Starbucks Egg White Bites

Why you will love this recipe

• High-protein: Made with egg whites, cottage cheese, and two more kinds of cheese.
• Meal prep win: Batch it on Sunday, grab and go all week.
• Freezer-ready: These freeze and reheat like a dream.
• Low-effort: Blend, pour, bake–done.
• Coffee shop vibe: Tastes like Starbucks, minus the price tag.

Key ingredients and substitutions

• Egg whites: The base of the recipe–light, protein-rich, and key to that fluffy texture. You can use liquid egg whites from a carton or separate whole eggs.
• Cottage cheese: Adds creaminess and extra protein when blended. Ricotta works too, but it’ll be slightly richer.
• Mozzarella cheese: Helps the bites hold together and gives them that soft, stretchy bite. Monterey Jack or cheddar are good swaps.
• Feta cheese: Brings a salty tang and more depth of flavor. Crumbled goat cheese or even shredded Swiss are good alternatives.
• Hot sauce: Adds a subtle kick without overwhelming the flavor. Feel free to skip it or use a pinch of chili flakes instead.
• Spinach: I usually keep frozen spinach on hand, but fresh works too—just cook it down to reduce moisture. It adds color, fiber, and a hint of earthiness. Just be sure it’s well drained. Kale or sautéed greens make great swaps.
• Roasted red peppers: Either store-bought or homemade roasted red peppers will work! If you roast your own, you can also pop the spinach in the oven try dry it out a bit more.
• Chives or green onions: Bring freshness and a mild onion flavor. Dried chives can work in a pinch.
• Spices (salt, pepper, garlic powder, paprika): Simple seasoning to enhance the flavor without overpowering. You can also add a pinch of onion powder or fresh herbs like basil.

How to make Starbucks egg white bites

1. Preheat the oven and boil water: Set it to 350°F (175°C). Place your silicone muffin tray (12-cup) on a deep baking sheet. This will hold the water bath that helps create that soft sous vide-style texture. Heat water in a kettle or pot. You’ll pour this into the baking tray later to create a gentle steam bath in the oven, which keeps the bites tender.
2. Combine ingredients: In a blender, combine egg whites, cottage cheese, mozzarella, feta, hot sauce, salt, pepper, garlic powder, and paprika.
3. Blend mixture: Blend until the texture is completely smooth—this gives the bites their signature Starbucks-style creaminess.

4. Mix the vegetables: Squeeze all excess water from the thawed spinach (this step is key for texture). In a small bowl, mix the spinach with finely chopped roasted red bell pepper and sliced chives or green onions.
5. Fill the muffin cups: Lightly coat the silicone muffin pan with non-stick cooking spray. This makes removing the baked egg bites easier and keeps them intact. Divide the vegetable mixture evenly among the cups.

6. Create the water bath: Carefully pour the boiling water into the baking tray below the muffin pan, or you can remove the silicone pan like I did. The water should rise about halfway up the sides of the silicone cups—this helps the egg bites cook evenly without drying out.
7. Pour the egg whites: Place the silicone muffin tray back onto the water-filled baking sheet. Then pour the egg white mixture over the top, filling each about ¾ of the way full.

8. Bake: Transfer the whole tray to the oven and bake for 30–35 minutes. The Starbucks egg bites are done when the tops are set and just starting to turn golden.
9. Cool and remove: Let them cool in the pan for 10 minutes. This helps them firm up so they release cleanly from the muffin cups—no sticking, no crumbling.

Recipe notes and tips

• Silicone tray: I find that egg muffins always stick to regular muffin trays, so I highly recommend using silicone ones. I didn’t even need non-stick spray for it!
• Blending: Blending the egg mixture until smooth gives these egg white bites that velvety, sous vide-style texture.
• Drain that spinach: Too much moisture from the spinach will make the bites soggy—give it a really good squeeze with your hands or a clean kitchen towel.
• Don’t skip the water bath: It keeps the bites soft and evenly cooked. Without it, you’ll lose that signature Starbucks-style tenderness.
  Watch the bake time: Oven temps can vary—start checking at 30 minutes. The tops should be firm but not dry.
• Let them rest: A short 10-minute cool makes them easier to remove and keeps the texture intact.
• Customize with extras: Add chopped veggies, cooked turkey bacon, or herbs to switch up the flavor. Just keep the add-ins light so the texture stays soft.

Variations

• Cheese swaps: Try Swiss, cheddar, Monterey Jack, or gruyere for different flavor profiles.
• Add protein: Stir in chopped turkey bacon or cooked crumbled sausage before baking.
• Veggie-loaded: Add sautéed mushrooms, zucchini, or cherry tomatoes—just keep extra moisture in check.
• Spicy version: Use pepper jack cheese or add jalapeños for a bit of heat.
• Herb boost: Fresh basil, dill, or parsley add brightness and a fresh twist.
• Egg yolks included: Swap some egg whites for whole eggs if you prefer a richer bite.
• Baking dish option: No muffin pan? Pour the mixture into a greased or parchment paper-lined baking dish and cut into squares after baking.

What to serve with this recipe

• Toast & carbs: Add a slice of warm, buttery Bread Machine Cottage Cheese Bread or serve with whole grain toast or an English muffin.
• Fresh produce: Pair with a crisp, veggie-packed Broccoli Salad or sliced avocado and cherry tomatoes.
• On-the-go sides: Round out your breakfast with Banana Cottage Cheese Muffins or grab a couple Chocolate Covered Protein Balls for a filling snack.
• Fuller breakfast: Make it a full plate with Avocado Cottage Cheese Toast—great for brunch or lunch.
• Coffee & drinks: These bites go great with iced coffee, matcha, or a glass of OJ.

Frequently asked questions