Description
These roasted red pepper egg bites are flavorful, cheesy, and a copycat of your fave Starbucks egg white bites. They’re high protein and great for meal prep.
Ingredients
Scale
- 2 cups egg whites
- 3/4 cup full fat cottage cheese
- 1/2 cup shredded monterey jack cheese
- 1/2 cup feta cheese
- 1 1/2 teaspoons hot sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup roasted red bell pepper, patted very dry and finely chopped
- 1/4 cup spinach, finely chopped
- 2 tablespoons green onion, sliced
Instructions
- Preheat: Preheat oven to 350 degrees F. Prepare a 12-tin muffin pan by spraying with oil or use a silicone muffin pan (what I recommend for the easiest removal).
- Blend: Add egg whites, cottage cheese, monterey jack and feta cheeses, hot sauce, cornstarch, salt and pepper to a blender. Blend on high speed for 30 seconds.
- Layer: Add veggies evenly to the bottom of each muffin tin. The spinach tends to float to the top, so I recommend layering them in this order: spinach, green onions, roasted red peppers.
- Pour: Pour the egg mixture evenly into muffin tins on top of the veggies.
- Bake: Bake for 22-25 minutes. Allow to cool in muffin tins for 10-15 minutes before removing and storing in an airtight container.
Notes
Use cornstarch to prevent the bites from getting watery and improve texture. Avoid over-filling the muffin cups (fill no more than two-thirds full) to ensure even cooking. A silicone muffin pan is highly recommended for easy removal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 72 kcal
- Sugar: 1 g
- Sodium: 413 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 8 g
- Cholesterol: 12 mg