Starbucks Egg Bites Recipe

Bring a kettle or pot of water to a boil. Next, place one oven rack in the center of the oven, and one rack right below it. Preheat to 300°F, then place a metal or ceramic 9x13 baking dish on the lower rack and fill it halfway with the boiling water. Close the oven and allow steam to build.
Grab a standard, metal, nonstick, 12-cup muffin pan and grease each cup with butter or cooking spray. Set aside.
Cook the diced bacon in a non-stick skillet over medium-high heat, stirring frequently until browned and crispy. Usually 5-6 minutes. Remove from the pan with a slotted spoon, then let it cool and drain on a paper towel-lined plate.
In a blender, add the eggs, cottage cheese, Gruyère, Monterey Jack, cornstarch, salt, pepper, and hot sauce. Blend for about 30 seconds or until smooth.
Divide the liquid egg mixture evenly between each muffin cup, about 3/4 of the way full. Evenly divide and sprinkle the bacon pieces into each egg-filled cup, and gently press the bacon into the mixture. Bake for 20-25 minutes on the center rack until set. You'll know the egg bites are ready once they start pulling away from the edges of the wells.
Once the eggs are cooked through and set to your liking, remove the muffin pan from the oven and let them rest for about 5 minutes in the pan. Use a spoon or butter knife to loosen the edges of the egg bites, then gently lift them out onto a plate. Garnish with chives and serve warm with a dipping sauce or on their own. Enjoy!