Our copycat Starbucks egg white bites recipe is a healthy and cheaper way to eat your favorite coffee shop breakfast right at home. The roasted red pepper spinach egg bites are packed with flavor and uses fresh Mediterranean ingredients.
These copycat Starbucks egg white bites are so good!
We cracked the secret to making easy, flavorful, and fluffy red pepper spinach Starbucks egg white bites right at home! They're cheaper, healthier, and easy to customize.
They get their creamy, light, and fluffy texture by blending the eggs with cottage cheese. You can't taste the cottage cheese at all, but boy do they make a difference in the taste and texture! If you don't want to use cottage cheese or don't have it, feel free to substitute Greek yogurt, ricotta cheese, or even soft tofu.
Not only are these high protein, they're gluten-free, low carb, and macro friendly too. You can even make them dairy-free if preferred!
Since I started following a macro health plan and working with a trainer, I've been making it a goal to get 30 grams of protein for each meal. We meal prep this recipe most Sundays (or a variation of it) and serve it with high protein overnight oats for 30 grams of protein before going to the gym.
Ingredients in egg white egg bites
Our favorite Starbucks egg bites are the roasted red pepper and spinach. We love all of their options but these honestly have the most flavor, in our opinion. Even better? They're also the lightest since they use egg whites and are made without egg yolks.
You can easily change some of the flavors by swapping the red peppers and spinach for chopped kale and mushrooms, or they'd be delicious with a bit of chopped prosciutto, bacon, or ham mixed in. Or you could use cheddar cheese instead of Monterey Jack.
- carton egg whites - it's much easier to buy a carton of liquid egg whites and to crack a ton of eggs, only to discard the yolks.
- cottage cheese - buy full fat (4%), the nonfat or low fat variety add too much moisture
- feta cheese
- Monterey Jack cheese - or mozzarella cheese
- roasted red peppers - you can also saute red bell pepper and use that instead
- baby spinach - you'll be chopping the spinach, so large fresh spinach leaves are fine too
- green onions or chives
- fine sea salt
- coarse ground pepper
- hot sauce or a pinch of cayenne pepper
- nonstick cooking spray
- hot water - just a heads up you need to make a water bath for this recipe, but I swear it's more simple than it sounds!
** A printable recipe card is at the bottom of the post **
Our favorite tools
- My favorite muffin pan, it's nonstick, beautiful, and heavy-duty. You can also use silicone molds. (fyi cheap silicone molds cause the egg to stick).
- We love these baking cups, which are unbleached recycled paper.
- Large rimmed baking sheet: We love this brand for making an egg bites water bath, to roasted veggies, and sheet pan dinners. Very lightweight!
How to make Starbucks egg white bites
Preheat your oven to 350 F. Put a standard 12 cup muffin tin or silicone muffin pan on a large rimmed baking sheet. Insert muffin tin liners and spray the insides with non-stick cooking spray.
Prep all of the ingredients in advance.
Blend the ingredients
In a large blender, add the egg whites, cottage cheese, feta cheese, and Monterey jack. Blend them for 30 seconds on high until the egg mixture is well combined.
Add in the roasted red peppers, baby spinach, green onions, sea salt, pepper, and hot sauce. Pulse the blender a few times to combine all ingredients.
Pour into a muffin tin
Divide the egg muffin mixture into the 12 muffin cups, filling them almost to the top.
Place the baking sheet (with the muffin tin sitting on top of it) in the middle of the oven.
Carefully pour hot water half way up the side of the muffin tins. I have a boiling water tap and used that, you can either boil about 6-8 cups of water, or use hot tap water (it's safe to use tap water since it's not getting mixed with the ingredients).
Bake
Cook the egg bites for 30-35 minutes or until they're firm to the touch. Carefully remove the muffin pan from the baking tray filled with hot wter.
Let the egg muffin bites cool slightly for 5+ before removing them from the muffin tin.
Important note
Do not forget to put the muffin tin in the water bath! The hot water steams the eggs and they'll collapse in the center and won't rise otherwise (yes, we've accidentally done this before)
Helpful tips
- The chopped ingredients will float to the top of the egg bites during cooking. That's just what happens and this recipe has been tested at least 10 times in a variety of ways and the spinach, red pepper, and chives always float to the top.
- These will puff up in the oven like a souffle, and then they shrink a bit during cooling.
- Leftover egg bites will keep in the fridge for 5 days. I usually reheat 2 at a time for about 30 seconds in the microwave.
FAQ's
Yes, I used to be a cottage cheese hater too. Actually, I still don't care for it being a cold plain blob served on my plate. But honestly, cottage cheese IN recipes is a total game changer! You honestly can't taste it, plus it adds a high protein rich creaminess to basically everything you put it in.
If you still don't trust me and don't want to add cottage cheese, it can be swapped 1:1 for low fat or full fat Greek yogurt (don't use nonfat since it's more tart), ricotta cheese, or even soft tofu. And I promise, you can't taste the tofu in egg bites either but they do turn out a little softer texture than cottage cheese.
The boiling water gets poured halfway up the side of the muffin pan. I've found that pouring it in the baking sheet when it's in the oven is easiest, and not doing it before hand. You're way more likely to spill the water trying to carry it across the kitchen.
More healthy breakfast recipes
To get at least 30 grams of protein for breakfast, we especially love to eat these with overnight oats. We meal prep both of these recipes most weeks.
Here's some other healthy high protein breakfast ideas that'll pair great with egg bites.
- Air fryer breakfast sausage links - chicken or turkey sausages are great too!
- Instant Pot hard boiled eggs - our favorite method of cooking eggs
- Frozen Greek yogurt bark - eat it for breakfast or a healthy snack
- Chia seed pudding - layer with Greek yogurt and make a high protein chia parfait
Recipe
Egg White Bites (Roasted Red Pepper Spinach)
Equipment
- 1 12 cup muffin tin aluminum or silicone
- 12 muffin tin liners
Ingredients
- 1 16 ounce carton egg whites (454 g)
- ½ cup cottage cheese whole milk (113 g)
- ½ cup feta cheese crumbled (65 g)
- ½ cup Monterey Jack cheese (45 g)
- ¼ cup roasted red pepper minced (65 g)
- ¼ cup chopped spinach finely chopped (15 g)
- 2 tablespoon green onion minced (7 g)
- ½ teaspoon fine sea salt
- ½ teaspoon coarse ground pepper
- 2-3 drops hot sauce or a pinch of cayenne pepper
- nonstick cooking spray
- 4 cups hot water approximately
Instructions
- Preheat the oven to 350 F. Place a muffin tin (12 cups) on a large baking sheet. Use muffin tin liners if you're using an aluminium muffin tin or you can use silicone muffin tins without liners. Spray the muffin tin cups with non-stick cooking spray.
- In a blender, add the carton of egg whites, cottage cheese, feta cheese, and Monterey jack cheese. Blend for 30 seconds until the mix is bubbly and well combined.
- Add the roasted red pepper, spinach, green onion, salt, pepper, and hot sauce to the blender. Pulse a few times to combine it with the egg white cheese mix.
- Divide the egg white mixture into the 12 muffin cups, filling them almost to the top.
- Place the baking sheet (with the muffin tin on top) in the middle of the oven.
- Carefully pour boiling water into the baking sheet half way up the side of the muffin pan.
- Bake the egg white bites for 30 minutes or until they're firm to the touch. Let them cool 5-10 minutes before removing them from the muffin tin.
Notes
- Be sure to prep all ingredients in advance, you want to work quickly so the egg mixture stays foamy before getting them in the oven.
- Leftover egg bites will keep in the fridge for 5 days. Great for meal prep breakfasts!
- It's common for these to puff up like a souffle in the oven and then shrink a bit when they're removed and cooling.
- Don't forget the water bath step or your egg bites will collapse.
- Use whole milk cottage cheese (4% milk fat) or these will turn out watery. Ricotta, Greek yogurt, or soft tofu are great substitutes.
- Flavor ideas: swap red pepper and spinach for mushroom and kale, leave out the veggies and add ham/swap the Monterey Jack for cheddar cheese.
Judy Clark says
I found this recipe when I was looking for high protein and low calorie breakfast ideas. I’m totally not an egg white person. The only way I’ll eat eggs is well scrambled and dry. Hate hard boiled eggs and dishes including chopped ones. So, needless to say I was skeptical of these egg white bits. To my surprise I love them!! They don’t have the consistency or taste of plain egg whites. I’m sure I’ll be making them a lot. Thanks so much for this great recipe that’s going to keep me happy with a high protein, low calorie and healthy diet.
WholeLottaYum says
You're welcome, Judy! I'm so glad you loved these, and I agree, you can't taste the egg whites. I personally make these every single week! I appreciate your feedback. Jen