Ah, the egg bite! They’ve changed the way I eat breakfast.
As a former carboholic, my idea of a satisfying breakfast revolved around anything made with flour and sugar: doughnuts, scones, coffee cake, croissants, pancakes. OK, I’ll admit to a leftover cupcake now and then. Last year in New York, my keto daughter, Amy, introduced me to Starbucks egg bites – very low-carb little nuggets. Since they were both satisfying and delicious, I was hooked.
These egg cups were inspired by that visit. They’re easy to prepare, and take about 30 minutes to bake. No more standing in line at Starbucks for 20 minutes to be told they’re SOLD OUT of egg bites!
Since leftover egg bites will stay fresh in your fridge for a good 5 days, I make them Sunday night or Monday morning and enjoy them the rest of the week. Make sure to store leftovers in an airtight container to retain freshness and taste.
Hands-down, the best muffin pan for egg bites is silicone. They pop out effortlessly. If you don’t have one on hand, make sure you spray your muffin tin generously with non stick cooking spray.
If you’re crunched for time in the mornings like most people these days, egg bites are a snap to heat in the microwave. I put a couple on a serving plate and zap a few seconds each. They are perfect for breakfast-on-the-go as you head off to work or drop the kids off at school. Pop them in your mouth and no mess! My grandchildren take them to school as snacks or in their lunchboxes. If I’ve got a crowd coming over for breakfast or brunch, I double the recipe, adding in a variety of meats, cheeses, vegetables and spices so I have several egg bite options.
You can use the same basic recipe below if you want to make egg muffins instead of bites. Use 12 eggs, and replace the cottage cheese with 1/2 cup heavy cream. Whisk together without using a blender, since you’ve eliminated the cottage cheese. Then fold in shredded cheese. Spray a muffin tin with non stick spray and divide the egg mixture evenly, using a fork to push in your favorite meats, veggies, etc. Bake in a 350 degree F oven for 15 minutes. Either way, they’re delicious!
Start with blending together a few simple ingredients, then add whatever cheeses, meats, veggies, spices your family loves. You can customize each cup to please even your pickiest eater.
My two favorite things about these egg bites: First, they are absolutely scrumptious, and second, I don’t have to stand in line to enjoy!
Egg and Cheese Breakfast Cups
Very low-carb, rich in texture and taste, these egg and cheese bites are perfect for grab and go breakfasts and snacks. Make a batch on Sunday and enjoy the rest of the week!
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup full-fat cottage cheese
- 2 cups cheese, shredded (sharp cheddar, gruyere, pepper jack, etc.)
- Place a baking dish with an inch or two of water on the bottom rack. Preheat oven to 300 degrees F.
- Put eggs, salt, pepper, and cottage cheese in blender and process on high for 20-30 seconds until smooth. An electric mixer will work fine as well.
Add cheese and blend on low speed for 30 seconds, or until cheese is well-incorporated into mixture.
Use a silicone muffin pan, or generously coat a cupcake/muffin pan with coconut oil cooking spray. Divide the egg mixture evenly between the 12 compartments. If you’re using a silicone muffin pan, remember to place it on a cookie sheet before you pour in the egg mix. Use a fork to push crumbled bacon, ham, sausage, herbs and veggies into each cup.
Bake for 30 minutes. Remove from muffin pan and serve immediately.
Low Carb Add-In Suggestions
- Diced ham Cooked
- Crumbled bacon or sausage
- Green onions
- Chopped fresh jalapeños
- Chopped tomatoes
- Chopped rosemary/basil
- Chopped spinach
- Parmesan cheese to sprinkle on top
6 servings/2 egg cups 2-3 net carbs per serving, including add-ins
Joan…I’m loving this site! I’m also a not-too-frequent cook, but you’re inspiring me to give KETO a try after reading your comments. Question – why do you put a baking dish with water in it when preheating oven? Never done that before. Thanks.
Good question, Elaine! Starbucks makes theirs in a sous vide machine which basically steams the egg bites. Putting them in a baking dish with water releases steam which keeps them soft and custard-like. Much better texture! Thanks for visiting the site!!
I’m making these next!
Thanks, KATHY! Hope you enjoy!
I’m thinking of adding chopped broccoli when I make these…great recipe to experiment with! Thanks!
Hi Joanie! Is the cottage cheese a necessity? I’ve never been a cottage cheese fan (go ahead and tell me I’ll never know it’s there). How about a splash of milk instead?? Thank you! ❤️
Hi, Jo Ann. Your comment about cottage cheese made me laugh out loud! I hear you – if you don’t like something, you just don’t. I would suggest substituting the cottage cheese with another soft variety, like ricotta or cream cheese, or try full-fat Greek yogurt instead. Thanks for visiting!
Hi again Joanie! I broke down and used cottage cheese in the recipe (even tasted it first). Not bad! You can’t even tell it’s in there! These breakfast cups are great in the morning when I’m hungry, but don’t feel like cooking a hot breakfast. Be well, stay well. Much love to the Robach and Shubach families. ❤️
Great to hear back from you, Jo Ann! You’ve got me lol again about not tasting the cottage cheese in these breakfast cups. I’m glad you took the risk! Thanks for the love, and blessings to you and yours.
I just made these for dinner tonight. They were very tasty. We loved them and very easy to make.
Thanks so much, Mary Beth. I’m happy you all enjoyed them and thank you for visiting!
I made these this morning for my family. Everyone loved them! Thanks so much for all of your recipes. I’ve made many of them and they are always delicious! I’m making your Keto mojitos today! 😋
Hi, Heather! I’m happy to hear these were a hit in your family. Thanks for your kind words, and I think you’re gonna love the mojitos!
Hi, how much heavy cream do I use when making the muffins? Also do I only whisk ingredients for muffins. Vs. Blending Ingredients for egg bites ???
Hi, Fran! When you’re making egg muffins, replace the 1/2 cup of cottage cheese with 1/2 cup heavy cream. Since you’ve eliminated the cottage cheese there’s no need to use a blender. Give the eggs, salt, pepper, and heavy cream a good whisk until all the eggs are beaten, then fold in the shredded cheese and pour into your muffin tins. Then press in your favorite add-ins. Thanks for visiting!
These are tasty and super easy to make. I appreciate that I am able to make a batch and breakfast (or lunch or dinner) is set for the week. I really love the flexibility of the add-ons. For my first batch, I added diced ham, chopped asparagus, tomatoes, and green onions. I will definitely make these again.
Hi, Heather! I love the chopped asparagus suggestion! I made a batch yesterday and warmed them up for breakfast. Thanks much for your kind comments, and I hope you find more recipes you love!
I’m a Starbucks egg bite addict. Just made your recipe and loved them. They taste great and are so easy to make. I’m sticking to this recipe from now on.
I’m so happy to hear you loved the egg bites, Stephanie! So much easier than waiting in line at Starbucks and easy to make to suit individual tastes. Thank you for visiting us!
Great go to recipe. Tried this today and they were a hit! Added fresh chopped spinach and bacon bits, so yummy. I used an old/well seasoned muffin pan, which I sprayed and they puffed up so nicely.
Hi there, Susan! I’m so glad you liked the egg and cheese breakfast cups. I love fresh chopped spinach in everything, so next time I’m trying!
Thanks for visiting us.
Hi just discovered web site it’s great thankyou I’m trying to learn do u have a low carb ice coffee recipie
Hi, Jacqueline! I haven’t put an iced coffee recipe up yet, but here’s how I make it. Start with a cup of coffee that’s been cooled, or if you’re a purist, use a cold brew iced coffee maker with cold brew coffee. Follow the directions on the coffee maker and let steep in fridge overnight. Either way, to one cup of cold coffee, stir in two tablespoons of heavy whipping cream, a little splash of vanilla extract, and our Keto Simple Syrup (found in the Keto Drinks menu) and sweeten to taste. Add ice and you’re good to go!
Easy, cheesy goodness!
Thanks so much, Patty! I’m happy you found them easy to prepare, and yes, they are cheesy! : ) Thanks for visiting our site!
Delicious! Can these be frozen and reheated in the microwave?
Hi, Peggy! Yes these egg and cheese breakfast cups can be frozen. Thaw before reheating in microwave. Thanks for visiting our site!