Starbucks Egg White Bites
Try out these copy cat Starbucks Egg White Bites for a simple and delicious breakfast that you can enjoy on the go. This recipe comes together in just a few minutes with only a few simple ingredients! Skip the Starbucks line, save your money and make this healthy breakfast at home.
These Starbucks-inspired egg white bites are one of my favorite easy breakfasts to meal prep for the week. They’re soft, fluffy, and made with simple ingredients like egg whites, cottage cheese, and cheese, which gives them that creamy texture similar to the ones from Starbucks. If you’ve ever grabbed these at the coffee shop, you’ll love how easy they are to make right at home.
When I make a batch of these, I usually prep a few other breakfast staples at the same time so mornings feel a little easier throughout the week. They pair perfectly with one of my chia pudding recipes, a jar of overnight oats, or a slice of strawberry banana bread, and of course a cozy homemade latte to complete the morning. You can also switch up the flavor and try my Kale and Mushroom Egg Bites, which are another great savory option to add to your weekly meal prep lineup.
Featured Recipe Review
I made this after seeing Jennifer Garner make it on Instagram. I used whole eggs (what am I going to do with that many egg yolks left over!?) and made them in Caraway non-stick ceramic muffin pans. Other than that I followed the recipe exactly. They came out perfect! I sprayed the pans with a little avocado oil first, and the egg bites fell right out of the pan. They only needed about 25 min in the oven. I added about 5 extra whole eggs (to the 15 or so I used to get the 3 cups of egg) so I could make 24 egg bites. They’re delicious, and light and fluffy, and I will definitely be making these again!
Kira
how to make
Blend together the egg whites, cottage cheese and mozzarella cheese for 60 seconds. You want to really create a lot of bubbles here.
Coat the silicon liners with non-stick spray and place the silicon tray on a baking sheet. Then, add in veggies, then add in the egg white mixture.
Fill the baking sheet with boiling water.
Tips and tricks
- You absolutely need to use a silicon cupcake liner. A metal cupcake liner won’t create the same taste and texture, plus the silicon makes it really easy to remove.
- Be sure to generously coat the liners with non-stick spray, otherwise they will stick.
- Prepare your veggies first before creating the egg white mixture.
- Place the silicon mold on the baking sheet before filling each cavity with the egg white mixture, doing this before will make it really hard to move the filled silicon mold without making a mess.
- You know your egg white bites are done when they are firm to the touch.
How to serve and store
Store the egg white bites in an airtight container in the refrigerator and enjoy within 3–4 days for the best texture. To reheat from the fridge, place them in the air fryer at 350°F for 3–5 minutes or microwave for 30–60 seconds until warmed through.
These egg bites also freeze well for longer storage. Once cooled, wrap them individually in plastic wrap or store in a freezer-safe container and freeze for up to 2–3 months. For best results, thaw overnight in the refrigerator before reheating. If reheating directly from frozen, microwave on 50% power for 1–2 minutes, or warm in the air fryer at 325–350°F for 5–6 minutes until heated through.
If you make these Starbucks Egg White Bites, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Starbucks Egg White Bites
Ingredients
- 3 cups egg whites
- 1 cup cottage cheese (I used Good Culture 2% low fat)
- 1 cup grated mozzarella cheese
- Salt + pepper to taste
- 1/4 cup diced roasted or raw red bell pepper
- 1/4 cup finely chopped spinach
- Boiling hot water
- Cooking spray
Instructions
- Preheat the oven to 350F and prepare a silicon cupcake mold by generously coating it with non-stick spray.
- Next, prepare the veggies by finely chopping the roasted or raw red bell pepper and spinach. Set aside.
- In a blender add in the egg whites, cottage cheese and mozzarella cheese and blender for 60 seconds. You want to really create a lot of bubbles here.
- Then, place the silicon liner on a baking sheet and add in the veggies, then fill each cavity with the egg white mixture about 3/4 of the way full and sprinkle with salt and pepper.
- Fill the baking sheet with boiling water about 1/2 of the way full up to the liners, then bake for about 30-35 minutes or until the tops are firm the the touch.
- Let cool for about 5 minutes before removing from the mold and enjoy warm!
Notes
- You absolutely need to use a silicon cupcake liner. A metal cupcake liner won’t create the same taste and texture, plus the silicon makes it really easy to remove.
- Be sure to generously coat the liners with non-stick spray, otherwise they will stick.
- Place the silicon mold on the baking sheet before filling each cavity with the egg white mixture.
This was delicious! But as with a quiche, it’s better to put the cheese in the cups instead of the batter. When I made these, all the cheese sunk to the bottom of the batter and when pouring it into the muffin cups, none of the cheese made it in. Had to dump it all back out again and re-pour with a measuring cup scooping up the cheese on the bottom. Next time I plan to avoid this and put the cheese in with the veggies. Taste was amazing though!
These were great.
Can you please provide nutritional information
Hi terry! unfortunately i do not have the credentials to share nutritional information but there are tons of free macro calculators on google! hope that helps!
Great recipe!
This recipe is AMAZING! I’ve tried other copycat Starbucks Egg bites recipes but none of them are as true to the recipe then this one! I made these in different variations..I’ve used Monterrey Jack cheese or Gruyere with some feta cheese instead of mozzarella..I top them with a sprinkle of parmigiano cheese or shredded cheddar or Gruyère ..delicious! You can use whatever you like for veggies and for those who like a little meat in their eggs bites, cooked bacon or ham have also worked well. This recipe allows for you to create your egg bites as you like. The silicone muffin pans and the boiling water are the game changer in the recipe! You need both to make it work!
Absolutely loved these egg bites, they taste EXACTLY like Starbucks!!!
I did however only yield 24 bites w/ the 3x recipe…:(
I don’t believe I filled them too full, but just was wondering if others had come across the same??!!
Thanks for recipe!!!
Hi Danielle! Oh no you should be getting close to that amount with just 1x the recipe! If you fill them to the tops of each silicon liner!
Would using reduced fat cheese (mozzarella or cottage cheese) be ok?
Hi there! Yes, it will still work! Just note you may end up with a slightly different texture depending on how much moisture is in the cottage cheese that you use!
Thank you for the recipe. While mine were fluffy they were dry ” wet”. I found all the ingredients floated to the top so well. Not sure what I may have done wrong?
These came out AMAZING!!! And I love how versatile they can be with switching up the cheese / veg. I made them let the recipe this time but in the future may play around with different combinations. They did deflate a bit as they cooked but honestly they’re still so so tasty and I didn’t mind them being a bit flatter at all!!! LOVED THEM!!! Solidly recommend!!!
I used a metal pan and whole eggs – delicious! (I don’t have a silicone pan and not enough eggs at the time).
I made this after seeing Jennifer Garner make it on Instagram. I used whole eggs (what am I going to do with that many egg yolks left over!?) and made them in Caraway non-stick ceramic muffin pans. Other than that I followed the recipe exactly. They came out perfect! I sprayed the pans with a little avocado oil first, and the egg bites fell right out of the pan. They only needed about 25 min in the oven. I added about 5 extra whole eggs (to the 15 or so I used to get the 3 cups of egg) so I could make 24 egg bites. They’re delicious, and light and fluffy, and I will definitely be making these again!
These are great. I found that following the recipe yielded about a batch and a half — which is great. Between baking I put the blended egg mixture in the fridge while the first batch baked. Using that cooled mix for the second half-batch, those egg bites turned out even better. The consistency of the egg was a little different — less wet — and I enjoyed it even more. Does it make sense that it would make a difference (I’m not much of a cook, so I’m sure there’s a logical answer to that question)? Next time I’m going to try refrigerating the mix for about 30 minutes before baking!
What’s the boiling hot water for?
helps steam and give a sous vide texture!
So easy! So yummy! Thank you for this!
Second time making these … they look just as stinkin amazing!!
love that you’re enjoying the Sarah!! Thanks for the feedback!!
Obsessed with the Starbucks ones, so I needed to make these. The taste is really good, I’m going to add even more roasted red peppers next time because they’re the best. But how do I cook them and reheat them without the “wet” texture??
Hi Liz! The best method would be to use a toaster oven or air fryer!
These are so easy and so delicious. I meal prep these weekly! 🙂
These are so easy and so delicious. I meal prep these weekly! 🙂
That makes me so happy to hear! I love that they’ve become part of your weekly meal prep — thank you for trying them and sharing! 🥰
I’m excited to try these. Do you have nutrition facts available for the recipe?
Hi Dendy! I’m so glad you’re excited to try it! I don’t provide nutrition facts or macros for my recipes since it really depends on the specific brands and ingredients you use. I always recommend plugging everything into a nutrition calculator like MyFitnessPal or Google for the most accurate info based on what you have on hand!
Do you have any high altitude suggestions? Mine taste great but looked pretty sad and deflated when I took them out of the oven.
Hi Erika! I have not tested this myself as i’m not in high altitude, but I hope this information is helpful!
Increase Oven Temperature: Elevate your baking temperature by 15–25°F (e.g., from 350°F to 365–375°F). This helps set the structure of the egg bites more quickly, preventing overexpansion and collapse.
Adjust Baking Time: Due to the higher oven temperature, your egg bites may cook faster. Begin checking for doneness 5–10 minutes earlier than the original recipe suggests to avoid overcooking.
Increase Liquid Content: Add an extra 1–2 tablespoons of liquid (such as milk or water) to the egg mixture. This compensates for the quicker evaporation of moisture at higher elevations, keeping the bites moist.
I love that these egg bites are portable for busy mornings.
I love this recipe. It has very clear ingredients and instructions. I have made these several times already. It takes a long time, but they are totally worth it. I usually add breakfast sausage, spinach, mushrooms, and green onions. They are so delicious! I also use the whole egg instead of just egg whites and they are just as good. I usually eat a couple after I have made them. Then, I put them in freezer bags and take two out at a time for breakfast and warm them in the microwave for 15-30 seconds. It is super easy and a quick breakfast for home or on the go! Thank you so much for this recipe.
This makes me so happy to hear! I love the additions you made — sausage, mushrooms, and green onions sound so good. And I’m totally with you on enjoying a few right away before freezing the rest 😄 So glad they’ve become part of your breakfast routine!
What is the boiling water for?
to give the eggs that sous vide texture
Great recipe. Next time ill bake them in cupcake tin, I only had ramekins but turned out so good! Came out great!
Maybe the high desert altitude 7000ft(Santa Fe) caused difficulties, but at 32” the bottoms were still too spongy wet. Also too time intensive for such a short breakfast.
Made this exactly as written and it was a big hit! I only missed the tip about filling the mold on the baking sheet so my first batch was messy but that was completely my fault. Also, would you be able to share where you purchased the paper holders you show the finished bites in please?
Great recipe………..making them as I type. . Can you freeze these egg bites egg?
Thanks so much! Yes, you can!They store up to 2–3 months! I recommend flash‑freezing + bagging per bite 🙂
Do you have nutrition information for these?
Hi Marci, I don’t provide the nutritional information for my recipes but i recommend using a free macro calculator on google to find out!
This recipe looks and sounds amazing! Going to make them this weekend for next weeks daily breakfasts! Did want to clarify, recipe says makes 21, is that correct or did you mean to say 12 servings? Also do you have any nutritional details you could share? Thanks!! ☺️
Hi Marie! it makes 21 bites 🙂 also i don’t provide nutritional information for my recipes as it can vary so widely but i recommend using a free macro calculator on google to determine!
These are amazing! Followed the recipe exactly & they are delicious! So happy to enjoy these and save money at home.
OMG!!! Just made them and they taste exactly like Starbucks’
Total game changer and meal prep.
I did use all the veggies for the 12 cups. Didn’t realize it’s for 21 cups. But tastes delicious
Mine turned out okay.. they were very wet on the bottom. What can I do to prevent that from happening again?
hi! i would adjust the baking time to add 3-4 more minutes! it can also depend on the cottage cheese brand that is used as some contain a lot of added moisture. I used good culture for my recipe, I hope that helps!
Thank you for this recipe. I want to make these egg whites! Before doing so, what type of cottage cheese? Fat percentage you recommend? Name brand? Fine or chunky cottage cheese? The rest seems straight forward. Giving you a 5* rating. Ten when I make them. lol.
Thank you.
Laurie from Toronto
http://Www.lifeinterrupted.ca
hi laurie! I used good culture low fat 2% cottage cheese. can’t wait to hear what you think of them!
Second time making them today! So yummy & healthy! I did whole eggs as well, and added chopped mushrooms & scallions to the recipe. Thank you for sharing with Jennifer Garner where I discovered this gem!
Can these be frozen after baking?
You can definitely freeze these! Just let them cool completely, flash-freeze them on a baking sheet, then pop them into a freezer-safe bag — they’ll keep for up to 3 months.
When you’re ready to reheat, the air fryer is hands-down the best method because it keeps them fluffy without making them rubbery. You can reheat straight from frozen, but I think they turn out even better if you let them thaw in the fridge first, then air fry at 300°F for about 4–5 minutes. So good!
Came out very “wet”. Mr errand the recipe but I did it exactly as it said.
This was so easy to make. I used a mini silicone muffin pan. I made 2/3 of the recipe and still had a little bit left. I used 10 jumbo egg whites to make 2 cups. It took about 25 minutes in the oven. These are truly bite-size, I added diced pepper, green onion, and little bacon bits. These are absolutely a crowd pleaser!
eeekk so happy to hear it!
Great job with the instructions! So helpful!
How deep of a baking sheet? Are talking like set silicone liners on a rectangle cooking sheet?
Dimensional would help, please and thank you so much.
A standard baking sheet, so yes setting them on a rectangle cooking sheet- one you’d bake cookies on.