You can skip the Starbucks line with these homemade baked egg white bites! This copycat recipe is quick and easy to prepare, perfect for meal prep and makes a great high-protein, grab-and-go breakfast you can enjoy on busy mornings.
If you’re a fan of the Starbucks Egg White & Roasted Red Pepper Egg Bites you’re going to LOVE this copycat egg white bites recipe. After a lot of research and testing, I’ve figured out how to make those smooth, creamy, and slightly jiggly egg bites in the comfort of your own home.
The combination of egg whites and cottage cheese is the key to that oh-so-additive, interesting, yet enjoyable texture of the Starbucks version, but by making them at home you can save money and time in the morning, and create a version with even more protein.
Egg White Bites Ingredients
To ensure this homemade egg white bites recipe is as close to the Starbucks egg white bites as possible, I’ve used very similar ingredients to their version. Here’s what you’ll need:
- Liquid Egg Whites – The most important ingredient in egg white bites.
- Cottage Cheese – To boost the protein content and create a creamy texture.
- Monterey Jack Cheese – To add some healthy fats and more protein. Other shredded cheese, such as cheddar or mozzarella, would also work.
- Feta Cheese – To add a salty bite.
- Roasted Red Peppers – Jarred roasted red bell peppers work best, but you can use raw red bell pepper if needed.
- Fresh Spinach – To add some leafy greens.
- Green Onions – To add some flavor.
- Hot Sauce – For a bit of spice, feel free to omit it if you like.
- Butter – To add some healthy fats and create a smooth texture.
- Cornstarch – To bind the proteins and absorb excess liquid. It also helps to re-create the jiggly texture of the Starbucks egg white bites.
- Salt and Pepper – To season.
To Make them Gluten-Free: No adaptations are needed, this recipe is gluten-free.
To Make them Dairy-Free: Unfortunately, this recipe can not be made dairy-free.
How to Make Egg White Bites
The Starbucks egg white bites are made via the sous vide method; however, you can easily re-create them in your own home with a blender, muffin pan, and baking sheet. Here’s what you’ll do:
- Blend the egg whites and cheese. Add the egg whites, cottage cheese, shredded Monterey jack cheese, feta, butter, cornstarch, and hot sauce to a blender and purée until smooth.
- Add the veggies. Add the chopped roasted red bell pepper, spinach, and green onions, along with a pinch of salt and pepper, to each cup of a muffin pan.
- Pour into a muffin pan. Evenly divide the egg mixture across the muffin pan, filling the cups 2/3 of the way up.
- Place the muffin pan on a baking sheet. Place the muffin pan on top of a baking sheet in the oven and fill the baking sheet with boiling water.
- Bake. Bake at 350°F for 20-22 minutes.
- Cool and enjoy! Once baked, remove the egg white bites from the oven and allow to cool slightly before serving.
The full recipe can be found in the recipe card below.
Red’s Nutrition Tip
This egg white bites recipe is a great source of protein, complete with 19 grams per serving. Pairing them with a source of complex carbohydrates, such as toast or a bagel, and some fiber, such as fruit, can help to create a balanced meal.
Want to try other mix-ins? Once you’ve created the base egg white mixture, you can add any mix-ins you like. Suggestions include cooked bacon, sausage, or ham, sautéed mushrooms or broccoli, or seasonings such as garlic powder and dried herbs.
Prefer to include the egg yolks? Swap the egg whites for 8 whole eggs.
Yes, egg white bites are healthy. They are a good source of protein, healthy fats, and micronutrients and are a good addition to a balanced and healthy breakfast.
Absolutely. Homemade egg white bites are made with real food and are ok to eat every day.
Yes, egg bites are a good source of protein, fats, vitamins, and minerals. One egg bite contains roughly 9 grams of protein.
Egg bites are high in protein and low in calories and are good for weight loss. When consumed as part of a healthy and balanced diet in a calorie deficit, egg bites can support a goal of weight loss.
Storage + Reheating
To Refrigerate: Allow the egg white bites to cool completely and then store them in an airtight container in the fridge for up to 3 to 4 days.
To Freeze: Once cooled, wrap each egg white bite in plastic wrap, place them all in an airtight container, and store them in the fridge for 2 to 3 months.
To Reheat: Egg white bites can be reheated in the microwave for 30 seconds to 1 minute. Frozen egg bites must be thawed before reheating.
More Whole Egg Bite Recipes:Print
Egg White Bites
These copycat Starbucks egg white bites are easy to make and are a protein-packed, low-calorie, and low-carb breakfast or snack. Make them as a meal prep idea and you can enjoy them all week!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 bites 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- 2 cups liquid egg whites
- 1 cup cottage cheese
- 1 cup shredded Monterey jack cheese
- 1/4 cup crumbled feta cheese
- 1 tablespoon butter, melted
- 1 tablespoon cornstarch, or arrowroot powder or tapioca starch
- 1 dash of hot sauce
- 1/4 cup spinach, finely chopped
- 1/4 cup roasted red pepper, finely diced
- 2 tablespoons green onion, finely chopped
- Black pepper
- Preheat the oven to 350°F and bring a kettle to a boil. If using a metal muffin pan, coat it with cooking spray or lightly grease the muffin cups with oil. If using a silicone muffin pan (recommended) or silicone molds, do not grease the muffin cups, there is no need.
- In a food processor or blender, add the egg whites, cottage cheese, shredded Monterey jack, feta, melted butter, cornstarch, and hot sauce and blend for 30 seconds or until smooth. Set aside.
- Add the chopped spinach, roasted red pepper, onion, and a pinch of salt and pepper into the bottom of each cup of the muffin pan, dividing it evenly across all 12 cups.
- Pour the egg whites mixture into the muffin pan, dividing it evenly across all 12 cups, then give each cup a quick whisk with a fork.
- Place the muffin pan on top of a baking sheet and transfer the baking sheet to the preheated oven with the muffin pan on top.
- Once in the oven, pour boiling water onto the baking sheet – just find an exposed corner with enough room to add water – until 1/2 to 3/4 of the way up the edges of the baking sheet. (Although you can add the muffin pan directly to the oven without the baking sheet and water, using them helps to poach and steam the egg white bites to give them a sous-vide texture.)
- Bake for 20-22 minutes or until set.
- Once cooked, remove the baking sheet and muffin pan from the oven. Transfer the muffin pan to a wire cooling rack for roughly 10 minutes or until the egg white bites are cool enough to handle.
- Once cooled, remove the egg white bites from the muffin cups and serve immediately, or store them in an airtight container in the fridge for up to 4 days.
Liquid Egg Whites: You can find carton egg whites in the egg section of most major grocery stores.
- Serving Size: 2 egg white bites
- Calories: 178 calories
- Sugar: 3 grams
- Fat: 9 grams
- Carbohydrates: 6 grams
- Fiber: 1 gram
- Protein: 19 grams