Starbucks Inspired Egg White Bites
These Starbucks inspired egg white bites have over 7 grams of protein each and only 50 calories. I eat 4 of them at a time!
The original Starbucks egg white bites have roasted red peppers, but I think sun dried tomatoes pack even more flavor. Especially paired with some fresh basil and feta cheese. SO GOOD.
Of course, customize these however you want! There are so many different combos you could try. For a heartier egg bite, add some sausage or bacon. Ham and peppers would be good too.
Not only are they high protein and delicious, but they’re super easy to throw together. Just grab a blender and a few ingredients!
What You’ll Need
Equipment
- Blender
- Muffin tin: I recommend a silicone muffin tin for easy removal and cleanup.
Ingredients
- Egg whites: I use the liquid egg whites you find in a carton at the store. Look for them right next to the whole eggs.
- 2% low fat cottage cheese: The cottage cheese makes these egg bites so delicious, don’t skip! Plus, it packs in even more protein.
- Salt and pepper: To season.
- Sun dried tomatoes: Try to find the ones in the bag, not the jar. I buy Julienne cut sun dried tomatoes.
- Basil: Fresh basil compliments the sun dried tomatoes so well in these.
- Feta cheese: Feta cheese is my favorite, but you could use mozzarella, or whatever other cheese you love.
How To Make Them
- Preheat oven and prep muffin tin: Preheat the oven to 325 F. Grease a 12-count muffin well with butter or oil, spreading around completely so these don’t stick!
- Blend egg whites and cottage cheese: In a blender (I use my Vitamix), quickly blend the egg whites and cottage cheese with salt and pepper. Don’t over blend! The egg whites will get SUPER fluffy if you over-do it. I only blend for about 5-10 seconds.
- Pour into muffin tin: Pour the egg white mixture evenly amongst the 12 muffin tins.
- Add the toppings and bake: Spread the sun dried tomatoes, basil, and feta cheese evenly amongst the 12 muffin tins. I gently push some of the sun dried tomatoes down so they aren’t all sitting on top of the egg bites. Bake for 25 minutes or until eggs are set.
- Let rest 5 minutes (eggs will deflate) then transfer to a paper-towel lined cooling rack (to help soak up excess moisture) to cool completely.
Tips
- Excess moisture: Egg bites create a lot of moisture as they bake and cool. You’ll notice that when you take them out of the muffin tin, there is a bit of extra liquid. To help with this, I grab some paper towels and set the egg bites on them first before transferring to a cooling rack.
- Grease muffin tin well: Make sure all sides of the muffin tin compartments are coated. This is super important so they don’t stick! A silicone muffin pan will also help prevent sticking.
To Store
After they’re completely cooled, I like to store extra egg white bites in a gallon ziplock bag for up to 3 days. Any airtight container you have will work. You can also freeze them for up to 2 months.
To Reheat
Reheat the egg bites for about 30-60 seconds in the microwave, depending on how many you are reheating. From frozen, microwave them on “defrost” for about a minute, then regular high heat for 30-60 seconds, depending on how many you are reheating. You can also air fry from frozen, at 350 F for about 3 minutes.
As always, be sure to leave a rating and review down below if you try these Starbucks inspired egg white bites! And don’t forget to tag me on IG – I always love to hear from you and see what you’re cooking up. ♡
Starbucks Inspired Egg White Bites
Equipment
- Silicone muffin pan or regular muffin tin
Ingredients
- 2 cups liquid egg whites (490 g)
- 1 cup 2% low fat cottage cheese (226 g)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup sun dried tomatoes (28 g)
- 2-3 tbsp fresh basil chopped
- 1/4 cup feta cheese (28 g)
Instructions
- Preheat oven to 325 F. Grease a 12 cup muffin tin well with butter or oil, spreading around completely so these don't stick.
- In a blender, blend egg whites, cottage cheese, salt and pepper for 5-10 seconds. Don't over blend!
- Pour egg batter evenly into the 12 muffin tin cups. Add the sun dried tomatoes, basil, and feta cheese evenly to each egg bite. Bake for 25 minutes, or until eggs are set.
- Let cool for 5 minutes (eggs will deflate), then remove from muffin tin.
Notes
- To help with any excess moisture, set egg bites on a paper towel after removing from muffin tin.
Nutrition
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