Egg White Bites
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Are you a fan of Starbucks’ egg white bites? You’re going to love this easy, healthy, and wallet-friendly copycat recipe—no fuss, no yolks, just delicious protein-packed bites!
If you’re a fan of Starbucks’ egg white bites, and you’re on the hunt for a homemade, wallet-friendly alternative, you’re going to absolutely love this copycat recipe. Just like my popular bacon and Gruyère egg bites, which many of you have enjoyed for their close resemblance to the original, this recipe captures the same silky texture and delicious flavor of the coffee chain’s roasted pepper-flecked egg white bites.
The best part? They’re super easy to make. The key to the recipe’s ease is using egg whites from a carton—they work just as well as fresh cracked eggs. (Yes, I’ve tested both, and honestly, you can’t tell the difference.) This means you can quickly whip up these egg bites in a blender without the fuss of cracking eggs or worrying about how to use excess egg yolks since the recipe requires 12 egg whites. Egg white bites are the perfect make-ahead solution for busy mornings—you’ll love having them ready in your fridge for a quick, protein-rich breakfast or snack on the go.
Table of Contents
What You’ll Need To Make Egg White Bites
Step-by-Step Instructions
Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9×13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray.
In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce.
Blend until completely smooth, 30 seconds to 1 minute.
Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full.
Sprinkle the roasted red bell peppers and scallions evenly over the batter.
Use a spoon to press them down so they are not all floating on top.
Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)
Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate.
Serve the egg bites warm.
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Egg White Bites
Are you a fan of Starbucks’ egg white bites? You’re going to love this easy, healthy, and wallet-friendly copycat recipe—no fuss, no yolks, just delicious protein-packed bites!
Ingredients
- 1½ cups egg whites, from a 16-oz carton or separated from 12 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups shredded Monterey Jack or mozzarella cheese
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons cornstarch
- Scant ½ teaspoon salt
- ½ teaspoon hot sauce, such as Tabasco
- 3 tablespoons diced roasted red bell pepper, drained, from a jar
- 2 scallions, dark green parts only, thinly sliced
Instructions
- Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
- Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
- Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
- In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until completely smooth, 30 seconds to 1 minute.
- Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. Sprinkle the roasted red bell peppers and scallions evenly over the batter, then use a spoon to press them down so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
- Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 egg white bite
- Calories: 123
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 3 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 9 g
- Sodium: 213 mg
- Cholesterol: 24 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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The egg bites are delicious. I made them for my husband and myself for lunch, and he wants to have them again for dinner tonight. I made the recipe as directed and saw no need to make any changes. I baked them for 25 minutes and the result was perfection I will definitely be making them again.
I LOVE these and have made them several times. EVERY time they stick like CRAZY to the muffin tin-they taste delicious but look a mess! I spray non stick spray in a metal pan before filling. I finally just threw away my pan the last batch because I could not deal with cleaning the pan again! What am I doing wrong?
Hi Cathy, Sorry to hear you’ve had such a problem with these sticking! I suspect the non-stick surface had worn off the old one and you’ll have much better luck with this one. I had been recommending against using liners as the the egg bites will stick to them, but someone asked about parchment liners, and I think those would work if you want to give them a try.
My egg bites were still soggy on the bottom when I took them out of the muffin tin. I baked them for 28 mins and let them sit in the tin for 5 minutes afterwards. Do I need to bake them longer?
Hi J, Did you use a silicone muffin to bake them? If not, did you make any ingredient substitution such as lower fat or fat-free cottage cheese or Monterey Jack/mozzarella cheese?
I can’t tell you how much I love these! I’ve tried a few different add-ins, but my favorite combo is spinach and scallions. The flavor is just soooo good! I feel like I’m eating a treat! Thanks for yet another wonderful recipe, Jenn. Your recipes have become my go-to!
Mine taste fabulous but look a lot different – browner, bumpier. Used the same ingredients and followed instructions. Any advice on why that might be / how to get them to look like yours?
The bacon and Gruyère ones look the same as yours, fwiw.
Hi SY, it sounds like your oven may be running a little hot, so you may want to check it with an oven thermometer. If you don’t have one, they’re pretty inexpensive (the brand Taylor makes a good one).
I think I figured it out! I had gotten the low fat cottage cheese, thinking the fat percentage there was 4% so it should do. I didn’t realize that “4% milkfat cottage cheese” referred to the full fat one, which was labeled “minimum 4%” at my grocery store.
Remade the recipe with the full fat cottage cheese and in mini muffin tins (vs regular ones), and mine look exactly like yours and taste like Starbucks (or better!). I imagine the combo of the full fat and better cook time did the trick.
Good to know — glad you got to the bottom of it and they came out nicely! 😊
These are such a great recipe! Any storage tips on how to keep them from getting wet, soggy bottom in the fridge? Or should I freeze them after a day?
Glad you like them! I haven’t found that to be a problem, but you could use a paper towel to line the container you’re storing them in. That should help to absorb some of the moisture.