Easy Starbucks Egg White Bites Copycat Recipe w/Feta
10 minutes of prep and 30 minutes in the oven is all it takes to make this copycat recipe for Starbucks Egg White Bites – a high-protein breakfast that tastes like it came straight from Starbucks made right in your own kitchen! Creamy cottage cheese adds flavor and richness to egg whites mixed with Monterey Jack and feta cheeses with chopped spinach and roasted bell peppers.
Ingredients
- 10 egg whites (or 16 oz carton liquid egg whites)
- ½ cup cottage cheese (use whatever fat content you prefer, I use whole fat)
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoon feta cheese
- ¼ cup chopped spinach
- ¼ cup roasted red bell peppers
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350℉ (175°C). Prep a silicone muffin tin by spraying it generously with a cooking spray. Place the oiled muffin pan on top of 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.
- Add a spoonful of the spinach and red peppers to each muffin cup.
- Blend together the egg whites, cottage cheese, Monterey Jack cheese, feta cheese, and salt and pepper for about 30-45 seconds. You want it to be bubbly and a little bit creamy, but don’t over-blend it because this will result in the egg whites caving in when baked.
- 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! Give each muffin a little stir to combine.
- Boil 2 cups of water and pour about 1 inch of water on the baking sheet under the muffin pan. This step can be skipped, but it helps in making a fluffy and moist end product and this is the trick that mimics the sous vide style of cooking that Starbucks uses.
- Place it in the preheated oven for 25-30 min or until the eggs are set. They are done when a toothpick comes out clean. Let the egg cups set for at least 5 minutes before gently removing them from the silicone tray.
Video
Notes
Expert Advice
- It’s important to use a silicone muffin pan rather than a tin muffin pan for this recipe. I tried it using an aluminum muffin pan and it didn’t have the same result + it stuck to the pan. If you do try it with a normal muffin pan instead of silicone, be sure to oil it generously to avoid sticking! But I do recommend using silicone.
- Finely chop the veggies so the egg mixture can cook around them and get nice and fluffy
- Don’t over blend the egg whites + cheese mixture because this will result in the egg whites caving in when baked. About 30-45 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.
Nutrition
Serving: 1 biteCalories: 40kcalCarbohydrates: 1gProtein: 5gFat: 1.5gSaturated Fat: 1gCholesterol: 5mgSodium: 180mgPotassium: 60mgCalcium: 170mg
Tried this recipe?Let us know how it was!