Say hello to the perfect copycat Starbucks egg white bites recipe! With roasted red peppers and sauteed spinach, these baked egg bites are high in protein and packed with flavor. Light and fluffy, just like traditional sous-vide egg bites, but made in the oven, you will love this nutritious start to your day!
Since the Starbucks egg white bites came out several years ago, I have loved them! They’re fast, convenient and taste pretty good! They have a great macronutrient profile, with 12 grams of protein per serving. But if order them, along with a coffee, bill adds up! I knew I could definitely make them at home for less than $5.25 per serving, and I knew they would be great for meal prep. After just a couple of tries, I can now present to you these perfect Starbuck egg bites that even be frozen and reheated beautifully!
Why you’ll love this egg bites recipe
- Makes light, fluffy egg bites that are full of flavor, using just a few simple ingredients
- Fast and convenient, high protein breakfast that can be meal prepped ahead of time for busy mornings
- Freezes and reheats perfectly, so you can make double and triple batches for busy weeks ahead, allowing you to always have a healthy breakfast on hand
- Highly customizable, with lots of combination options like kale and mushroom, bacon bits and cheddar or even just cheesy egg bites. Lots of different ingredients can be added to these easy egg cups!
Ingredients needed to make the perfect egg bites
- 6 whole eggs and 3 egg whites – I tested the with just egg whites, and they just don’t come out as fluffy or flavorful. So definitely don’t skimp on adding the extra healthy fats and nutrition of the yolks! For egg whites I always use the Costco boxed liquid egg whites where 3 tablespoons = 1 egg white.
- 1 cup lowfat cottage cheese – I love Good Culture cottage cheese for the drier texture and active live cultures.
- 1 cup cheese of choice, but I especially love mozzarella cheese in this recipe. Monterey jack cheese or cheddar cheese would be great as well.
- Green onion – 2 diced stems, using the white and light green parts of the onion
- Spinach – 2 small handfuls finely chopped
- Roasted red peppers – 2 ounces diced is the perfect amount
- Of course a little salt, black pepper as well as paprika and a pinch of cayenne pepper to add some flavor
You will also need silicone molds to produce the light and fluffy texture. A traditional tin muffin pan creates a drier, more dense texture, so definitely invest in a silicone muffin pan. They are available off Amazon for a very reasonable price!
How to make this egg bites recipe
Whipping up this quick breakfast just takes a few minutes of prep, but then you have your morning meal covered for a few days.
Begin by preheating the oven to 300 degrees f. We are going to bake these low and slow to achieve the lightest and airiest egg bites possible.
Next, add the eggs, egg whites, cottage cheese, mozzarella cheese and seasonings to a blender or food processor. Blend until mix is smooth.
Heat a small skillet on medium heat and add a small amount of olive oil. Sauté the spinach and green onions just until soft and wilted. Add the vegetable mixture to the blended egg mixture and stir just to incorporate.
Don’t miss this important step in making great egg bites!
Lightly spray the silicone muffin tin with your favorite cooking spray and set it on a baking sheet. This is a very important step you don’t want to miss, as it will keep the mold stable when transporting to the oven. Skip this step and your egg bite mix will spill all over the place!
Now evenly pour egg mixture into the cups of the silicone mold. Then add a small bit of roasted red pepper to each egg bite cup. This recipe will yield 12 egg bites perfectly.
Place in the middle rack of the oven and bake at 300 degrees f for 38-40 minutes. The egg bites are done when the middle is no longer runny and the muffin cups have slightly risen and puffed up out of the mold. They should easily pull away from the mold as well.
Remove from the oven and allow to cool for just a few minutes. When slightly cooled down, remove each egg bite from the mold and serve immediately, or place in an airtight container for enjoying later on. I love them sprinkled with a little salt and grated parmesan cheese!
Tips to meal prep copycat Starbucks egg bites
This egg bites recipe is low in carbs, which is great if you are following a low carb/KETO diet. But if you usually eat more well-rounded meals, serve them alongside your favorite fruit or a slice of whole grain toast. Each egg bite serving of 2 has 16 grams of protein and 10 grams of fat. I usually eat 2 egg bites and a nice fruit salad.
This recipe makes a dozen egg bites, so you have breakfast covered for the work and school week! They are also great as an afternoon snack, so don’t worry, leftover egg bites will definitely get eaten!
- Divide up egg bites into airtight containers and keep in the fridge for up to 5 days. To reheat, place in the microwave and reheat for 45-60 seconds.
- To freeze egg white bites, wrap each egg bite with plastic wrap and place in a freezer bag for up to 3 months.
- To reheat frozen egg bites, wrap in a paper towel and place on a microwave safe plate. Reheat on medium power for 30 seconds. Then reheat on high power for an additional 45-60 seconds, until heated through.
- Keep in mind that microwave strengths vary, so adjust reheating time accordingly.
Additional expert tips and swaps
- Feel free to use fresh red bell pepper if that’s all you have on hand. Simply dice up half a pepper and saute it along with the spinach and green onions. I do recommend the roasted red peppers though, as they have a special smokey flavor you just won’t get with fresh peppers.
- Make sure you don’t forget to place the baking sheet under your mold before filling the silicone liner with the egg mix. It will save you a mess!
- Many egg bites recipes don’t call for first sauteing the vegetables. While adding uncooked veggies is fine, I definitely recommend not skipping this step. It is worth the 5 extra minutes it will take you.
- This recipe is customizable with different cheeses, veggies and protein. The possibilities are endless, so have fun and enjoy getting creative! Try Canadian bacon and cheddar cheese, kale and mushroom, tomato, spinach and gruyere. I could go on and on! This is a great recipe for rummaging through your fridge and using ingredients you already have on hand!
I love this copycat Starbucks egg white bites recipe because it saves me money, and I can control the added ingredients. My husband and I really enjoy having a healthy and convenient breakfast option ready to go each morning. These are such a good option for anyone trying to save money, eat better, and rarely has a ton of time to cook. I hope you love this easy recipe and please make sure to leave a comment if you give them a try!
Egg White Bites with Spinach and Red Pepper
- 1 Silicone Muffin Liner
- 1 ¼ Sheet baking tray
- 6 Eggs large
- 9 tablespoon Egg Whites if using boxed; if using whole eggs, use egg whites from 3 eggs
- 1 cup Cottage cheese 4% lowfat
- 1 cup Mozzarella cheese shredded
- 2 Green onions white and part of green thinly sliced
- 2 cups Spinach finely chopped
- 2 ounces Roasted red pepper finely chopped
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne
- Cooking spray
- Preheat oven to 300 degrees
- In a blender, combine eggs, egg whites, cottage cheese and cheese along with seasonings, and blend till smooth6 Eggs, 1 cup Cottage cheese, 1 cup Mozzarella cheese, 1 teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Paprika, ⅛ teaspoon Cayenne, 9 tablespoon Egg Whites
- Spray a small sauté pan with cooking spray, and saute the spinach and green onions on medium heat, till wilted and fragrant.2 Green onions, Cooking spray, 2 cups Spinach
- Stir in the sauteed spinach and green onions into the blended egg and cheese mixture.
- Lightly spray the muffin liner with cooking spray and place on a baking sheet. This will keep the muffin liner stable and prevent spills. Then evenly distribute the egg and veggie mixture into each muffin tin.Cooking spray
- Top each egg muffin with a small bit of diced red pepper.2 ounces Roasted red pepper
- Bake in a 300 degree f oven for 38-40 minutes.
- Let cook and remove from liner. Serve immediately and store leftovers in an airtight container in the refrigerator for 3-5 days. See recipe notes for reheating and freezing instructions.