If you love Starbucks’ Mushroom & Spinach Egg White Bites, you’re in for a treat! These fluffy, protein-packed bites are creamy, flavorful, and packed with veggies, making them the perfect healthy breakfast or snack.
The secret to that velvety texture? Blending the egg whites with cottage cheese and baking them with steam—no fancy sous vide machine needed!
Let’s get started.
📋 What You’ll Need
Ingredients:
- 6 large egg whites
- ½ cup cottage cheese
- ¼ cup shredded Monterey Jack cheese
- ¼ cup fresh spinach, chopped
- ¼ cup mushrooms, finely diced
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Tools:
- Blender
- Muffin tin or silicone egg bite mold
- Baking dish (for water bath)
- Measuring cups & spoons
- Whisk
- Large mixing bowl
⭐ Pro Tips:
- Blend the egg whites well – This gives them that signature creamy texture.
- Sauté the mushrooms first – This removes excess moisture and boosts flavor.
- Use a water bath – It keeps the egg bites soft and velvety.
- Let them cool before removing – This prevents them from breaking apart.
- Use a silicone mold – Makes popping them out much easier!
🔄 Substitutions & Variations:
- No Monterey Jack? Use mozzarella or Swiss.
- No cottage cheese? Swap for Greek yogurt or ricotta.
- Want more protein? Add diced turkey or chicken.
- Spicy version? Add a pinch of red pepper flakes or a dash of hot sauce.
⏳ Make-Ahead Tips:
- Store in the fridge – Keeps fresh for up to 5 days in an airtight container.
- Freeze for later – Wrap in plastic wrap and store for up to a month.
- Reheat in the microwave – 30 seconds per bite does the trick!
👩🍳 How to Make Starbucks Copycat Mushroom & Spinach Egg White Bites
1. Sauté the Mushrooms
In a pan over medium heat, cook the diced mushrooms until softened and moisture has evaporated.
2. Blend the Egg White Mixture
In a blender, combine egg whites, cottage cheese, shredded Monterey Jack, salt, black pepper, garlic powder, and onion powder. Blend until smooth.
3. Prepare the Muffin Tin
Grease a muffin tin or silicone mold, then pour the blended egg white mixture evenly into each cup.
4. Add the Mushrooms & Spinach
Divide the sautéed mushrooms and chopped spinach evenly into each egg bite cup.
5. Prepare a Water Bath
Place a baking dish filled with hot water on the lower oven rack to create steam.
6. Bake Until Set
Place the muffin tin in the oven and bake at 300°F (150°C) for 25–30 minutes, or until the egg bites are set.
7. Cool & Serve
Let the egg bites cool for 5 minutes, then carefully remove them from the mold.
🥡 Leftovers & Storage:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed bag for up to 1 month.
- Reheat: Microwave for 30 seconds or until warm.
💛 Time to Cook!
These Starbucks copycat mushroom & spinach egg white bites are fluffy, protein-packed, and full of flavor! Perfect for meal prep, busy mornings, or a quick snack. If you try them, let me know how they turn out! Happy cooking! 🍄🥬✨
