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.
Did You Make This Recipe?
Comments
Do you make your roasted red pepper or do you buy premade? if so, what brand?
Hi! When I have time, I like to roast my own red peppers. If I use store-bought, I like Divina and Mt. Olive!
I made these (minus the feta cheese since I didn’t have any on hand), and they were still very good. Perfect for a morning commute, breakfast for those who need a high protein lower calorie start to their day.
Yay! That’s exactly why I made this recipe, for a high protein start to the day. I’m so glad you enjoyed them!
Wow!! These egg white bites are way better than Starbucks egg white bites. I did put less feta and less mozzarella than the recipe called for. And I added diced turkey bacon, mushrooms, and onion. So good!
Yay, that makes me so happy to hear! I love that you made them your own with the turkey bacon, mushrooms, and onion, and I’m glad the cheese adjustments worked well, too. Such a great meal prep breakfast. Thank you so much for sharing!
These were great, but I am interested in making these as mini bites for a large brunch crowd using a 24 cup silicone pan? How much would that change cooking time?
That’s a great idea for a brunch crowd, Laura! Since they’re smaller, they’ll cook faster than the full-size version. I’d start checking them around 15 minutes, and expect them to take about 15–20 minutes total at 350°F. Hope that helps!
How do you reheat these if frozen?
Hi! I recommend thawing them overnight in the fridge the night before you want to eat them. Then warming them up in the microwave. Hope that helps!
Why oil the pan if we’re going to put water in it? Also, instead of a muffin pan would it work in a tray?
Hi! You definitely want to oil the muffin pan, then place the muffin pan on a baking sheet. Then, you pour boiling water into the baking sheet. Hope that helps!
Hi! If I only have low-fat cottage cheese, should I use a full cup or stick with 1/2 cup?
Hi Carly, I’d stick with the ½ cup! The cottage cheese is there more for texture and structure than just richness. If you double it to 1 cup, the bites may turn out a little too soft or custardy and won’t set up as nicely. Hope that helps! Let me know how they turn out!
Could you use non-stick muffin pans instead of silicone? How would this change cook time?
Hi Susan, you can definitely try non-stick muffin pans. They’ll cook a little faster, so the egg white bites will likely be done closer to 25–30 minutes instead of 30–35 minutes. I’d start checking at the 25-minute mark. I’d still recommend spraying the non-stick muffin pans with cooking spray, because egg whites can cling. Let them cool 5–10 minutes before removing and run a thin knife around the edges if needed. Hope that helps!
HIGHLY!!!recommend the silicone pans. Despite oiling my non stick muffin pan the egg whites residue would NOT scrub off. Ended up tossing the pan and invested is silicone. Game changer.
Agreed, the silicone pans make it so easy!
These are SO delicious. My goodness. Grocery store was out of cottage cheese, so I used ricotta and I added a few bacon bits to the top of each one. Baked in a metal pan that was very well oiled and still did the water bath. These are at least as good as Starbucks. I’m pretty sure they are better. Thank you so much.
SO happy you enjoyed them!
Can you taste the cottage cheese in these? If so, is there something I could substitute it with? Thanks!:)
I don’t think it has a very strong flavor but you can use ricotta cheese instead if you’d like!
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!
When I tap the link to Amazon it states that the 6 cup tray is jumbo and the 12 cup tray is regular.
I use a standard size tray! It looks like they don’t have the 6-cup trays I used available in that link, so I recommend buying one standard 12-cup silicone tray instead Hope that helps!!
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 350ºF 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 🙁
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! I’ve 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 😊
One more question! ☺️ 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, Amira—I 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 won’t be egg white bites. 😂
I haven’t, but you absolutely can! Add as many yolks as you’d like!!
These eggbites are so soft and delicious! They are my favorites breakfast/ quick lunch/dinner now. Thank you for sharing your recipe!!
Of course, so glad these have become part of your morning routine!
Hi! These egg bites turned out great but I have a question. How many egg bites are in a serving? I made your 1x recipe and got 12 egg bites out of it but the recipe says it is 6 servings. So, does that mean 1 serving is 2 egg bites or is the 1x recipe only supposed to make 6 egg bites? Thank you!
Hi there, the serving size is 2 egg bites.
Made these for the first time and omg! Really tasty and quick and easy to make! Will be adding them to my weekly meal prep rotation! The only change I made was replaced half the mozza with half sharp cheddar. Highly recommend!
Thanks so much!
If we deduce the cheese ingredients, would that change the cooking time?
I made these for meal prep this week and they are SO good! I made mine with 12 eggs, and included the yolks of 4 of them. I just made sure the weight came out the same as a 16 oz container of egg whites. I didn’t have the cheeses in the recipe, so I used gouda and parmesan, and I added a few strips of low sodium bacon. Thank you for the recipe!!!
I’m so glad to hear that you tried it and enjoyed them – so perfect for meal prep!!
These look perfect! Is two per person is a serving?
Can’t wait to try them!
This is my 10th time making this recipe and they come out so light and fluffy. I work at a school and brought these in one day- they were gone before I knew it and then I had several requests for the recipe. Even better than the real thing because you can customize by adding whatever veggies you have and mix it up!
So glad you liked them, Krisha!
Can we use a whole egg, rather than only egg whites?
Sure!
Loved these! I added a little Parmesan too.
Yum!
I’ve been meaning to make Copy Starbucks egg bites forever! I was skeptical but OMG these are perfect! I added mushrooms as well and love them!
Yum! I am so glad you liked it Ashley!