Egg white bites are light, fluffy and creamy egg bites made with healthy and simple ingredients. These Starbucks copycat egg white bites are quick, easy to make and are the perfect protein packed breakfast or snack.
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Why Should You Make This Recipe
I love quick, easy and healthier for you recipes. My Blueberry Overnight Oats, Cottage Cheese Chocolate Mousse, Oat Flour Pancakes, Strawberry Parfait, Date Snickers and Frozen Yogurt Bars are a few healthy, make ahead recipes that I absolutely adore. This recipe for egg white bites is another healthy and easy recipe I know you will love just as much as I do.
- Super simple to make. Just throw all the ingredients into a blender, pour into a silicone muffin pan, bake and enjoy.
- Healthy and minimal ingredient breakfast or snack. You only need 7 simple ingredients to make this high protein breakfast or snack.
- Lots of protein. Thanks to the cottage cheese and egg whites, these creamy, light and fluffy egg white bites are packed with high quality protein.
Ingredients
This egg white bite recipe needs only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make this creamy, healthy and protein packed breakfast treat.
Ingredients: Gather egg whites, cottage cheese, mozzarella, cornstarch, heavy cream, salt and pepper, spinach and roasted red peppers.
Substitutions
Here are my recommended substitutions to make these copycat egg white bites if you need them.
- Liquid Egg Whites: I love the easy of using liquid egg whites in a carton versus egg whites from breaking eggs. If you prefer to use whole eggs, break and separate eggs whites from the yolks about 12 - 13 large eggs or until the liquid measures 16 oz.
- Cottage Cheese: This creates a creamy texture with lots of protein. I recommend using one that is 4% fat. I love the cottage cheese from Trader Joes or Good Culture. If you don’t like cottage cheese, ricotta cheese works well as a substitute.
- Shredded Mozzarella: Feel free to use monterey cheese or another mild white cheese for a copycat version of Starbucks egg white bites. Alternatively, use any shredded cheese you like.
- Heavy Cream: This adds a touch of richness, lightness and fluffiness. If you prefer to omit, use milk.
- Cornstarch: This acts as a binder and helps to create a smoother texture.
- Salt and Pepper: Feel free to use any seasoning you like.
- Spinach and Roasted Red Bell Peppers: Use your preferred veggies. Make sure to finely dice the veggies.
How To Make
Learn how to make egg white bites in a few easy steps.
- Pre-heat the oven to 300 F (149 C). Boil water for a water bath. Fill a pot with water. Bring the water to a boil. Lower to a simmer until it’s time to place the pot in the oven. Place the egg whites, cottage cheese, shredded cheese, cornstarch, heavy cream, salt and pepper into a high speed blender. Blend the ingredients together on high speed for about 30 seconds.
- Place a silicone muffin pan on a baking sheet. Evenly pour the blended egg white mixture into each of the silicone muffin cups. Top each cup of the egg mixture with your choice of finely diced veggies. For this recipe I recommend diced red bell peppers and spinach.
- Carefully transfer the pot with the boiling water to the rack below the center of the middle rack in the preheat oven. Place the baking sheet with the silicone pan on the center rack right above the rack with the pot of water. Bake the egg white bites for 25 - 30 minutes. The egg white and veggie bites will pop up and slightly over the top of the muffin cups. They sides of the egg white bites will pull slightly away from the sides of the muffin cup when they’re done baking.
- Once the egg bites are done baking, remove the pan from the oven. Cool the egg cups for about 5 minutes. Gently pry the bites from the silicone pan. Transfer the bites to a cooling rack to fully cool and set and enjoy.
How To Store, Freeze and Thaw
- Store: Place the baked egg white bites into an airtight container in the fridge for up to 5 days. For longer storage, keep the baked egg bites in the freezer.
- Freeze: Prepare the egg white bites according to the recipe. Fully cool the egg white cups. Transfer them to a freezer safe, airtight container to store in the freezer for up to 3 months.
- Thaw: Transfer the cups from the freezer to the fridge to thaw overnight or reheat them from the fridge. Reheat the egg cups for 20 - 30 seconds in the fridge or until the egg bites are heated through.
M’s Expert Tips
- Use a blender. The beauty of this recipe for egg white bites is throwing everything into a blender to mix the ingredients together. Blending the ingredients in a blender also whips more air into the mixture.
- Use a silicone muffin pan. After baking these egg white cups in a regular muffin pan and a silicone muffin pan, the ones baked in the silicone pan turned out the best. As a bonus, the egg white bites release more easily when baked in a silicone pan.
- Place the silicone pan on a baking sheet. Silicone baking “pans” a flexible which is great for releasing the egg white and veggie bites, but isn’t great for stability. The easiest fix for this is to place the silicone pan on a baking sheet.
- Chop the veggies really small and add them last. Add the veggies to the top of the egg and cheese mixture after the egg white and cheese mixture is poured into each of the cups.
- Re-create a sous vide baking environment for the best egg white bites. Fill a roasted pan with hot water and place the water filled pan on the rack directly under the pan with the egg white bites. This creates a steamy environment for the egg white bites to bake in.
FAQs
Yes, egg white bites can be considered healthy. They are made with simple and healthy ingredients such as egg whites, cottage cheese and veggies. Egg bites are baked, are versatile and can easily be adapted to reflect your personal dietary needs.
Just like this egg white bites recipe, the Starbucks version is made with egg white, cottage cheese, a mild cheese like Monterey or mozzarella, red bell peppers, spinach and seasoning.
Starbucks uses the sous vide technique to create that texture. To replicate this process at home create a steamy environment in the oven, just like when baking a cheesecake. Fill a roasted pan with hot water and place the water filled pan on the rack directly under the pan with the egg white bites.
Depending on the size of the egg, it will take egg whites from about 12 - 13 eggs to equal 16 oz. of egg whites.
Other Savory Breakfast Recipes to Try
Other Starbucks Copycat Recipes
If you try this Egg White Bites recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Egg White Bites Recipe
Equipment
- 1 blender or food processor
- 1 12 ct. silicone pan (recommended)
- 1 baking sheet (optional)
- 1 large pot (for the water bath)
Ingredients
- 16 oz. liquid egg whites
- 1¼ cup (283 g) cottage cheese
- 1¼ cup (140 g) shredded mozzarella
- 2 tablespoons cornstarch
- 2 tablespoons (30 ml) heavy cream or milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup finely chopped spinach
- ¼ cup finely diced roasted red peppers
Instructions
- Pre-heat the oven to 300 F (149 C). Boil water for a water bath. Fill a pot with water. Bring the water to a boil. Lower to a simmer until it’s time to place the pot in the oven.
- Place the egg whites, cottage cheese, shredded cheese, cornstarch, heavy cream, salt and pepper into a high speed blender. Blend the ingredients together on high speed for about 30 seconds.16 oz. liquid egg whites, 1¼ cup (283 g) cottage cheese, 1¼ cup (140 g) shredded mozzarella , 2 tablespoons cornstarch, 2 tablespoons (30 ml) heavy cream or milk, ½ teaspoon salt, ¼ teaspoon pepper
- Place a silicone muffin pan on a baking sheet. Evenly pour the blended egg white mixture into each of the silicone muffin cups. Top each cup of the egg mixture with your choice of finely diced veggies. For this recipe I recommend diced roasted red bell peppers and spinach.¼ cup finely chopped spinach, ¼ cup finely diced roasted red peppers
- Carefully transfer the pot with the boiling water to the rack below the center of the middle rack in the preheat oven. Place the baking sheet with the silicone pan on the center rack right above the rack with the pot of water.
- Bake the egg white bites for 25 - 30 minutes. The egg white and veggie bites will pop up and slightly over the top of the muffin cups. They sides of the egg white bites will pull slightly away from the sides of the muffin cup when they’re done baking.
- Once the egg bites are done baking, remove the pan from the oven. Cool the egg cups for about 5 minutes. Gently pry the bites from the silicone pan. Transfer the bites to a cooling rack to fully cool and set and enjoy.
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