These Egg White Bites are the quick, tasty, and filling homemade breakfast I turn to – even on hectic days. With roasted red peppers and fresh spinach for sweet and healthy pops of flavor, they’re great for mornings when I want something protein-packed but also genuinely tasty. They’re super simple to whip up, perfect for meal prep, and way tastier than anything you’ll grab at the coffee shop drive-thru!
Egg white bites blew up around 2017 when Starbucks dropped their sous vide versions and everyone lost their minds over a high-protein breakfast that didn’t taste like cardboard. They sell both whole-egg bites, with fillings like bacon & gruyère, and egg white bites like this one, with roasted red peppers and spinach.
Costco jumped on board, stocking similar versions, and I confess that I bought them for a long time before realizing I should just be making them myself at home because they are a go-to breakfast for me! It’s like a mini, crustless quiche and I’m obsessed. Grab my copycat of the richer, whole-egg Bacon & Gruyère ones here too!
My version of egg white bites is tastier than Starbucks, way cheaper, and means breakfast is sorted for the week. You blitz the base in the blender, stir in the peppers and spinach by hand or sprinkle them on top, then bake low and slow in a water bath for that silky fluffy texture. Toss in chopped bacon, mushrooms, or a different cheese like sharp cheddar, gouda, or gruyere and they’ll still come out perfectly every time.
If you’re in the mood for more protein-packed breakfasts that are easy to prep ahead, check out my Biscuits and Gravy Casserole, Ultimate Breakfast Frittata, Favorite Breakfast Burritos, Breakfast Sliders, and Sweet Potato Hash with Sausage & Apples!
Why you’ll love this family favorite recipe!
- These egg white bites come together fast with a quick blender mix and simple bake – no fancy gear needed, perfect for busy mornings.
- They’re loaded with protein from egg whites and cottage cheese while staying light and low in calories, so you feel good starting the day.
- Toss in whatever extras you like – bacon, mushrooms, different cheeses – and they still turn out great every time.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cottage Cheese – This is the magic trick for that crazy-light fluffy texture. It blends super smooth and keeps everything creamy without any heaviness. Low-fat is my go-to for lighter bites, full-fat makes them richer if you’re in the mood. Skip fat-free though, it turns watery and sad.
- Grated Monterey Jack Cheese – Melts in silky and mild for that perfect cheesy pull. Sharp cheddar adds more bite if you want it, and gouda, gruyere, or mozzarella swap in great too.
- Cornstarch – A little sprinkle keeps the bites tender, helps with texture, and stops any rubbery nonsense from happening.
- Kosher Salt & Ground Black Pepper – Enhances the flavors and rings a subtle kick.
- Smoked Paprika – Gives a gentle smoky note and dimension to the flavor profile. Regular paprika works fine if smoke isn’t your thing.
- Liquid Egg Whites – The protein hero that keeps these bites feather-light and low-cal. I buy this in cartons, but it’s also a great opportunity to use up egg whites saved from baking yummy things with the yolks.
- Roasted Red Peppers Chopped – Adds sweet, juicy, tangy pops of flavor and bright color in every bite.
- Chopped Fresh Spinach – Sneaks in the greens without tasting like “health food”.
How to Make Egg White Bites
- Preheat oven and blend base. Heat oven to 325°F and line a high-rimmed baking pan (like a jelly-roll pan) with 12 silicone muffin cups. Add cottage cheese, grated Monterey Jack cheese, cornstarch, kosher salt, black pepper, and smoked paprika (if using) to a blender. I like to add about ¼ of my egg whites as well just to make it blend easier. Blend on medium for 30 seconds until silky smooth and lump-free.
- Incorporate egg whites. Pour in the rest of the liquid egg whites and blend again until the mixture is completely combined, slightly frothy, and ready for these fluffy protein-packed egg white bites.
- Fill muffin cups. Divide the egg mixture evenly among the 12 silicone muffin cups set in the high-rimmed baking pan. Sprinkle chopped roasted red peppers and fresh spinach over the top of each one for those bright flavor pops.
- Set up water bath and bake. Carefully pour boiling water into the outer pan until it comes halfway up the sides of the muffin cups. Slide into the oven and bake 25-30 minutes until the homemade egg white bites are just set with a slight jiggle in the center.
- Cool and remove. Let the egg white bites rest for 5 minutes, then gently pop them out of the silicone cups. They release easily once cooled a bit.
Instant Pot Egg White BItes
For an Instant Pot version, spray your silicone pan really well (even if it’s nonstick), don’t overfill the cups, pour in the egg mixture, then cook on high pressure for 10 minutes followed by 10 minutes natural release. It’s an easy oven-free option that still gives great fluffy results!
Recipe FAQ’s
Overbaking or skipping the water bath is usually the culprit. Stick to 25-30 minutes at 325°F with that steam setup and they’ll stay light and creamy like they’re supposed to.
Sure, you could whisk by hand, but the cottage cheese will stay chunky and the texture will be way less silky. Blending only takes 30 seconds and is worth it for that signature fluffy finish.
Not a bit. We don’t skimp on seasoning, and the roasted red peppers, spinach, cheese, and smoked paprika gives great flavor. Honestly, I like these even better than the original egg bites (although my husband and kids disagree – more for me).
Pop them in an airtight container in the fridge for up to 5 days or freeze individually on a sheet then transfer to a bag for 2-3 months. They thaw overnight and still taste fresh or you can reheat from frozen.
Microwave 30-60 seconds from the fridge, warm in the oven at 325°F for 8-10 minutes, or air fry at 300°F for 3-5 minutes. Add a little more time if reheating from frozen, and make sure to not overdo them or they’ll turn rubbery fast.
Tips for Success
- Blend the cottage cheese mixture really well because it creates that super smooth base for light fluffy egg white bites.
- Don’t skip the water bath since it gently steams everything and keeps the bites custardy instead of dry or rubbery. It’s the key to getting that silky finish every time.
- Stir the chopped roasted red peppers and fresh spinach in by hand after blending so you get those nice bright chunks of flavor and color instead of everything blending into one mushy color.
- Check them around 25 minutes because ovens can run hot or cool. Pull them out when the centers are just set with a slight jiggle so they stay light and don’t get tough.
- Give the silicone cups a quick spray of oil even if they’re nonstick. It makes popping them out way easier after they’ve cooled a bit.
Substitutions and Variations
- Toss in cooked crumbled bacon or diced ham to make these egg white bites heartier.
- Swap the Monterey Jack for mozzarella, gruyere, or sharp cheddar for a different flavor. Any good melting cheese works great and keeps the cheesy pull perfect.
- Sauté mushrooms and mix them in (with or instead of spinach) for rich savory depth that pairs perfectly with the sweet roasted red peppers.
- Add diced jalapeños or a dash of hot sauce for a kick. The roasted red peppers tame the heat so it’s never too much.
- Sprinkle a tablespoon of finely grated Parmesan or Pecorino on top before baking for a golden, salty finish (quick broil at the end if you want it crispier).
- Swap half the spinach for chopped fresh basil to give the bites a brighter, herby lift that feels summery and fresh.
- Stir in diced green onions or chives for an oniony pop, or add a pinch of garlic/onion powder to the blender for subtle savory boost.
More Egg Breakfast Recipes You’ll Love
- Peppery Scrambled Macaroni & Eggs
- Eggs Benedict
- Huevos Rancheros
- Green Chili Egg Bake Casserole
- Smoked Salmon Scrambled Eggs
- Perfect Hard Boiled Eggs
- Make-Ahead Breakfast Sandwiches
Copycat Starbucks Egg White Bites
Ingredients
- 1 cup (230g) low-fat or full-fat cottage cheese
- 1 cup (4 oz.) grated Monterey Jack cheese
- 2 teaspoons cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon smoked paprika (optional)
- 2 cups (480g) liquid egg whites
- 1 cup roasted red peppers chopped
- 1 cup chopped fresh spinach
Instructions
- Preheat oven to 325℉ (163℃). Lightly spray a 12-cup silicone muffin pan with baking spray. Bring a medium pot of water to a boil on the stovetop.
- Meanwhile, combine the cottage cheese, Monterey Jack cheese, cornstarch, salt, pepper, paprika, about about ¼ of the egg whites in a blender. Blend on medium speed for about 30 seconds or until smooth. Add the remaining egg whites and blend again until smooth and combined.1 cup (230g) low-fat or full-fat cottage cheese, 1 cup (4 oz.) grated Monterey Jack cheese, 2 teaspoons cornstarch, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon smoked paprika, 2 cups (480g) liquid egg whites
- Evenly divide the egg mixture between 12 silicone muffin cups set in another high-rimmed baking pan, like a jelly-roll pan. Sprinkle each egg bite with some of the red peppers and chopped spinach. Use a spoon to nudge the veggies down into the egg bites a bit.1 cup roasted red peppers, 1 cup chopped fresh spinach
- Transfer the pan to the preheated oven. Before closing the oven door, carefully fill just the outer baking pan with boiling water until it is about halfway up the sides of the muffin cups. Bake for 25 to 30 minutes or until the egg bites are just firm. Carefully remove the pan from the oven (the water will be very hot!). Let the egg bites cool for 5 minutes before popping them out of the muffin cups onto a plate. Serve warm.
Notes
- Other fillings: Chopped bacon, ham, cooked and crumbled sausage, mushrooms, sauteed onions, etc.
- Cheese: Mozzarella, gruyere, sharp cheddar, feta, etc.
- Substitution: I have used low-fat cottage cheese with great results but I do not recommend using fat-free cottage cheese.
- Instant Pot: These work in the instant pot if you have the special silicone cups. Cook them in the instant pot for 10 minutes followed by 10 minutes natural release. Don’t forget to spray the silicon pan and don’t overfill.
- Store: Keep cooled egg white bites in an airtight container in the fridge for up to 5 days.
- Freeze: Cool completely, then freeze individually on a sheet pan before transferring to a freezer bag or container for up to 3 months.
- Reheat: Microwave 30-60 seconds from the fridge (add 20-30 seconds more if frozen), warm in a 325°F oven for 8-10 minutes, air fry at 300°F for 3-5 minutes. I find that the egg white bites tend to release more liquid than the regular egg bites when previously frozen. In this case, I just microwave them on a paper-towel lined plate to soak up some of the excess water as they reheat.
- Make Ahead: Bake the full batch on Sunday, let them cool, then store in the fridge or freezer.
