Description
These creamy Greek yogurt egg bites are a delicious and protein-packed breakfast or snack option. Made with a blend of eggs, Greek yogurt, cheese, and fresh vegetables, they are baked in a muffin tin to create perfect individual portions with a smooth, creamy texture reminiscent of Starbucks’ egg bites. Customize with your favorite mix-ins and enjoy a wholesome meal prep-friendly recipe that can be stored and reheated easily.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ½ cup plain Greek yogurt (2% or 5% fat preferred for best texture)
- ½ cup shredded cheese (cheddar, Monterey jack, Swiss, or a blend)
- ¼ tsp salt
- ¼ tsp black pepper
Vegetable Mix-Ins
- ¼ cup diced bell pepper
- ¼ cup chopped spinach
- 2 tbsp diced onion (optional)
Additional
- Olive oil or nonstick spray for greasing muffin tin
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) and allow it to fully preheat to ensure even cooking of the egg bites.
- Blend Ingredients: In a blender, combine the eggs, Greek yogurt, shredded cheese, salt, and black pepper. Blend for 10–20 seconds until the mixture is smooth and creamy, mimicking the texture of Starbucks-style egg bites.
- Prepare Muffin Tin: Grease the muffin tin well with olive oil or nonstick spray to prevent sticking and easy removal after baking.
- Add Mix-ins: Distribute the diced bell pepper, chopped spinach, and optional diced onion evenly into each muffin cavity.
- Fill Muffin Cavities: Pour the blended egg mixture into each muffin cavity, filling about ¾ full to allow room for expansion.
- Optional Water Bath: For extra silky egg bites, place the muffin tin on a baking sheet and add hot water around the muffin tin on the sheet, creating a water bath.
- Bake: Bake the egg bites for 18–22 minutes until they are just set in the center. Avoid overbaking to maintain a creamy texture.
- Cool and Remove: Let the egg bites cool for 5 minutes, then gently loosen the edges with a silicone spatula and remove from the muffin tin.
Notes
- Blend the mixture for 10–20 seconds to achieve a smooth, creamy texture similar to Starbucks egg bites.
- Use Greek yogurt with 2% or 5% fat content for extra creaminess.
- Do not overbake; remove the egg bites when centers are just set to avoid dryness.
- For an extra silky texture, bake with the optional water bath by adding hot water to the baking sheet.
- Flavor variations include: Spinach & Feta, Bacon Cheddar, Ham & Swiss, Veggie Lovers, and Jalapeño Pepper Jack.
- Store cooked egg bites in the refrigerator for 4–5 days or freeze for up to 3 months.
- Reheat frozen or refrigerated egg bites in the microwave for 20–30 seconds before serving.
- Serve these egg bites with dishes like black beans and rice, cilantro lime chicken, white chicken chili, or fall harvest bowls for a complete meal.
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 110 mg
