This healthy Roasted Red Pepper Egg White Bites recipe is delicious, easy to make, and can be made ahead for busy mornings! It's also Weight Watchers friendly @ 1 point per egg bite.
These Egg White & Roasted Red Pepper Egg Bites are a great recipe for meal prep for a quick breakfast. They were inspired by my love of Starbuck's egg white bites. This copycat recipe pairs well with Air Fryer Turkey Sausage, and inspired my Mediterranean ww quiche. They also make a great healthy breakfast or brunch.
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🥘Ingredient Notes
I really wanted these egg white bites to taste as close to Starbucks as possible so I used the same ingredients they use, minus the artificial ingredients (as listed on their website).
It did take me a few tries to get the quantities right, but I think I nailed it! You will need the following simple ingredients for this easy breakfast:
- Egg whites. I use store-bought liquid egg whites.
- Dry cottage cheese/dry curd cottage cheese. This is known as Farmer's cheese in the U.S..
- Monterey jack cheese, Light feta cheese, and Fat-free parmesan cheese. I find that this trio of cheeses gives these egg bites the flavor of Starbuck's egg bites.
- Roasted red peppers. I use Mezzetta brand jarred roasted red peppers.
- Frozen spinach (defrosted, with liquid squeezed out and finely chopped). I use frozen spinach because it's economical and convenient.
*See recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Egg Whites -you can use whole eggs - a 16 ounce container (2 cups) of eggs whites is equal to about 15 egg whites. (*See Top Tip for what to do with leftover egg yolks)
- Red pepper - you can use regular red bell pepper or yellow bell peppers instead of roasted pepper, but you need to sauté them or roast them before adding them to this dish
- Monterey Jack Cheese - you could use cheddar cheese as a substitute
- Cottage Cheese - you can use regular cottage cheese if you can't find dry curd cottage cheese/Farmer's cheese- just be sure to drain it first
- Spinach - I use frozen spinach for convenience, but you could use fresh spinach instead
- Spicy - add a little of your favorite hot sauce, such as sriracha
🔪How to Make Copycat Starbucks Roasted Red Pepper Egg Bites
PREP: Preheat the oven to 350 degrees F (176 degrees C) and prepare a muffin pan by very generously coating it with non-stick spray. *It is VERY IMPORTANT to spray a generous amount of cooking spray in the muffin cups to prevent sticking!
Add egg whites, dry cottage cheese, parmesan cheese, jack cheese, feta cheese together in blender.
Blend for 1 minute on high.
Chop the roasted red pepper, spinach, and onions.
Mix into the blended ingredients with a spoon (but do NOT turn on the blender and blend anymore!)
Alternatively, you could mix the pepper, spinach, and onions together and distribute them evenly into the muffin tin before pouring over the liquid.
Pour egg mixture into prepared muffin tins, filling to ¾ full.
*Try to distribute the vegetables as evenly as possible.
Bake for 25- 30 minutes at 350 degrees F (176 degrees C) until lightly browned on edges, with an internal temperature of 145 degrees F (63 degrees C).
Let cool for about 5 minutes before removing egg bites and enjoy warm! (they will puff up while baking, but they will deflate a little as they cool- this is normal).
🥗 What to serve with Egg White Bites
These are my favorite dishes to serve with these mini egg bites are Old Fashioned Fruit Salad, Air Fryer Turkey Sausages, and Pico de Gallo Salsa. This Chocolate Marble Biscotti is the perfect breakfast dessert to top it all off!
🌡️Storage
Fridge: Store these breakfast egg muffins in an airtight container it the fridge for up to 3 days.
Freezer: you can freeze these for up to 3 months wrapped individually with plastic wrap, then placed in a ziploc freezer bag or freezer container. They will shrink a little, but still taste great!
Reheat from frozen: Heat them from frozen in the microwave for 40-50 seconds.
👪 Serving Size
This egg cups recipe makes 18 servings. However, you can cut the recipe half by a third or, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This lightened up version of Starbucks Egg White and Roasted Red Pepper Bites is 60 calories compared to Starbucks egg bites at 170 calories.
And they are Weight Watchers friendly @ 1 WW point each! They are packed with 6 g of protein per bite!
Top Tip
What to do with leftover egg yolks ?
If you use regular eggs, you'll have leftover egg yolks. You can make this Healthy Hollandaise Sauce (low-fat). Use it on my Healthy eggs benedict, or as a sauce on salmon, asparagus, or broccoli!
You can also make Babka Ukrainian bread with your leftover egg yolks!
Recipe Tips
- Cook to a safe temperature. Egg bites should be cooked to an internal minimum temperature of 145 °F (63 °C). The best way to check is with an instant- read thermometer (affiliate link).
- Use Dry Ingredients to Avoid a Watery Texture. Excess moisture from vegetables or cheeses can make the egg bites watery. Thoroughly squeeze out liquid from thawed frozen spinach and drain jarred roasted red peppers before chopping.
- Avoid Overmixing Vegetables. Blending the vegetables with the egg mixture can result in a muddy texture. Always stir chopped vegetables into the mixture by hand for the best visual appeal and texture.
- Cool Before Removing: Egg bites need a few minutes to set and will deflate slightly before being removed from the muffin tin. Run a butter knife around the edges of each bite to loosen them if needed.
❔ Recipe FAQ's
No, you don't. I use a regular muffin tin. Although some recipes insist you have to use a silicone muffin mold, I didn't have one, nor did I want to fuss with getting one and doing the whole water bath process.
Eggs should be refrigerated for up to 3 days. However, they can frozen for up to 3 months.
Generously spray each cup of the muffin tin with non-stick cooking spray.
If you have parchment paper liners, you can use them as an added layer of protection.
Yes, whisk the ingredients together thoroughly to ensure a smooth consistency if you don’t have a blender.
Rubbery egg bites can result from overcooking. Ensure you bake them at the recommended temperature and remove them from the oven as soon as they are set and lightly browned.
If you're looking for more ways to use egg whites, give my Healthy Breakfast Pizza Recipe a try!
This easy recipe for Copycat Starbucks Egg White Bites is perfect for a quick, healthy, and delicious breakfast!
🍳More WW Egg Breakfast recipes
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📋Roasted Red Pepper Egg White Bites Recipe
Equipment
Ingredients
- 500 g -container of liquid egg whites (2 cups or 15 egg whites)
- ⅓ cup dry curd cottage cheese (Farmer's cheese)
- ¾ cup Monterey jack cheese shredded
- ¾ cup light feta cheese
- ⅓ cup fat-free parmesan cheese
- ⅓ cup roasted red peppers diced *I use jarred (Mezzetta brand)
- ⅓ cup frozen spinach (3 nuggets) defrosted, with liquid squeezed out and finely chopped
- 3 green onions chopped
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (176 degrees C) and generously coat a muffin tin with cooking spray. *It is VERY IMPORTANT to spray a generous amount of cooking spray in the muffin cups to prevent sticking
- Add egg whites, dry cottage cheese, parmesan cheese, jack cheese, feta cheese and salt together in blender.500 g -container of liquid egg whites, ⅓ cup dry curd cottage cheese (Farmer's cheese), ¾ cup Monterey jack cheese, ¾ cup light feta cheese, ⅓ cup fat-free parmesan cheese, ¼ teaspoon salt
- Blend for 1 minute on high.
- Chop the roasted red pepper, spinach and onions. Mix into the blended ingredients with a spoon, but do NOT turn on the blender and blend anymore!*Alternatively, you could mix the pepper, spinach, and onions together and distribute them evenly into the muffin tin before pouring over the liquid.⅓ cup roasted red peppers, ⅓ cup frozen spinach (3 nuggets), 3 green onions chopped
- Fill muffin cups ¾ full with egg mixture, Try to evenly distribute the peppers, spinach and onion.
- Bake for 25-30 minutes in preheated oven until lightly browned, with an internal temperature of 145 degrees F (63 degrees C). Let cool for about 5 minutes before removing from the mold and enjoy warm! (they puff up while baking, but they will deflate a little- this is normal)
Garnish
- Garnish with additional green onions and serve with salsa, if desired.
Notes
-
- Cook to a safe temperature. Egg bites should be cooked to an internal minimum temperature of 145 °F (63 °C). The best way to check is with an instant- read thermometer (affiliate link).
-
- Use Dry Ingredients to Avoid a Watery Texture. Excess moisture from vegetables or cheeses can make the egg bites watery. Thoroughly squeeze out liquid from thawed frozen spinach and drain jarred roasted red peppers before chopping.
-
- Avoid Overmixing Vegetables. Blending the vegetables with the egg mixture can result in a muddy texture. Always stir chopped vegetables into the mixture by hand for the best visual appeal and texture.
-
- Cool Before Removing: Egg bites need a few minutes to set and will deflate slightly before being removed from the muffin tin. Run a butter knife around the edges of each bite to loosen them if needed.
Terri Gilson
These Roasted Red Pepper Egg White Bites are perfect for busy mornings. I was inspired by my Starbucks faves, but wanted a healthier, homemade version. After a few tries, I think I nailed it - all the flavor without the artificial stuff. Plus, they're perfect for meal prep and Weight Watchers friendly. Trust me, these will become your new breakfast staple!