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Spending a fortune on Starbucks egg white bites? Save money by making my Starbucks copycat egg white bites recipe made with just a few simple and healthy ingredients!
Not going to lie, we love our Starbucks – but don’t always love the price. If you are a big fan of Starbucks egg white bites for a quick breakfast, you’ll definitely want to try this copycat recipe! These little bites are great to have on hand for a high protein breakfast that is meal prep friendly and easy to grab on your way out the door.
Eggs are the perfect base because they are a healthy fat for weight loss, so they will keep you feeling full for longer!
One of the perks of making them at home is that you can switch up the different fillings too. They aren’t complicated to make either and with a few tricks – you can achieve the same fluffy texture as the Starbucks ones at home.
Ingredients You’ll Need
- Egg Whites: for 12 egg white bites, you’ll use a 16 oz carton of liquid egg whites. It’s more convenient to buy egg whites from the store, but if you want to use whole eggs – you’ll need the egg whites from about 15 whole eggs.
- Cottage Cheese: this is one of the secrets to the creamy, melt in your mouth texture of the egg bites you get at Starbucks. For those who don’t like cottage cheese – don’t worry! Since you blend them with the egg whites, you’d never guess there was cottage cheese inside. Use low fat cottage cheese if you want lower calorie egg bites.
- Monterey Jack: adds additional creaminess to this egg bite recipe and pairs well with the pepper and spinach. You can swap with your favorite cheese if you don’t have monterey jack.
- Spinach, Red Peppers, and Green Onions: this combo of veggies adds lots of color to this healthy egg bite recipe – just like the Starbucks version. Feel free to saute them a little before putting them in the egg bites if you prefer. You can use frozen spinach too, just make sure it is thawed and any excess moisture is squeezed out before using for these bites. You can also swap the fresh red bell pepper for chopped roasted red pepper from the jar.
- Salt & Pepper: just bring everything together!
Variations
Vary the Veggies: Starbucks uses red pepper and spinach in their egg white bites, but you can use just about any vegetable you’d like. Here’s a few we recommend: broccoli, tomato, mushroom, onion, or kale. If the veggies have a high water content like mushrooms – you may need to saute them before adding to the egg bites.
Check to see if you veggie choice makes the best anti-inflammatory foods list or the healthy Blue Zones foods list for an extra healthy boost!
Add Breakfast Meat: sneak in extra protein by adding some chopped breakfast meat like turkey bacon or sausage.
Change the Cheese: instead of monterey jack cheese, you can use any other cheese that you like (gruyere cheese, feta cheese, cheddar cheese, etc). We love making a cheddar cheese and broccoli version of these homemade egg bites.
How to Make Starbucks Egg White Bites at Home
Blend the Eggs and Cheese: Add the egg whites, cottage cheese, and monterey jack cheese to a blender and blend until smooth. (Should take about 30 seconds or so.)
Prep the Muffin Tin: place the silicon muffin pan on top of a baking sheet and spray with non-stick spray. Divide the chopped veggies (spinach, bell pepper, and green onion) between all the muffin cups. Pour the egg white mixture into the muffin pan, filling each cup about ¾ of the way.
Bake: Add baking sheet (with muffin pan) to the middle rack of the oven and add boiling water to the baking sheet (filling about ½ of the way up the muffin cups) to make an egg bath. Bake until the top of the egg bites is firm to the touch, about 25-30 minutes. Allow to cool 5 minutes before removing from the pan.
Tools You’ll Need for this Recipe
- Silicone muffin pan
- Large baking sheet
- Blender
Tips for Making Easy Egg Bites
- Use a silicone muffin pan: a silicone muffin tin or silicone molds make it very easy to remove the copycat Starbucks egg white bites. However, if you want to use a regular muffin pan, make sure to grease it very well or use paper muffin liners.
- Use store-bought egg whites: it’s much easier to use store-bought egg whites from a carton for these so you don’t have a bunch of egg yolks to use up. If you are planning to use whole eggs, you’ll need about 15 eggs for this recipe.
- Let bites cool: allow the egg bites to cool at least 5 minutes in the pan before trying to remove them. It gives them a chance to firm up a little.
- Water Bath: the secret to super creamy egg bites at many restaurants is that they cook them with a sous vide machine. Since most of use don’t have one of those, we create a water bath for these by filling the baking sheet under the muffin tin with some water. You don’t want to skip this step! The steam from the water bath keeps the egg bites from puffing up too much creating large air holes and it prevents browning so you have a super soft egg bite outside and in.
How to Store and Reheat Healthy Egg White Bites
Fridge: Store cooled starbucks copycat egg bites in an airtight container in the fridge for up to 3-4 days. Reheat for 15 seconds in the microwave or 1-2 minutes in the toaster oven when ready to serve.
Freezer: wrap leftover egg bites individually in plastic wrap and store in an airtight container or ziplock freezer bag. (If not individually wrapped, make sure to separate bites with parchment paper so they don’t freeze together.) Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen for about 45 seconds in the microwave.
Egg White Bites (Starbucks Copycat)
Equipment
- Silicone muffin pan
- Large baking sheet
- Blender
Ingredients
- 1 16 oz carton egg whites
- ¾ cup cottage cheese
- ¾ cup shredded monterey jack cheese
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ cup chopped fresh spinach
- ⅓ cup chopped red pepper, raw or roasted
- 3 tablespoons chopped green onion
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place a silicone 12-cup muffin pan on top of a baking sheet and spray muffin pan with cooking oil. Bring water to boil in a kettle or heat water in the microwave until hot and set aside.
- Add egg whites, cottage cheese, monterey cheese, salt, and pepper to a blender and puree until smooth (about 30 seconds).
- Evenly divide the spinach, bell pepper, and green onion between all the muffin cups. Pour the egg mixture into the muffin cups, filling each about ¾ full.
- Place the baking sheet (with the muffin pan on top) onto the middle rack of the oven. Pour boiling water into the sheet pan about halfway up the bottom of the muffin cups.
- Bake until the top of the muffins are firm to the touch, about 25-30 minutes. Allow bites to cool at least 5 minutes before removing from the muffin pan.
Where can I find the actual recipe with measurement? Thank you
Just keep scrolling towards the bottom – it’s all in a “recipe card” towards the end of the article!
Really yummy!! Great on the go breakfast or snack!