Egg White Bites Recipe in Oven
This recipe for Egg White Bites is made egg whites, ricotta cheese, and vegetables. Once baked, they are light, fluffy and absolutely delicious!
The process of making these egg white bites is incredibly easy. And the texture comes out so smooth and creamy. You can use a whisk, electric hand mixer, blender or food processor.
Are they really better than Starbucks? In my humble opinion, YES!
I love the use of ricotta cheese in my recipe compared to the cottage cheese. I find it more delicious while still creating a creamy texture.
The other reason why I think these are better is because the ingredients are simple and clean! There are no added preservatives or unnecessary ingredients.
Ingredient Notes
- Ricotta – My favorite part of this recipe because it makes the texture so smooth and creamy
- Liquid Egg Whites – These are key to making this recipe healthy and low calorie! However, you can use regular eggs, either the whole or separating to use only the egg whites. See the FAQ sections for conversions
- Bell Pepper – I switch between using orange, red or yellow bell peppers but you could also use green if you prefer. I add them in raw but you can roast/sauté prior to adding in
- Salt and Pepper – The only seasonings you need! However, if you would like, you can also add some garlic, onion powder or any other flavors to get creative
How is this recipe different from Starbucks’ Egg White Bites?
If you haven’t tried Starbucks Egg Bites, you should because they are delicious!
However, I think this recipe is WAY better (plus, it will save you money).
This recipe uses few ingredients whereas the Starbucks Egg Bites have a ton of added ingredients that are unnecessary.
Lastly, Starbuck’s recipe uses cottage cheese and my recipe uses ricotta cheese.
Step by Step Instructions for the Ricotta Egg White Bites
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
If your question isn’t below, please write a comment below, message me on Instagram or send me an email.
You can! Substitute 1/4 cup of liquid egg white for 1 egg. You can also use a mixture of both if you prefer.
I’ve added kale, broccoli, goat cheese and feta to egg bites. However, you can also add ham, bacon and any other ingredients you would like to try.
You know the egg bites are fully cooked if the edges are golden and the middle of each egg bite doesn’t jiggle when you gently shake the pan.
Yes! It lasts me entire week with having two egg bites/day. A great option for a healthy breakfast that is filled with good fat and protein.
Store in an airtight container for up to 7 days in the refrigerator. If you’d like to save them for longer, store in a freezer-safe container or bag for up to 3 months.
Egg White Bites Recipe in Oven
Ingredients
- 1.5 cups Ricotta Cheese
- 1.5 cups Liquid Egg Whites
- 1 Bell Pepper, Diced
- 1 cup Kale, Shredded
- Salt, To taste
- Pepper, To taste
Instructions
- Preheat the oven to 350 degrees F
- Spray a 12-cup muffin pay with your favorite nonstick spray
- You can make these egg bites in a bowl or in a food processor/blender
- If using a bowl, add the ricotta and liquid egg whites together and whisk together. (If using a food processor/blender, see instructions below.)
- Mix in the bell peppers and kale until evenly distributed
- (Optional) Season with salt and pepper. Mix again
- Transfer to the muffin cups leaving 1/4 inch of space at the top
- Bake in the oven for 25-30 minutes until the edges are golden on the edges and cooked fully through
- Let cool slightly and enjoy!
Blender/Food Processor Method
- Add the ricotta and egg whites to the blender
- Once smooth and creamy, pour into a bowl
- Add the diced bell peppers and chopped kale
- Season with salt and pepper
- Mix until all ingredients are evenly distributed
- Transfer to the greased muffin tin leaving 1/4 inch of space at the top
- Bake in the oven for 25-30 minutes until the edges are golden on the edges and cooked fully through
- Let cool slightly and enjoy!
I love the addition of ricotta cheese and these sound amazing! These are great on the go breakfast!
Thank you so much! I hope that you enjoy.
These are perfect! They’re super easy to make and full of flavor!
Thank you so much! I am so glad that you enjoyed.
Perfect for using up leftover ricotta and faster than driving to Starbucks and waiting on line.
Great recipe! So easy to tailor to what you have on hand.. subbed Greek yogurt for the ricotta, used spinach, bell peppers, feta, chives, s&p, garlic powder, smoked paprika, and a sprinkle of parm on the top! Superb!
Thanks for sharing this great recipe! They are very tasty. I subbed cottage cheese and spinach since I had them on had. Not too sure if I under cooked them but they were very watery, maybe due to my substitutions. These will be my breakfast go to now, thank you!
Most likely to the cottage cheese swap but that’s great for a high protein option!
Wow, I love this recipe. It’s so easy and quick to make. This is definitely the healthier version for eating your eggs.
Love these.
I used spinach instead of kale. They were a little moist maybe from the fresh pepper. Definitely a great addition to increase healthy protein for breakfast or snack on the go!
I used to buy these at Starbucks and Costco. Found your recipe online and I have been making them ever since. They are delicious! I have tried mushrooms and spinach in them, but I keep going back to red and green peppers. A perfect breakfast and it’s healthy as well.
I am so happy you love them!
excellent took a little longer to cook possibly because I used a silicone muffin tray. I used Spinach instead of kale was really good save me some $$$ making my own thanks!
So, of course, I came upon this recipe AFTER I went to the grocery store =-)
I read that someone else had made this with cottage cheese instead of ricotta.
Hmm… I only had cottage cheese and heaven knows I did not want to go out to the grocery store again! I did blend cottage cheese and shredded Parmi cheese until it was the consistency of ricotta in my Cuisinart, then added the egg whites.
Long story short… the egg white bites turned out great with some draining on paper towels. I will for sure make this recipe again, but with ricotta next time. Thank you!
Came out great I had some heavy whipping cream left over from making pasta so added that in it with some feta cheese and it came out great!
I LOVE these egg bites! They often were my go to breakfast from Starbucks on my way into work. Since I retired at the end of last year and don’t regularly pass by a Starbucks anymore, I have been making this recipe once a week and enjoying them for breakfast every morning. They taste exactly the same and are so easy to make. I substitute cilantro for the kale. So good!!
I tried this recipe recently and it was delicious. I added sauteed onions and mushrooms as well as the bell pepper. Tasted good and held up well in the fridge all week. Will be making them again and often!
I’m so glad you enjoyed! Love the mix-ins you added.
These look good. I want to try them!
SOOOOO good and satisfying. They are the ultimate comfort food for me!
So happy to hear!!
This was an easy and delicious recipe and a great hack. I looked up a way to use up some egg whites, and this worked perfectly.
Great recipe! Took it to an early Mother’s Day brunch. Everyone loved them! I even got a request for the recipe so I shared it! I used the ricotta cheese, & added red onion, chopped breakfast sausage, spinach & tomato. I will be using this recipe again & again! Thank you so much!
So happy you loved them!
I absolutely loved this recipe. I did a mix of eggs and egg whites and gave it a little kick with red pepper chili flakes. I was really worried about the texture, but the ricotta was amazing!! Thank you for helping me give my Starbucks daughter a chance to save a little money and to eat more wholesome.
This tasted amazing and LOVE how easy it was to make! Thank you for sharing!
The bites look irresistible and packed with nutrition and flavor! Great for breakfast.