Description
These Creamy Greek Yogurt Egg Bites are a delightful, protein-packed breakfast or snack option made with eggs, creamy Greek yogurt, and cheese, baked to perfection in a muffin tin. Smooth, savory, and customizable with your favorite mix-ins, they offer a Starbucks-style texture that’s both satisfying and nutritious.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ½ cup plain Greek yogurt (2% or 5% fat for best texture)
- ½ cup shredded cheese (cheddar, Monterey jack, Swiss, or blend)
- ¼ tsp salt
- ¼ tsp black pepper
Vegetable Mix-ins
- ¼ cup diced bell pepper
- ¼ cup chopped spinach
- 2 tbsp diced onion (optional)
Other
- Olive oil or nonstick spray for greasing the muffin tin
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (163°C). Grease a muffin tin thoroughly with olive oil or nonstick spray to prevent sticking.
- Blend Egg Mixture: In a blender, combine the eggs, plain Greek yogurt, shredded cheese, salt, and black pepper. Blend for 10–20 seconds until the mixture is completely smooth and creamy, resembling a Starbucks-style egg bite texture.
- Add Mix-ins: Evenly distribute the diced bell pepper, chopped spinach, and optional diced onion into each muffin cavity to add flavor and texture.
- Fill Muffin Tin: Pour the blended egg mixture into each muffin cup, filling about ¾ full to allow space for rising.
- Optional Water Bath: For extra silky, creamy bites, place the muffin tin on a baking sheet and carefully add hot water to the sheet until it reaches about halfway up the sides of the muffin cups.
- Bake: Bake in the preheated oven for 18–22 minutes until the egg bites are just set but still moist in the center. Avoid overbaking to maintain creaminess.
- Cool & Remove: Remove from oven and let the egg bites cool for 5 minutes. Use a silicone spatula to gently loosen the edges and pop them out of the muffin tin.
Notes
- Blend the egg mixture for 10–20 seconds for the smoothest, creamiest texture similar to Starbucks egg bites.
- Use 2% or 5% fat Greek yogurt to achieve extra creaminess in the bites.
- Do not overbake — remove when centers are just set for maximum tenderness.
- Optionally bake with a water bath (placing the muffin tin inside a baking sheet filled with hot water) to achieve an extra silky texture.
- Flavor variations include spinach & feta, bacon cheddar, ham & Swiss, veggie lovers (adding mushrooms), and jalapeño pepper jack.
- Store leftovers in the fridge for up to 4–5 days or freeze for up to 3 months.
- Reheat in the microwave for 20–30 seconds before serving.
Nutrition
- Serving Size: 1 egg bite
- Calories: 75
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 110mg
