Copycat Starbucks Spinach & Mushroom Egg Bites

 

Ingredients (Makes 6 egg bites)

 

4 large eggs

1/four cup cottage cheese (or cream cheese)

1/4 cup shredded Gruyère or Swiss cheese

1/four cup milk (or half of-and-1/2)

half of cup fresh spinach, chopped

half of cup mushrooms, finely chopped

1 small garlic clove, minced

1/4 tsp salt

1/8 tsp black pepper

Non-stick spray or butter, for greasing

Optional: 1/eight tsp smoked paprika

Instructions

1. Preheat Oven & Prep Pan

Preheat oven to 325°F (a hundred and sixty°C).

2. Cook Vegetables

In a skillet over medium heat, sauté mushrooms and garlic three–4 minutes till gentle. Add spinach, cook dinner 1–2 minutes till wilted. Remove from warmness.

3. Make Egg Mixture

In a blender or bowl, integrate eggs, cottage cheese, milk, salt, pepper, and smoked paprika. Blend until smooth and slightly frothy. Stir in cooked spinach and mushrooms, then fold in Gruyère cheese.

4. Fill Muffin Tin

Pour aggregate into muffin cups, approximately three/4 complete.

5. Bake with Water Bath (Optional for Creamy Texture)

Place muffin tin in a bigger baking pan. Add warm water until it reaches halfway up the perimeters of the muffin cups. Bake 25–half-hour, until tops are set and barely golden.

6. Cool & Serve

Let cool a few minutes, then eliminate with a spoon. Serve heat or save in refrigerator 3–4 days. Reheat in microwave 30–forty seconds.

💡 Tips:

 Blender makes it creamy: Blending eggs with cottage cheese offers the Starbucks texture.

Water bath prevents rubbery eggs: Creates a gentle, custard-like bite.

Make ahead: Perfect for meal prep; freeze for up to a month.