Low Fat Starbucks Inspired Egg White Bites
Recreate your favorite coffeehouse treat with these Low Fat Starbucks Inspired Egg White Bites—a protein-packed, guilt-free delight perfect for breakfast or a grab-and-go snack! Featuring a creamy blend of egg whites, low-fat cottage cheese, and shredded mozzarella, each bite is loaded with wholesome red bell pepper and vibrant spinach for a pop of flavor and nutrients. Baked gently in a water bath, these silky, fluffy bites are a healthier twist on the Starbucks classic, with far fewer calories but all the indulgent taste. Ready in just 40 minutes and perfect for meal prepping, these egg white bites are easy to store and reheat, making them an ideal make-ahead option for busy mornings. Whether you're saving time or watching your calories, this high-protein, low-fat recipe is guaranteed to start your day on a deliciously satisfying note!
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Ingredients
- 12 large Egg whites
- 0.5 cup Cottage cheese (low-fat)
- 0.25 cup Shredded mozzarella cheese (low-fat)
- 0.5 medium Red bell pepper
- 1 cup Spinach leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0 as needed Cooking spray
- 4 cups Hot water
Directions
Step 1
Preheat your oven to 325°F (160°C).
Step 2
Dice the red bell pepper into small pieces and set aside.
Step 3
Spray a silicone muffin tray or a non-stick muffin tin with cooking spray to prevent sticking.
Step 4
In a blender, combine egg whites, cottage cheese, shredded mozzarella cheese, salt, black pepper, and garlic powder. Blend until the mixture is smooth and frothy.
Step 5
Evenly distribute the diced red bell pepper and spinach leaves across the muffin cups.
Step 6
Pour the egg white mixture into each muffin cup, filling about 3/4 of the way to allow room for expansion while baking.
Step 7
Place the muffin tin inside a large baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the muffin tin. This water bath ensures the bites stay soft and creamy while cooking.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the egg bites are set and lightly golden on top.
Step 9
Remove the muffin tin from the water bath and let the egg bites cool for 5-10 minutes before gently loosening them from the tin.
Step 10
Serve warm or store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds before serving.
Nutrition Facts
| Serving size | (1583.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 412.0 |
| Total Fat 7.7g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 25.5mg | 0% |
| Sodium 1869.1mg | 0% |
| Total Carbohydrate 19.7g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 8.8g | |
| Protein 65.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 480.7mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 1097.7mg | 0% |
Source of Calories