Easy Recipe for Baked Egg Bites without Cottage Cheese
We love Starbucks egg bites as much as anyone, but grabbing them every single morning gets old (and expensive) fast. That’s why we started making a big batch of our own baked egg bites on Sundays to lock in breakfast for the week.
The best part? This recipe skips the cottage cheese entirely. We use Skyr instead, which gives you that same soft, pillowy texture without any of the weird clumps, while keeping the protein high. Packed with eggs, deli chicken, cheese, and veggies, these homemade egg bites easily beat any fast-food option.
Nutrition (Per Serving – Recipe Makes 6 Servings)
|
Calories |
Carbs |
Fat |
Protein |
|---|---|---|---|
|
78 kcal |
2 g |
4 g |
8 g |
Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Why Choose This Recipe for Egg Bites?
High in Protein
With around 8g of protein and 78 calories per serving, these high-protein egg bites are an easy way to start the day. Eggs, Skyr, and deli chicken provide the protein, while a small amount of cheese adds a savory, cheesy flavor without making them too heavy.
Meal Prep Friendly
This recipe is easy to scale up when you need more than six egg bites. We often double the ingredients for a larger batch, especially when we want to have extra portions on hand. They hold their texture well in the fridge, making them a reliable egg bites meal prep option for prepared breakfasts throughout the week.
On-the-Go Breakfast
These egg muffins for breakfast are ideal on busy mornings. No fork or plate needed: just grab one from the fridge and take it with you. We like them cold as a quick snack, but you can also warm them up when you have a few extra minutes.
What You Need for These Baked Egg Bites
Here you can see the ingredients for these easy baked egg bites. See the recipe card below for the full list of ingredients with all quantities.
Ingredients Explained
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Eggs: we use large eggs.
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Skyr or Greek Yogurt: this replaces cottage cheese and gives the egg bites a smooth, creamy consistency without needing to blend anything.
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Deli Chicken: adds extra protein and a savory kick. We use deli chicken slices, finely diced.
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Grated Cheese: brings a bit of melt and cheesy flavor.
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Veggies: for color and a little bite.
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Nutritional Yeast: our little umami secret weapon. It boosts the savory, cheesy flavor without adding extra fat.
- Turmeric: not for the taste, but for the color. It’s what gives these egg bites their appetizing golden-yellow hue.
Recipe Variations
You can easily customize this easy recipe for baked egg bites to match your own taste.
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Frozen Spinach: this works great, but make sure to squeeze it very thoroughly in a kitchen towel after thawing. Any leftover water can make the egg mixture watery.
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Different Vegetables: we like swapping the bell pepper, spinach, or spring onions for mushrooms, tomatoes, broccoli, zucchini, or finely chopped onions. Just don’t add too many watery vegetables, since they can throw off the texture.
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Bacon: for a smoky, salty kick, we add crispy bacon. Fry it until cooked and crisp, let it cool slightly, then chop it before mixing it into the egg mixture.
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Turkey or Ham: any lean deli meat works well here instead of deli chicken. Turkey breast or ham are both easy swaps.
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Cheese: feel free to add a bit more grated cheese, or try cheddar, mozzarella, parmesan, or even feta for a different flavor profile.
- Herbs & Seasonings: customize the seasoning with Italian herbs, chili flakes, smoked paprika, or a dash of hot sauce for extra flavor.
Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.
How to Make Egg Bites
Images 1–9: Prepare the Egg Mixture
We start by fully preheating the oven or air fryer so the egg mixture begins cooking right away. In a large bowl, we combine the eggs with the high-protein yogurt, then add the grated cheese, diced deli chicken, spring onions, bell pepper, and spinach. Finally, we stir in the nutritional yeast and seasonings until everything is evenly distributed.
Images 10–13: Fill, Bake & Rest the Egg Bites
Next, we lightly grease six silicone molds and divide the mixture evenly between them, filling each about three-quarters full. We bake the egg bites until the centers are just set and still slightly springy. Don’t overbake them, as this can make the eggs rubbery. After baking, we let them rest for about 5 minutes before carefully removing them from the molds. Serve them warm or let them cool completely for meal prep.
JuicyMacros Recipe Tip
- Use Silicone Molds: we prefer silicone molds because the egg bites release much more easily after they’ve rested for a few minutes.
How to Store Egg Bites
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Fridge
- Let the egg bites cool completely, then store them in an airtight container in the fridge for up to 4 days.
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Freezer
- Egg bites freeze well for up to 2 months. For the best texture, we recommend thawing them overnight in the fridge before reheating.
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Reheating
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Air Fryer: reheat at 160°C / 320°F for 3–5 minutes until heated through.
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Oven: reheat at 160°C / 320°F for 8–10 minutes.
- Microwave: reheat in 20–30-second intervals until heated to your liking.
More High-Protein Breakfast Ideas
If you love meal prepping, try these other high-protein recipes to level up your morning breakfast routine:
If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂
Recipe for Baked Egg Bites without Cottage Cheese
Easy Recipe for Baked Egg Bites without Cottage Cheese
6
servings10
minutes20
minutes78
kcal2
g4
g8
gWe love a quick breakfast, but cottage cheese in our eggs? Not this time. That’s why we made this simple recipe for egg bites without cottage cheese. They’re soft, high in protein, and perfect for meal prep, whether you bake them in the oven or air fryer.
Keep the screen of your device on
Ingredients
- Protein Base
3 Eggs (L)
100 g Skyr / Greek Yogurt (0.2% fat)
60 g Deli Chicken Slices, diced
20 g Grated Cheese
- Veggies
50 g Bell Pepper, diced
30 g Spinach, chopped
20 g Spring Onions, sliced
- Spices
1 tsp Nutritional Yeast
0.5 tsp Paprika Powder
0.5 tsp Garlic Powder
0.5 tsp Turmeric
0.5 tsp Basil
0.5 tsp Parsley
0.5 tsp Salt
0.5 tsp Pepper
- Other
Cooking Spray
Directions
- Preheat Oven or Air Fryer
• Air fryer: 160°C / 320°F
• Fan oven: 180°C / 350°F
Preheat fully before baking so the egg mixture starts cooking immediately. - Prepare the Egg Mixture
In a large bowl, add the eggs and high-protein yogurt. Stir in the grated cheese, diced deli chicken, green onions, bell pepper, and chopped spinach. Add the nutritional yeast and all seasonings, then mix thoroughly until the ingredients are evenly distributed and the egg mixture is well combined. - Prepare the Molds
Lightly grease 6 silicone muffin cups or a silicone muffin mold with a small amount of oil. Place the cups on a baking tray if using individual silicone cups, as this makes them easier to transfer and keeps them stable while filling. - Fill the Molds
Divide the mixture evenly between the 6 molds, filling each about ¾ full. Stir the mixture briefly between portions so the meat and vegetables remain evenly distributed instead of settling at the bottom. - Bake Until Just Set
• Air fryer: 160°C / 320°F for 14–16 minutes
• Fan oven: 180°C / 350°F for 20–22 minutes
The egg bites are done when the centers are set but still slightly springy when gently pressed. A slight wobble is fine; they will continue to firm up from residual heat. Avoid overbaking, as the eggs can become rubbery and the Skyr may separate slightly. - Cool Before Removing
Let the egg bites rest in the molds for about 5 minutes. This allows the egg to finish setting and makes the bites easier to remove without breaking. Serve warm, or cool completely before refrigerating for later.
Recipe Video
Notes
- 1. Storage
– Fridge: Let the egg bites cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
– Freezer: Freeze the cooled egg bites in a freezer-safe container or bag for up to 2 months. For best texture, thaw them overnight in the refrigerator before reheating. - 2. Reheating
– Air Fryer: Reheat at 160°C / 320°F for 3–5 minutes until heated through.
– Oven: Reheat at 160°C / 320°F for 8–10 minutes.
– Microwave: Heat in 20–30-second intervals until warmed through. Avoid overheating, as the eggs can become rubbery. - *Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Have you tried this recipe yourself?
Tag @juicymacros on Instagram and let us know.
Recipe FAQs
How do you keep egg bites from becoming rubbery?
The trick is to not overbake them. We always pull ours out once the center is just set but still has a slight jiggle, that’s the sweet spot for that soft, custardy texture.
Why did my egg muffins for breakfast turn out watery?
This usually comes down to one of two things: watery vegetables (like thawed spinach that wasn’t squeezed dry enough) or baking too long, which can cause the yogurt to break down. Making sure your spinach is really well drained and keeping an eye on the bake time should solve it.
Can I bake these egg bites in a muffin pan made of metal?
Yes, definitely. We just recommend greasing it really well or lining it with parchment paper first, since metal pans tend to make the egg bites stick more than silicone molds do.
What do you serve with high-protein egg bites?
We love pairing them with toast and some fresh fruit for a complete, balanced breakfast that keeps us full all morning.
