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    Home » Cook » Breakfast and Brunch

    Published: Dec 2, 2020 · Modified: Mar 24, 2021 by Slow The Cook Down

    Oven Baked Egg White Bites (Starbucks Copycat)

    Jump to Recipe Print Recipe
    Pinterest graphic. Egg white bites with text.
    Pinterest graphic. Egg white bites with text.
    Pinterest graphic. Egg white bites with text.
    Pinterest graphic. Egg white bites with text.

    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.

    Overhead shot of the egg white bites in a muffin tin next to a bunch of fresh herbs.

    This post may contain affiliate links. Read my privacy policy here.

    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).
    Three step by step photos to show how to make the recipe.
    Six egg ehite bites in a muffin tin garnished with fresh parsley.

    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:

    • Creme Patissiere
    • Almond Shortbread Cookies
    • Crab Cake Sliders
    • Hollandaise Sauce
    • Lemon Curd
    • Tartare Sauce
    Two egg muffins on a wooden chopping board.

    Frequently Asked Questions

    How long do they keep?

    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.

    How do I stop the egg bites sticking to the pan?

    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!

    Can you freeze egg muffins?

    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.
    A hand holding an egg white bite.

    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!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    Four egg white bites baked in a muffin tin.

    Oven Baked Egg White Bites

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6 egg bites
    Calories: 42kcal
    Author: Slow The Cook Down

    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.

    Nutrition

    Calories: 42kcal | Carbohydrates: 2g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 324mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
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    Comments

    1. Ellen says

      September 05, 2022 at 10:00 pm

      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

      Reply
      • Slow The Cook Down says

        September 05, 2022 at 11:15 pm

        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

        Reply
    2. Sandy says

      August 17, 2022 at 9:42 pm

      Hi there Iam sandy can I use ricotta cheese instead of cottage cheese

      Reply
      • Slow The Cook Down says

        August 17, 2022 at 10:53 pm

        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.

        Reply
    3. Christian Lee says

      May 11, 2022 at 1:34 am

      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

      Reply
      • Slow The Cook Down says

        May 11, 2022 at 1:53 pm

        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

        Reply
    4. Jordan says

      March 08, 2022 at 8:11 pm

      Hello, this may be a strange question but can I use cupcake liners for pour them into ?

      Reply
      • Slow The Cook Down says

        March 09, 2022 at 12:16 am

        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!

        Reply
      • Deb says

        March 28, 2022 at 9:55 pm

        5 stars
        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!

        Reply
        • Slow The Cook Down says

          March 28, 2022 at 10:35 pm

          Thanks for the feedback Deb! Glad they turned out well for you 🙂

          Reply
    5. Steve says

      February 02, 2022 at 2:18 am

      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?

      Reply
      • Slow The Cook Down says

        February 02, 2022 at 2:46 pm

        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!

        Reply
        • Steve says

          February 06, 2022 at 7:12 pm

          Thanks so much! Trying it out now! 🙂

          Reply
          • Slow The Cook Down says

            February 07, 2022 at 2:41 pm

            Fingers crossed! Let me know how it goes! 🙂

            Reply
    6. Laurie says

      July 05, 2021 at 6:30 pm

      I am looking forward to making these! Can I use the liquid egg whites from the carton I buy in the grocery store?

      Reply
      • Slow The Cook Down says

        July 05, 2021 at 6:38 pm

        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!

        Reply
    7. adrienne says

      June 23, 2021 at 8:33 pm

      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

      Reply
      • Slow The Cook Down says

        June 24, 2021 at 2:50 pm

        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!

        Reply
    8. Alisha says

      May 17, 2021 at 6:49 pm

      Can I use the egg yolks also for this recipe?

      Reply
      • Slow The Cook Down says

        May 18, 2021 at 7:14 pm

        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/

        Reply
    9. Lisa says

      May 03, 2021 at 5:44 pm

      5 stars
      I love these! Making my second batch! How many did your recipe make and the nutrients info is that per muffin?

      Reply
      • Slow The Cook Down says

        May 03, 2021 at 6:02 pm

        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 🙂

        Reply

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