These cheese-topped egg white bites with crispy edges and a tender interior are the solution to all your busy mornings. Aside from roasted peppers, you can add more veggies and even bacon for a heartier breakfast.
Copycat Starbucks Egg Bites Recipe
These cheesy egg white bites with hints of Italian seasoning are way better than Starbucks. They’re an ultra convenient breakfast packed with smokey, roasted bell peppers and cottage cheese for richness. A pinch of cayenne pepper also adds heat to help you wake up. You can munch on them on your way to work or enjoy them at home with coffee. Whether or not you add more veggies, it’s good to know you can prep breakfast for the entire week in less than an hour with these oven-baked egg bites.
Why You’ll Love These Egg White Bites
You’ll be skipping morning runs to Starbucks when you see how easy these egg white bites are.
- Freezer-friendly. Pop them out of the freezer any weekday for an almost-instant breakfast.
- Great for on-the-go. Pack them up in bags or container for something you can grab out on your way to work.
- Easy. Whisk the egg mixture, pour it into the tray, and let the oven do the rest of the work for you.
- Versatile. Keep it simple or add different leftover veggies you have in the fridge for more flavor.
What You’ll Need
Monterrey Jack cheese adds lots of savoriness and a bit of melty goodness in each bite. Scroll to the recipe card at the bottom of the post for exact amounts.
- Roasted red bell pepper – These are usually canned or jarred.
- Cottage cheese – It adds creaminess.
- Egg whites – Carton egg whites work too.
- Monterey Jack cheese – Any melty cheese like cheddar or mozzarella works.
- Kosher salt – Himalayan salt is great for this.
- Black pepper – I prefer it freshly cracked.
- Dried Italian Herbs – Use your favorite kind.
- Cayenne pepper – Feel free to use red pepper flakes.
Mix-In Ideas
Add your favorite or a combination of them for more flavor and texture. Need some ideas? Try cooked and chopped broccoli, mushrooms, baby spinach, kale, bacon or ham. If adding veggies, make sure you’ve let enough liquid cook off to avoid adding extra moisture to the egg white batter.
How to Make Egg White Bites
The egg white bites should slide out really easily if the tray is well greased. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 375F. Grease the muffin tray with cooking spray or butter.
- Add the peppers. Divide the bell peppers among the bottom of each muffin cavity.
- Make the egg mixture. Whisk the cottage cheese, egg whites, 1/3 cup of Monterey Jack cheese, salt, pepper, Italian seasoning, and cayenne pepper in a large bowl until well combined.
- Fill the tray. Pour the egg mixture into the cavities until they’re 3/4 full. Sprinkle the remaining cheese on top.
- Bake them. Pop the muffin tray into the oven for 30 minutes. Keep in mind that they will rise during baking but will settle as they cool.
- Let them cool. Remove the tray from the oven and let the egg bites cool for 10 minutes in the muffin pan. Gently release the edges of the cooked egg bites and lift them out. Serve and enjoy.
Tips for Success
Using two bowls to crack your eggs will prevent disaster when you least expect it.
- Use ramekins. If you’re hosting brunch, use ramekins instead of the muffin pan so everyone can grab theirs and dig straight in even while standing or walking around.
- Add herbs. Adding 1/2 tablespoon of chopped parsley, dill, or rosemary can provide wonderful flavor and aroma.
- Use two bowls. Never crack your eggs into the same bowl. If one is spoiled or has a funny smell, the rest of your eggs will be contaminated by it right away. Always crack your egg into one bowl, inspect it, and then pour it into a larger bowl that’ll hold all the eggs.
- Prevent burning. Set an alarm on your phone 5 minutes before the baking time is up. This way you can finish any other tasks you’re up to by the time the timer goes off and prevent burning.
- Swap the cheese. Mexican requeson cheese and Italian ricotta will give you the same creamy results as cottage cheese.
Serving Suggestions
These tender egg white bites are great for an easy breakfast with your favorite coffee like my Iced Coffee. You don’t need to pair them with anything else because they’re quite hearty and wholesome on their own. When I want to switch things up a bit, instead, I slice them and use them as a base for some of my favorite breakfast toasts. My Tomato Avocado Toast, Smoked Salmon Toast, or Avocado Toast with Egg are great options.
Proper Storage
If your mornings are usually hectic, make a large batch and you’ll have breakfast ready for the week any time.
- Fridge: Refrigerate them in an airtight container for up to 5 days. You can also pack them in individual Zip-loc bags for a quick grab-and-go breakfast.
- Freezer: Wrap each bite in plastic wrap twice. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them overnight in the fridge or microwave them for 1-2 minutes.
- To reheat: Microwave them for 30 seconds at a time until warm. You can also heat them in a pan over medium-low heat for 7-8 minutes with the lid on. Keep them away from direct heat when on the counter.
More Easy Breakfast Ideas
- Perfect Hard Boiled Eggs
- Cottage Cheese Pancakes
- Peanut Butter Overnight Oats
- Avocado Toast with Egg
- Fresh Salsa Verde with Baked Eggs
Egg White Bites
Ingredients
- ½ cup drained and finely chopped roasted red bell pepper from the jar
- ½ cup cottage cheese
- 2 cups egg whites
- ½ cup shredded Monterey jack cheese divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian Herbs
- Dash of cayenne
Instructions
- Preheat the oven to 375℉.
- Gently spray the muffin pan with avocado oil spray or grease with butter.
- Evenly divide the chopped red bell pepper among the bottom of each muffin pan.
- In a large bowl, whisk together the cottage cheese, egg whites, 1/3 cup of the Monterey jack cheese, the salt, pepper, dried italian herb mix and dash of cayenne until very well combined.
- Pour the egg white mixture over the red pepper until about ¾ of the way full. Sprinkle the remaining Monterey jack on top.
- Transfer to the oven and bake until the eggs have just set, about 30 minutes. They will puff up during the cooking process, but will fall as they cool.
- Let the egg bites cool for about 10 minutes in the muffin pan then, carefully loosen up the edges of the cooked egg bite, then lift them out.
