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–+ servings
Starbucks Egg White Bites

Starbucks Egg White Bites Made Easy for a Healthy Breakfast

Enjoy homemade Starbucks Egg White Bites, a gluten-free, protein-packed breakfast to kickstart your day.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 bites
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 12 oz Egg Whites Consider purchasing pre-packaged for convenience.
  • 1 cup Cottage Cheese Low-fat varieties work well.
  • 1 cup Grated Mozzarella Cheese Substitute with any mild cheese.
For the Seasoning
  • to taste Salt
  • to taste Pepper
For the Veggies
  • 1 cup Diced Red Bell Pepper Use fresh or jarred roasted bell pepper.
  • 1 cup Finely Chopped Spinach Fresh spinach is recommended.
For Baking
  • 2 cups Boiling Hot Water Used to create a steam bath.
  • as needed Cooking Spray Choose a non-stick spray suitable for baking.

Equipment

  • Blender
  • Oven
  • Silicone cupcake mold
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and spray silicone cupcake mold with cooking spray.
  2. Finely chop the red bell pepper and spinach, setting aside.
  3. Blend egg whites, cottage cheese, and mozzarella in a blender for about 60 seconds until frothy.
  4. Place the silicone mold on a baking sheet. Sprinkle in the chopped veggies, then pour the egg mixture into each cup until ¾ full.
  5. Pour boiling water into the baking sheet until halfway up the sides of the mold.
  6. Bake for 30 to 35 minutes until tops are firm and slightly puffed, with a slight jiggle.
  7. Let cool for 5 minutes before removing from the mold and serve warm.

Nutrition

Serving: 1biteCalories: 70kcalCarbohydrates: 3gProtein: 7gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 2mg

Notes

Make sure to prep veggies in advance and use silicone molds for easy removal. Overbaking can make them rubbery, while underbaking can leave them too soft.

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