• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Cook
    • Air Fryer Recipes
    • Breakfast and Brunch
    • Easy Weeknight
    • Weekend Feasting
  • Drink
    • Cocktails
    • Wine
    • No Booze Drinks
  • Party
    • Fancy Sweets
    • Party Food

Slow The Cook Down logo

menu icon
go to homepage
search icon
Homepage link
  • Cook
    • Air Fryer Recipes
    • Easy Weeknight
    • Weekend Feasting
    • Breakfast and Brunch
  • Party
    • Party Food
    • Fancy Sweets
  • Drink
    • Cocktails
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    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 4 votes
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes 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!
    « Sausage and Bean Casserole
    Chocolate Peanut Butter Overnight Oats »
    4916 shares
    • Share
    • Tweet
    • Yummly
    • Flipboard
    Banner showing publications Slow The Cook Down has been featured in

    Reader Interactions

    Comments

    1. Kimberley Anne says

      September 28, 2024 at 5:51 pm

      5 stars
      If I use liquid egg whites in the carton what would the 9 egg whites be equal to?

      Reply
      • Slow The Cook Down says

        October 15, 2024 at 4:14 pm

        Hi Kimberley, you will need 1 cup of egg whites (250ml)

        Reply
    2. Jes says

      October 16, 2023 at 5:04 pm

      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.

      Reply
      • Slow The Cook Down says

        October 18, 2023 at 1:42 pm

        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.

        Reply
    3. Valerie says

      September 04, 2023 at 7:53 pm

      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

      Reply
      • Slow The Cook Down says

        September 05, 2023 at 4:28 pm

        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!

        Reply
    4. Deb says

      May 17, 2023 at 8:35 pm

      Help, just realized I don’t have cottage cheese, what can I use instead?

      Reply
      • Slow The Cook Down says

        May 17, 2023 at 10:31 pm

        Hi Deb, you can easily substitute with any other cheese, or sour cream or even a little milk will help with that creamy texture.

        Reply
    5. Ali says

      May 17, 2023 at 1:36 pm

      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?

      Reply
      • Slow The Cook Down says

        May 17, 2023 at 1:54 pm

        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!

        Reply
    6. Joanne says

      April 24, 2023 at 8:26 pm

      5 stars
      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!

      Reply
      • Slow The Cook Down says

        April 25, 2023 at 7:02 pm

        So glad you enjoy them Joanne! Love the spicy cheese addition!

        Reply
    7. Laura says

      April 10, 2023 at 4:54 pm

      Can these be frozen?

      Reply
      • Slow The Cook Down says

        April 10, 2023 at 5:25 pm

        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.

        Reply
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Betty Davies

    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

    More about me →

    Follow Us

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Featured Recipes

    • Overhead shot of poached fish in a skillet with fresh cilantro garnish
      Poached Cod in Coconut Milk
    • Two air fryer tuna steaks garnished with sesame seed and chives.
      Air Fryer Tuna Steaks
    • Two bowls of tomato and vegetable soup topped with fresh basil leaves and black pepper.
      Air Fryer Soup
    • A gin shot in front of a gold cocktail shaker
      Gin Shots With Lime
    • Five reverse seared lamb chops in a skillet with fresh mint leaves and next to a bowl of mint sauce.
      Reverse Seared Lamb Chops (Mint Marinated)
    • A chicken frittata in a skillet on a wooden chopping board.
      Chicken Frittata

    Get Side Dish Recipes

    Logo for website 'Bite On The Side'

    Featured In

    Publications where Slow The Cook Down has been featured
    A photo of Betty Davies

    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

    More about me →

    Follow Us

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Featured Recipes

    • Overhead shot of poached fish in a skillet with fresh cilantro garnish
      Poached Cod in Coconut Milk
    • Two air fryer tuna steaks garnished with sesame seed and chives.
      Air Fryer Tuna Steaks
    • Two bowls of tomato and vegetable soup topped with fresh basil leaves and black pepper.
      Air Fryer Soup
    • A gin shot in front of a gold cocktail shaker
      Gin Shots With Lime
    • Five reverse seared lamb chops in a skillet with fresh mint leaves and next to a bowl of mint sauce.
      Reverse Seared Lamb Chops (Mint Marinated)
    • A chicken frittata in a skillet on a wooden chopping board.
      Chicken Frittata

    Get Side Dish Recipes

    Logo for website 'Bite On The Side'

    Featured In

    Publications where Slow The Cook Down has been featured

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclaimer
    • About Betty

    Keep in Touch

    • Sign up for updates

    Contact

    • Contact

    The Website uses Mediavine to manage all third-party advertising on the Website. Mediavine serves content and advertisements when you visit the Website, which may use cookies. Mediavine may collect IP addresses and location to serve personalized ads. If you would like more information about this practice and to know your choices to opt-in or opt-out of this data collection, please visit http://www.networkadvertising.org/managing/opt_out.asp.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.