These delicious egg white bites are the perfect make ahead breakfast and great for meal prep. Low carb and keto friendly, they are packed with protein and are great for a grab and go breakfast on those busy mornings.
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Ok, hands up, who else is addicted to Starbuck's egg white bites? Come on, I can't be the only one!
My version of their egg white bites are oven baked so they are super simple to make at home and they are great for healthy breakfasts and lunches on the go. They are also kinder to your wallet and you don't spend a small fortune on coffee at the same time!
Packed with protein, they are low carb, keto friendly and vegetarian. Because they are oven baked, they are easy to make at home, rather than their Starbucks cousins, and they have great crispy edges!
Egg bites are pretty constant in my life, so be sure to check out my Baked Pizza Egg Bites and Bacon & Egg Muffin Cups with Spinach as well as these other easy egg bite recipes.
Ingredients
- Egg whites: Egg whites are high in protein and low in carbs and fat. They will keep you filling full and satisfied
- Spinach and Red Bell Pepper: Because a little bit of veg is never a bad idea! Chop the pepper and spinach finely.
- Cottage Cheese: For a creamy texture and added protein.
- Salt and pepper: For seasoning.
How to make egg white bites
Be sure to scroll down for the full recipe!
- Add all the ingredients to a jug or bowl (photo 1).
- Whisk to combine (photo 2).
- Pour into a muffin tin and bake (photo 3).
Recipe Variations
These egg white bites are pretty delicious as they are, but you can easily add in other ingredients to suit your tastes.
- Add in other diced veggies like mushrooms, tomatoes or avocado.
- Add in some cooked bacon pieces or ham.
- You can of course make these with the yolk as well. If you do this you will just need 6 eggs.
Recipes for egg yolks
We only use the egg whites in this recipe, but don't get rid of the egg yolks! Keep them covered in the fridge and use them in some of these delicious recipes:
Frequently Asked Questions
The baked egg white bites will keep well in the fridge for 4 to 5 days. Let them cool completely before storing them in an airtight container. Don't store them in the muffin tin as they can get soggy.
Be sure to grease your muffin tin well before adding the egg mixture. Rather than use cooking spray, use some vegetable oil to create a thicker barrier. Don't use an old muffin tin that doesn't have a smooth surface as the egg can stick to the bumps.
If you make a lot of egg bites, it's well worth getting a set of silicon baking cups and they'll slip out like a dream!
These egg bites freeze really well and will keep for 2 months. Wrap the cooled egg bites in plastic wrap and place in a freezer bag or container. You can reheat them right from frozen in a microwave for about 60 seconds.
Recipe Notes and Tips
- Don’t fill the muffin molds all the way to the top. The eggs will expand as they bake, so leave them a a bit of room. Place a baking sheet under the muffin tin to catch any overflow.
- Once cooked, let the baked pizza egg bites sit in the pan for 5 minutes. Then, turn them out onto a cooling rack to cool completely before storing.
- If the egg bites don't come out of the molds easily, run a knife around the edge and lift them up from underneath.
- I used a deep 6 mold muffin tin for these egg bites. The recipe is easily doubled and tripled if you want to freeze some.
More Breakfast Recipes
- Breakfast Sausage Egg Bake Casserole
- Breakfast Berry Oat Smoothie with Coconut Milk
- Peach Pancakes
- Stuffed Chocolate French Toast
- Breakfast Stuffed Peppers
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Oven Baked Egg White Bites
Ingredients
- 9 egg whites
- ½ red bell pepper
- 3 ounces cottage cheese (85g)
- 1 ounce spinach (30g / 1 handful)
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 360f / 180c. Grease a muffin tin.
- Add all the ingredients to a jug or bowl and whisk together to combine.
- Pour into a muffin tin, leaving a a little room for them to expand.
- Bake in the oven for around 25 to 30 minutes until the tops start to brown and they are cooked through.
- Let cool slightly before removing from the tin.
Kimberley Anne says
If I use liquid egg whites in the carton what would the 9 egg whites be equal to?
Slow The Cook Down says
Hi Kimberley, you will need 1 cup of egg whites (250ml)
Jes says
I’m not sure what I did wrong, but mine turned out quite wet and watery. I did add extra cottage cheese, could that be it? I did cook them in a silicone cupcake pan.
Slow The Cook Down says
Hi Jes, cottage cheese can contain quite a lot of water, so this could have been why. If they are watery, you can try baking them for longer, jus turn the oven temperature down so that they don't burn.
Valerie says
In the description part it says just need 6 eggs but in the recipe part is says 9 and now I’m confused which isn’t hard to do since cooking doesn’t come easy for me. I made it but with the 9 eggs and didn’t notice the note about 6
Slow The Cook Down says
Hi Valerie, if you just want to make these with egg whites you'd need 9 whole eggs. If you prefer to use the whole egg then you'll only need 6. Hope this helps!
Deb says
Help, just realized I don’t have cottage cheese, what can I use instead?
Slow The Cook Down says
Hi Deb, you can easily substitute with any other cheese, or sour cream or even a little milk will help with that creamy texture.
Ali says
Hi…
I need help. I have made these three times. The first two came out spongy, not creamy. I have tried cooking for less time, but then for the third attempt they weren’t cooked through. The only thing I’ve read is on one Google site it mentioned over mixing the egg batter, but I was careful not to do that after the first batch. The flavor is definitely there and I love how my kids can grab, heat and go during the week for a healthy breakfast before school. Just need to mail down the consistency. Any suggestions?
Slow The Cook Down says
Hi Ali, Glad you are all enjoying them! Because they are oven baked, rather than sous vide like the actual Starbucks recipe, they will be a little spongier. To get them more creamy, you could try adding some extra cottage cheese, or mix in some half and half or milk to the egg whites. Let me know how you get on!
Joanne says
Love these! i made mine with liquid egg whites, ham, spinach and jalapeno cheese for a little extra spice. Great for breakfast or a snack!
Slow The Cook Down says
So glad you enjoy them Joanne! Love the spicy cheese addition!
Laura says
Can these be frozen?
Slow The Cook Down says
Hi Laura, yes, they can be frozen. For best results, let them cool, then wrap them individually in plastic wrap and place in a freezer bag. They keep well for 2 months. You can reheat them from frozen in the microwave for 60 seconds, or, thaw them overnight and reheat in the oven at 350F / 180c til warmed through.
Ellen says
Hi,
Wondering if it is normal for the egg bites to deflate ? When I take them out they are beautifully fluidly but deflate within a few minutes of removing them!
Also does using a silicone mold affect this recipe ?
Thank you in advance,
Ellen
Slow The Cook Down says
Hi Ellen,
Yes, they do deflate once they cool down, totally normal! You can try keeping them in the tin as they cool down to minimize this a little. A silicone mold can make the egg bites easier to remove once they are cooked, especially if you have an older muffin tin. I've used both and the final results are the same, but a silicone mold will prevent sticking more effectively.
Hope that helps!
Betty x
Sandy says
Hi there Iam sandy can I use ricotta cheese instead of cottage cheese
Slow The Cook Down says
Hi Sandy, I haven't tried this recipe with ricotta, but I would suspect it would make a great substitution as it's nice and creamy.
Christian Lee says
Can you leave the cottage cheese out in order to be dairy free ? Would I need to substitute the cottage for something else?
Thanks so much!
Christian
Slow The Cook Down says
Hi Christian! The cottage cheese adds creaminess and texture, though you can certainly leave it out if you are dairy-free, they will still be tasty! I did find this recipe for homemade DF cheese which looks pretty easy, and I'm sure that would work too...https://www.godairyfree.org/recipes/dairy-free-cottage-cheese-alternative
Jordan says
Hello, this may be a strange question but can I use cupcake liners for pour them into ?
Slow The Cook Down says
Hi Jordan, I haven't tried it with cupcake liners. My only worry is that they may not be sturdy enough to hold the liquid, but if they fit tightly into your muffin tin they should be ok. Let me know if you try it!
Deb says
I used parchment paper liners today and they worked beautifully! I think regular cupcake liners would work too. I'm going to use those next time. Great recipe!
Slow The Cook Down says
Thanks for the feedback Deb! Glad they turned out well for you 🙂
Steve says
Help please! The bottoms of mine are continuously turning out white still but the tops are very well browned - I’ve even added on 9 minutes to the cook time progressively. They are cooked through but not brown or golden like your pictures; any advice? I’m using pam in the bottom of the tins and everything else as specified?
Slow The Cook Down says
Hi Steve!
Oh that is so strange!
I use a little vegetable or canola oil to grease the muffin tin rather than pam, that probably gives a bit of a thicker coverage, I pop a little in one of the muffin molds (about 1 teaspoon) then use some kitchen paper to wipe it around the others.
You can also try leaving your greased tin in the oven while it preheats, this will mean the tin and the oil are hot when you add in the egg mixture, that might help to brown them up on the bottom and sides.
Do let me know how you get on - hope it helps a little!
Steve says
Thanks so much! Trying it out now! 🙂
Slow The Cook Down says
Fingers crossed! Let me know how it goes! 🙂
Laurie says
I am looking forward to making these! Can I use the liquid egg whites from the carton I buy in the grocery store?
Slow The Cook Down says
Hey Laurie, yes definitely, that will work great. You'll need around 1 cup of egg whites, or 250ml, to make six of these. Hope you enjoy!
adrienne says
So it says 42kcal I looked up waht that was and it says that means 42,000 calories but surely there arent that many calories in these
Slow The Cook Down says
Hi Adrienne,
Kcal and cal are used interchangeably depending on where you live, there's def not 42000 calories in these! You can read more about it here https://www.healthline.com/nutrition/kcal-vs-calories#differences but sorry for any confusion!
The nutritional info is calculated using a programme, so it's always an estimate and will depend on the exact amounts you use, but safe to say these are under 50 calories each.
Sorry again for any confusion!
Alisha says
Can I use the egg yolks also for this recipe?
Slow The Cook Down says
Hi! Yes you can! You can make it with six whole eggs depending on the size of your muffin tin. There's also more egg bite recipes with whole eggs on this post https://slowthecookdown.com/the-best-easy-egg-bite-recipes/
Lisa says
I love these! Making my second batch! How many did your recipe make and the nutrients info is that per muffin?
Slow The Cook Down says
Hey Lisa, so glad you are enjoying these! This recipe make 6 muffin cups for me, I use a fairly deep mold. The nutritional info is per muffin, although a reminder that these numbers may vary slightly as they are calculated via an online tool. Thanks for taking the time to comment 🙂