Starbucks Inspired Spinach Feta Egg Bites

Starbucks Inspired Spinach, Feta, and Sundried Tomato Egg Bites

If you ever wondered what it would taste like to combine the flavors of the Starbucks Spinach, Feta, Egg White Wrap with their famous Egg Bites, this recipe is for you! Perfectly fluffy egg bites full of little pockets of spinach, feta, and sundried tomato makes for the perfect meal prep breakfast. With endless possibilities for mix ins, I hope these will become a new staple in your home like they have mine!

FAQ:

Can I substitute egg whites for whole eggs?

Yes, you can use 3 cups of egg whites in place of the 6 eggs.

Do I have to use a blender?

Using a blender is the best way to blend the curdles in the cream cheese and give the egg mixture the right fluffy texture. You can use a regular blender, nutri bullet, food processor, or even an immersion blender. If you don’t have a blender, you will need to use some arm strength to whisk the mixture as best as you can to limit the amount of lumps and ensure the cornstarch is properly incorporated.

Do I have to use a silicone muffin tin?

No, you can make these in a regular muffin tin that’s really well greased to prevent sticking. I personally LOVE my silicone muffin mold because the muffins pop out so easily and you don’t even need to grease them beforehand! I have linked the one I use here.

Can I use different mixins?

Yes! The reason I keep the base of this recipe pretty simple is because I love switching up the mix-ins. Some ideas I love include:

• Bacon and gruyere

• Pesto and tomato

• Buffalo mushroom

• Sausage and broccoli

Serves 4-6.

Ingredients:

For the Starbucks Inspired Egg Bites:

• 6 large eggs

• 1 ½ cups cottage cheese

• 2 tbsps cornstarch 

• Salt and pepper to taste

• ½ cup crumbled feta

• 1 cup raw spinach, chopped

• ⅓ cup sundried tomatoes

• Hot sauce or pesto for serving

Directions:

For the Spinach, Feta, Sundried Tomato Egg Bites:

• Preheat the oven to 300 degrees.

• Add the eggs, cottage cheese, cornstarch, salt and pepper to a blender and blend until smooth. If you don’t have a blender large enough for this, use an immersion blender or blend in batches. 

• Place a silicone or regular muffin pan on top of a baking sheet. If you are using a muffin tin, be sure to grease the pan with cooking spray or butter. Next, pour the egg mixture evenly into each muffin cup, about ¾ of the way full.

• Add half of the feta, spinach, and sundried tomatoes to the egg muffins and push down slightly with a fork to distribute the mix-ins evenly. Top the egg muffins with the remaining feta, spinach, and sundried tomatoes.

• Transfer the egg muffins to the oven and bake at 300 for 25-30 minutes or until the egg has set and is slightly pulling away from the sides.

• Remove from the oven and let cool for 5 minutes before removing.

• Store in an airtight container in the fridge for up to 5 days. When ready to serve, microwave for 30-60 seconds until just warmed through and top with desired accompaniments. Enjoy!