Like every January, we try to follow a low-carb diet so that we can shave some of the holiday pounds off. These copycat Starbucks egg white bites are a go-to snack for us and we’re making no sacrifice when it comes to flavor. They are SO delicious and the fluffy texture is divine.
I love Starbucks sous vide egg white bites. I really wanted to replicate the recipe, but I didn’t want to use the time-consuming sous vide technique to make them at home. I found that you can achieve a similar texture by baking them in a muffin pan (in a shallow water bath). They are super easy to make.
This recipe makes approximately 18 large egg white bites depending on the size of your muffin tin. They keep in the fridge for 3 to 4 days. I’ve been making a batch on Sundays and freezing half of them for the second half of the week. You can enjoy them warm or cold. They warm up nicely in the microwave in just 20 seconds. We’ve been bringing them to work for a mid-morning snack. I look forward to it every morning with a warm cup of coffee.
The key to following any diet for any length of time is to have compliant snacks on hand so that you are less likely to cheat. These egg white bites are the perfect snack and I am absolutely delighted with the taste and texture. You’re going to love them.
Baked copycat Starbucks Egg White Bites
- 2 tbsp butter
- 1 red bell pepper, finely chopped
- 1/2 cup fresh spinach, finely chopped
- 1/4 cup cilantro or basil, finely chopped (optional)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 500 gram carton of egg whites
- 1/3 cup cottage cheese or ricotta
- 1/2 cup crumbled feta
- 1/2 cup Greek-style yogurt
- 2 tsp pesto (optional but recommended)
Preheat the oven to 375 degrees.
Grease the muffin pan generously with butter.
Add a rounded tsp of finely chopped red bell peppers to each muffin cup first. Then add a rounded tsp of the greens to each muffin cup.
Sprinkle the red pepper, spinach and herbs with salt and pepper.
Blend the egg whites, cottage cheese, yogurt and pesto in the blender for 20 seconds or until it's all incorporated.
Fill each muffin cup with the egg white mixture.
Place the muffin pan in a larger baking pan. Add 2 cups of water to the baking pan, or just enough water to cover the surface of the pan).
Carefully place the baking pan on the center rack of the oven.
Bake for 30 to 35 minutes or until the egg white bites are no longer giggly and start to puff up slightly in the center.
Allow the egg bites to cool for 5 to 10 minutes before releasing them from the muffin cups with a small spatula.
If you are watching your calories, you can reduce the ricotta and yogurt quantities to 1/4 cup of each.