt, pepper, and hot sauce. Blend on high for 20-30 seconds until the mixture is completely uniform and slightly frothy. Do not skip the blender; whisking by hand won’t break down the cottage cheese curds enough to mimic the sous-vide texture.
3. Prepare the Steam Bath: Place a rectangular baking dish filled with 1 inch of hot water on the bottom rack of the oven. This creates a humid environment that helps the eggs cook gently without rubberizing or puffing up too much.
4. Fill the Molds: Distribute the shredded cheese, cooked bacon, and chopped spinach evenly into the bottom of the muffin cups.
5. Pour the Batter: Pour the egg mixture over the fillings, filling each cup about 3/4 full.
6. Bake: Place the baking sheet (with the muffin mold) on the middle rack, directly above the water bath. Bake for 20-25 minutes. The center should be set but soft to the touch.
7. Cool and Release: Remove from the oven and let them cool in the mold for 5-10 minutes. They will deflate slightly as they cool; this is normal. Pop them out and serve.

Recipe Tips

• The Cottage Cheese Secret: Many people are wary of cottage cheese, but in this recipe, it acts as a high-protein, low-carb stabilizer. Once blended, you cannot taste the curds; it simply adds a rich, souffle-like mouthfeel similar to the heavy cream used in Starbucks bites but with better macros.
• Cheese Choice: Gruyère is the classic cheese used in the “Bacon & Gruyère” Starbucks bites. It has a nutty, melting quality. White cheddar or Monterey Jack are great alternatives.
• Silicone vs. Metal: Egg proteins bond strongly to metal. A silicone mold is highly recommended for this recipe. If you only have a metal tin, grease it with solid butter or coconut oil, not just spray.
• Don’t Overbake: Eggs become rubbery when overcooked. Pull them out as soon as the liquid jiggle stops.
• Toppings: Feel free to press a slice of jalapeño or a small piece of roasted red pepper on top before baking for visual appeal.

What To Serve With Low Carb Egg Bites Recipe

These are a complete protein-packed breakfast, but pair well with:

• Sliced avocado with everything bagel seasoning
• A hot cup of black coffee or keto latte
• A handful of berries (raspberries/blackberries)
• Keto toast

How To Store Low Carb Egg Bites Recipe

• Refrigerate: Store cooled egg bites in an airtight container in the refrigerator for up to 5 days.
• Reheat: Microwave for 30-45 seconds. Be careful not to overheat them, or they can explode or get tough. You can also toast them in a toaster oven for a crispy exterior.
• Freeze: These freeze wonderfully. Wrap them individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Low Carb Egg Bites Recipe Nutrition Facts

• Calories: 90
• Total Fat: 6g
• Saturated Fat: 2.5g
• Cholesterol: 190mg
• Sodium: 210mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 8g
• Net Carbs: 1g

Nutrition information is estimated per egg bite.

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