Copycat Starbucks Bell Pepper Egg-White Bites

Copycat Starbucks bell pepper egg-white bites without the “sous-vide”. Even though I absolutely love these at Starbucks they have way too many ingredients. I made life simple and replicated them with only 6 and made them healthier. The cottage cheese gives you that fluffy air bubble texture and we are using a hot water bath to achieve that “sous-vide” method without the equipment. You can absolutely add bacon bits, sautéed onions or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.

Copycat Starbucks Bell Pepper Egg-White Bites

Copycat Starbucks bell pepper egg-white bites without the “sous-vide”. Even though I absolutely love these at Starbucks they have way too many ingredients. I made life simple and replicated them with only 6 and made them healthier. The cottage cheese gives you that fluffy air bubble texture and we are using a hot water bath to achieve that “sous-vide” method without the equipment. You can absolutely add bacon bits, sautéed onions or anything else you like so feel free to adjust. There are a few very important steps so please read the notes and descriptions below.

5 from 1 vote

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Ingredients

  

• ½ cup egg-whites
• pinch of salt
• ⅓ cup cottage cheese
• ½ cup grated mozzarella cheese or any you like
• finely diced bell pepper
• finely chopped spinach
• boiling hot water — I boiled mine on the stove
• cooking spray — just in case

Instructions

 

• Preheat the oven to 350F. In a blender add the eggs, salt, cottage cheese, the mozzarella cheese and blend for 20-30 seconds. Add the silicone muffin tin on top of a baking sheet and spray down your muffin tin. Mine is silicone and mess-free but you can use any.
• Add the bell peppers and the spinach to the bottom of every muffin cup and add your egg mixture 1/2-3/4 of the way. I like to give it a gentle stir with a chopstick but it’s optional.
• Carefully place the baking dish with the muffin tin on top in the oven on a lower rack. Add boiling hot water up to the 1/2 way mark of the baking tray.
• Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy.
• These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.

Notes

The oven must be pre-heated and the water must be boiling hot. Do not open the oven at all for at least 25 minutes so you can let everything steam and get creamy. My oven is super slow and my egg bites took 30 minutes.