These Starbucks egg white & roasted red pepper egg bites are one of those breakfasts you just can’t get enough of. They’re light, fluffy, cheesy, and packed with protein—and yep, you can totally make them at home (without a sous vide machine).
They’re perfect for busy mornings, meal prep, or just when you want something warm and satisfying.
Let’s whip ‘em up!
📋 What You’ll Need
Ingredients
- 6 large egg whites
- ½ cup cottage cheese
- ¼ cup shredded Monterey Jack cheese
- ¼ cup roasted red peppers, chopped
- ¼ cup fresh spinach, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Tools
- Blender
- Silicone muffin mold or muffin tin
- Baking dish (for water bath)
- Measuring cups & spoons
- Mixing bowl
- Whisk
⭐ Pro Tips
- Blend your egg whites with cottage cheese for that creamy, fluffy texture.
- Use a water bath to help the egg bites cook gently without drying out.
- Roast your own peppers if you want extra flavor (but jarred works great too).
- Let them cool slightly before removing so they stay together.
- Freeze extras for easy breakfasts later!
🔄 Substitutions & Variations
- No Monterey Jack? Use mozzarella or feta.
- No spinach? Try chopped kale or skip it.
- Want more spice? Add a pinch of red pepper flakes or diced jalapeño.
- Dairy-free? Use dairy-free cheese and yogurt instead of cottage cheese.
⏳ Make-Ahead Tips
- Fridge: Store cooked egg bites in an airtight container for up to 4–5 days.
- Freezer: Freeze for up to 1 month and reheat in the microwave.
- Meal prep friendly—make a batch and enjoy all week!
👩🍳 How to Make Starbucks Copycat Egg White & Roasted Red Pepper Egg Bites
1. Blend the Egg Base
Add egg whites, cottage cheese, shredded Monterey Jack, salt, pepper, garlic powder, and onion powder to a blender. Blend until smooth.
2. Prepare the Muffin Mold
Grease a silicone muffin mold or tin and pour the egg mixture in, filling each cup about ¾ full.
3. Add the Veggies
Sprinkle the chopped roasted red peppers and chopped spinach evenly into each mold.
4. Set Up the Water Bath
Place a baking dish filled with hot water on the bottom oven rack to add steam during baking.
5. Bake the Egg Bites
Place the muffin mold in the oven and bake at 300°F (150°C) for 25–30 minutes, until just set.
6. Cool and Serve
Let the egg bites cool for 5–10 minutes, then remove and serve warm.
🥡 Leftovers & Storage
- Store in the fridge for up to 5 days in a sealed container
- Freeze for longer storage—just reheat in the microwave or oven
- Reheat tip: Wrap in a paper towel and microwave for 30–45 seconds
💛 Let’s Cook!
These Starbucks copycat egg white & roasted red pepper egg bites are protein-packed, veggie-filled, and so easy to make at home. Great for meal prep, quick breakfasts, or snack time. If you make them, I’d love to hear how they turned out! 🥚🌶️✨
