Egg White Bites Recipe
These cheesy Starbucks copycat egg white bites with red bell pepper, spinach, and cottage cheese are a great protein-packed breakfast.
Servings: 6 servings
Ingredients
- 16 ounces egg whites
- ½ cup shredded mozzarella cheese
- ½ cup whole milk cottage cheese
- ¼ cup crumbled feta cheese
- ¼ cup roasted red pepper finely diced
- ¼ cup spinach finely chopped
- Salt and pepper to taste
- Cooking spray
- Boiling water
Instructions
- Preheat the oven to 350ºF. Place a silicone 12-cup muffin tray on a baking sheet and coat with non-stick spray.
- In a blender add the egg whites, mozzarella cheese, cottage cheese and feta cheese and blend until smooth and bubbly, about 30 seconds.
- Divide the pepper and spinach into each of the silicone cups. Divide the egg white mixture on top, filling them close to the top, and season with salt and black pepper.
- Place the baking sheet in the middle rack of the oven. Pour boiling water into the baking sheet about half of the way full up to the silicone liners.
- Bake until the top of the egg whites are firm to the touch, 30-35 minutes. Allow to cool for 5 minutes before removing the silicone mold.
Video
Notes
Storage: Store egg bites in an airtight container in the refrigerator for up to 5 days. When you're ready to enjoy them again, reheat them in the microwave for 15 seconds or until warmed through.
Freezing Instructions: You can also freeze individually wrapped egg white bites, in a freezer-safe container for up to 3 months. Thaw overnight or in the microwave.
Nutrition
Serving: 2muffins | Calories: 99kcal | Carbohydrates: 2g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 396mg | Potassium: 169mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 0.2mg
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