Egg White Bites with Cottage Cheese

I didn’t think this recipe would ever make it to my website because the last time I tried making egg bites with only egg whites, it wasn’t worth sharing. Compared to whole eggs, whites alone can dry out or get rubbery when you cook them.

But this has also been one of the most popular requests since I first posted my Starbucks egg bites made with cottage cheese. So, I revisited the idea this year and am happy to report that after 10+ test batches, I’m thrilled by how these turned out.

And dare I say… I actually look forward to eating these egg white bites now!

Pop them in the air fryer to reheat in the morning, and they will be slightly crispy on the outside and velvety on the inside. They aren’t very high in calories, so pair them with something that will help keep you full, like a batch of my blueberry chia pudding or protein overnight oats.

Egg White Bites Ingredients

• Egg Whites. I find it easiest to buy liquid egg whites for convenience. You’d likely need at least a dozen eggs to get this many egg whites, so that would take a lot of patience to crack and separate otherwise. But it’s up to you!
• Cottage Cheese. This adds more protein and gives the egg bites a creamy texture. I tested this recipe with full-fat cottage cheese (4% milkfat), but I imagine low-fat would work as well.
• Parmesan Cheese. I’ve learned through experience that adding another cheese helps improve the texture of egg bites, but I wanted to keep it minimal while boosting the flavor. Grated Parmesan adds a salty, sharp flavor without needing much. But feel free to use feta or goat cheese if you prefer.
• Veggies. These are inspired by the egg white bites from Starbucks, so I used similar fillings like roasted red peppers and spinach. I added green onion to this batch, too, but you can use any other fillings you love. I do recommend starting with something that doesn’t require a lot of cooking, so you won’t make the egg bites watery. I started with jarred roasted red peppers to save time, but you can also roast red bell peppers at home.
• Salt. This was actually a hard decision for me! I think the perfect amount of salt to add is somewhere between 1/4 and 1/2 teaspoon. In the last batch I made, I used the full 1/2 teaspoon and found them flavorful… but almost a hint too salty. (And I love salt.) So, I suggested a “heaped” 1/4 teaspoon in this recipe instead. Your salt at home may be different, so it’s a good starting point, anyway.

How to Make Egg White Bites (STep by Step)

1. Preheat the oven to 350ºF and chop 2 roasted red peppers, 1 big handful of baby spinach, and 1 or 2 green onions. (Or use any other fillings you like.)

2. Line a standard muffin pan with 12 silicone muffin liners, then divide the veggies evenly among the cups.

3. In a high-speed blender, combine 1.5 cups liquid egg whites, 1 cup cottage cheese, 1/2 cup grated Parmesan, and a heaped 1/4 teaspoon fine sea salt. Secure the lid and blend until smooth for about 60 seconds.

4. Once it’s blended, immediately pour the egg mixture over the fillings in the muffin cups. This amount should fill the 12 muffin cups almost to the top.

5. Pour 2 cups of water into a rimmed half-sheet pan (13-by-18 inches). Then place the muffin pan into this pan to create a water bath.

6. Transfer both pans to the oven and bake at 350ºF for 40 minutes, or until the tops feel firm to the touch. Be careful when you remove the pans from the oven so hot water doesn’t splash you.

7. Let the egg white bites cool in the muffin pan for at least 20 minutes. When they are fully cool, they are easier to release from the muffin cups.

8. Serve right away or transfer the cooled egg bites to an airtight storage container. These will keep well in the fridge for up to 5 days.

What to Serve Them With

As I mentioned earlier, these egg white bites are a great way to add protein to your morning, but they aren’t 100% filling on their own. (Simply because they are so low in calories.) I’d recommend eating them with a fiber-rich dish, like classic chia pudding or overnight oats.

That way, you’ll get plenty of fiber, too! But they also pair well with non-breakfast options, like a side of black beans or even a side salad for lunch.

Egg White Bites (Starbucks Copycat Recipe)

5 from 2 votes

If you love Starbucks' popular egg white bites, this recipe will help you make them at home for a fraction of the price. (And with very little effort!) I've been testing these for months to make sure they have a satisfying texture and won't fall apart when you take them out of the pan. Once you get the hang of it, you can customize these with any fillings you love!

prep15 mins cook40 mins total55 mins

Servings:4

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 roasted red bell peppers , chopped (I use jarred for convenience)
• 1 cup fresh baby spinach , chopped
• 1-2 green onions , chopped
• 1 ½ cups egg whites
• 1 cup cottage cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon fine sea salt (heaping)

Instructions

• Preheat the oven to 350ºF and line a muffin pan with 12 silicone liners. (These will help you remove the bites easily.) Spray the liners with cooking spray to make sure the bites are as easy as possible to remove later. Divide the roasted red bell peppers, chopped spinach, and green onion evenly between the 12 cups. They shouldn't look more than halfway full of veggies; feel free to add other ingredients if you prefer!
• In a high-speed blender, add the egg whites, cottage cheese, Parmesan, and salt. Secure the lid and blend until smooth for about 60 seconds. Stop and scrape down the sides if needed, then blend again to ensure everything is evenly incorporated. Immediately pour the egg white mixture over the fillings in the 12 muffin cups. It should fill the pan almost completely full.
• Before you bake these, grab a large rimmed baking sheet and fill it with a small amount of water. (For a 13×18-inch pan, I fill it with 2 cups of water.) Place the muffin pan directly in the pan of water. This gives your egg white muffins the best texture, so they don't shrivel as they cool.
• Carefully transfer the set of pans to the oven and bake at 350ºF for 40 minutes. They're done when the tops feel firm to the touch. Let the muffin pan cool in the water for at least 15 minutes before you try to remove the egg bites. You can enjoy them warm right away or store them in the fridge for meal prep.
I think the egg bites are easiest to remove when they are completely cool. When you use the silicone muffin liners, you can gently open them around all the edges before flipping them over and wiggling the liner until the egg bites fall out.

Video

Notes

Nutrition information is for 3 egg white bites. This is automatically calculated using an online ingredient database, so it’s an estimate, not a guarantee. 

Egg White Note: I used boxed egg whites to test this recipe for convenience. If you have whole eggs to use at home, I’d suggest using my other cottage cheese egg bite recipe instead, so you don’t have to spend time separating eggs and figuring out what to do with the yolks. 

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 940mg | Potassium: 303mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1011IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 1mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: egg white bites

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• Instant Pot Hard Boiled Eggs
• Pink Drink (Starbucks Copycat)
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If you try this recipe, please leave a comment and star rating below to let me know how you like it.