Lusciously creamy, absolutely delicious, and incredibly convenient to eat–this copycat Starbucks egg white bites recipe is an amazing meal. Plus it’s easy to make ahead and freeze for high protein breakfasts and snacks in a pinch! Here’s everything you need to know.
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Ingredients For Egg White Muffins
Creating these delicious bites requires a handful of simple ingredients. Here’s what to collect, plus a few notes to make your life easier:
- Egg whites: I much prefer liquid egg whites to separating and tossing the yolks.
- Cream cheese: Although I’ll share a swap for this below, cream cheese is the best way to achieve that lusciously thick and creamy Starbucks egg white bites recipe consistency.
- Spinach: I typically use fresh, but frozen will work in a pinch. Just thaw before adding into the mix.
- Roasted red peppers: You can find these in the glass jar section, near the pepperoncinis.
- Shredded mozzarella: Be sure to grab low moisture, otherwise your egg white bites recipe will struggle to set.
Variations + Tweaks
Once you get this egg white bites recipe down, it’s easy to tweak to suit your cravings and accommodate any mix-in you have on hand. Think:
- Use cottage cheese instead of cream cheese: Keep in mind, that the texture will be a little wetter (less set), and significantly less creamy–less like the Starbucks egg white bites recipe, more like a healthy version.
- Other veggie mix-ins: Try all your favorite veggies here. You can use sauteed vegetables, or chop your vegetables into small pieces. Some delicious options would be sauteed mushrooms, sauteed kale, onions, bell peppers, etc.
- Use the whole egg: Feel free to use whole eggs instead of just egg whites if you prefer.
- Other cooking methods: This egg white bites recipe can also be made in the Instant Pot–see recipe instructions on my Instant Pot egg bites recipe here. I prefer this baked eggs method most, however, if you have an egg bite mold, these are super easy too!
How to Make Starbucks Egg White Bites
These egg white muffins come together so quickly and easily, without any fancy kitchen tools! Here’s how:
- In a high speed blender, blend the egg whites, cream cheese, cheese, salt, and pepper.
- Sprinkle spinach and roasted red peppers into the muffin tin pan.
- Pour egg whites on top.
- Place on a rimmed baking sheet.
- Place baking sheet in oven, and pour water into the baking sheet so it comes up about halfway on the muffin pan. This helps to steam the eggs, steamed eggs are significantly fluffier!
- Bake until set.
What to Serve with Egg White Bites
These bites are incredibly versatile and pair well with all your favorite breakfast sides. Think:
- Toast, English muffin, or even a bed of warm whole grains.
- Sliced avocado is always a delicious addition.
- Fresh sliced fruit
How to Store, Reheat, + Freeze
We absolutely love making a big batch of these egg white muffins for meal prep and freezer breakfast meals. Here’s how:
- Store the egg white bites refrigerated in an airtight container for up to four days.
- Reheat them in the microwave with a damp paper towel on top for about 30-60 seconds, or until heated through.
- Freeze: Place the bites in a freezer-safe container (love ziplock bags here). Thaw in the refrigerator overnight before reheating for quick morning meals.
More Classic Egg Recipes
- Sheet Pan Eggs
- Souffle Omelette
- Frittata
- Best Deviled Eggs
- Crustless Spinach Quiche
- Cottage Cheese Eggs
Egg White Bites
Print Recipe Pin RecipeServings :12 bites
Ingredients
- 1 1/2 Cup Liquid Egg Whites
- 1 1/2 Cup (12 ounces) Cream Cheese softened
- 3/4 Teaspoon Kosher Salt
- 3/4 Teaspoon Black Pepper
- 1 1/2 Cup Mozzarella
- 3/4 Cup Roasted Red Peppers chopped + super drained
- 3/4 Cup Spinach chopped
Instructions
- Preheat oven to 350 F, and prep the top rack so it's in the center of your oven. Place a 12 cup muffin pan on a rimmed baking sheet, and spray the muffin pan generously with cooking spray.
- Add egg whites, cream cheese, cheese, salt, and pepper to a blender, and blend until smooth.
- Divide the spinach and roasted peppers into the 12 cups of the muffin pan, then pour the egg whites on top.
- Place the baking sheet and muffin pan into the oven, and pour water into the baking sheet so it's about halfway full.
- Bake until the egg bites are completely set in the center, about 30 minutes. Allow them to cool for a few minutes before removing, if they're hard to remove, use a spoon to trace the edges. Enjoy!
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Lindsey’s Tips
- Mix-ins – feel free to use whatever mix-ins you prefer, just be sure they’re grates, or finely chopped! Also, don’t use watery veggies. If using something packed in liquid, I like to gently ring out the liquid with towels (added water may prevent the bites from setting).
- Egg bite mold – I used this silicone mold, which I purchased on Amazon.
- Preventing watery egg bites – the best way to do this is to loosely tent the mold with aluminum foil (I’m talking just place a sheet on top).
- How to make oven baked egg bites –
- Prepare the oven racks so that the top rack is in the middle, and the bottom rack is a few inches below that. Preheat the oven to 350 F, and coat a muffin tin pan generously with cooking spray.
- Place a 9×13 casserole dish on the bottom rack, and pour about 1″ of boiling water into it.
- (Follow steps above for making the egg bite filling)
- Place the muffin tin pan on the top rack, and bake for 25-27 minutes, until the egg bites have completely set.
Nutrition
Calories: 210kcalTotal Carbohydrates: 1gProtein: 12gFat: 17gSodium: 666mgFiber: 0.1gSugar: 1gNet Carbs: 1g
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