Egg White Bites (Starbucks Copycat)



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Make copycat Starbucks red pepper egg white bites with this simple recipe! They’re creamy and taste just like sous vide egg bites, but they’re made in the Instant Pot!

Since getting an espresso machine (here’s the one we have) we rarely go out to coffee shops! We can make delicious, fancy drinks like frappuccinos at home so there’s no need.

That said, whenever we do grab coffee from a shop, it feels like such a treat!

Veggie egg white bites on a plate. One has a bite taken out of it.

We typically stick to local coffee shops, but we’ll occasionally hit up Starbucks (usually at airports when traveling) and I always get their egg white bites too! (I also love the lemon loaf and made my own healthy lemon loaf (Starbucks copycat) recipe!) I personally love the roasted red pepper egg bites because they’re light, flavorful and so delicious.

My mother-in-law and best friend are hooked on them as well, so I took it upon myself to figure out how to make them at home so we could all enjoy them whenever we please and save a little $$!

We don’t have a sous vide machine at home so I decided to use the next best thing… my Instant Pot.

What I Love About This Recipe

  • They are super simple to make with a pressure cooker.
  • You can customize what flavors and ingredients you want to switch up the flavors!
  • They’re kid-friendly. I’ve made these a least 10 times and each time my daughter (who is 18 months) eats half of them. She LOVES them.
Veggie egg white bites on a plate.

Ingredients Needed

Here’s what ingredients you’ll need to make these egg white bites:

  • egg whites + full eggs – I used a combination of egg whites and full eggs to keep these filling, but still on the lighter side.
  • cottage cheese – adds a delicious creaminess and makes the texture really fluffy.
  • Monterey jack cheese + feta cheese – more creaminess and flavor thanks to the cheese!
  • roasted red pepper – I recommend using a jarred roasted red pepper.
  • chopped spinach – sneak in some flavor and nutrients with finely chopped spinach.
  • green onions – I love the texture and zest green onions add!
  • sea salt and pepper – to season and bring all of the flavors together.
  • hot sauce – just a drop for flavor and heat!

Flavor Variations

Like I mentioned, this recipe is super customizable. Here are some easy ways to switch up the flavors and mix-ins.

  • Vegetables – feel free to switch up the vegetables! I love them as is but I really want to try this recipe with roasted broccoli or roasted sweet potatoes as well.
  • Meat – you can add meat if you want an added protein boost! Try breakfast sausage, turkey bacon or crumbled tempeh bacon.
  • Full eggs – want to use full eggs? Go right ahead! Swap 1 cup of egg whites for 6 full eggs.

What Equipment You’ll Need

  • Instant Pot (or pressure cooker) – I highly recommend making these egg bites in an Instant Pot or pressure cooker. I used my 8 quart Instant Pot Duo Crisp (which doubles as an air-fryer).
  • Silicone egg bite molds – to make this recipe you need silicone egg bite molds. There are bunch of options, but I bought this set of two that also comes with a trivet.
  • Toaster oven – You can totally eat these without warming them up, but if you want them to taste like the Starbucks egg white bites, I highly recommend popping them in a toaster oven or regular oven to get warm and crisp up a tiny bit on the outside. Just set your toaster oven/regular oven to 400° and bake for about 5 mins. You can also pop them in an air-fryer for few minutes.
Egg white bites in a mold that's inside an instant pot.

Can I Make These in the Oven?

As I mentioned above, I used my Instant Pot to make these egg white bites and it worked like charm. The texture and flavor was really similar to the Starbucks egg white bites.

That said, if you don’t have an Instant Pot, you can make egg bites in your oven as well.

I actually already have a recipe for baked egg muffins, which of course are made with different ingredients, but you can use this recipe as a guide for baking these instead of pressure cooking.

Egg white bites in a mold.

How do you Stop Egg White Bites From Sticking to the Pan?

My secret? Silicone egg bite molds! The eggs slide right out after cooking, it’s basically magic. If you don’t have silicone molds, you can make these in the oven in a muffin tin. Just be sure to grease the muffin tin well before baking or use silicone liners.

6 egg white bites made with spinach and red pepper in a glass food storage container.
storage tip!
These egg bites are great for meal prep. Here's how to make them ahead of time and reheat:

- Cool and store: After allowing the egg bites to cool, store them in an airtight container in the refrigerator for up to five days.

- To reheat: You can either use the microwave or toaster oven! The microwave usually only takes about 30-45 seconds. I typically reheat mine in the toaster oven for a few minutes, but both methods work great!

What to Serve with Egg White Bites

These are a great breakfast on their own but are also delicious paired with a variety of breakfast recipes! Here are some ideas:

More Recipes With Egg Whites

More Healthy Breakfast Recipes

Be sure to check out all of my egg white recipes and all of the popular breakfast recipes here on EBF.

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4.27 from 123 votes

Egg White Bites

Make Starbucks red pepper egg white bites with this simple recipe! They're creamy and taste just like sous vide egg bites, but they're made in the Instant Pot!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 14 egg bites


  • 1 cup egg whites
  • 4 eggs
  • ½ cup cottage cheese
  • cup shredded Monterey jack cheese
  • cup crumbled feta cheese
  • cup diced jarred roasted red pepper
  • cup finely chopped spinach
  • 2 green onions, sliced, (white part)
  • ¼ teaspoon sea salt
  • ½ teaspoon ground pepper
  • drop of hot sauce


  • Add egg whites, eggs and cottage cheese to a blender. Blend until smooth. You can skip this step but blending the cottage cheese really helps makes the egg bites extra creamy. 
    Blender with cheese, eggs, and spices.
  • Pour into a mixing bowl and add shredded Monterey jack cheese, feta cheese, roasted red pepper, spinach, green onions, salt, pepper and hot sauce. 
    Egg white mixture in a pyrex jar with spinach and red pepper.
  • Pour egg mixture into silicone egg bite molds, fill about each cup ⅔ of the way full while making sure that some of the mix-ins get into each cup. You should get 14 bites. Cover molds with lid.
    Egg white bites mixture in a mold.
  • Arrange egg bite molds on top of a trivet and make sure that they're aligned at an angle (or staggered) so that the molds don't line up perfectly. This prevents the lids from caving in and causing the bites to be a funny shape.
    Blue egg bit molds lowered into an Instant Pot.
  • Add 1 cup of water to the base of you Instant Pot/pressure cooker. Place trivet with egg bite molds into the Instant Pot and pressure cook on high for 10 minutes. Manually release the pressure and carefully remove the bites from your Instant Pot.
    Egg white bites in a mold.



  • Vegetables – feel free to switch up the vegetables! I love them as is but I really want to try this recipe with roasted broccoli or roasted sweet potatoes as well.
  • Meat – you can add meat if you want an added protein boost! Try breakfast sausage, turkey bacon or crumbled tempeh bacon. Start with 1/4 cup!
  • Full eggs – want to use full eggs? Go right ahead! Swap 1 cup of egg whites for 6 full eggs.


Serving: 1egg bite | Calories: 59kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 196mg | Potassium: 66mg | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Breakast
Cuisine: American
Keyword: egg white bites
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. Will be making this soon can i use vegan cheeses as am dairy free can i skip roasted red pepper as am not a big fan of it will use my nandos lemon herb sauce the sauce is delicious with everything perfect for my snacks at home while i work on the computer and phone after this i will be taking a break from commenting on your recipes until my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya

  2. 5 stars
    These look delicious! Any subs for the cottage cheese or can I leave it out? I don’t eat a lot of dairy.

    1. Hey Marie,
      Yes I mention in the blog post that you can bake these in the oven. I’d use this recipe as a guide for baking them in the oven.

  3. 5 stars
    These are so good! They taste even better than the Starbucks ones. I switched up the cheeses because I forgot to buy the ones stated in the recipe and omitted green onions because I didn’t have them. So delicious!

  4. 5 stars
    These egg bites are wonderful! I sous vided mine in mini mason jars for 90 minutes at 172 degrees F and they came out creamy and perfect! The taste is as close to the real Starbucks version as any of the copycat recipes I have tried yet and an awesome base. I’ll definitely try customizing next time with some additional add ins and different cheeses.

    1. Ahh yay! So glad you enjoyed this recipe, Jessica. Thanks for trying it and for the review. I so appreciate it!

  5. 5 stars
    Omg these are so easy! Made mine dairy free! Love how we can be creative with the add ins. It wouldn’t let me give it five stars but definitely five!

    1. So glad you enjoyed this recipe, Sherri. Thanks for tying it and for the review. I so appreciate it!

    1. Ah yay! I’m so glad you enjoyed these egg bites, Geneviève! Thanks for making them and coming back to leave a review. I really appreciate it!

  6. 5 stars
    These are delicious, nutritious, and so easy to make. I added fresh tarragon from my garlic. Thanks, Britany, I love your recipes!

    1. Woo! This makes me so happy to hear! I’m so glad you enjoyed this egg white bites, Mary! Thanks for the review. I really appreciate it!

  7. 5 stars
    Love these and so do my husband and little girl! Easy to prep for the week! I do use a little less egg white bc otherwise they puff up over the edges!

  8. 5 stars
    Try the recipes like this is best for our health as well as taste. Thank you so much for sharing your thoughts.

  9. When making these, the bottom silicone mold makes funny shaped egg bites. I did stagger the molds as suggested. I also did not overfill them. Any suggestions? The top mold was perfect but the bottom mold was deformed.

    1. I think I messaged you back on IG, but they look a little deflated and that has happened to be before too. I’m not sure what causes it… maybe air bubbles. They’re not the prettiest but they’re still safe to eat. One option could be to do one mold at a time if it really bothers you.

  10. 5 stars
    Yum…these were delicious. A very easy recipe .
    Like another commenter, my bottom tray of bites turned out a little funny but they still tasted perfect- I think it may have been an issue with the lid not being on tight. Thanks for the great recipe!

  11. 5 stars
    I’ve been meal prepping these for busy mornings and they are so good and very easy to make. I don’t have a silicone insert for my crockpot so I bake in a silicone muffin pan at 375 for 17-20 minutes and they turned out great. Thank you!!

    1. So pumped to hear these egg white bites have been a hit, Alyssa! Thanks so much for making them and coming back to leave a review. I really appreciate it!

  12. 5 stars
    So good! They were a huge hit with my 4 year old and 1 year old! Almost as good as Starbucks…the only thing it’s missing is the crispy outside. I’m going to reheat in my air fryer to try and get that crispy exterior! Super tasty though

    1. So happy to hear you enjoyed these egg white bites, Katie! Let me know if you’re able to achieve the crispiness in your air fryer after reheating. Thanks for the review!!

  13. 5 stars
    Absolutely amazing!!! I love the Starbucks ones, and these taste just like them.
    I have an instant pot mini, so I’m not sure if my egg mold size is smaller than if you have a regular, as this yielded enough for about 22 egg bites. They’re small, which is fine!
    I used my steamer basket so I could pull them out easy, but still put a trivet in so the egg mold was elevated.

  14. 5 stars
    I made these in the oven using a regular muffin tin and it worked great! A bit of stickage so I will be on the lookout for silicone liners. I used greek yogurt instead of cottage cheese and they still tasted just like the Starbucks ones! Baked them for about 20 minutes at 375. So happy with them – thanks so much for the recipe!

    1. Happy to hear these egg whit bites were a success even with the substitution. Thanks for the review, Kira. I really appreciate it!

  15. 5 stars
    I just made these and they taste amazing! I have 1 question though. Was I supposed to put the lid on the silicone molds? I didn’t do this and they expanded out of the mold but once i took them out of the IP they deflated back into themselves and look fine.

    1. Hi Jeanelle! Great question. I do recommend putting the lids on the silicone molds. I will add that to the recipe.

  16. I’m confused. How many calories are these? Not sure what 59kcal means. When I google it says 59kcal converted to calories = 59000. Obv not right lol

    1. Hi, Sheila! It’s a bit confusing, but a kilocalorie (kcal) is actually the same as a Calorie. Each egg bite is 59 kcals or 59 Calories. I found this post that helps to clear things up.

  17. Why would you call them “egg white bites” and not give a modification to use egg whites only? I understand SEO and why you did it, but some folks like me have allergies & intolerances to egg yolks, so the title of this recipe is incorrect.

    1. Sorry for the confusion! Feel free to replace the 4 large eggs with 1 cup of egg whites… so a total of 2 cups of liquid egg whites for the recipe.

  18. 5 stars
    These are delicious!!! Great for on the go days!!! We loved them and they are very easy to make with little clean up!!
    Thank you for sharing the recipe!!

    1. Hi, Pam! I’m so glad you’re loving these egg white bites! Thank you so much for sharing your review, it means so much to me!

  19. 5 stars
    I subbed the cottage cheese for plain Greek yogurt and it worked perfectly! Great recipe to utilize egg whites. Baked in the oven at 350 for 25 min with a sheet pan full of boiling water on the rack below since I don’t have an instant pot. Soo fluffy!

  20. 5 stars
    Hi Brittany!
    I’m making these today. I changed the recipe a little and I’m using my cupcake tin.

    1. Hi Jackie, thanks for trying this recipe! Thank you for leaving me a comment and review, I appreciate it!

  21. 5 stars
    So simple to make and delicious! This time around I was out of roasted red peppers and spinach,so I use sun-dried tomatoes and kale. I make them on Sunday as meal prep for the week. A big hit in our household!

    1. Yumm! Those substitutions sound delicious, Janie. Thank you for sharing. I appreciate you coming back and leaving your star rating + review!

  22. 5 stars
    Quick, easy recipe. Like that they can be stored and toasted later for a quick snack or part of a meal plan. Took the leftovers to school and my students commented most on their creaminess and flavor.

    1. Oh yay! This makes me so happy to hear, Bethany! I am thrilled that you and your students enjoyed this recipe. Thanks for the review + star rating, I really appreciate it!

  23. 5 stars
    These are amazing!!! They taste better than the Starbucks ones. Will be making the regularly for meal prep now!

    1. Ahh yay! That makes me so happy to hear. So pumped to hear that you loved these bites, Bree. Thanks for making this recipe and for the review. I so appreciate it!

  24. 5 stars
    These were incredible!!! I don’t have an instant pot so I put them in a silicone mold for the oven and they turned out perfect! Served them with arugula & tomatoes with olive oil and lemon. So good!!! ❤️

    1. Hi Tracy – Yes, they should be fine to freeze, I would just recommend defrosting in the fridge before reheating. Enjoy!

  25. 5 stars
    I have made this recipe 3 or 4 times now! I first made it as directed as egg bites in the instant pot but it was not time efficient for me so I have been making it in a 9 x 11 casserole dish instead. It is just as delicious in both forms! The recipe is easy, healthy, and has great flavor! Its a favorite in our house!

    1. Ah this is such a great idea! I am so glad these worked out for you, Leslie. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  26. Hello, I need to limit as much salt as I can due to health issues. How are they without the cheese? And if I use all egg whites (can’t have yolks:( ). do they still taste the same?

    Thank you

    1. Hey Kimberly – I haven’t tested this recipe with those variations, so I’m not 100% sure how they’ll taste. I’m sure they’ll still be delicious, but definitely come back and let us know how they turn out if you make them!