Copycat Starbucks bell pepper egg-white bites without the “sous-vide”. Even though I absolutely love these at Starbucks they have way too many ingredients. I made life simple and replicated them with only 6 and made them healthier. The cottage cheese gives you that fluffy air bubble texture and we are using a hot water bath to achieve that “sous-vide” method without the equipment. You can absolutely add bacon bits, sautéed onions or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.
Copycat Starbucks Bell Pepper Egg-White Bites
Copycat Starbucks bell pepper egg-white bites without the “sous-vide”. Even though I absolutely love these at Starbucks they have way too many ingredients. I made life simple and replicated them with only 6 and made them healthier. The cottage cheese gives you that fluffy air bubble texture and we are using a hot water bath to achieve that “sous-vide” method without the equipment. You can absolutely add bacon bits, sautéed onions or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.
Ingredients
- ½ cup egg-whites
- pinch of salt
- ⅓ cup cottage cheese
- ½ cup grated mozzarella cheese or any you like
- finely diced bell pepper
- finely chopped spinach
- boiling hot water — I boiled mine on the stove
- cooking spray — just in case
Instructions
- Preheat the oven to 350F. In a blender add the eggs, salt, cottage cheese, the mozzarella cheese and blend for 20-30 seconds. Add the silicone muffin tin on top of a baking sheet and spray down your muffin tin. Mine is silicone and mess-free but you can use any.
- Add the bell peppers and the spinach to the bottom of every muffin cup and add your egg mixture 1/2-3/4 of the way. I like to give it a gentle stir with a chopstick but it’s optional.
- Carefully place the baking dish with the muffin tin on top in the oven on a lower rack. Add boiling hot water up to the 1/2 way mark of the baking tray.
- Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy.
- These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.
Notes
The oven must be pre-heated and the water must be boiling hot. Do not open the oven at all for at least 25 minutes so you can let everything steam and get creamy. My oven is super slow and my egg bites took 30 minutes.
Tried this recipe?Let us know how it was!
50 Responses
So Yummy and easy!!!
❤️❤️❤️
Love it!!!!
Hi my love thank you
can you use tin muffin pans?
You can but they have more of a probability to stick
how many servings does this make?
My batter made 9 egg bites
This is the best thing I’ve evertaste thank you
YAY !!! Happy you loved it
Do you have nutritional facts ?
I don’t at the moment love
Taste just like Starbucks!!! I threw them in the air fryer for a few minutes after to get that extra crisp. Delicious! Thank you!
loveeee what you did with the air-fryer! I need to try 🙂
This is the absolutely best egg white bites recipe! I’ve tried several but I love this one. Adding the boiling water is just genius and makes them more creamy than eggie. I love eggs but have high cholesterol so I should avoid the yolks. They taste just as good or better than Starbucks so thank you for sharing this recipe!
omg so glad Robin!!! wooohooo thanks for leaving me a comment means a lot
How many does this make? (Individual bites)
6 ❤️
I’m obsessed with the Starbucks ones, but I can’t get there every morning. These turned out great. I did 1.5x the recipe to try to make 12 (original makes 9–my pan has 12 spots) and they turned out so small. Next time, I’ll at least triple the recipe to make 12. I could probably quadruple to get them up to Starbucks size.
Hi Sasha, yes you can absolutely make them bigger but the bake time will be longer so happy you enjoy them
Love this recipe! I’ve made several times! No longer buying them from Starbucks.. Thank you!!
Hi Amanda! So happy to hear these were a hit!
Could these be freezed?
I haven’t tried but I don’t see why not
Husband & I were quite surprised on how similar it tasted like Starbucks! I did have to double the recipe to make 12 bites. However, this is definitely a keeper for our house. Thank you for sharing this recipe!
sooooo happy thank you kindly for the review
I love this! Very similar to the starbucks ones. The only thing is, they are a little wattery. Did i do something wrong? When I put them on a serving plate, the bottoms were watery.
Hmm I wonder why as they shouldn’t be watery. Maybe not as cooked? I wish I could see in person. Please try again
I heard if you use low fat cottage cheese they might be watery.
Maybe its the brand of cottage cheese? You always strain the cottage cheese, have not had a watery issue and I only use low fat (Knudsen’s from Costco)
Hii! I’m attempting to make these in a mini donut silicone mold. I’m curious to see how this will turn out I couldn’t find a mini muffin mold anywhere! Fingers crossed
Hi Marissa let me know how they turned out in the donut mold I would love to hear back from you
Love your recipe! I use low fat cottage cheese and part skim mozzarella, always delicious and creamy. I hosted a healthy brunch party last week, made a large batch and these were a hit, everyone loved them.
So happy Hannah 🙂
I made these for the first time, and I ended up cooking them for 40 minutes. They puffed up and looked gorgeous but when I went to remove them from the pan, they deflated down very flat, and the bottoms were still soupy and raw. I flip them over turned the oven temperature up and cooked the bottom for the last 10 minutes but still under cooked. I used low-fat cottage cheese, daisy brand, and vegan mozzarella. Any suggestions?
Hi Sam,
So sorry to hear that it did not work but I do believe is because of the ingredients used. I wish I had more tips but I have not tried this recipe with vegan alternatives
I made these today. Mine came out fluffy and then went flat like the other user. I used all of the ingredients as you have them in your recipe. Any idea why this happened?
Hi Adriana,
I wonder if the mixture was over blended. That is the only thing I can think of.
These came out beautifully! I used custard cups and it was fine. I did notice it had kind of a grainy texture to it, do you think I need to pre-blend my cottage cheese? Other than that, perfection!
Hi love it was definitely the cottage cheese in that case. I would blend it better.
I was wondering if I can use a metal muffin pan with the little paper cup liners?
Hi love, I haven’t tried as I am not sure it will stick
I made these with a dairy free homemade cottage cheese and violife mozzarella shredded. These look exactly like Starbucks and the taste and texture is so similar. LOVE THESE!!
soooo happy and glad you loved them 🙂
Just curious. What did you bake yours in? Silicone baker, muffin pan???
I use silicone as I have tried many others and they always stick.
How many eggs would you suggest using if you want to use the whole egg? Still half a cup? Thanks!
exactly love, still half a cup
I am going to try yours Thanks for this
Is there any substitute for cheese (mozzarella) as using cheese often is not good for your body/cholestral.
Im obsessed with Starbuck egg white but prefer to make from home and safe money….
let me know. thanks for this!!!!
You can absolutely use any other soft cheese that you like. How about cheddar? Gouda? Manchego?