Dairy-Free Starbucks Inspired Egg White Bites
Recreate your favorite coffee shop breakfast with these Dairy-Free Starbucks Inspired Egg White Bites—a protein-packed, low-calorie option that's perfect for meal prep or a quick grab-and-go snack! Made with fluffy, oven-steamed egg whites and enriched with nutrient-dense ingredients like nutritional yeast, cooked spinach, and vibrant red bell pepper, these bites deliver loads of flavor without any dairy. The clever addition of unsweetened almond milk keeps them creamy and light, while a sprinkle of garlic powder and green onions adds a savory kick. Ready in just 35 minutes, these silky, tender bites are baked in a steamy water bath to replicate the velvety texture of the originals. Store them in the fridge for breakfast all week long, or enjoy them as a wholesome, high-protein snack anytime.
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Ingredients
- 8 large eggs' worth Egg whites
- 0.5 cups Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 0.5 cups Cooked spinach
- 0.25 cups Red bell pepper, diced
- 2 tablespoons Green onions, thinly sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 1 spritz Olive oil spray
Directions
Step 1
Preheat your oven to 300°F (150°C) and set up a large baking dish or deep roasting pan filled with about an inch of water to create a steam bath.
Step 2
Lightly spray a 12-cup silicone muffin pan with olive oil spray to prevent sticking. If using a metal pan, line it with parchment or reusable cups for easy release.
Step 3
In a blender, combine the egg whites, unsweetened almond milk, nutritional yeast, salt, black pepper, and garlic powder. Blend on low for 15-20 seconds or until the mixture is smooth and frothy.
Step 4
Distribute the cooked spinach, diced red bell pepper, and green onions evenly among the muffin cups. These add-ins will be the flavor-packed base for the bites.
Step 5
Carefully pour the blended egg white mixture over the veggies, filling each muffin cup about ¾ of the way full.
Step 6
Place the muffin pan on the middle rack of your preheated oven, and position it above the baking dish filled with water. This steam bath helps the bites stay light and fluffy.
Step 7
Bake for 20–25 minutes, or until the egg bites are set and slightly puffed up. A toothpick inserted into the center should come out clean.
Step 8
Allow the egg bites to cool for 5–10 minutes before gently removing them from the muffin pan.
Step 9
Serve warm or store in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30–45 seconds.
Nutrition Facts
| Serving size | (539.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 238.6 |
| Total Fat 2.2g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1768.6mg | 0% |
| Total Carbohydrate 18.3g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 4.1g | |
| Protein 38.4g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 368.2mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1217.8mg | 0% |
Source of Calories