Copycat Starbucks Spinach & Mushroom Egg Bites


Skip the pricy Starbucks breakfast in favor of our oven-baked egg bites, which are packed with spinach and mushrooms. Baking the egg bites in a hot-water bath creates a similar cooking environment to that of the sous vide method. The added moisture helps gently steam the eggs, creating an almost soufflé-like consistency. Enjoy these meal-prep-friendly egg bites as is, or serve with a dollop of salsa or hot sauce, or sliced avocado.

a recipe photo of the Copycat Starbucks Spinach & Mushroom Egg Bites
Photo: Jamie Vespa


  • 1 tablespoon extra-virgin olive oil

  • 1 ½ cups sliced cremini mushrooms

  • 3 cups packed baby spinach

  • ½ teaspoon kosher salt, divided

  • 8 large eggs

  • ¾ cup nonfat cottage cheese

  • ½ teaspoon cracked black pepper

  • ¼ cup shredded Swiss cheese


  1. Preheat oven to 350°F. Lightly coat a 12-cup silicone muffin pan with cooking spray; place on top of a large rimmed baking sheet.

  2. Heat oil in a large skillet over medium heat. Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes. Add spinach; cook, stirring often, until wilted, about 1 minute. Stir in 1/4 teaspoon salt. Remove from heat and let cool for 5 minutes.

  3. Transfer the spinach mixture to a food processor; pulse until the vegetables are very finely chopped. Divide the mixture evenly among the prepared muffin cups, about 1 tablespoon each. Wipe the food processor clean.

  4. Add eggs, cottage cheese, pepper and the remaining 1/4 teaspoon salt to the food processor. Process on medium speed until smooth, about 20 seconds. Add Swiss cheese and pulse a few more times to incorporate. Divide the mixture among the muffin cups, a scant 1/4 cup each.

  5. Bring 2 cups water to a boil. Transfer the baking sheet to the oven and carefully pour the boiling water onto the baking sheet around the muffin pan. Bake until the eggs are set, about 25 minutes. Let cool for 5 minutes before removing from the pan.

To make ahead

Refrigerate egg bites for up to 3 days. To reheat, wrap loosely in a paper towel and microwave for 20 seconds to warm. Alternatively, wrap individually in plastic wrap and freeze for up to 3 months. To reheat, unwrap egg bite, wrap loosely in a paper towel and microwave until warmed through, about 30 seconds.


12-cup silicone muffin pan

Nutrition Facts (per serving)

159 Calories
10g Fat
4g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 egg bites
Calories 159
% Daily Value *
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 13g 26%
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 253mg 84%
Vitamin A 2243IU 45%
Vitamin C 8mg 9%
Vitamin D 55IU 14%
Vitamin E 1mg 4%
Folate 92mcg 23%
Vitamin K 137mcg 114%
Sodium 354mg 15%
Calcium 124mg 10%
Iron 2mg 11%
Magnesium 34mg 8%
Potassium 220mg 5%
Zinc 1mg 9%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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