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Egg white bites on a plate with 2 on a smaller plate nearby, garnished with fresh parsley.
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5 from 121 votes

Egg White Bites

These Starbucks copycat egg white bites with red bell pepper are perfect for a protein-packed breakfast with cottage cheese, mozzarella, feta, and spinach.
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 6 servings
Calories 99kcal
Author Yumna Jawad


  • 1 16-ounce carton egg whites
  • ½ cup shredded mozzarella cheese
  • ½ cup whole milk cottage cheese
  • ¼ cup crumbled feta cheese
  • ¼ cup finely diced roasted red pepper
  • ¼ cup finely chopped spinach
  • Salt and pepper to taste
  • Cooking spray
  • Boiling water


  • 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.



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. 
To freeze: 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.
  • Grease the muffin cups well to prevent the egg bites from sticking.
  • Let them cool slightly before removing them to allow them to firm up.
  • If using frozen spinach, thaw first then squeeze as much moisture as possible so the bites cook properly.
  • Avoid overfilling the muffin cups. Fill them two-thirds of the way so there is room for them to expand as they cook.


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