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Starbucks Egg White Bites Copycat Recipe

Soft and creamy Starbucks-style egg white bites with cottage cheese, roasted red pepper, spinach, and Monterey Jack. Easy to make at home with a tender, smooth texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups liquid egg whites
  • 3/4 cup low-fat cottage cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon cornstarch or rice starch
  • 1/3 cup roasted red pepper drained and finely diced
  • 1/3 cup baby spinach finely chopped
  • 1 tablespoon green onion sliced
  • 1 teaspoon mild hot sauce
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray
  • Boiling water for the water bath

Method
 

  1. Preheat the oven to 300°F (150°C). Lightly grease a 12-cup silicone muffin mold with nonstick cooking spray and place it inside a deep roasting pan.
  2. Pat the roasted red pepper dry and finely dice it. Finely chop the spinach and remove any excess moisture. Divide the red pepper, spinach, and green onion evenly between the muffin cups.
  3. Add the liquid egg whites, cottage cheese, Monterey Jack, feta, melted butter, cornstarch, hot sauce, salt, and black pepper to a blender.
  4. Blend for 30 to 45 seconds, or until the mixture is completely smooth and no cottage cheese curds remain. Avoid overblending.
  5. Pour the egg mixture over the vegetables, filling each muffin cup about three-quarters full.
  6. Place the roasting pan on the center oven rack. Carefully pour boiling water into the roasting pan until the water reaches about halfway up the sides of the muffin mold. Do not let water enter the egg mixture.
  7. Bake for 25 to 32 minutes, until the edges are set and the centers have only a slight jiggle.
  8. Check the center of the egg bites with an instant-read thermometer. They should reach 160°F (71°C).
  9. Carefully remove the muffin mold from the water bath and let the egg bites rest for 5 to 10 minutes.
  10. Run a thin silicone spatula around the edges if necessary, gently remove the egg bites from the mold, and serve warm.

Notes

Drain and dry the roasted red pepper and spinach well to prevent watery egg bites.
Do not overblend the egg mixture. Blend only until the cottage cheese mixture becomes smooth.
For the softest texture, use a silicone muffin mold and bake the egg bites in a water bath.
Begin checking the egg bites after 25 minutes. Overbaking can make egg whites dry and rubbery.
Allow the bites to rest for 5 to 10 minutes before removing them from the mold.
Store cooled egg bites in an airtight container in the refrigerator for 3 to 4 days.