Introduction

These Starbucks-style Egg White Bites are a protein-packed, flavorful breakfast or snack option. Light and fluffy with a blend of cheeses, roasted red peppers, and spinach, they’re easy to make at home and perfect for meal prep.

A white plate holds three small round baked egg muffins with a golden yellow top that looks slightly crispy. One muffin is held close to the camera by a woman's hand, showing a cross-section of three layers: a top golden yellow cheesy layer with small green herb pieces, a middle light beige fluffy egg layer, and a bottom white creamy layer with visible bright red roasted peppers and small green herbs. The background is a soft pink textured cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large egg whites (about 1.5 cups)
1 cup cottage cheese
½ cup mozzarella cheese, shredded
4 tablespoons feta cheese
2 teaspoons hot sauce (adjust to taste)
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ teaspoon paprika (optional)
½ cup roasted red bell pepper (or fresh bell pepper, finely chopped)
1.9 oz frozen spinach, thawed and drained
2 tablespoons fresh chives (or green onions, finely sliced)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Place a silicone muffin tray with 12 cups on a baking tray with deep sides. Bring water to a boil in a kettle or on the stove.
Step 2: In a blender, combine egg whites, cottage cheese, shredded mozzarella, feta, hot sauce, salt, black pepper, garlic powder, and paprika. Blend until smooth.
Step 3: Squeeze the thawed spinach well to remove excess water. In a small bowl, mix the spinach, roasted red pepper, and chives evenly.
Step 4: If desired, spray the silicone muffin tray with non-stick spray for easier removal.
Step 5: Evenly divide the roasted red pepper mixture among the muffin cups. Then pour the egg white mixture over each, filling them almost to the top.
Step 6: Carefully pour the boiling water into the baking tray around the silicone muffin tray until it reaches about halfway up the sides of the muffin cups.
Step 7: Bake for 30 to 35 minutes until the tops are firm to the touch and slightly golden brown.
Step 8: Let the egg white bites cool in the pan for about 10 minutes before gently removing. Serve warm or store for later.

Tips & Variations

For a dairy-free version, substitute cottage cheese and feta with your favorite dairy-free cheese alternatives.
Try adding cooked bacon or sausage pieces for extra flavor and protein.
Use fresh herbs like basil or parsley instead of chives for a different twist.
Make sure to drain the spinach thoroughly to prevent watery egg bites.
You can swap roasted red peppers for sun-dried tomatoes to add a rich, tangy flavor.

Storage

Store leftover egg white bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual bites for about 30 seconds or until warmed through. These bites also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Four small, round egg muffins with a golden yellow top and browned spots sit on a white plate featuring circular ridges. The muffins have a slightly puffed texture with visible small green herb bits and some darker specks inside. Behind the plate, a blue muffin tray holds more egg muffins still in their cavities, and a soft pink cloth is partially visible beneath the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites?

Yes, you can substitute whole eggs for egg whites, but the texture will be richer and less light. Adjust baking time slightly if needed, and reduce added salt if using whole eggs.

How do I prevent the egg bites from sticking to the silicone muffin tray?

While silicone pans are naturally non-stick, lightly spraying them with non-stick spray or brushing with a little oil can help ensure easy removal.