Copycat Egg White Bites
This post may contain affiliate links. Read my full disclosure policy. Skip the coffee shop drive-thru (and the splurge) with this homemade egg white bite recipe. Inspired by the Starbucks original, they’re just as satisfying—no fuss, no yolks, and perfect for make-ahead breakfasts. If you love Starbucks’ egg white bites but not the price tag, these are for you. They’ve got that same silky texture and roasted red pepper flavor as the coffee shop version, but you can make a whole batch at home for way less. I use egg whites from a carton to keep things easy—they work just as well as fresh (I’ve tested both and honestly couldn’t tell the difference). No need to crack a dozen eggs or figure out what to do with the yolks. Just blend, pour, and bake. Just like my copycat bacon and Gruyère egg bites and spinach egg bites, egg white bites are perfect for meal prep or busy mornings when you want something quick that still feels like a real breakfast. “These bites are delicious. I made them for my husband and myself for lunch, and he wants to have them again for dinner tonight.” What You’ll Need To Make Egg White Bites Egg whites: The base of the bites—high in protein and neutral in flavor, so they take on whatever you mix in. Cottage cheese: Makes the bites creamy and tender with a little extra richness. Go for 4%–it gives the best texture. Shredded Monterey Jack or mozzarella cheese – Melts right into the mixture for that gooey, cheesy flavor without overpowering anything. Butter – Just a small amount adds a touch of extra richness and flavor. Cornstarch: Keeps the texture smooth and silky and helps bind everything together. Hot sauce (such as Tabasco) – Adds a little something-something in the background—flavorful but not spicy. Diced roasted red bell pepper (from a jar) – Brings in color and a subtle sweet smokiness. Scallions: Add a mild, fresh onion flavor that works well with the other ingredients without taking over. Jump to the printable recipe for precise measurements Egg whites: The base of the bites—high in protein and neutral in flavor, so they take on whatever you mix in. Cottage cheese: Makes the bites creamy and tender with a little extra richness. Go for 4%–it gives the best texture. Shredded Monterey Jack or mozzarella cheese – Melts right into the mixture for that gooey, cheesy flavor without overpowering anything. Butter – Just a small amount adds a touch of extra richness and flavor. Cornstarch: Keeps the texture smooth and silky and helps bind everything together. Hot sauce (such as Tabasco) – Adds a little something-something in the background—flavorful but not spicy. Diced roasted red bell pepper (from a jar) – Brings in color and a subtle sweet smokiness. Scallions: Add a mild, fresh onion flavor that works well with the other ingredients without taking over. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Set up the steam bath and make the egg mixture. Bring a kettle of water to a boil and preheat the oven to 300°F, with one rack in the middle and another on the lowest level. Set a 9×13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water. In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until smooth, about 30 seconds to 1 minute. Pro Tip: The steam bath mimics the sous vide method, creating steam and keeping the texture of the egg bites creamy and super tender. Step 2: Fill the muffin pan. Grease a muffin pan well, then pour the egg mixture into each cup, filling almost to the top. Sprinkle the red peppers and scallions evenly over the tops, then gently press them down with a spoon so they sink into the mixture. Pro Tip: Don’t skimp on greasing the pan—even with nonstick, the egg bites can be a little clingy once baked. Step 3: Bake the egg bites. Place the muffin pan on the middle oven rack and bake for 20 to 25 minutes, or until the egg bites start to pull away from the edges. They’ll puff up and might look a little uneven—totally normal. They’ll settle as they cool. Step 4: Let them rest and remove. Take the muffin tin out of the oven and let the bites rest for about 5 minutes. Then, use a small spoon to gently loosen the edges and lift them out onto a plate. Step 5: Serve or store. Serve warm, or let cool and refrigerate in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Just thaw overnight in the fridge and reheat in the microwave when you’re ready to eat. Egg White Bite Variations Try these tasty add-ins to customize your egg white bites—just mix and match based on what you like or have on hand. Cheeses: Sharp cheddar, feta, GruyèreVeggies: Diced bell peppers, chopped fresh spinach, chopped cooked broccoli, sautéed mushrooms, sun-dried tomatoesProteins: Crumbled turkey sausage, diced hamFlavor boosters: Chopped jalapeños, smoked paprika, fresh herbs (like chives or basil) More Easy Egg Recipes You May Like RecipeComments (54)Add Comment Recipe Comments (54) Add Comment Ingredients 1½ cups egg whites, from a 16-oz carton or separated from 12 large eggs 1¼ cups (4% milkfat) cottage cheese 1¼ cups shredded Monterey Jack or mozzarella cheese 3 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons cornstarch Scant ½ teaspoon salt ½ teaspoon hot sauce, such as Tabasco 3 tablespoons diced roasted red bell pepper, drained, from a jar 2 scallions, dark green parts only, thinly sliced 1½ cups egg whites, from a 16-oz carton or separated from 12 large eggs 1¼ cups (4% milkfat) cottage cheese 1¼ cups shredded Monterey Jack or mozzarella cheese 3 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons cornstarch Scant ½ teaspoon salt ½ teaspoon hot sauce, such as Tabasco 3 tablespoons diced roasted red bell pepper, drained, from a jar 2 scallions, dark green parts only, thinly sliced Instructions Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until completely smooth, 30 seconds to 1 minute. Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. Sprinkle the roasted red bell peppers and scallions evenly over the batter, then use a spoon to press them down so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.) Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly. Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until completely smooth, 30 seconds to 1 minute. Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. Sprinkle the roasted red bell peppers and scallions evenly over the batter, then use a spoon to press them down so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.) Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 egg white bite Calories: 123 Fat: 8 g Saturated fat: 5 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g Protein: 9 g Sodium: 213 mg Cholesterol: 24 mg Per serving (12 servings) Serving size: 1 egg white bite Calories: 123 Fat: 8 g Saturated fat: 5 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g Protein: 9 g Sodium: 213 mg Cholesterol: 24 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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