10 minutes of prep and 30 minutes in the oven is all you need to make this copycat recipe for Starbucks Egg White Bites – a high-protein breakfast ready for the week!
This copycat Starbucks Egg White Bites recipe is made with egg whites mixed with creamy cottage cheese, Monterey Jack and feta cheeses, chopped spinach and roasted bell peppers.
What to Love About This Recipe
- Perfect to meal prep it for the whole week: The creation of this recipe started because I wanted a quick breakfast that I could meal prep ahead of time to grab and go on busy mornings.
- Tastes like the real thing: I’m a long time fan of Starbucks red pepper egg white bites, but I don’t always have time to wait in line or money to indulge in Starbucks. So I took a look at the ingredients and decided to master a copycat recipe so I could have homemade egg white bites anytime for less money!
- No need for fancy equipment: Starbucks cooks their egg white bites using a sous vide cooker. But you can get the sous vide effect without having to use special equipment like a sous vide machine! All you need is a silicone muffin pan and a baking dish or sheet.
- I did the trial and error for you: I'll be honest y'all. It took a few tries and some mistakes to get this recipe right. The first time I made it the egg whites sunk in and they looked more like egg white donuts than bites. I tried multiple different cheese ratios, varied the veggie amounts, and tested a few different cooking methods. But it was so worth the trial and error because once I got it right, I’ve been making these on repeat!
I’m excited to share my recipe so that you can make the perfect egg white bite the first time! So if you are a Starbucks Egg White Bites fanatic like me, or you’re just looking for a healthy high-protein breakfast, I hope you give this recipe a try!
When to Make this Starbucks Egg White Bites Recipe
This is a perfect recipe for anytime of year because you can easily make a whole batch and refrigerate or freeze it for the week. It’s also a great one to have around for next time you have company for breakfast. The red and green veggies make it a fun healthy option for a holiday brunch situation to impress your family and friends, too.
- What to Love About This Recipe
- When to Make this Starbucks Egg White Bites Recipe
- Ingredients for Starbucks Egg White Bites Recipe
- How to Make Copycat Starbucks Egg White Bites Recipe
- My Favorite Variations
- Expert tips
- LOOKING FOR NUTRITION EDUCATION?
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- 💬 Comments
Ingredients for Starbucks Egg White Bites Recipe
I love an easy breakfast recipe that uses simple ingredients and this one is no different! All you need is egg whites, cheeses, a couple of veggies, and some s&p.
- Egg Whites: you can use either fresh eggs or a 16 oz carton egg whites if you want to make this healthy breakfast even easier!
- Cottage Cheese: I use whole fat cottage cheese for these to make them extra creamy. Cottage cheese adds more protein and gives them the fluffy texture you get at Starbucks. Half cup cottage cheese is all you really need here.
- Monterey Jack cheese: a mild and buttery flavor and an easily meltable cheese.
- Feta Cheese: full of flavor, slightly salty, and tangy to add top off the cheese trio in this recipe.
- Spinach: a little extra nutrition, texture, and an earthy robust flavor that pairs amazingly with the bell pepper.
- Roasted Red Bell Pepper: I use Mezzetta’s Roasted Red Bell Peppers in a jar, but you could also use fresh bell pepper.
- Salt and pepper: to tie all the flavors together!
*Be sure to check the recipe card at the bottom for exact ingredient measurements and full recipe.
How to Make Copycat Starbucks Egg White Bites Recipe
Step 1: Preheat oven to 350 ℉. Prep a silicone muffin pan by spraying it generously with a cooking spray. Place the oiled muffin pan on a baking sheet.
Step 2: Prep your spinach and roasted red bell pepper by chopping them finely. You want the veggies pretty finely chopped so that they spread evenly in the egg white bites.
Step 3: Blend together the egg whites, cottage cheese, Monterey Jack cheese, feta cheese, and salt and pepper for about 30 seconds. It should be bubbly and a little bit creamy.
Step 4: Pour the egg mixture in a large bowl. Then add the chopped spinach and chopped roasted red bell pepper and mix it together.
Step 5: Boil about 2 cups of water and pour about 1 inch of water on the baking sheet that is under the muffin pan. Then pour egg white mixture into the silicone molds until each cup is about ¾ of the way full. It will be approximately ¼ cup of the mixture. Don’t fill the cups to the top because the egg will rise.
Step 6: Place in the oven for 25-30 min or until the eggs are set. Don't open the oven to check on them until about 20 minutes. Let the egg cups set for at least 5 minutes before gently removing them from the silicone tray. Serve immediately or store in the fridge for up to 5 days or in the freezer for up to 3 months.
Hint: Step 5 is what makes this recipe fluffy and moist. This is the trick that mimics the sous vide style of cooking that Starbucks uses!
- Instead of Egg whites: you can use whole eggs. Just know it will taste slightly different and will change the nutrition.
- Cottage cheese: I use whole fat, but you can also use low-fat cottage cheese. If you don’t like cottage cheese, try using cream cheese or greek yogurt instead.
- Replace Monterey Jack & Feta cheese: don't have Monterey Jack or feta cheese? No problem at all! You can use any combination of cheeses! Mozzarella or gruyère cheese are excellent alternatives. You could use cheddar cheese, too.
- Veggies: instead of spinach and roasted red bell pepper, use any veggies you like. Check out some of my favorite variations below.
My Favorite Variations
You can customize this recipe using what you have in your fridge or replacing ingredients you don't like with some that you do!
Here are some of my favorite variations:
- Fancy: use mushroom, green onion and spinach to up-level this recipe a bit.
- Kid friendly: make it kid friendly by using whole egg instead of egg whites and replace the red bell pepper with sweet potato!
- Spicy: if you want it spicy, throw in a bit of hot sauce to the egg white mix before baking and top them with a bit more hot sauce.
- Savory: make it a bit more savory by adding some chopped turkey bacon! Just be sure to cook the bacon first.
It’s important to use a silicone muffin pan rather than a stainless steel or aluminum muffin tin for this recipe. I tried it using an aluminum muffin tin. It really doesn’t have the same end results and it sticks to the pan.
If you do try it with a normal muffin pan instead of silicone, be sure to oil it really generously to avoid sticking! But I do recommend using silicone. You can get a great inexpensive one here if you don’t have one but want to make this recipe.
Refrigerator: store in an airtight container for 3-5 days (use your judgment).
Freezer: freeze in an airtight container for up to 3 months (use your judgment).
Reheat: to reheat, microwave for about 1 minute or heat in your air fryer or toaster oven.
- Don’t over blend the egg whites + cheese mixture because this will result in the egg whites caving in when baked. About 30 seconds is all it takes.
- Don't open the oven to check on the egg white bites until at least 25 minutes. Doing so will let heat out of the oven!
- Place the silicone muffin pan on the baking sheet and pour hot water in the baking sheet before pouring the egg mixture in the molds of the muffin pan. It's easier this way so the egg mixture doesn't spill out of the muffin pan!
- Finely chop the veggies so the egg mixture can cook around them and get nice and fluffy.
I do highly recommend using silicon for this one! You can get one here if you don't have one. Using aluminum or stainless steel makes it much harder to get out of the pan. You can try it if it's all you have, but be sure to grease it really well!
From a nutritional perspective, these egg white bites are relatively low calorie, high-protein, gluten free, and have no added sugar. You can learn more about the benefits of eating breakfast here.
Absolutely! If you want to make this recipe even easier, use a 16 oz carton of liquid egg whites.
These are my favorite dishes to serve with this Starbucks Egg White Bites recipe:
LOOKING FOR NUTRITION EDUCATION?
Here are some of my educational posts you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
Starbucks Egg White Bites Recipe
- 10 egg whites (or 16 oz carton liquid egg whites)
- ½ cup whole fat cottage cheese (can use low-fat if you prefer)
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoon feta cheese
- ⅓ cup chopped spinach
- ⅓ cup roasted red bell peppers (I use Mezzetti brand)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 350 ℉. Prep a silicone muffin pan by spraying it generously with a cooking spray. Place the oiled muffin pan on a baking sheet.
- Prep your spinach and roasted red bell pepper by chopping them finely. You want the veggies pretty finely chopped so that they spread evenly in the egg white bites.
- Blend together the egg whites, cottage cheese, Monterey Jack cheese, feta cheese, and salt and pepper for about 30 seconds. It should be bubbly and a little bit creamy.
- Pour the egg mixture in a large bowl. Then add the chopped spinach and chopped roasted red bell pepper and mix it together.
- Boil about 2 cups of water and pour about 1 inch of water on the baking sheet that is under the muffin pan. Then pour egg white mixture into the silicone molds until each cup is about ¾ of the way full. It will be approximately ¼ cup of the mixture. Don’t fill the cups to the top because the egg will rise.
- Place in the oven for 25-30 min or until the eggs are set. Don't open the oven to check on them until about 20 minutes. Let the egg cups set for at least 5 minutes before gently removing them from the silicone tray. Serve immediately or store in the fridge for up to 5 days or in the freezer for up to 3 months.