For those of you who know me, you know how ~obsessed~ I am with the Starbucks egg bites Their nutrition content is pretty good, but I can’t afford to spend $5 for 2 egg bites for breakfast every morning
I’ve tried some recipes online, but they always end up too fluffy ☁️ The egg bites from Starbucks are really velvety, and I finally figured out how to get the right texture!
I got the egg mold from Amazon, here’s the link: https://www.amazon.com/dp/B07WDBT8DT/ref=cm_sw_r_cp_api_fabc_LFTVFb458CMMQ?_encoding=UTF8&psc=1
❄️ These egg bites stay good in the fridge, and also freeze well - making them the perfect meal prep breakfast that’s nutrition- and budget-friendly!
Check out the recipe video on TikTok!
Servings: 7 (nutrition calculated per egg bite - I usually eat 2-3 for a serving)
Calories per serving: 57
Nutrients per serving: 6g protein, 2g carbs, and 3g fat
½ cup egg whites
½ cup cottage cheese
¼ cup low-fat cream cheese
¼ cup sharp cheddar
⅛ cup roasted red peppers
¼ cup chopped spinach
2 green onions
1. Finely chop spinach, and roughly chop red peppers and green onions. Add chopped veggies to food processor with egg whites, cottage cheese, cream cheese, and cheddar. Pour into egg bite mold and wrap tightly with aluminum foil.
2. Pour 1-2 cups water into Instant Pot and then place trivet at the bottom. Place egg mold on top of the trivet and set to Steam mode for 10 mins. Allow pressure to release naturally, then remove mold, allow to cool, then scoop out and enjoy!
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