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Save your money and make Egg White Bites from Starbucks at home. This easy egg white bites recipe is perfect for healthy breakfasts, on-the-go snacking and lunches. High protein, low carb and with just 45 kcal each!
Starbucks fans, today’s your lucky day. This recipe teaches you how to make the iconic egg whites from Starbucks, at home. It’s incredibly quick and easy, and it tastes like the original. If not better! The best part is that they are healthy, high in protein and keto-friendly. You’ll love them!
Why you’ll love egg white bites
- Homemade egg white bites tastes like the ones from Starbucks, rich in flavors and with the perfect blend of textures.
- This recipe for egg white bites is incredibly quick and easy to make, it only uses a handful of simple ingredients.
- They’re healthy and perfect for the diet. High in protein, low in carbs, keto-friendly, gluten-free and you can even make them dairy-free.
- Copycat egg white bites are such a versatile dish, they’re perfect for protein breakfasts, snacks, and even lunches.
- This recipe is great for meal prepping, make a batch on Sunday and you’ll have protein breakfasts & snacks for the entire week.
Egg white bites ingredients
If you are looking for ways to use egg whites, this recipe is for you. You’ll basically need just egg white and cottage cheese, plus a couple of extra ingredients that you probably already have at home. Here’s the complete ingredient list, alongside details and replacements.
- Egg whites. I recommend egg whites in carton or brick, they are ready for cooking without any waste. But you can also separate whole eggs into whites and yolks, nothing is going to change (set the yolks aside for other dishes).
- Cottage cheese. The best homemade egg white muffins are made with full-fat cottage cheese, it gives plenty of taste for just few extra calories. You can still replace it with low fat cottage cheese, or with dairy-free alternatives.
- Shredded mozzarella. The addition of cheese gives the bites an incredible taste and texture. Mozzarella can be substituted with Monterey jack cheese, shredded cheddar cheese, or with dairy-free shredded cheese.
- Vegetables. Stir into the mixture for egg white bites red pepper and chopped spinach, just like Starbucks does.
- Spices. Sea salt, garlic powder and a hint of ground black pepper enrich the taste profile of healthy egg white bites. Feel free to include other seasonings such as onion powder or Italian seasoning.
How to make Starbucks egg white egg bites at home?
- Get ready for cooking. Preheat the oven to 350°F (180°C) and spray a muffin pan with oil spray or grease with oil. Oiling the muffin tins is essential, as it prevents egg white cups from sticking.
- Combine ingredients. Add to a blender liquid egg whites, cottage cheese, shredded mozzarella, salt, garlic powder and pepper. Blend until smooth, then mix in chopped spinach and diced red pepper. Stir with a spoon or fork, but do not blend after adding vegetables.
- Bake egg white bites. Fill ¾ of each muffin tin. You can sprinkle some more roasted red pepper and chopped spinach on top, if you desire. Bake in hot oven for 25 to 30 minutes, or until the cottage cheese egg white bites have set. Let cool for about 5 minutes before serving.
Success tips
- I recommend using egg whites in carton or brick, rather than fresh eggs. This is much more convenient and prevents any sort of food waste. If you separate whites from yolks, set aside the egg yolks for other recipes.
- This egg white egg bites Starbucks recipe tastes better with regular cottage cheese, full-fat. Low fat cheese will indeed work, but it does not have the same rich flavor and texture.
- Cottage cheese and mozzarella can be replaced with nondairy cheese alternatives.
- Customize your dish with extra ingredients and seasonings. Great mix-ins are cubed bacon or ham, pieces of breakfast sausage, crumbled feta cheese, sweet corn, and green onions.
- Grease the muffin tins with cooking spray (or oil), this ensures that your egg white veggie bites won’t stick. Or consider using a silicone muffin pan or some silicone cups.
Serving ideas
Served for breakfast or as a snack, these high protein egg white bites are perfect for any occasion. They taste delicious on their own, or alongside other foods. I like packing some in my snack box alongside crispy air fryer chickpeas. Here are some more dishes to pair them with.
Meal prep: Storing & freezing
These copycat Starbucks egg whites are perfect for weekly meal prepping. You can make them ahead, then keep for your breakfasts and snacks. Here is how to store egg white bites with cottage cheese, in the fridge or in the freezer.
- Refrigerate for up to 3 days. After baking, let your breakfast cups cool completely at room temperature. Once cooled, transfer to an airtight container and put in the fridge.
- Freeze for up to 3 months. For a longer storage, let cool and pack into zipper bags before freezing. To reheat, remove from the freezer, let them thaw and microwave or pop in the oven until they are warm.
Packing over 8 g of protein each, egg white cups are incredibly healthy and good for you. They are also low in carbohydrates, low in fats, gluten-free and perfect for a low calorie diet – 45 calories only!
Yes, and it’s so easy. All you should is replacing cottage cheese and shredded mozzarella with plant based options, such as cheeses made from almonds or cashews.
Grease the muffin pan with cooking spray, olive oil or butter before you pour the egg mixture into the tins. Or use silicone cups, if you have some on hand. This will easily prevent the breakfast egg cups from sticking.
Egg White Bites
Ingredients
- 2 cups (500 ml) egg whites, in carton or from fresh eggs (approximately 16 eggs)
- ½ cup (120 g) cottage cheese
- ⅓ cup (40 g) shredded mozzarella
- ⅓ cup fresh spinach, chopped
- ¼ cup red bell pepper, diced
- ⅓ tsp sea salt, or more to taste
- ⅓ tsp garlic powder
- a grind of black pepper
Instructions
- Preheat oven to 350°F (180°C) and spray a muffin pan with cooking spray or grease with oil.
- Add to a blender liquid egg whites, cottage cheese, shredded mozzarella, salt, garlic powder and pepper. Blend until smooth, then mix in chopped spinach and diced red pepper. Stir with a spoon or fork, do not blend after adding the vegetables.
- Fill ¾ of each muffin mold. Sprinkle with more diced red pepper and chopped spinach on top, if you desire.
- Bake in hot oven for 25 to 30 minutes, or until they have set. Let cool for about 5 minutes before serving.
