Red Pepper Egg Bites (Starbucks Copycat Egg White Bites)
On Feb 19, 2023, Updated Apr 01, 2026
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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 them 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 These Red Pepper Egg Bites
This is a breakfast that’s easy and satisfying. These Egg White & Roasted Red Pepper Egg Bites are packed with flavor, simple to prep, and perfect to have for busy mornings. And you’ll no longer need to stop at Starbucks!
- Cheesy eggs. Need I say more? This simple recipe combines Monterey Jack and feta cheese for a cheesy bite that packs in so much flavor.
- Great source of protein. 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.
- Just as good as the Starbucks version. You’ll get the same soft, fluffy texture but made at home for a fraction of the cost.
- Perfect for meal prep. 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 grab-and-go breakfast!
Ingredients You’ll Need
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Egg whites (or liquid egg whites): Using egg whites keeps these lighter while still providing plenty of protein.
- Cottage cheese: The secret ingredient for a creamy, smooth texture. It blends right in and adds a boost of protein with a noticeable flavor.
- Monterey Jack and feta cheese: Monterey Jack melts smoothly for that classic cheesy texture, while feta adds a slightly salty, tangy flavor that makes these extra flavorful.
- Jarred roasted red peppers: They bring a slightly smoky flavor which tastes amazing in these bites.
- Fresh spinach: Adds color and a simple way to incorporate extra nutrients. It cooks down quickly and blends well into the egg mixture.
- Green onions: Provides a mild onion flavor that complements the cheese and peppers without overpowering the eggs.
- Hot sauce: Adds a subtle kick and enhances the overall flavor. Adjust to your preference.
- Salt and pepper: Simple but essential to bring all the flavors together.
- Cornstarch: A small amount of cornstarch is what keeps these from being too watery and gives them the perfect texture, which is sometimes difficult with egg whites.
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.
How to Make Egg White Bites
- Add the egg whites, cottage cheese, monterey jack and feta cheeses, hot sauce, cornstarch, salt and pepper to a blender. Blend on high speed for 30 seconds.
- Arrange oven racks to middle and lower positions. Preheat oven to 350 degrees F. Prepare a 12-tin muffin pan by spraying with oil or use a silicone muffin pan (what I recommend for the easiest removal).
Add the veggies evenly to the bottom of each muffin tin. The spinach tends to float to the top, so I recommend layering them in this order: spinach, green onions, roasted red peppers.
- Pour the egg mixture evenly into the muffin tins on top of the veggies. Bake for 22 to 25 minutes.
- Allow to cool in muffin tins for 10 to 15 minutes before removing and storing in an airtight container.
Jamie’s Tips
Expert Recipe Tips
- I highly recommend using a silicone muffin pan 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!
- Use cornstarch for the best texture. The cornstarch can be omitted if you don’t have it or don’t want to use it, but it keeps them from getting super watery and the texture is slightly better.
- 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.
Storage Instructions
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.
More Healthy Breakfast Recipes
If you’ve made and loved these Red Pepper Egg Bites or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Red Pepper Egg Bites (Starbucks Copycat Egg White Bites)
Ingredients
- 2 cups egg whites, (or a 16 ounce container)
- 3/4 cup full fat cottage cheese
- 1/2 cup shredded monterey jack cheese
- 1/2 cup feta cheese
- 1 1/2 teaspoons hot sauce
- 1 tablespoon cornstarch, (see notes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup roasted red bell pepper, patted very dry and finely chopped
- 1/4 cup spinach, finely chopped
- 2 tablespoons green onion, sliced
Instructions
- Preheat oven to 350 degrees F. Prepare a 12-tin muffin pan by spraying with oil or use a silicone muffin pan (what I recommend for the easiest removal).
- Add egg whites, cottage cheese, monterey jack and feta cheeses, hot sauce, cornstarch, salt and pepper to a blender. Blend on high speed for 30 seconds.
- Add veggies evenly to the bottom of each muffin tin. The spinach tends to float to the top, so I recommend layering them in this order: spinach, green onions, roasted red peppers.
- Pour the egg mixture evenly into muffin tins on top of the veggies.
- Bake for 22-25 minutes. Allow to cool in muffin tins for 10-15 minutes before removing and storing in an airtight container.
Notes
- Use cornstarch, if possible. It can be omitted if you don’t have it or don’t want to use it, but it keeps them from getting super watery and the texture is significantly better.
- 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.
- Use a silicone muffin pan. This helps prevent sticking and makes it easier to remove the egg bites cleanly.
- Customize the mix-ins. Swap the red peppers for mushrooms or other vegetables depending on what you have on hand.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
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!!
So good! Is the estimated calorie amount per one or two muffins?
The nutrition facts are based on 1 muffin 🙂 so glad you’re loving them!
How would you recommend to freeze these?
You can freeze them up to 2-3 months! You can wrap each one individually with parchment paper and put into a freezer bag, or freeze them in a single layer first (on a baking sheet, for example) and then store in a freezer bag or container.
These are SO GOOD and taste similar to Starbucks. I am not a breakfast person at all … but these… Oh man!! Any time of day! The only slight modification I would make is *maybe* cut back on the salt just a smidge. I think I got quite a bit from the cheese I used. Perhaps a different brand would be better. I’ll just be more mindful to check labels next time. This is a keeper for sure.
(something funny – my mother hates eggs. Hates them. She ate 3 of these. LOL)
Yay I’m so glad these were a hit! I totally agree- sometimes the cheese and cottage cheese can vary a lot with sodium!
I made these and came out with waaayyy more at 12 “muffins” worth. Not complaining because they are delicious, but I filled 12 regular muffins + 17 mini muffins.
Supper yummy and fairly close comparison to the Starbucks one, however I’ve made these 4 times now and can’t get the consistency right, the bottoms are always mush/watery. I’ve tried water bath, and cooking them longer.
Made these yesterday morning – me and the kids LOVED them!! I may venture to say this copy cat recipe is even better than Starbucks! Lol….they are so flavorful and creamy 🙂 I did the extra step to put the bowel of water in the oven even though it was optional. A lot of times in the past when I make stuff purely egg white based it’s not all too flavorful but I think between the sauteed veggies and flavorful cheeses in this recipe it was a good replacement for not using the whole egg. Will definitely be making again! 🙂
Very good! I accidentally used ricotta instead of cottage cheese and it was still quite yummy!
I bet that was still delicious for sure, yum!
I am going to make these this weekend! Have you ever tried to freeze them?
They are definitely freezer friendly 🙂