Starbucks Egg White Bites Copycat Recipe
Recreate the delicious and healthy Starbucks egg white bites at home with this easy recipe! They're a quick grab & go high-protein breakfast.
Servings: 6 servings
Calories: 178kcal
Ingredients
- Cooking spray
- 2 cups egg whites
- 1 cup cottage cheese
- 1 cup monterey jack cheese grated
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 cup roasted red peppers diced
- 1 cup spinach finely chopped
Instructions
- Preheat oven to 300 F and boil water in a kettle. Meanwhile, chop up roasted red peppers and spinach.
- Add cottage cheese, monterey jack cheese, cornstarch and salt to a blender, blending on high until well combined and creamy. Add egg whites then blend until just combined.
- Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9x13 baking sheet. Divide roasted red pepper and spinach among muffin tin cups, then divide egg white filling among the cups.
- Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
- Bake for 30 minutes until set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!
Notes
Serving size is 2 egg white bites.
Try out different toppings like sundried tomatoes, kale, red onion, bacon, ham, sausage, etc.
Serve with Greek yogurt, fresh fruit, iced coffee or a refreshing Starbucks drink.
Store the leftovers in the fridge for 5 days. Eat cold or reheat in the microwave for 1-2 mins.
Freeze the egg bites for up to 2 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 845mg | Potassium: 312mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 12mg | Calcium: 193mg | Iron: 1mg