Last updated on . Originally posted on By Paige Leave a Comment
Jump to Recipe Print Recipe
Here’s a a great copycat recipe for those Starbucks Egg White Bites…one of those delicious breakfast recipes that’s easy to make at home!
Jump to:
Why You’ll Love This Recipe
Love those little egg white bites from Starbucks? We can make them easily at home with no special equipment or ingredients!
Here’s some good reasons to make this easy breakfast recipe:
- These little egg white bites are truly delicious, great for grab and go breakfasts, snacks, lunches.
- No special equipment needed! (In case you aren’t familiar, sous vide is the process of vaccum-sealing food in plastic pouches that are slowly cooked in a temperature controlled water bath.)
- We’ll use a standard-size muffin tin or silicone egg bite molds are what we’ll use in this homemade version of this Starbucks copycat recipe
- This is an easy recipe, and I’ll show you the best way to get the same creamy egg texture of sous vide eggs (for less money, tailored to home cooks)
- If you love a portable, healthy breakfast, also try these Italian Frittata’s and bookmark this round-up of travel breakfast ideas.
Ingredients You’ll Need
For the full recipe, ingredients and instructions, please scroll to the recipe card below.
- Roasted Red Peppers: This bell pepper comes already roasted in a small jar, and gives a big flavor punch to this recipe
- Egg Whites: The equivalent of 6 whole eggs. Buy a carton of only eggwhites at most grocery stores
- Cheese: Parmesan, plus low-moisture mozzarella cheese or Monterey Jack cheese
- Onion: Just a little green onion, for flavor
- Cottage Cheese: Gives these bites a great texture
- Seasonings: Kosher salt, freshly ground pepper and garlic powder plus a dash of hot sauce
Step-By Step Instructions
This is an easy low carb recipe! Here’s all you do:
- Quickly saute the onions until soft
- Mix the eggs, cottage cheese & seasonings in a blender or food processor
- Add in the chopped red peppers and cheese, then pulse a couple of times to just combine
- Spray a muffin tin with non-stick spray, add a little cheese to the bottom of each cup
TIP: If you don’t have a food processor or blender, you can mix the ingredients together in a large bowl.
5. Divide the egg mixture into the muffin tin cups
6. Top with a little cheese, bake and enjoy!
Tips and Possible Variations
- Use Jack cheese instead of mozzarella cheese, or try Gruyere cheese for extra creaminess.
- Use low-moisture mozzarella cheese in a block, not cheese in a wet brine.
- Add more pepper sauce if you’d like a little kick to your egg bites.
- Drain the roasted red peppers before use, then chop them and blot dry with a paper towel before adding them to the egg mixture.
Serving Ideas
- These little egg white bites are excellent for a to-go breakfast, or at home with a strawberry or pineapple smoothie.
- Serve these for breakfast or brunch with sliced fresh fruit and some healthy vegetable side dishes. Don’t miss these Avocado Sushi Rolls!
- Make some fruit crepes for dessert (they are wonderful) or do a make-ahead favorite like these strawberry cheesecake bars or any of these treats.
- Store these for meal prep and busy mornings in a airtight container
Frequently Asked Questions
Can I use different cheeses?
Sure! Try Jack, Pepper Jack or Cheddar.
Can I use regular eggs instead of liquid egg whites?
Sure can. Just use 6 regular eggs and follow the same instructions.
How many bites does this recipe make?
You’ll get 11-12 bites from one recipe.
Can I use different veggies instead of roasted red pepper?
Yes! Try sun-dried tomatoes and fresh bell pepper to start.
More Recipes to Try
- Crispy Cauliflower Bites: An incredible little appetizer!
- White Chocolate Peanut Butter Cups: These are the best!
- Grilled Peppers and Onions: Such a versatile and tasty side dish…
- Deviled Eggs Candied Bacon: A fantastic version of deviled eggs!
- Zucchini Potato Frittata: A real crowd pleaser!
- How to Make the Starbucks Strawberry Acai Refresher: A fantastic drink!
- Jam Pies: Love these little pies for dessert
- Starbucks Peach Green Tea Lemonade Recipe: A wonderful, refreshing drink that’s not too sweet.
If you’ve tried this Starbucks Eggwhite Bites Recipe Without Sous Vide Machine, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
Starbucks Egg White Bites Recipe Without Sous Vide Machine
This recipe for Starbucks Egg White Bites are made in a muffin tin, no sous vide machine needed!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 12 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 30 minutes minutes
Servings: 11
Calories: 178kcal
Author: Paige
Ingredients
- 1 tablespoon Olive Oil
- 2 tablespoons Green Onion, thinly sliced, white part only
- 1½ cups Egg whites The equivalent of 6 eggs
- ½ cup Cottage Cheese
- ½ teaspoon Kosher Salt Diamond Crystal
- ¼ teaspoon Pepper, freshly ground
- ¼ teaspoon Garlic Powder
- ½ teaspoon Red Pepper Sauce
- ½ cup Roasted Red Pepper, drained, dried and diced
- 1 cup Mozzarella (low moisture) cheese, grated Or Jack Cheese
- 2 tablespoons Parmesan Cheese, grated
- 2 tablespoons Italian Parsley, chopped fine
Instructions
Heat oven to 350 degrees.
Prepare a non-stick muffin pan by spraying it well with non-stick cooking spray (spray the pan right before you add the eggs in).
In a medium-sized non-stick skillet, add the olive oil and the chopped onions and a pinch of salt. Let this cook on medium heat for 2-3 minutes until soft. Set aside to cool while you prep the egg mixture.
To a blender or food processor add the egg whites, the cottage cheese, the salt, pepper and garlic powder and the pepper sauce, and pulse just to combine.
Add the onion and the chopped and drained roasted red pepper in to the mixture along with any olive oil that accumulated in the bottom of the skillet, pulse just 2 -3 times to combine.
If no processor or blender, just mix the ingredients together in a large bowl, combining well by whisking lightly with a fork.
Divide the mozzarella (or Jack cheese) on the bottom of each muffin tin (you'll have enough for a generous-sized pinch in each) then pour the egg mixture – divided – over the cheese.
Sprinkle a pinch of the grated Parmesan cheese over the top of each egg cup along with a few sprinkles of chopped parsley and bake for 15-18 minutes until the egg cups are set and cooked through.
Let them sit for a couple of minutes, then run a butter knife around the edges to ensure they come out of the tin easily. Let let stay put to cool and store in an airtight container for later, or eat right from the oven.
Notes
- Use Jack cheese if not mozzarella cheese.
- Use low-moisture mozzarella cheese in a block, not cheese in a wet brine.
- Add more pepper sauce if you’d like a little kick to your egg bites.
- Drain the roasted red peppers before use, then chop them and blot dry with a paper towel before adding them to the egg mixture.
Nutrition
Calories: 178kcal | Carbohydrates: 4g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 737mg | Potassium: 409mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 0.2mg
Tips for Success with Every Recipe
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
Don’t Miss a Recipe!
LET’S BE COOKING BUDDIES!
Get fresh recipes every week
Subscribe with no spam, promise.
