I originally baked these as a dupe to the Starbucks Bacon Egg Bites, but substituted the types of cheese and doubled the salt and pepper.
I found them to taste just like a crustless quiche. They are a convenient breakfast option, as you bake them in a batch of 12. Refrigerate leftovers for the next day. 2 are sufficient for a good, light, and nutritious breakfast.
Recipe is vegetarian. Optional add-ins are suggested below. Pick and choose, or eat plain. Measurements for add-ins may vary depending on the amount desired, and if it will be combined with any other add-ins.
Note: to reduce calories and fat, use 1/3 reduced fat cream cheese.
Prep Time: 5 Minutes | Cook Time: 30 Minutes | Total Time: 35 Minutes
Special Equipment
1 normal sized cupcake pan
Electric hand mixer or blender
1 large mixing bowl (if using hand mixer)
Ingredients (US Standard)
5 large eggs
1 cup Mozzarella Cheese, shredded
8oz Cream Cheese, full fat
1/4 tsp salt
1/4 tsp pepper
Cooking Spray
Chopped bell pepper, optional add-in
Chopped tomato, optional add-in
Chopped chives, optional add-in
Chopped broccoli, optional add-in
Chopped mushroom, optional add-in
2 strips of no-sugar added bacon, cooked and crumbled, optional add-in
Diced ham, optional add-in
Chopped sausage, optional add-in
Ingredients (Metric)*
5 large eggs
112g Mozzarella Cheese, shredded
224g Cream Cheese, full fat
1.5g salt
0.7g pepper
Cooking Spray
Chopped bell pepper, optional add-in
Chopped tomato, optional add-in
Chopped chives, optional add-in
Chopped broccoli, optional add-in
Chopped mushroom, optional add-in
2 strips of no-sugar added bacon, cooked and crumbled, optional add-in
Diced ham, optional add-in
Chopped sausage, optional add-in
*All metric units are converted and should be considered more or less.
Method
Preheat oven to 350°F (177°C).
Grease the cupcake pan using cooking spray, wipe excess grease with paper towel if necessary.
Add all ingredients, except optional add-ins, to the blender or mixing bowl. Combine thoroughly, with blender or electric hand-mixer.
Stir in any optional add-ins.
Pour mixture into the muffin pan, distributing equally. You may want to use a 1/4 measuring cup for easier distribution.
Bake on top rack for 30 minutes.
Remove muffins from tin immediately to prevent overcooking. Use two forks to remove muffins, use caution as they will be very soft (they will firm up a bit once cool). Muffins may have browned exterior, but will not be burned and will taste sweet and creamy, just like a quiche. Muffins in image are served upside down.
Nutritional Data (with full fat cream cheese)
Servings: 6
Serving Size: 2 muffins
Calories: 245 | Protein: 12 | Carbs: 2 | Fiber: 0 | Fats: 20.2
Nutritional Data (with 1/3 reduced fat cream cheese)
Servings: 6
Serving Size: 2 muffins
Calories: 205 | Protein: 12 | Carbs: 0.6 | Fiber: 0 | Fats: 16
*Nutritional data only accounts for quiche bites, and does not include any optional add-ins.*
This recipe is derived from "Copycat Starbucks Egg Bites" by Recipe Girl. I used different types of cheese and changed the cheese measurements, per personal taste. I also included optional add-ins and adjusted the cooking method. This leaves the end result tasting more like mini quiches than the Starbucks Egg Bites.
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