Egg White Bites (Starbucks Copycat Recipe)

egg white bites stacked on dark plate to show texture.

Egg White Bites (Starbucks Copycat Recipe)

Course: Breakfast

Cuisine: American

Keyword: egg white bites

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 157kcal

Author: Megan Gilmore

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!

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Ingredients

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 13x18-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.

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