Egg White Bites Recipe
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.
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.
Notes
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.
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