Garlic Scapes Egg Bites Starbucks Copycat
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-free, low-carb, keto-friendly
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat preferred)
- 1 cup shredded Gruyere or Monterey Jack cheese
- 1/2 cup finely chopped garlic scapes (woody ends removed)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce (optional for a kick)
- Cooking spray or butter for the mold
Instructions
- Preheat your oven to 300°F (150°C). Place a large baking pan filled with about an inch of water on the middle rack. This creates a “bain-marie” or water bath, which provides the steam needed for the soft texture. Grease a silicone muffin tray or egg bite mold thoroughly with cooking spray.
- In a high-speed blender, combine the eggs, cottage cheese, shredded cheese, salt, pepper, and hot sauce. Blend on medium-high for about 30 to 45 seconds until the mixture is completely smooth and slightly frothy. This aeration is key to the light texture.
- Pour the egg mixture into a large bowl. Gently fold in the finely chopped garlic scapes using a spatula. This ensures the scapes are distributed evenly throughout the bites rather than being pulverized by the blender blades.
- Carefully pour the mixture into the prepared silicone molds, filling each cavity about 3/4 of the way full. Do not overfill, as they will rise slightly during the cooking process.
- Place the silicone mold directly into the water-filled pan in the oven. Bake for 25 to 30 minutes, or until the centers are set and no longer jiggly. Turn off the oven and let them sit for 5 minutes before removing the pan.
- Remove the mold from the water bath and let the egg bites cool for at least 5-10 minutes. Gently pop them out of the silicone mold. They should slide out easily and be perfectly smooth on the sides.