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. 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

1. 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.
2. 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.
3. 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).
4. 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.
5. Mix in cooled veggies.
6. 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)

Avocado Toast with Honey

Tropical Smoothie Detox Island Green Smoothie

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