Egg White Veggie Bites (Starbucks-Style)

24g PROTEIN P:E 20.0 (ELITE)

MEAL PREP

Meal Prep GF VG K

EGG WHITE VEGGIE BITES (STARBUCKS-STYLE)

Name: Egg White Veggie Bites (Starbucks-Style)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 bites (6 servings)
Cuisine: American
Ingredients: 480ml (2 cups) liquid egg whites; 170g (3/4 cup) low-fat cottage cheese; 60g roasted red peppers, diced; 30g baby spinach, chopped; 60g (1/2 cup) shredded mozzarella; 2g garlic powder; Salt and pepper to taste

Copycat Starbucks sous vide egg bites made with egg whites for maximum protein and minimum calories. Silky, creamy, and perfect for meal prep.

24g

Protein

120

Calories

35m

Total Time

Yield

Nutrition per 2 bites

Carbs4g

Fat6g

Fiber1g

Sugar2g

Sodium320mg

DifficultyEasy

MEAL PREP INFO

Batch Size

12 servings

Storage

Fridge: 5 days

Freezer: 2 months

Reheat Options

Microwave: 30-45 seconds Heat until warmed through....

VS. STARBUCKS

Compared to the original Egg White & Red Pepper Egg Bites:

+85%

More Protein

13g → 24g

-29%

Fewer Calories

170 → 120

-0%

Less Sodium

0mg → 0mg

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

2 bites

Amount per serving

Calories

120

% Daily Value*

Total Fat 6g

Total Carbohydrate 4g

Dietary Fiber 1g

Total Sugars 2g

Protein 24g

*The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used.

Verified using USDA FoodData Central

P:E Ratio

Higher = Better

: 1

P:E Ratio = grams of protein per 100 non-protein calories. Higher ratios support fat loss & muscle retention.

INSTRUCTIONS

Prep

Preheat oven to 325F. Generously grease a 12-cup muffin tin or silicone egg bite mold.

Blend Base

Add egg whites, cottage cheese, garlic powder, salt and pepper to a blender. Blend until completely smooth.

Add Mix-Ins

Divide roasted peppers, spinach, and cheese evenly among muffin cups.

Pour and Bake

Pour egg mixture over the vegetables. Bake 25-30 minutes until set and slightly puffed.

Cool

Let cool 5 minutes before removing from mold. Store in airtight container.

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