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5 from 3 votes

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!
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 11
Calories: 178kcal
Author: Paige

Equipment

  • 1 standard size non-stick muffin tin

Ingredients

  • 1 tablespoon Olive Oil
  • 2 tablespoons Green Onion, thinly sliced, white part only
  • 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