Starbucks Copycat Egg White Bites -Roasted Red Pepper
Skip the lines, save your money and make a whole batch of Starbucks Egg White Bites at home! A delicious high protein breakfast to meal prep for the week to add a little magic to your mornings! 😊
Ingredients
- 10 egg whites (or 16 oz carton liquid egg whites)
- ½ cup cottage cheese
- 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 the egg whites, cottage cheese, Monterey Jack cheese, feta cheese, salt, and pepper for 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.
- Pour 2 cups of hot water onto the baking sheet under the muffin pan.
- Bake 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.
- Hint: It’s important to use a silicone muffin pan rather than a tin muffin pan for this recipe. Trust me - I have tried using an aluminum muffin pan and it really sticks to the pan. If you do decide to try it with a normal muffin pan instead of silicone, be sure to oil it generously to avoid sticking!
Video
Notes
Expert Advice
I've made this Starbucks egg white bites recipe many times and learned some lessons the hard way! Here's my advice:
- Use a silicone muffin pan so they don't stick to the pan.
- Careful not to over blend the egg white and cheese mixture because this will result in the egg whites caving in when baked. About 30-45 seconds is all it takes.
- Finely chop the veggies so the egg mixture can cook around them and get nice and fluffy.
- 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.
- You can skip the step of adding the water between the baking sheet and muffin pan, but I suggest trying it. It's what mimics the sous vide style of cooking that Starbucks uses to give their egg bites a fluffy consistency.
- Refrigerator - store in an airtight container in the fridge for up to 3-4 days.
- Freezer - freeze in an airtight container in the freezer for up to 3 months.
- Reheat - to reheat leftover egg white bites, microwave for about 1 minute or heat in your air fryer or toaster
Nutrition
Serving: 1 biteCalories: 40kcalCarbohydrates: 1gProtein: 5gFat: 1.5gSaturated Fat: 1gCholesterol: 5mgSodium: 180mgPotassium: 60mgCalcium: 170mg
Tried this recipe?Let us know how it was!
