Egg White Bites with Red Pepper
Updated Apr 25, 2025
These cheesy Starbucks copycat egg white bites with red bell pepper, spinach and cottage cheese are a great protein-packed breakfast.
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My Egg White Bites with Red Pepper Are So Good!
The Starbucks egg white bites are one of my favorite breakfast items at the coffee shop, and I knew I could make a version that tastes exactly like it but is even healthier and more affordable. My egg white bites are filled with cheese, spinach and roasted red pepper plus cottage cheese for an even bigger protein boost!
I love making a big batch of these and freezing them because I always need an easy, high-protein breakfast.
Happy Cooking!
– Yumna
Egg White Bites with Red Pepper Ingredients
- Egg whites: I use a whole 16-ounce carton of liquid egg whites for this recipe. It’s easy and convenient – plus, there’s no figuring out what to do with the leftover yolks! If you use whole eggs, however, it’s approximately equal to the egg whites of 15 shelled eggs.
- Mozzarella cheese: Other cheeses like cheddar, Swiss, Parmesan and Gruyere would work in place of the shredded mozzarella.
- Cottage cheese: I prefer whole milk cottage cheese since it adds the best texture, but you can also use low-fat. Ricotta is another option.
- Crumbled feta cheese: I love the flavor that feta brings to these egg bites, but you can use another crumbly cheese like goat cheese. Or leave it out and double up on the mozzarella.
- Roasted red pepper: Homemade or store-bought both work.
- Spinach: You can use frozen instead of fresh if that’s what you have on hand. If using frozen, just be sure to thaw and squeeze out as much moisture as possible.
- Salt and black pepper: Since there’s so much flavor already in these egg white bites, I keep the seasonings simple and just use salt and pepper.
Popular Additions
- Make a meat version. If you prefer higher protein bites, add cooked and crumbled ground turkey, beef, or chicken. You can also add diced turkey deli meat for an easy protein boost.
- Bump up the veggies. These egg white bites are excellent for using up odds and ends in your fridge. I recommend avoiding vegetables high in water content, like mushrooms and zucchini, or saute them first in a skillet to remove some moisture.
- Make it spicy. Kick up the heat with diced jalapeno peppers, a pinch of red pepper flakes, or a drizzle of sriracha in the egg white mixture.
- Throw in all the garnishes. Amp up the flavor by adding fresh herbs like cilantro, dill, parsley or green onions into the egg mixture.
How to Make Egg White Bites with Red Pepper
Recipe Tips
- Grease the cups well. To avoid the egg bites sticking to the muffin pan or silicone liner, generously coat the pans well with non-stick spray.
- Avoid overfilling the muffin cups. Fill them about three-fourths of the way full because the eggs will expand as they bake, so leave a little room at the top so they don’t overflow in your oven.
- Cook in a water bath for the best texture. Although you can bake them without a water bath, this ensures that the egg white bites don’t dry out as they cook.
- Let them cool slightly before removing them. Give the egg white bites a few minutes to cool in the molds before popping them out. This helps them to firm up slightly and prevents them from breaking apart.
Serving Ideas
More Easy Breakfast Recipes:
- Cottage Cheese Toast
- Scrambled Eggs with Cottage Cheese
- Scrambled Oats
- Banana Bread Muffins
- Chocolate Chip Banana Muffins
- Breakfast Egg Strata
- Sheet Pan Pancakes
- Overnight French Toast
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Egg White Bites Recipe
These cheesy Starbucks copycat egg white bites with red bell pepper, spinach, and cottage cheese are a great protein-packed breakfast.
Video
Ingredients
- 16 ounces egg whites
- ½ cup shredded mozzarella cheese
- ½ cup whole milk cottage cheese
- ¼ cup crumbled feta cheese
- ¼ cup roasted red pepper finely diced
- ¼ cup spinach finely chopped
- Salt and pepper to taste
- Cooking spray
- Boiling water
Instructions
- Preheat the oven to 350ºF. Place a silicone 12-cup muffin tray on a baking sheet and coat with non-stick spray.
- In a blender add the egg whites, mozzarella cheese, cottage cheese and feta cheese and blend until smooth and bubbly, about 30 seconds.
- Divide the pepper and spinach into each of the silicone cups. Divide the egg white mixture on top, filling them close to the top, and season with salt and black pepper.
- Place the baking sheet in the middle rack of the oven. Pour boiling water into the baking sheet about half of the way full up to the silicone liners.
- Bake until the top of the egg whites are firm to the touch, 30-35 minutes. Allow to cool for 5 minutes before removing the silicone mold.
Notes
Storage: Store egg bites in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy them again, reheat them in the microwave for 15 seconds or until warmed through.
Freezing Instructions: You can also freeze individually wrapped egg white bites, in a freezer-safe container for up to 3 months. Thaw overnight or in the microwave.
Nutrition
Serving: 2muffins, Calories: 99kcal, Carbohydrates: 2g, Protein: 13g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 396mg, Potassium: 169mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 244IU, Vitamin C: 3mg, Calcium: 128mg, Iron: 0.2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Comments
So simple to make and super delicious.
Thank you, Nora! So glad you liked it!!
Hey! I was wondering if I decided to reheat in the oven how would I do so?
Hi! In the oven I would do 350ยบF for 5-7 minutes.
Will not stick together whatsoever and broke completely apart. Kept in oven for way longer and kept checking hoping to have them cook. So disappointed ๐
Oh no! I’m so sorry to hear that. Did you bake them in a silicone tray and use a water bath? They will also firm up a bit as they cool, so make sure to give them a few minutes to cool in the mold before popping them out.
Yes I did, maybe I tried to move them too soon but what did stick together did taste very good!
I’m glad they at least tasted good! Yes, it’s possible they needed a little more time to firm up.
Hi! Thank you so much for this delicious recipe! What is the best way to reheat them if I decide to freeze them?
Thanks
Great question! You can either let them thaw in the fridge overnight or place in the microwave for 1 minute to 1.5 minutes to warm through. If you thaw in the fridge, it will only take about 15 seconds to reheat in the microwave. Hope that helps!
They genuinely taste just like the Starbucks egg bites. 10/10
Yay, so happy you like them! Thank you!!
Yum! Iโve tried many egg bite recipes over the years and this recipe is by far my favorite. It really does taste similar to Starbucks version.
Aww, so happy you like it!! Thank you so much!
Easy to make, healthy and delicious!! Thank you!
Aww, so happy you liked it!! Thanks!
Do I have to use a silicon muffin tray or will a regular muffin tin pan mess up the texture of the egg bite?
You can use a regular a muffin pan but you need to grease the pan really, really well. You will likely also have to run a butter knife around the edges to loosen the egg bites after they bake.
I’m gonna buy a silicone pan… can’t wait to try this recipe ๐
One more question! โบ๏ธ would it be the same cook time if I left the yolk in it?
Good question! No, I don’t think leaving the yolks in will change the cook time.
Can you please suggest cooking time/pan size details for if this recipe is being baked in a pan? I struggle to get egg bites out of muffin/silicone trays.
So sorry, AmiraโI don’t think this recipe will work the same in a sheet pan. The silicone cups and water in the sheet pan mimic Starbuck’s sous vide method to create their egg white bite signature light and fluffy texture. I recommend trying my Sheet Pan Eggs recipe instead!
Have you made these with the yolk as well? I think I would like them better with the yolk but then they wonโt be egg white bites. ๐
I haven’t, but you absolutely can! Add as many yolks as you’d like!!
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