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
What size muffin tray? The recipe states a 12 cup. The pictures show 2 trays with 6 molds in each.
Hi there! I like using this Walfos 12-cup silicone muffin tray but used two 6-cup trays in the photos for this recipe. Either will work, they are the same size. Hope that helps!
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