These baked cottage cheese egg bites are a delicious way to enjoy a healthy breakfast on those busy mornings! The cottage cheese provides a nice creamy texture and extra protein! Who needs Starbucks when you can make your own tasty bites? {Vegetarian & gluten-free-friendly}
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Copycat Starbucks Egg Bites with Cottage Cheese
It can be so hard to eat well, especially on those busy mornings when you’re rushing out the door. Since breakfast sets the tone for your day, it can either be the ticket to a day of healthier eating or set you up to hit the snack cupboard later that night!
Fortunately, these easy veggie egg white bites are incredibly easy to make, full of flavor, and packed with protein. This is such a great way to start your day (and they’re cheaper than Starbucks)!
For more make-ahead egg recipes, try this Egg White Breakfast Casserole, Cottage Cheese Frittata, Cottage Cheese Egg Bake and Cottage Cheese Egg Salad!
Why We Love This Easy Cottage Cheese Egg Bites Recipe
- Each of these delicious egg white bites has 7g of protein (have 2-3 for a protein rich breakfast)!
- Low-effort meal prep option for a quick breakfast on the go
- One batch makes a dozen egg white bites for easy portion control
- The batter comes together in the blender for less mess and easy pouring
- Tastes similar to the Starbucks egg white bites (so you can skip the drive thru!)
- The cottage cheese makes the bites soft and fluffy without having to sous vide them!
Ingredient Notes
- Liquid egg whites: To make these copycat Starbucks egg white bites, you’ll want to start with a container of liquid egg whites from the store.
- Flour: Since egg whites and veggies are so full of moisture, a little flour will help to give the muffins more structure and will keep these egg bites from becoming soggy.
- Cottage cheese: Blended cottage cheeses adds a creamy, velvety texture and extra protein. You can use any fat percentage but I tend to stick to 2-4% for a creamier texture.
- Monterey Jack cheese: This cheese is made for melting, adding a delicious flavor to these protein-packed bites. Feel free to add a little parmesan cheese for a deeper flavor.
- Seasonings: Season your egg bites with dried basil, garlic powder, salt, and ground black pepper. Fresh basil can be substituted in as well if you have some on hand. For extra heat, feel free to add some red pepper flakes.
- Fresh spinach: Get a little extra nutrition and fiber by adding finely chopped spinach.
- Sun-dried tomatoes or roasted red peppers: Drain and chop sun-dried tomatoes or roasted red pepper for a pop of color and extra flavor.
How to Make Egg White Bites with Cottage Cheese – Step-by-Step
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan generously with cooking spray or line with silicone muffin cups.
- Add egg whites, cottage cheese, 1/4 cup of the shredded Monterey Jack cheese, flour, dried basil, garlic powder, salt, and pepper to a blender. Blend until smooth, about 15 seconds.
- Combine chopped spinach and sun-dried tomatoes in a large bowl. Add egg mixture and stir to combine.
- Pour or ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of shredded cheese over the egg cups.
- Bake in the preheated oven until egg white bites are set, about 18 to 22 minutes. Allow to cool before removing them from the muffin tin.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- I used white whole wheat flour for these egg white bites, but whole wheat, regular flour or gluten-free flour would work too. You can leave the flour out if desired, but the egg white muffins may be a bit more watery since the flour helps absorb some of the extra liquid, making them more fluffy and giving the bites shape.
- Since these bites use quite a few egg whites, I like to purchase a carton of egg whites rather than using the whites from whole eggs to avoid wasting too many yolks. Feel free to crack and separate your own eggs if you’d prefer. Save the egg yolks for something else!
- For richer and creamier egg white bites, use a higher fat cottage cheese like 2% rather than low fat.
- If you make these bites often, invest in a silicone mold to get the perfect shape every time!
Recipe FAQs
Although the ingredients in Starbucks’ egg bites aren’t necessarily unhealthy, they are really high in sodium! Even the egg white version has 470mg of sodium, which is about 20% of the daily recommended sodium intake in just two little egg bites! I recommend sticking with this copycat recipe to get the protein and extra veggies without the super high sodium content or extra fat. Serve them with extra fruits or veggies to fill up on some extra fiber.
Egg white bites are typically made from liquid egg whites, cottage cheese, sometimes flour, spinach, red bell pepper, shredded cheese and different seasonings. These simple ingredients are easy to find and typically inexpensive, making these veggie egg white bites an excellent fit for someone trying to meal prep for less!
To turn these mini frittatas into a protein powerhouse, blend up some cottage cheese to add the perfect creamy texture and extra protein. You can also incorporate cheese and some meat, like bacon bit or crumbled sausage.
Storage & Reheating Guidelines
To refrigerate: Store leftover egg bites in an airtight container in the fridge for 4-5 days.
To freeze: You can also freeze extra egg muffins in a freezer bag. Let them cool to room temperature first, then wrap them in plastic wrap first to keep them soft and fluffy. Just let them thaw in the fridge before reheating and serving!
To reheat: Microwave for 1 minute or bake them in a toaster oven for 2-3 minutes or until fully heated.
Serving Suggestions
These cottage cheese egg cups have plenty of protein to start your day! To turn them into a full meal, try serving them with:
- Sweet Potato and Turkey Hash
- Raspberry Protein Smoothie
- Banana Protein Muffins
- High Protein Bagels
- Sliced fruit
- Fresh berries
- Yogurt
- Slice of toast
- Avocado
- Sauteed peppers and onions
Recipe Variations
- Add meat: Add cooked crumbled sausage or crumbled turkey bacon for extra flavor.
- Broccoli cheddar egg white bites: Add chopped broccoli florets and replace the Monterey Jack cheese with cheddar cheese!
- Greek egg white bites: Add extra veggies like green onions, yellow bell peppers, and kalamata olives. Then, stir in Greek seasoning and feta cheese for a delicious flavor combination.
- Use a water bath: Similar to baking creme brulee or cheesecake, you can place the muffin pan in a baking pan and fill the baking pan with about an inch of hot water. The hot water will help the eggs cook more evenly for a softer, creamier texture.
- Use the air fryer: The individual silicone cups can be baked in the air fryer for a quick, last-minute breakfast.
More Egg Recipes
- Mini Egg Bites
- Mini Crustless Quiches
- Turkey Sausage Egg Muffins
- How to Bake Eggs in a Muffin Tin
- Smoked Salmon Breakfast Wraps
Did you make this recipe? Scroll down to leave a star rating and review!
Cottage Cheese Egg White Bites {High Protein Meal Prep}
Ingredients
- 2 cups liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded Monterey Jack cheese (divided)
- 1/4 cup flour (I used white whole wheat)
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup packed fresh spinach finely chopped
- 1/3 cup sun-dried tomatoes or roasted red peppers drained and chopped
Instructions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan generously with cooking spray or line with silicone muffin cups.
- Add egg whites, cottage cheese, 1/4 cup of the shredded Monterey Jack cheese, flour, dried basil, garlic powder, salt, and pepper to a blender. Blend until smooth, about 15 seconds.
- Combine chopped spinach and sun-dried tomatoes or roasted red peppers in a large bowl. Pour in egg mixture and stir to combine.
- Pour or ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of shredded cheese over the egg cups.
- Bake in the preheated oven until egg white bites are set, about 18 to 22 minutes. Allow to cool before removing them from the muffin tin. Serve warm or store for later.
Notes
-
- I used white whole wheat flour for these egg white bites, but whole wheat, regular flour or gluten-free flour would work too. You can leave the flour out if desired, but the egg white muffins may be a bit more watery since the flour helps absorb some of the extra liquid, making them more fluffy and giving the bites shape.
-
- Since these bites use quite a few egg whites, I like to purchase a carton of egg whites rather than using the whites from whole eggs to avoid wasting too many yolks. Feel free to crack and separate your own eggs if you’d prefer. Save the egg yolks for something else!
-
- For richer and creamier egg white bites, use a higher fat cottage cheese like 2% rather than low fat.
-
- If you make these bites often, invest in silicone egg bite molds to get the perfect shape every time!
Nutrition
This recipe was originally posted in August 2023 and the text and formatting were updated in April 2025.
Can you substitute the flour for protein powder?
Thanks!
I haven’t personally tried that, but it could work! Just be sure to go with an unflavored protein powder as a sweet one wouldn’t work too well. Let me know how it goes if you decide to try it!
Would oat flour work? Wheat flour is not gluten free.
thahnks
Yes, oat flour should work too!
I loved this recipe, very easy to make. Very similar to the egg white bites from Costco. I did add some sausage, red bell peppers and onion.
They are delicious 😋
So happy you enjoyed them! They would be so delicious with sausage, peppers and onion. Thanks so much for returning to share this feedback!
Hi! When do you add the flour in? With the seasonings in the blender? Thanks!
Sorry about that! Yes, you add the flour into the blender along with the egg whites, cottage cheese and seasonings. I updated the instructions to include the flour. Thanks for the heads up!