Starbucks Egg White Bites Copycat Recipe! Make these delicious egg bites at home! Creamy, flavorful, custardy and just the right texture. To keep it simple, I use the whole egg for this recipe. I hope you try it!
Recently, on my way home from Dallas, I tried the Starbucks egg white bites for the first time. To my surprise, I thought they were really tasty and knew I wanted to figure out a recipe so I could make these at home.
Starbucks Egg White Bites Copycat Recipe
Here are my notes and suggestions: First off, I highly recommend purchasing the silicone muffin pan above. Click here to purchase from Amazon. With this silicone muffin pan, the egg bites literally pop right out. If you want the vegetables in your egg bites to be more evenly distributed, sprinkle them on top of the egg mixture before baking. Thirdly, I highly recommend doing the bain-marie, or hot water bath, can be beneficial for cooking egg bites because it can help prevent overcooking, cracking and a rubbery texture.
The texture on these egg bites is custardy, smooth and oh so delicious! I hope you try the recipe!
Meal Prep
These Egg Bites are great for meal prep! Make these for an easy grab and go breakfast, after workout snack or light lunch! These can be made in advance and stored in the fridge or freezer and reheated. See instructions below.
Starbucks Egg White Bites Copycat Recipe
Equipment
- muffin pan
- baking sheet
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup onions* finely diced; optional
- 1/3 cup red bell peppers finely diced
- 1/4 cup baby spinach finely chopped
- 1/2 to 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 to 1 teaspoon crushed red pepper flakes optional for some heat
- salt and pepper
- boiling water
Instructions
- Preheat oven to 350 degrees and prep your silicone muffin pan. Spray silicone muffin pan with non-stick spray and place into a large baking sheet.
- Using a blender, blend together the eggs, cottage cheese and shredded mozzarella cheese until smooth. Remove blender pitcher from base and add the garlic and onion powder and the crushed red pepper flakes (if using). Season with salt and pepper and mix together by hand with a spoon or whisk.
- Pour the egg mixture evenly into each muffin pan cavity about 3/4 of the way full until all of the egg mixture is gone. You should be able to fill all 12.
- If wanting your vegetables more evenly distributed into the egg bites: using a small separate bowl, mix together the onions* (read note re: the onions below), red bell peppers and spinach and sprinkle evenly over the egg mixture in each muffin cavity.
- If wanting to just mix everything together, proceed this way: Using a blender, blend together the eggs, cottage cheese and shredded mozzarella cheese until smooth. Remove blender pitcher from base and add the onions* (read note re: the onions below), red bell peppers and spinach into the blender pitcher with the egg mixture. Add the garlic and onion powder and the crushed red pepper flakes (if using). Season with salt and pepper and mix together by hand with a spoon or whisk.
- Pour the egg mixture evenly into each muffin pan cavity about 3/4 of the way full until all of the egg mixture is gone. Place baking sheet into preheated oven and pour boiling water** into the baking sheet; enough water to cover the bottoms of the muffin pan (about a 1/2 inch of water).
- Bake for about 30 to 35 minutes. Check egg bites after 30 minutes. You want the egg bite tops to be firm to the touch. Carefully remove the entire pan from the oven and carefully pour out the water. Let the egg bites cool for about 5 minutes before removing from the muffin pan mold. Enjoy!
- How to Store Egg Bites in the Fridge: If meal prepping, you can store the cooled, baked egg bites in the fridge in an airtight container up to 5 days. Reheat in a microwave for about 15 to 20 seconds (for one egg bite).How to Store Egg Bites in the Freezer: Place cooled, baked egg bites into a freezer safe plastic bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave for about 15 to 20 seconds, or if wanting to reheat from frozen, heat for about 1 to 2 minutes for one, or until heated through. If microwaving more than 1 egg bite from frozen: microwaving 4 egg bites from frozen will take about 2 minutes and 30 seconds.
I LOVE this recipe- any idea on calories per “bite”?
Such a great recreation! I love SB egg bites and these are an easy dupe!
I made these today. Delicious. I did cook my vegetables ahead of time. I added mushrooms. I also chopped up two spicy sausage patties. I distributed the vegetable annd sausage in to the muffin cups first and then poured in the egg mixture. Then I sprinkled a few pieces of mozzarella cheese on top of the eggs. Holy cow, these are amazing. Great to have for a quick breakfast and way better for us than a pop tart!
Sounds delicious and great job on cooking your veggies ahead of time!
These were great. The texture is just like Starbucks. I removed a star because of the onions, definitely needs to cook them or omit them. Otherwise super yummy.
Did you read my note re: the onions on the recipe card?
Please fix the website. The ads play sound even when muted. Contact your ad provider & complain!!!
These egg white bites are even better than the ones at Starbucks. Thanks for the great breakfast recipe!
Homemade is always better!! Hooray, thank you!
I’d like to use more egg whites than whole eggs… any ideas on how I should alter?
Start with at least 2 cups of egg whites and go from there. . not 100% sure how many egg muffins that will make but I’m guessing 10-12 if you add everything else.
Thank you! I ended up using 4 egg whites and 6 whole eggs, I used mini silicone pans cuz it’s all I had and got 3 dozen. They tasted GREAT, I will try more whites next time. I also added pesto which was delish.