Last Updated on December 2, 2020 by Slow The Cook Down
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.
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 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).
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
I love hearing from you!! If you have tried these egg white bites, be sure to scroll down, give them a star rating and let me know what you thought!
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Oven Baked Egg White Bites
- 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
- 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.