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Starbucks Egg White Bites

Light and fluffy egg white bites packed with spinach, roasted red peppers, and cheddar cheese for a protein-rich make-ahead breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 large egg whites
  • 1/4 cup whole milk
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup fresh spinach finely chopped
  • 1/4 cup roasted red peppers diced small
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 pinch of nutmeg

Equipment

  • 12-cup muffin tin
  • Silicone muffin liners or non-stick spray
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with silicone liners or coat with non-stick spray.
  2. Chop the fresh spinach and roasted red peppers into small pieces so they distribute evenly.
  3. Separate the whites from 12 large eggs into a medium mixing bowl, discarding the yolks, then add 1/4 cup whole milk and whisk vigorously for 30 seconds until slightly frothy.
  4. Season the egg mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon garlic powder, and a pinch of nutmeg; whisk until well combined.
  5. Gently fold in 1/4 cup shredded cheddar cheese, chopped spinach, and diced red peppers using slow strokes to preserve airiness.
  6. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes until the tops are set but still slightly jiggly in the center.
  8. Let the bites cool in the tin for 5 minutes, then carefully remove them and serve or store as desired.

Notes

These egg white bites are freezer-friendly for up to 3 months and can be reheated in the microwave for 45 seconds or in a 350°F oven for 8-10 minutes.