How do you make high protein egg bites with Greek yogurt?

You can swap the cottage cheese for Greek yogurt in a 1:1 ratio. The texture will be slightly tangier (like a quiche), but the protein count remains high. Ensure you use whole milk yogurt for the best texture.

Can you make high protein egg bites with egg whites only?

Yes! For a lower cholesterol version, swap the whole eggs for 1.5 cups of liquid egg whites. You may need to add a little extra cheese or a tablespoon of olive oil to maintain the creamy mouthfeel since you are losing the fat from the yolks.

How many eggs will give 30g of protein?

A single large egg has about 6g of protein. To hit 30g with eggs alone, you'd need to eat 5 eggs. That's a lot of volume. That's why we add cottage cheese—it boosts the protein density without requiring you to eat a mountain of eggs.

How to get 40g protein at breakfast (or lunch)?

Eat 3 High Protein Egg Bites (21g protein) + a cup of Greek Yogurt (15g protein) + a sprinkle of hemp seeds or nuts (4g protein). This combo keeps you fueled for hours.

High Protein Egg Bites (Better Than Starbucks Copycat)

Name: High Protein Egg Bites (Starbucks Copycat)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 Large Eggs; 1 cup Cottage Cheese (4% fat preferred for texture, or 2%); 1/2 cup Gruyere or Swiss Cheese, shredded; 1/4 tsp Salt; 1/4 tsp Black Pepper; 4 slices Bacon, cooked crispy and crumbled; 1/4 cup Roasted Red Peppers, jarred, diced and patted dry; 1/4 cup Fresh Spinach, chopped

Description

Save money with these High Protein Egg Bites. This Starbucks Copycat recipe uses a cottage cheese hack for a velvety texture. 14g protein per serving and ready in 25 mins. No sous vide needed.

Ingredients

Scale

The Base

6 Large Eggs
1 cup Cottage Cheese (4% fat preferred for texture, or 2%)
1/2 cup Gruyere or Swiss Cheese, shredded
1/4 tsp Salt
1/4 tsp Black Pepper

Bacon & Gruyere Mix-Ins

4 slices Bacon, cooked crispy and crumbled

Roasted Red Pepper Mix-Ins (Optional)

1/4 cup Roasted Red Peppers, jarred, diced and patted dry
1/4 cup Fresh Spinach, chopped

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Instructions

Prep: Preheat your oven to 350°F (175°C). Place a baking dish filled with 1 inch of hot water on the bottom rack of the oven to create steam. Generously spray a muffin tin with cooking spray (or use silicone liners).
Blend: In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend on high for 30 seconds until the mixture is pale and frothy.
Fill: Divide the crumbled bacon (or veggies) evenly into the bottom of 10-12 muffin cups.
Pour: Pour the egg mixture over the fillings, filling each cup about 3/4 full.
Top: Sprinkle the shredded Gruyere cheese on top of each cup.
Bake: Place the muffin tin on the middle rack (above the water bath). Bake for 20-25 minutes, or until the eggs are set but still slightly jiggly in the center.
Cool: Remove from the oven and let them cool in the pan for 5 minutes before removing. They will deflate slightly as they cool—this is normal.
Serve: Enjoy warm or store for meal prep.

Notes

Cottage Cheese: Don’t skip the blending step! Blending ensures you don’t have cheese curds in your eggs.
Watery Veggies: If using spinach or mushrooms, sauté them first to remove water, otherwise your bites will be soggy.
Storage: Store in an airtight container in the fridge for up to 5 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast/Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2 Egg Bites
Calories: 170
Sugar: 1g
Sodium: 380mg
Fat: 11g
Saturated Fat: 5g
Carbohydrates: 2g
Fiber: 0g
Protein: 14g
Cholesterol: 190mg