Egg White Bites (Starbucks Copycat)
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Published May 29, 2024, Updated Sep 10, 2024
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These Starbucks copycat egg white bites with roasted red pepper are so easy to make in the oven! They’re creamy, cheesy and perfect for a protein-packed, low-calorie breakfast or snack on the go.
These egg white bites are my take on the popular Starbucks version. They’re light, airy, and just the right blend of fluffy and flavorful. What I love most about these bites is how they make a satisfying breakfast or snack without feeling too heavy. They’re easy to customize with different cheeses and veggies, making them a versatile addition to any meal plan. If you’re a fan of the Starbucks egg bites, you’ll enjoy creating and savoring your own version at home!
Why You’ll Love This Recipe
- High in Protein – Made primarily with egg whites and a mix of three cheeses, these bites are an excellent source of high-quality protein.
- Perfect for Meal Prep – Make a batch ahead of time and you have a ready-to-go meal or snack that’s both satisfying and healthy.
- Kid-Friendly – With their appealing look and delicious taste, even the pickiest eaters won’t be able to resist.
Ingredients Needed
- 16 oz carton egg whites – the base of our bites, providing a high-protein, low-calorie foundation that’s both filling and nutritious.
- full-fat cottage cheese – I used Good Culture for its creamy texture and boost of extra protein. Half a cup makes the bites wonderfully moist.
- monterey jack or mozzarella cheese –adds a gooey, melty texture and a mild, pleasant flavor that pairs well with the other ingredients.
- feta cheese – feta brings a tangy sharpness that contrasts beautifully with the mild cheeses.
- roasted red pepper – adds a sweet, smoky flavor and a pop of vibrant color. Make sure it’s squeezed dry to avoid adding excess moisture.
- spinach – adds color, nutrients, and a subtle earthy flavor. One-third of a cup of spinach is just enough to get the benefits without overpowering the other flavors.
- green onion – just the white part, sliced, for a mild onion flavor that complements without dominating.
Recipe Variations
- Add protein: For more protein consider adding cooked and crumbled sausage, turkey bacon or ham. These pair great with all the other ingredients!
- Instant pot egg white bites: If you have an Instant pot you can try these instant pot egg white bites instead!
- Swap the cheese: If you’re looking for a different kind of cheese you could use goat cheese for its creamy texture and tangy kick, or smoked gouda for a deeper, smoky flavor.
How to Make Egg White Bites
Step 1: Blend the egg whites, cottage cheese, shredded cheese, feta cheese, salt and pepper in a blender until smooth.
Step 2: Combine the spinach, roasted red peppers and green onion in a small bowl.
Step 3: Distribute the veggie mixture into the muffin cups, then pour the egg mixture over the veggies, filling each cup about ¾ full.
Step 4: Bake for 30-35 minutes until the bites are set. Let cool for a few minutes before removing from the pan.
Recipe Tip!
Use silicone muffin liners or a silicone muffin pan to help the egg bites not stick and are easy to remove after baking.
How to Store
- Refrigerate: Let the egg white bites cool completely, then store them in an airtight container in the refrigerator. They will keep for up to 5 days.
- Freeze: For longer storage, freeze the egg white bites on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheat: To reheat, microwave for 20-30 seconds or until warm. You can also reheat them in the oven at 350°F until warmed to your preference.
Frequently Asked Questions
Yes, you can substitute whole eggs for egg whites. Use 7-8 whole eggs to replace the 16 oz carton of egg whites.
Using a silicone muffin pan or silicone liners helps to prevent the egg bites from sticking and makes them easier to remove after baking.
The water bath helps to keep the egg white bites moist and prevents them from drying out. It’s recommended but not absolutely necessary.
More Egg Recipes
- Kale and Feta Crustless Quiche
- Cottage Cheese Quiche
- Instant Pot Egg White Bites
- Make-Ahead Breakfast Casserole
- Egg White Quiche
- Scrambled Egg Whites
Be sure to check out all of my breakfast recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Egg White Bites
Ingredients
- 1 16 oz carton egg whites
- ½ cup full fat cottage cheese, I used Good Culture
- ½ cup shredded monterey jack cheese or mozzarella cheese
- ¼ cup crumbled feta cheese
- ⅓ cup diced jarred roasted red pepper, drained and chopped, squeezed dry with a paper towel
- ⅓ cup spinach, finely chopped
- 1 green onion, white part only, sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 350°F and line a muffin tin with silicone liners or spray a silicone muffin pan well with cooking spray.
- Add egg whites, cottage cheese, shredded cheese, feta cheese, salt and pepper to a blender. Blend for 30 seconds, mixture will look smooth but it’s okay if there are still some small cheese chunks.
- In a small mixing bowl combine the spinach, roasted red peppers and green onion.
- Divide the veggie mixture between the 12 muffin cups then pour the egg mixture into the cups filling each cup about ¾ full.
- Place the silicone muffin tray on an empty rimmed baking sheet, filling it about halfway up with boiling water. Carefully transfer the pan to the oven.
- Place muffin pan on the middle rack in the oven and bake for 30-35 minutes, until they are fully set.
- Remove from the oven and let cool for about 5 minutes before removing the egg white bites.
Notes
- Add protein: For more protein consider adding cooked and crumbled sausage, turkey bacon or ham. These pair great with all the other ingredients!
- Swap the cheese: If you’re looking for a different kind of cheese you could use goat cheese for its creamy texture and tangy kick, or smoked gouda for a deeper, smoky flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious. I was worried they wouldn’t turn out because I didn’t have a silicone baking pan or silicone muffin liners. I used my pampered chef stoneware muffin pan and sprayed it with cooking spray. The muffins popped out of the pan as soon as I tipped it over with nothing stuck. Thank you for sharing this recipe.
Yay! So glad this recipe turned out for you, Vicky. Thanks for making it and for coming back to leave a review. I appreciate it!
They tasted great but the whites were a little soggy. Should the spinach be cooked and squeezed dried? I think need up removing them from the silicone cupcake pan and baking a little longer. My family loves them!
Hi Melissa – Did you squeeze dry the red peppers? If not, that could definitely cause your egg bites to be soggy.
These are fabulous. I did end up with more egg base than 12 muffin tins would fit but I scrambled the left over and holy! So good.
Oh yay! I’m so glad you enjoyed this recipe, Ashlie. Thanks for making it and for coming back to leave a review. I so appreciate it!
These were so good! Taste even better than the Starbucks ones. Thank you for such great recipes!
Yay!! So glad you loved these egg bites. Thanks for making them and for coming back to leave a review. I so appreciate it!
how could I make with eggs and also egg whites together? not sure how to combine.
Hi Ann – If you want to make this recipe with whole eggs instead of just egg whites, you can substitute whole eggs for egg whites. Use 7-8 whole eggs to replace the 16 oz carton of egg whites. Enjoy!
This recipe is fabulous! Great for breakfast or any time of day! Love that it is easy to grab and go, too.
This recipe says 12 servings but it makes 12 muffins and each serving is 2 bites? So it’s 6 servings
Hi Nicole – Thanks for catching that. This recipe serves 6, I just updated the post. Hope you enjoy these!