My family that lives in Phoenix has already been in school for a few weeks…can you even believe that? They start in the middle of July. I can’t even wrap my head around the idea of starting school when summer feels like it’s barely started. Now that it’s August though, I know so many of us are thinking about all of the back to school things. Buying supplies, getting first day outfits, pictures, meet the teacher…and usually some sort of meal prep to help make busy mornings and evenings easier. Making a quick breakfast is crucial in our house because we are usually scrambling to get out the door…and frankly, breakfast often gets skipped because we just run out of time! This is the year that will change! 😉

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If you’ve ever had Starbucks egg bites you are going to love this great recipe with simple ingredients that can be made in just a few minutes. 

INGREDIENTS NEEDED TO MAKE EGG WHITE BITES

Roasted Red Peppers

Whole eggs (whites separated) or liquid egg whites

Cooking Spray

Monterey jack cheese 

Spinach

Salt

Black Pepper

Cottage Cheese

HOW TO MAKE THIS SIMPLE COPYCAT STARBUCKS RECIPE

This egg white bites recipe is cooked using a sous-vide method, which basically means they are cooked in a water bath with a long slow cooking time that results in the great fluffy texture. The good news is, you don’t really need any special equipment to make these protein-packed bites, other than silicone molds– a silicone muffin pan. I found mine on Amazon for under $10 and it’s just a good staple to have in your kitchen if you don’t already own one. 

Preheat your oven to 350 degrees and prep your pan by coating your silicone muffin tray with non-stick spray and set it on a sheet cake pan or some baking sheet with edges. 

​Finely chop your roasted red bell pepper and your fresh spinach. If you don’t want to use roasted bell peppers, you can add finely chopped fresh red pepper too. 

Add your egg whites, cottage cheese and Monterey Jack cheese to the blender and blend for a minute or so. The mixture should be well mixed and very bubbly.  

Divide your chopped red pepper and spinach evenly into the 12 muffin cups, then fill each cup about 3/4 of the way full with your egg and cheese mixture. 

Sprinkle with salt and pepper.

Set the baking sheet with the filled muffin cups on a low rack of your preheated oven and carefully add boiling water to the baking sheet until the outside of the muffin cups are covered about halfway by water. 

Bake for 25-30 minutes or until the tops of the egg bites are firm. 

Store in the fridge in an airtight container for up to 3 days or freeze for up to a month. If you freeze them, simply defrost in the fridge overnight and then quickly reheat in the microwave in the morning.

Egg White Bites Substitutions and Modifications

If you’re interested in trying a few different versions of these egg white bites, go for it! There are lots of fun ways to make this recipe your own. Here are a few ideas to try:

Mozzarella Cheese, Parmesan Cheese and Feta cheese would all be fun substitutions for the monterey jack.

Add green onions, sun-dried tomatoes or fresh mushrooms 

Try garlic powder or fresh herbs or your favorite veggies in place of or in addition to the peppers and spinach

Use yellow bell peppers or orange peppers in place of the red

These egg white bites make such a delicious breakfast and are so quick! I hope that this easy breakfast recipe helps everyone get out the door in the mornings in less time this school year and with less stress!

Yield: 12 Egg White Bites

Starbucks Copycat Egg White Bites Breakfast Recipe

Print

These delicious protien packed egg white bites are perfect for a grab and go breakfast on those busy mornings.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 1 1/2 cups egg whites
• 1/2 cup cottage cheese
• 1/2 cup grated Monterey jack cheese
• Salt
• Pepper
• 1/4 cup diced roasted red bell pepper
• 1/4 cup finely chopped spinach
• Non-stick cooking spray
• MAKES 12 EGG WHITE BITES

Instructions

Preheat your oven to 350 degrees and prep your pan by coating your silicone muffin tray with non-stick spray and set it on a sheet cake pan or some baking sheet with edges. 

​Finely chop your roasted red bell pepper and your fresh spinach. If you don't want to use roasted bell peppers, you can add finely chopped fresh red pepper too. 

Add your egg whites, cottage cheese and Monterey Jack cheese to the blender and blend for a minute or so. The mixture should be well mixed and very bubbly.  

Divide your chopped red pepper and spinach evenly into the 12 muffin cups, then fill each cup about 3/4 of the way full with your egg and cheese mixture. 

Sprinkle with salt and pepper.

Set the baking sheet with the filled muffin cups on a low rack of your preheated oven and carefully add boiling water to the baking sheet until the outside of the muffin cups are covered about halfway by water. 

Bake for 25-30 minutes or until the tops of the egg bites are firm. 

Notes

Store in the fridge in an airtight container for three days or freeze for up to one month. If freezing, just defrost in the fridge over night and reheat in the microwave quickly in the morning to enjoy.

Looking for more delicious recipes?  You can find even more in our recipe library.

Here are a few other recipes you might enjoy:

THE BEST CINNAMON ROLL RECIPE

​COCONUT PINEAPPLE PANCAKES WITH COCONUT SYRUP

​CHERRY APPLE COBBLER OATMEAL

​SUGAR CRUSTED CARAMELIZED OVERNIGHT FRENCH TOAST

APPLE MUFFINS WITH CINNAMON STREUSEL TOPPING

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Happy cooking!
Tammy