Dairy-Free Starbucks Inspired Egg White Bites
Recreate the coffee shop magic at home with these Dairy-Free Starbucks Inspired Egg White Bites, a light and wholesome breakfast or snack option that’s both healthy and satisfying. This recipe delivers the signature fluffy texture and savory flavor you love, while swapping out dairy for unsweetened almond milk and a touch of nutritional yeast for that cheesy, umami note. Packed with protein-rich egg whites, vibrant red bell peppers, tender spinach, and zesty green onions, these bites are baked in a steamy water bath to achieve ultimate creaminess. Perfect for meal prep, you can make a batch in just 35 minutes and enjoy them throughout the week—simply reheat and savor! Ideal for gluten-free, dairy-free, and low-calorie diets, these egg white bites are a convenient, guilt-free way to start your day.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Carefully pour the blended egg white mixture over the veggies, filling each muffin cup about ¾ of the way full.
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.
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.
Allow the egg bites to cool for 5–10 minutes before gently removing them from the muffin pan.
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
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 368 mg | 28% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
