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–+ servings
egg bites starbucks recipe on a black plate ready to eat

Egg White Bites (Roasted Red Pepper Spinach)

Jenni Cole
An easy egg white bites recipe that's a copycat version of Starbucks roasted red pepper spinach bites. High protein and great for a meal prep breakfast!
5 from 2 votes
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Course Breakfast
Cuisine Mediterranean
Servings 6
Calories 160 kcal

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. 

Nutrition

Serving: 2egg bitesCalories: 160kcalCarbohydrates: 4gProtein: 18gFat: 8gSodium: 398mgFiber: 0.2g
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