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Copycat Starbucks Spinach & Mushroom Egg Bites

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

Ingredients:
  • 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
Directions:
  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.
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