Description
Delicious and protein-packed egg white bites that are light, fluffy, and packed with flavorful cheeses, roasted red peppers, and spinach. These bites are perfect for a healthy breakfast or snack, baked gently in a water bath to ensure a tender, creamy texture without drying out.
Ingredients
Egg Mixture
- 1 16 oz carton egg whites
- ½ cup full fat cottage cheese (Good Culture recommended)
- ½ cup shredded Monterey Jack cheese or mozzarella cheese
- ¼ cup crumbled feta cheese
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Vegetable Mixture
- ⅓ cup diced jarred roasted red pepper (drained, chopped, and squeezed dry with paper towel)
- ⅓ cup finely chopped spinach
- 1 green onion (white part only, sliced)
Instructions
- Preheat the oven. Set the oven to 350°F and prepare a muffin tin by lining it with silicone liners or thoroughly spraying a silicone muffin pan with cooking spray to prevent sticking.
- Prepare the egg mixture. In a blender, combine the egg whites, cottage cheese, shredded cheese, feta cheese, salt, and pepper. Blend for about 30 seconds until the mixture appears mostly smooth, although small cheese chunks are acceptable for texture.
- Mix the vegetable ingredients. In a small bowl, combine the finely chopped spinach, diced roasted red peppers, and sliced green onion white parts, mixing them thoroughly.
- Fill the muffin cups. Evenly divide the vegetable mixture among all 12 muffin cups. Then pour the blended egg and cheese mixture over the vegetables, filling each cup about three-quarters full to allow space for expansion during baking.
- Prepare a water bath. Place the filled silicone muffin tray onto an empty rimmed baking sheet, and carefully pour boiling water into the baking sheet until it reaches about halfway up the sides of the muffin cups. This water bath ensures even, gentle cooking to keep the egg bites moist.
- Bake the egg bites. Carefully transfer the baking sheet and muffin tray to the middle rack of the preheated oven. Bake for 30 to 35 minutes, or until the egg bites are fully set and firm to the touch.
- Cool and serve. Remove the muffin pan from the oven and allow the egg white bites to cool for about 5 minutes before gently removing them from the silicone liners. Serve warm or at room temperature.
Notes
- Using a water bath helps prevent the egg bites from drying out and creates a creamy texture.
- Feel free to substitute the cheeses with your preferred types, but full-fat options help enhance flavor and creaminess.
- These egg white bites can be stored in the refrigerator for up to 5 days and reheated gently before serving.
- If you don’t have silicone liners, grease the muffin tin thoroughly to avoid sticking.
- Add herbs like chives or parsley for an extra flavor boost.
