Starbucks Egg White Bites Recipe

High-protein copycat Starbucks egg white bites made with cottage cheese, roasted red pepper, and spinach. Easy to meal prep, freeze, and reheat.

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Snack

Servings Servings

Calories 122

Protein 16

Preheat the oven to 350°F/175°C, and place a silicone muffin tray (with 12 cups) on a baking tray with deep sides. Boil water in a kettle or in a pot on the stove.
Add the egg whites, cottage cheese, shredded mozzarella, feta, hot sauce, salt, pepper, garlic powder, and paprika to a blender and blend until smooth.
12 large egg whites, 1 cup cottage cheese, ½ cup mozzarella cheese, 4 tablespoons feta cheese, 2 teaspoons hot sauce, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika
Make sure your spinach is very well drained (give it a good squeeze!), and place it in a small mixing bowl with the chopped roasted red pepper and chives. Mix well together.
½ cup roasted red bell pepper, 1.9 oz frozen spinach, 2 tablespoons fresh chives
Spray the silicone muffin pan with non-stick spray if desired.
Divide the roasted red pepper mixture evenly between the muffin cups, followed by the egg white mixture.
Pour the boiling water into the baking tray beneath the silicone muffin tray, until the water reaches about half way up the silicone cups.
Bake for 30-35 minutes, until the top is firm to touch and turning slightly golden brown.
Allow to cool for 10 minutes before removing from the muffin cups. Enjoy!

Use silicone pan: A silicone muffin pan makes for easy removal and even baking.
Blend thoroughly: Blending the egg mixture until completely smooth creates a soft, velvety texture.
Drain spinach well: Squeeze out all excess moisture to keep the bites from getting soggy.
Add water bath: Pour boiling water into the baking tray to mimic that sous vide-style texture.
Fridge storage: Keep in an airtight container in the fridge for up to 5 days.
Freezer friendly: Freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
Reheat gently: Warm in the microwave at low power to preserve the soft texture.
Customize freely: Swap in other cheeses, veggies, or cooked meats—just keep add-ins light.
Check early: Start checking at 30 minutes; the tops should be set and lightly golden.

Refrigerator: Store cooled egg white bites in an airtight container in the fridge for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
Reheating (fridge): Microwave for 20–30 seconds until warm.
Reheating (frozen): Microwave straight from frozen for 45–60 seconds, or until heated through.