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A batch of homemade copycat Starbucks egg white bites with spinach and red peppers on a baking sheet.

Spinach & Red Pepper Egg White Bites

A healthy, budget-friendly copycat recipe of Starbucks egg white bites made easily in your home oven. Blending liquid egg whites with cottage cheese, fresh spinach, and diced red peppers creates a velvety, sous-vide-style texture without any fancy equipment. It is a high-protein, low-calorie breakfast that is perfect for weekly meal prep!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

The Fluffy Egg Base
  • 2 cups liquid egg whites from a carton
  • 1 cup cottage cheese low-fat or full-fat
  • 1 whole egg
  • ½ cup shredded Monterey Jack or Mozzarella cheese
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
The Fold-In Fillings
  • 1 cup fresh baby spinach finely chopped
  • ½ cup red bell pepper finely diced
  • 2 tbsp green onions thinly sliced

Method
 

  1. Prep the Oven and Pan: Preheat your oven to 325°F (163°C). Spray a 12-cup silicone muffin pan generously with nonstick cooking spray.
  2. Blend the Base: Put the liquid egg whites, cottage cheese, whole egg, shredded cheese, salt, garlic powder, and black pepper into a blender. Purée on high speed for 20 to 30 seconds until completely smooth and frothy.
  3. Layer the Fillings: Divide your chopped spinach, diced red peppers, and sliced green onions evenly into the bottom of the 12 muffin cups.
  4. Pour and Stir: Pour the blended egg mixture over your veggies until each cup is ¾ full. Give them a quick stir with a fork to mix the toppings through the liquid.
  5. Create the Water Bath: Set your silicone pan onto a larger baking sheet. Pour boiling water into the larger sheet until it comes halfway up the sides of the muffin cups.
  6. Bake: Bake for 25 to 30 minutes. Remove when the centers are set and no longer shake. Let them sit for 5 minutes before popping them out of the mold to serve.

Notes

  • Silicone Molds Only: Always use a flexible silicone muffin pan. Eggs stick aggressively to metal tins, but they pop right out of silicone cleanly.
  • Don't Skip the Water Bath: The steam from the boiling water keeps the oven heat gentle. This is the ultimate secret to avoiding a dry or rubbery texture.
  • Avoid Overbaking: Check the oven at the 25-minute mark. Take them out as soon as the centers are just set; they will continue to firm up as they cool.
  • Vegetable Prep: Ensure your spinach is finely chopped and jarred peppers are thoroughly pressed dry with a paper towel so extra moisture doesn't make the bites soggy.
  • Easy Reheating: To enjoy throughout the week, wrap a refrigerated bite in a damp paper towel and microwave for 30–45 seconds to lock in the moisture.