This copycat Egg White Bites recipe is quick, easy, and perfect for meal prep. Cheesy, loaded with spinach and roasted bell peppers, they make a great high-protein, low-calorie snack or grab-and-go breakfast.
If you’re a Starbucks fan, today’s your lucky day. This recipe shows you how to make the iconic Starbucks egg white bites at home. It’s fast, foolproof, and tastes just like the original—if not better! Plus, they’re healthy, keto-friendly, and packed with 8 grams of protein each.
Along with over easy eggs, egg white omelette and hard boiled eggs, these cheesy protein bites are part of my weekly breakfast rotation.
Why you’ll love this recipe
- Starbucks experience – They’re creamy, cheesy, light, and full of flavor. Even kids and picky eaters will enjoy them. Think Starbucks, but homemade, healthier, and more affordable.
- High protein and low calorie – With over 8g of protein and only 50 calories each, these copycat bites are perfect for any diet. Made with egg whites, they’re low in fat and keto-friendly too.
- Customizable and versatile – Amp them up with chopped sausage or ham, add extra veggies, or spice them up with hot sauce. They’re great for breakfast, snacks, or packed lunches.
- Meal prep friendly – Bake a big batch on Sunday to have a healthy protein snack or breakfast ready all week. They store well and freeze very well.
Egg white bites ingredients
This easy recipe uses just a few basic ingredients. Below are the details with suggested substitutions. Exact amounts are in the recipe card at the bottom.
- Egg whites – I recommend liquid egg whites from a carton for convenience and no waste. You can also separate the whites from 16 eggs (save the yolks for another recipe) or use 8 whole eggs instead.
- Cottage cheese – For a creamier texture and richer taste, use full-fat cottage cheese. You can also go for fat-free versions, ricotta, or my dairy-free cottage cheese.
- Shredded mozzarella – This gives them their cheesy flavor, just like the original. Feel free to substitute with Monterey Jack, cheddar, Gruyère, Swiss, or dairy-free cheese.
- Vegetables – I use fresh spinach and roasted bell peppers, but you can add other low-moisture veggies like sautéed mushrooms or diced tomatoes.
- Salt and seasonings – Sea salt, garlic powder, and a touch of black pepper are my go-tos. Customize with onion powder, Italian seasoning, cayenne, or chili flakes if you’d like them spicy.
How to make Starbucks egg white egg bites at home
Step 1 – Prep things up. Preheat oven to 300°F (150°C) and spray a (silicone) muffin pan with cooking spray or grease with oil.
Optional step — Place a rack in the center of the oven and add a second rack beneath it. Fill a large baking pan with water and place it in the lower rack to create steam.
Step 2 – Blend. Add to a blender liquid egg whites, cottage cheese, shredded mozzarella, salt, garlic powder and pepper. Blend until smooth.
Step 3 – Add veggies. After blending, use a fork or spoon to mix in chopped spinach and diced red pepper. Do not blend again.
Step 4 – Prep for baking. Fill ¾ of each muffin mold, distributing the egg white mixture evenly. Sprinkle with more diced red pepper and chopped spinach on top, if you desire.
Step 5 – Let cool. Bake in the middle rack of the oven for 20 to 25 minutes, or until they have set in the center. Let cool before serving.
Recipe variations
- Meaty – For extra flavor and protein, add bacon, ham, chopped sausage, or Beyond Meat.
- Extra cheesy – Make Starbucks egg white bites with feta cheese, goat cheese, Parmesan cheese or any cheese you like.
- Extra veggies – For more nutrients, stir in the mixture other vegetables with a low water content. Great picks are sautéed mushrooms, diced tomatoes and sliced onion.
- Whole eggs – Use 8 whole eggs instead of 16 oz of egg whites, or try my Starbucks egg bite recipe.
- Dairy-free – Swap cottage cheese for my dairy-free cottage cheese (it’s made from tofu!) and use plant based shredded cheese as a substitute for mozzarella.
Meal prep and storage
These copycat Starbucks egg white bites are great for your weekly meal prep. Prepare them ahead, then keep in the fridge or freezer until you are ready to serve. Here are more details.
- To store. After baking, let cool completely to room temperature. Once they have cooled, transfer to an airtight container and refrigerate for up to 4 days.
- To freeze. For a longer storage, place them into zipper bags and freeze for up to 3 months. They will keep very well.
- To reheat. Let frozen egg white bites thaw in the fridge overnight and then reheat in the microwave for about 30 seconds. Or bake them at 300°F (150°C) for around 5 minutes. If in a rush, remove from the freezer and microwave directly for 30 seconds to 1 minute.
Nutrition and calories
This recipe makes 10 bites. Here are the approximated nutritional values, calculated for one piece. Keep in mind that nutrients and calories in Starbucks egg white bites may vary slightly, based on cottage cheese fat percentage and extra ingredients. If you’re closely tracking your intake, consider recalculating the values to match your specific ingredients.
- Calories – 50.3 kcal
- Protein – 8.2 grams
- Carbohydrates – 1.1 grams
- Fats – 1.5 grams
Frequently asked questions
Can I use whole eggs?
Yes! Use 8 large eggs in place of 16 oz egg whites. Keep in mind the fat and calorie content will increase due to the yolks.
Is a water bath necessary?
Not really, but it’s highly recommended for the softest texture. It helps the bites stay moist and tender.
When are egg white bites done?
You’ll know they are done when they’re set in the center and no longer jiggly. A toothpick inserted in the middle should come out clean. This usually takes 20–25 minutes at 300°F (150°C), depending on your oven.
How do you stop egg whites from sticking to the pan?
Grease your muffin tin well with oil or spray, or use silicone molds to prevent sticking completely.
More egg white recipes
- Egg white oatmeal
- Egg white omelette
- Fluffy egg white pancakes
- High protein egg white oatmeal
Egg White Bites
- 16 oz (480 ml) egg whites in brick or from 16 fresh eggs
- ½ cup (120 g) cottage cheese full fat recommended
- ⅓ cup (40 g) shredded mozzarella or Monterey Jack
- ⅓ cup fresh spinach chopped
- ¼ cup red bell pepper roasted and diced
- ⅓ tsp sea salt or more to taste
- ⅓ tsp garlic powder
- black pepper to taste
- Preheat oven to 300°F (150°C) and spray a (silicone) muffin pan with cooking spray or grease with oil.
- Optional step — Place a rack in the center of the oven and add a second rack beneath it. Fill a large baking pan with water and place it in the lower rack to create steam.
- Add to a blender liquid egg whites, cottage cheese, shredded mozzarella, salt, garlic powder and pepper. Blend until smooth.
- After blending, use a fork or spoon to mix in chopped spinach and diced red pepper. Do not blend again.
- Fill ¾ of each muffin mold, distributing the egg white mixture evenly. Sprinkle with more diced red pepper and chopped spinach on top, if you desire.
- Bake in the middle rack of the oven for 20 to 25 minutes, or until they have set in the center. Let cool before serving.
Per serving, estimated automatically, not a substitute for professional dietary advice.
- Baking: I recommend placing a baking pan with water in the lower rack of the oven while the egg white bites are cooking. This creates steam, which ensures that they remain soft without becomes overly crispy on top.
- Muffin mold: Use a silicone muffin mold greased with oil for easier removal.
- Mixing: I like blending eggs with cottage cheese, as it creates a richer texture. If you prefer to chew the cottage cheese and feel more texture, stir all ingredients in a large bowl without blending.
- To store. Once they have cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.
- To freeze. Let cool, then plan into zipper bags and freeze for up to 3 months.
- To reheat. Let thaw overnight in the fridge, then reheat in the microwave for about 30 seconds. Or bake them at 300°F (150°C) for around 5 minutes.
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