Egg White Bites

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Are you a fan of Starbucks’ egg white bites? You’re going to love this easy, healthy, and wallet-friendly copycat recipe—no fuss, no yolks, just delicious protein-packed bites!

egg bites stacked on plate

If you’re a fan of Starbucks’ egg white bites, and you’re on the hunt for a homemade, wallet-friendly alternative, you’re going to absolutely love this copycat recipe. Just like my popular bacon and Gruyère egg bites, which many of you have enjoyed for their close resemblance to the original, this recipe captures the same silky texture and delicious flavor of the coffee chain’s roasted pepper-flecked egg white bites.

The best part? They’re super easy to make. The key to the recipe’s ease is using egg whites from a carton—they work just as well as fresh cracked eggs. (Yes, I’ve tested both, and honestly, you can’t tell the difference.) This means you can quickly whip up these egg bites in a blender without the fuss of cracking eggs or worrying about how to use excess egg yolks since the recipe requires 12 egg whites. Egg white bites are the perfect make-ahead solution for busy mornings—you’ll love having them ready in your fridge for a quick, protein-rich breakfast or snack on the go.

egg whites in glass storage container

What You’ll Need To Make Egg White Bites

ingredients to make egg white bites.

Step-by-Step Instructions

Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9×13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray.

In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce.

egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce in blender

Blend until completely smooth, 30 seconds to 1 minute.

egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce blended together

Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. 

egg mixture in muffin tin

Sprinkle the roasted red bell peppers and scallions evenly over the batter.

roasted red peppers and scallions sprinkled over batter

Use a spoon to press them down so they are not all floating on top. 

pressing peppers and scallions into batter with spoon

Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)

baked egg bites

Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate.

small spoon loosening egg bites from edges of pan

Serve the egg bites warm.

egg white sliced in half on plate

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Egg White Bites

Are you a fan of Starbucks’ egg white bites? You’re going to love this easy, healthy, and wallet-friendly copycat recipe—no fuss, no yolks, just delicious protein-packed bites!

Servings: 12
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Ingredients

  • 1½ cups egg whites, from a 16-oz carton or separated from 12 large eggs
  • 1¼ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Monterey Jack or mozzarella cheese
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons cornstarch
  • Scant ½ teaspoon salt
  • ½ teaspoon hot sauce, such as Tabasco
  • 3 tablespoons diced roasted red bell pepper, drained, from a jar
  • 2 scallions, dark green parts only, thinly sliced

Instructions

  1. Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
  2. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  3. Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
  4. In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until completely smooth, 30 seconds to 1 minute.
  5. Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. Sprinkle the roasted red bell peppers and scallions evenly over the batter, then use a spoon to press them down so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)
  6. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
  7. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
  8. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 egg white bite
  • Calories: 123
  • Fat: 8 g
  • Saturated fat: 5 g
  • Carbohydrates: 3 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 9 g
  • Sodium: 213 mg
  • Cholesterol: 24 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • I can’t tell you how much I love these! I’ve tried a few different add-ins, but my favorite combo is spinach and scallions. The flavor is just soooo good! I feel like I’m eating a treat! Thanks for yet another wonderful recipe, Jenn. Your recipes have become my go-to!

    • — Amy G on May 17, 2024
    • Reply
  • Mine taste fabulous but look a lot different – browner, bumpier. Used the same ingredients and followed instructions. Any advice on why that might be / how to get them to look like yours?

    The bacon and Gruyère ones look the same as yours, fwiw.

    • — SY on May 5, 2024
    • Reply
    • Hi SY, it sounds like your oven may be running a little hot, so you may want to check it with an oven thermometer. If you don’t have one, they’re pretty inexpensive (the brand Taylor makes a good one).

      • — Jenn on May 6, 2024
      • Reply
      • I think I figured it out! I had gotten the low fat cottage cheese, thinking the fat percentage there was 4% so it should do. I didn’t realize that “4% milkfat cottage cheese” referred to the full fat one, which was labeled “minimum 4%” at my grocery store.

        Remade the recipe with the full fat cottage cheese and in mini muffin tins (vs regular ones), and mine look exactly like yours and taste like Starbucks (or better!). I imagine the combo of the full fat and better cook time did the trick.

        • — SY on June 10, 2024
        • Reply
        • Good to know — glad you got to the bottom of it and they came out nicely! 😊

          • — Jenn on June 10, 2024
          • Reply
    • These are such a great recipe! Any storage tips on how to keep them from getting wet, soggy bottom in the fridge? Or should I freeze them after a day?

      • — Mandy J on May 14, 2024
      • Reply
      • Glad you like them! I haven’t found that to be a problem, but you could use a paper towel to line the container you’re storing them in. That should help to absorb some of the moisture.

        • — Jenn on May 14, 2024
        • Reply
  • I used ham instead of bacon and spinach instead of green onion. They are delicious. I think I overcooked them a few minutes but will take that into consideration next time. Since I live at altitude it usually takes the higher time. Next time I will use the lower time.

    • — B on April 8, 2024
    • Reply
  • I should just follow the recipe!
    I wanted to use feta and spinach, so, I added the spinach into the blender. They would have been good on March 17th! Very green! But they were quite yummy ANYWAY. I am back here at this site to make them again and send this to a friend who loved them.
    Thank you for this easy, tasty and healthy recipe!
    -Nancy L.

    • — Nancy Lewis on April 2, 2024
    • Reply
  • Mine separated and there was a cheese layer on top and a custard on the bottom. What did I do wrong?

    • — Liz Parker on March 27, 2024
    • Reply
    • Hi Liz, that’s really strange! Did you use a blender to combine all the ingredients? Did you use any fat-free ingredients or make any other adjustments to the recipe?

      • — Jenn on March 28, 2024
      • Reply
  • These egg bites are outstanding and light years better than Starbucks! Absolutely perfect as made to the recipe. They make for a lovely light lunch on their own and I look forward to them as an afternoon snack alternative. Thank you for all your hard work in developing the perfect recipe.

    • — Suzanne on March 14, 2024
    • Reply
  • Wow these were delish and the closest I have tasted to the Starbucks ones. I even used 1% cottage cheese and light butter and still fabulous!
    I didn’t have the mix-ins on hand so I added some turkey sausage and bacon bits instead. Along with 2 garlic cloves to the blender, amazing!

    • — Riss on March 4, 2024
    • Reply
  • Can I sub Greek yogurt for the cottage cheese?

    • — Corr on February 28, 2024
    • Reply
    • Hi Corr, I’ve never made these with Greek yogurt but a few readers have commented that they’ve made my other egg bites with it and have been happy with the results. Please LMK how they turn out if you try it!

      • — Jenn on February 28, 2024
      • Reply
  • I have been making these for two months for a men’s breakfast at my church. they get rave reviews every week. Foolproof recipe!! I have played around adding bacon bits and pieces of mushrooms and other things, but the bites themselves are so easy to make and come out perfect every time. I use a mini-muffin pan.

    • — James N on February 10, 2024
    • Reply
  • Absolutely love these. They are so light, tender and delicate. Can you make the batter a day ahead?

    • — Penny on February 1, 2024
    • Reply
    • Sure, that should be fine (and glad you like them)!

      • — Jenn on February 1, 2024
      • Reply
  • I did the eggwhite bites over the weekend. Very easy and tasteful. I went heavy on he salt and it was bit too much. I think that cottage and cheddar cheese add to the saltines. My mistake but otherwise, definite keeper. Thank you, Jenn.

    • — Katarina on January 30, 2024
    • Reply
  • I adore every recipe Jenn posts. I have recommended her recipes to so many friends. They are delicious, accessible and really accurate. Pretty much mistake proof! Thank you Jenn!

    I tried the egg white bites recipe. Here’s what I have to say:

    First…I rushed and made an error. I didn’t read the whole recipe and didn’t blend all the ingredients before adding the roasted peppers and scallions. So I decided to take 1/2 the mix and blend everything and do a test. I left 1/2 the mix unblended but stirred and baked that “as is”. The blended bites had a better consistency for sure. The unblended bites were more like an omelette. Still delicious but not as firm and easy to transfer and prep to freeze. I did like how the fully blended batch had flavor throughout. I may make the bites fully blended next time and then add more pepper and scallions on top before baking.

    Second…I used 1/2 pepper jack(instead of regular jack) and 1/2 mozzarella. It added an extra kick! Probably good for adults…maybe a little too much for little ones.

    I will definitely be making these on repeat. Keep up the great work Jenn. I really appreciate YOU!

    • — D. Long on January 22, 2024
    • Reply
    • I made that same mistake one week, putting all the ingredients into the blender. the bites turned out a shade of red. they were still delicious, but the coloring is better when you have the contrasting egg and the red and green specks throughout.

      • — James N on February 10, 2024
      • Reply
  • Jenn, you’ve saved me from perpetual lunch-time famine. So satisfying and well worth the 15 minute prep time. Thank YOU!

    • — Adrienne Trumpower on January 17, 2024
    • Reply
  • Delicious, as all your recipes are! Made just as instructed and they were tasty! Can’t wait to have for my weekday breakfasts. I have made some of your other egg bite recipes and was excited to see an all egg white one!

    • — Jasmine Scheffer on January 13, 2024
    • Reply
  • Any way to reheat these without a microwave?

    • — Ellen on January 12, 2024
    • Reply
    • Hi Ellen, I’ve never tried it, but you could give the oven a try. (I’d keep them tightly covered while they reheat so they don’t dry out too much.) Please LMK how it works out!

      • — Jenn on January 12, 2024
      • Reply
  • These were delicious. I froze the leftovers and they re-heated fine.

    • — Patti A. on January 11, 2024
    • Reply
  • 5 stars, as usual, Jenn. You are my go-to lifesaver. Thank you for all the great recipes!

    • — Louise Samson on January 9, 2024
    • Reply
  • I’ve been hoping you would do an egg white bite for so long and wasn’t disappointed. These are delicious! Thanks for another keeper!

    • — Carrie Funk on January 8, 2024
    • Reply
  • Looking forward to making these! Can I use fresh mozzarella? I already have some in the fridge I want to use up. Thank you!

    • — Danielle on January 8, 2024
    • Reply
    • Yep definitely!

      • — Jenn on January 8, 2024
      • Reply
      • so good! 😋

        • — Megan on January 13, 2024
        • Reply
  • Delicious. Can these egg bites be frozen?
    Panera sells a cheese souffle. Have you replicated this receipe? I would love to try it. Thank you for your talents. Our family thoroughly enjoys everything that I make from Once Upon a Chef!

    • — Carolyn on January 8, 2024
    • Reply
    • Hi Carolyn, Yes the freeze nicely (see instructions at the bottom of the recipe). Glad you enjoyed them!

      • — Jenn on January 8, 2024
      • Reply
  • Made the egg bites exactly as the recipe directed. They were wonderful! Will definitely make them again!

    • — Anna on January 7, 2024
    • Reply
  • I omitted the red pepper ( doesn’t agree with family) and substituted chopped fresh spinach. I poured half the egg white in pan then remainder so everything was submerged. Great recipe def a keeper! Cooked exactly as recipe stated, perfecto!

    • — michelle ruggiero on January 7, 2024
    • Reply

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