Copycat Starbucks Bell Pepper Egg-White Bites

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

Themodernnonnathemodernnonna
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.
4.91 from 11 votes

Ingredients
  

  • ½ cup egg-whites
  • pinch of salt
  • 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.
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32 Responses

  1. 5 stars
    Taste just like Starbucks!!! I threw them in the air fryer for a few minutes after to get that extra crisp. Delicious! Thank you!

  2. 5 stars
    This is the absolutely best egg white bites recipe! I’ve tried several but I love this one. Adding the boiling water is just genius and makes them more creamy than eggie. I love eggs but have high cholesterol so I should avoid the yolks. They taste just as good or better than Starbucks so thank you for sharing this recipe!

  3. 5 stars
    I’m obsessed with the Starbucks ones, but I can’t get there every morning. These turned out great. I did 1.5x the recipe to try to make 12 (original makes 9–my pan has 12 spots) and they turned out so small. Next time, I’ll at least triple the recipe to make 12. I could probably quadruple to get them up to Starbucks size.

  4. 5 stars
    Husband & I were quite surprised on how similar it tasted like Starbucks! I did have to double the recipe to make 12 bites. However, this is definitely a keeper for our house. Thank you for sharing this recipe!

  5. 4 stars
    I love this! Very similar to the starbucks ones. The only thing is, they are a little wattery. Did i do something wrong? When I put them on a serving plate, the bottoms were watery.

      1. Maybe its the brand of cottage cheese? You always strain the cottage cheese, have not had a watery issue and I only use low fat (Knudsen’s from Costco)

  6. Hii! I’m attempting to make these in a mini donut silicone mold. I’m curious to see how this will turn out I couldn’t find a mini muffin mold anywhere! Fingers crossed

  7. 5 stars
    Love your recipe! I use low fat cottage cheese and part skim mozzarella, always delicious and creamy. I hosted a healthy brunch party last week, made a large batch and these were a hit, everyone loved them.

  8. I made these for the first time, and I ended up cooking them for 40 minutes. They puffed up and looked gorgeous but when I went to remove them from the pan, they deflated down very flat, and the bottoms were still soupy and raw. I flip them over turned the oven temperature up and cooked the bottom for the last 10 minutes but still under cooked. I used low-fat cottage cheese, daisy brand, and vegan mozzarella. Any suggestions?

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