These roasted red pepper egg bites are flavorful, cheesy, and a copycat of your fave Starbucks egg white bites. The best part? You don’t need a sous vide machine and you can make ’em right in your oven!
Serve these egg bites up fresh, prep them ahead for the week or even pop them in the freezer for a super quick breakfast. Don’t miss these Starbucks-inspired kale and mushroom egg bites too!
Why You’ll Love ‘Em!
- Cheesy eggs. Need I say more? This simple recipe combines Monterey Jack and feta for a cheesy bite that packs in the flavor.
- Between the egg whites and cottage cheese, they’re packed with protein. Don’t worry if you’re not a big cottage cheese, were blending these up so you won’t even notice it’s in there! Cottage cheese adds lots of protein and creaminess to these egg bites.
- They’re a whole lot cheaper than the Starbucks version and just as good.
- Egg bites (aka breakfast egg muffins) are super easy to meal prep because you can make them in batches for the week or freeze for up to 2 months. Hello, easy breakfast!
Simple Ingredients You’ll Need
- Egg whites (or liquid egg whites)
- Cottage cheese
- Monterey Jack and feta cheese
- Red bell pepper (or jarred roasted red peppers)
- Fresh spinach
- Green onions
- Hot sauce
- Salt and pepper
How to Make Egg White Bites
- Preheat oven to 350 degrees. Spray your muffin pan with cooking spray (if using a silicone mold pan, no need for spray). Optional: fill a small dish with a cup of water and place in the oven to create a humid environment for egg bites and mimic the sous vide texture.
- In a small sauté pan, sauté red bell pepper, spinach, and green onion in 1 tbsp of oil for 3-4 minutes. Transfer to a small bowl and cool in the fridge.
- Add egg whites, cottage cheese, monterey jack cheese, feta cheese, hot sauce, salt and pepper to a mixing bowl (or a standard blender if you don’t have an immersion blender).
- Using an immersion blender, blend for 30 seconds until fully combined. If using a regular blender, blend on high for up to 30 seconds until combined.
- Mix in cooled veggies.
- Pour egg mixture into muffin pan (fill 1/2-2/3 full) and bake for 20-22 minutes until egg bites are fully cooked through and no longer “jiggly”.
Recipe Tips
- I highly recommend using a silicone muffin pan or silicone molds for these red pepper egg bites. The egg bites pop right out and you don’t need to grease them or use liners. You can also use these silicone egg bite molds to use in your Instant Pot!
- Store in the fridge for up to 4 days in an airtight container, or in the freezer for up to 2 months.
- Reheat fresh or frozen egg bites by microwaving them covered with a damp paper towel. Cook in 15-20 second intervals until heated through. Thawed will generally take around 30 seconds and frozen will take 60-90 seconds.
- Avoid over-filling the muffin cups! Fill them up no more than two-thirds of the way full, or they’ll puff up way too big and cook unevenly.
Variations:
- Use the whole egg instead of egg whites. To do this, use 8 whole eggs and cut the cottage down to 1/2 cup.
- Use your favorite cheese. Mozzarella, sharp cheddar cheese, or goat cheese all work well.
- Change up the veggies by using kale or chopped broccoli instead of spinach.
- Add bacon bits or chopped deli meat to change up the flavor profile.
Other Healthy Recipes You’ll Love:
Kale and Mushroom Egg Bites (Starbucks-Inspired)
Tropical Smoothie Detox Island Green Smoothie
Red Pepper Egg Bites (Starbucks Copycat Egg White Bites)
These roasted red pepper egg bites are flavorful, cheesy, and a copycat of your fave Starbucks egg white bites.
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Servings: 12
Ingredients
- 2 cups egg whites
- 1 cup cottage cheese
- 1/2 cup monterey jack cheese shredded
- 1/2 cup feta cheese shredded
- 1/2 cup red bell pepper finely chopped
- 1/2 cup spinach finely chopped
- 3 tbsp green onion sliced
- 1 tbsp olive oil
- 1 tsp hot sauce
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350 degrees and prep a muffin tin by spraying with oil (if using a silicone pan, no need for oil). Optional: fill a small dish of water and place in the oven to create a humid environment for egg bites and mimic the sous vide texture.
- In a small sauté pan, sauté red bell pepper, spinach, and green onion in 1 tbsp of oil for 3-4 minutes. Transfer to a small bowl and cool in the fridge.
- Add egg whites, cottage cheese, monterey jack cheese, feta cheese, hot sauce, salt and pepper to a large bowl (or a standard blender if you don't have an immersion blender).
- Using an immersion blender, blend for 30 seconds until fully combined. If using a regular blender, blend on high for up to 30 seconds until combined.
- Mix in cooled veggies.
- Fill a muffin pan evenly and bake for 20-22 minutes until egg bites are fully cooked through and no longer "jiggly".
Notes
Be careful not to overfill the muffin tins. I recommend sticking to filling 1/2-2/3 of the way. If they’re overfilled they tend to puff up out of the muffin pan and cook unevenly.
Nutrition
Calories: 85kcal | Carbohydrates: 2g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 381mg | Potassium: 116mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 0.2mg
29 Responses
These are delicious! I used jarred roasted red pepper and it turned out great. Thanks!
Thank you so much for sharing Caroline, I’m glad you enjoyed them! SO smart using jarred peppers- I’m going to have to try myself!
That info is included. I can’t remember where but it’s there.
What’s the best way to Rea heat if you freeze them for meal prepping?
Microwave for a minute or two on 50% power and then 15-30 second increments until heated fully through!
This recipe is perfect! Tastes just like Starbucks. I used Louisiana Brand hot sauce and it tasted just right.
Mine did deflate after. Is there a trick to keeping them fluffy?
So glad you enjoyed! I do find that they deflate a bit after they cool for sure. If you bake them in a shallow water bath, they stay a little fluffier. You can do this by carefully putting some water in a larger pan and then putting your muffin pan inside that pan, and then baking.
I modified the recipe to swap the cottage cheese with 1/4 cup sour cream and 1/4 of Greek yogurt, it worked!! Similar outcome!!
So glad that modification worked for you, thank you for sharing! 🙂
What is the serving size for this recipe?
The nutrition facts are based on 1 egg bite, the actual serving size is up to you 🙂
Wow! So similar to the Starbucks egg bites (which I love!) I don’t like microwaved food so I heated them in a 325 degree oven for 15 minutes. Worked great.
So glad you loved them! Thank you for leaving a review 🙂
Love these so much! Woke up craving them and was so happy when I realized I have all the ingredients.
So glad you loved them! Thank you for leaving a review 🙂
Thank you so much for this recipe, they taste great!
Thank you for leaving a review Jessica! 🙂
I didn’t have feta and added a tiny bit of milk and Cholula for the hot sauce.
They came out excellent! Definitely recommend the water bath.
Easy to follow
Yum! Thank you for sharing, I’m so glad you enjoyed!
Made these this morning. Delicious! I had two with an apple but still felt hungry. Do you have any recs for healthy additions for a fuller breakfast? Thank you!
So glad you enjoyed! I’d experiment with adding some whole grain toast or an English muffin!
Thank you!
Super yummy and I added a small side of dill relish to cut the slight eggy taste
Glad you enjoyed them!! 🙂
Yummm! Made these this morning and flavor is fantastic! My consistency is off though…I used a silicone pan and the tops are beautiful and slightly crispy but the bottoms are mushy, watery and fall apart immediately. I baked 350 for 23 minutes. Any ideas what I did wrong?
I love my silicone pans so much but I do find that they can be the culprit for uneven baking sometimes! I’ve heard that putting a baking sheet under the silicone pan can sometimes help but I haven’t tried that method myself yet. Also- are you using a low fat or fat free cottage cheese? That can sometimes add too much moisture compared with full fat.
Thanks Jamie! I did put a baking sheet with water under it and I’m thinking that might be the issue. I ended up popping them in the air fryer with the bottom side up and that helped tremendously! Next time I’ll use my muffin tins and see if that helps. Thanks again! These are SO good!
These are delicious!!
Thanks Michelle, glad you liked them!!