Copycat Starbucks Egg White Bites
These fluffy, protein-packed homemade egg white bites are blended with cottage cheese for a light, creamy texture, studded with sweet roasted red peppers and fresh spinach, and baked to perfection!
Servings: 6 servings
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 1/4 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.
Nutrition
Calories: 148kcal | Carbohydrates: 4g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 821mg | Potassium: 244mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 1mg
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