Copycat Starbucks Egg-White Bites
on Jan 06, 2022, Updated Nov 13, 2023
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Upgrade your breakfast with my simplified Copycat Starbucks Egg-White Bites. I’ve created a super simple recipe for you, that cuts down on ingredients and chooses cleaner, healthier choices. Say goodbye to complicated steps – my version keeps the phenomenal texture using cottage cheese and mimics the sous-vide method without the need for special equipment 😉. Enjoy a fuss-free and delicious morning treat that you can easily make your own.
Why You’ll Love These Egg-White Bites
You’re going to fall in love with my Copycat Starbucks Bell Pepper Egg-White Bites—they’re simple, clean, and incredibly tasty. Enjoy the easy preparation, the healthier ingredients, and the variety of flavors. With a fluffy texture from cottage cheese and a clever sous-vide hack, these bites are perfect 👌 for quick breakfasts or fast meal prep.
How to Prepare Copycat Starbucks Egg-White Bites
🔥 Preheat the oven to 350F.
🥚 Blend eggs, salt, cottage cheese, and mozzarella for 20-30 seconds.
⭐ Place a silicone muffin tin on a baking sheet and spray with non-stick spray.
🫑 Place bell peppers and spinach in each muffin cup, then fill with the egg mixture (1/2-3/4 full). Optional: gently stir with a chopstick.
💦 Carefully position the baking dish with the muffin tin on a lower oven rack. Fill the baking tray with boiling water up to halfway.
♨️ Bake without opening the oven for at least 25 minutes (up to 30 minutes). Monitor closely.
🍳 Allow them to rest for 5 minutes before enjoying.
🧊 Store in the fridge for up to 3 days or freeze for up to 2 months. Defrost in the fridge and then reheat in the microwave if frozen. Enjoy!
Nonna’s Tip
The oven must be preheated, 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. Therefore, my egg bites took 30 minutes.
Variations and Substitutions
These delicious and low-fat egg bites are so customizable! Don’t forget to let me know in the comments which variations you try.
- Add some breakfast meat like ham or 🥓 bacon to your egg bites.
- Instead of bell peppers, try another combination of vegetables like tomatoes and basil or kale and mushrooms.
- Feel free to leave out the cheese or use a dairy-free equivalent instead.
- Give your egg bites a spicy kick 🌶️ with some red pepper flakes and Monterey jack cheese.
- Feel free to add in herbs like dill, rosemary, or thyme to customize how your egg bites are flavored.
- If you love eggs, you’ll love my egg bake recipes, like my delicious Cheddar Egg Bake.
Other Copycat Starbucks Egg Recipes
Common Questions
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 allow the eggs to steam and get creamy. My oven is super slow. Therefore, my egg bites took 30 minutes.
I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Therefore, always taste and adjust as you cook.
Yes, but the eggs may stick, so be sure to spray it well.
These egg bites can be stored in the fridge for up to 3 days and microwaved when you want to enjoy them.
Yes, you certainly can. Let the egg bites cool, and then store them in the freezer for up to 2 months. Defrost in the fridge, and heat in the microwave until warm
Copycat Starbucks Egg-White Bites
Video
Ingredients
- ½ cup egg whites
- 1 pinch salt
- ⅓ cup cottage cheese
- ½ cup mozzarella cheese, or any you like
- 1 small bell pepper, finely diced
- ½ cup spinach, finely chopped, to taste
- boiling hot water, boiled mine on the stove
- avocado oil spray
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
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 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.
I put in a tablespoon of corn starch and that helped mine. Not sure if your issue is the same or not.
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
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 🙂
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
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)
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
Could these be freezed?
I haven’t tried but I don’t see why not