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Cheesy and tender Starbucks egg white bites made at home, after baking. 3 egg white bites are piled, showcasing flavorful spinach and roasted bell peppers on top
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5 from 1 vote

Egg White Bites

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Clean eating, Gluten-free, High Protein, Low calorie, Low carb, Vegetarian
Keyword: cottage cheese, egg whites, spinach
Servings: 10 egg white bites

Equipment

Ingredients

  • 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

Instructions

  • 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.
    Blending cottage cheese with egg whites, shredded mozzarella cheese and seasonings, before adding vegetables and baking.
  • After blending, use a fork or spoon to mix in chopped spinach and diced red pepper. Do not blend again.
    Stirring spinach and bell peppers in cottage cheese egg white mixture, immediately after blending.
  • 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.
    Blended egg whites and cottage cheese mixture divided in lined muffin tins, ready for baking in the oven
  • 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.

Notes

Preparation Notes
  • 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.
Storage Directions
  • 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.

Nutrition

Serving: 1 egg white bite | Calories: 50.3kcal | Carbohydrates: 1.1g | Protein: 8.2g | Fat: 1.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 222.3mg | Potassium: 111.3mg | Fiber: 0.1g | Sugar: 0.8g | Vitamin A: 252.4IU | Vitamin C: 5mg | Calcium: 33.9mg | Iron: 0.1mg