Garlic Scapes Egg Bites Starbucks Copycat
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Low-Carb, Keto, High-Protein
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat preferred for creaminess)
- 1.5 cups 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 cracked black pepper
- 1/8 teaspoon ground nutmeg (optional, for depth)
- Non-stick cooking spray or butter for the pan
Instructions
- Preheat your oven to 300°F (150°C). Grease a standard 12-cup silicone muffin pan thoroughly. Place the muffin pan inside a larger roasting pan or a high-sided baking sheet. You will later fill the larger pan with hot water to create a steam-filled environment, which is the secret to the sous-vide texture.
- In a high-powered blender, combine the eggs, cottage cheese, salt, pepper, and nutmeg. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and slightly frothy. This aeration helps create a light and airy bite.
- Wash the garlic scapes and trim off the tough, woody bottom ends and the stringy tips. Finely mince the remaining green stalks. You can use them raw for a bit of crunch, or quickly sauté them in a teaspoon of butter for 2 minutes to soften the flavor and texture before adding them to the egg mixture.
- Divide the shredded cheese and the minced garlic scapes evenly among the 12 muffin cups. Pour the blended egg mixture over the fillings until each cup is about three-quarters full. Gently stir each cup with a toothpick to ensure the scapes and cheese are distributed throughout.
- Carefully pour boiling water into the outer roasting pan until it reaches about halfway up the sides of the muffin tin. Slide the assembly into the oven. Bake for 20 to 25 minutes, or until the centers are set and the tops are just starting to firm up. They should not be browned.
- Remove the pans from the oven and carefully lift the muffin tin out of the water bath. Let the egg bites cool in the pan for at least 5 to 10 minutes. This allows them to firm up so they don’t break when you pop them out. Use a plastic knife or spatula to gently release the edges if needed.