These light and fluffy Egg White Bites are made just like Starbucks with egg whites, cottage cheese, and your favorites meats and veggie mix-ins. They come together in minutes and are perfect for meal prep and grab-and-go breakfasts!
½cupfinely diced red bell pepperfresh or roasted (see note)
½cupshredded Monterrey jack cheese
½cupchopped fresh spinach
2tablespoonschopped green onions
Fresh parsleyoptional
Instructions
Preheat oven to 350 degrees.
Add the egg whites, cottage cheese, hot sauce (if using), garlic powder, salt, and pepper to a large bowl with a spout or measuring cup and whisk until well combined. Alternatively, you can blend this in a blender for 10-20 seconds, or until smooth, for a fluffier bite.
2 ¼ cups liquid egg whites, ½ cup finely diced red bell pepper, ½-1 teaspoon hot sauce, ¼ teaspoon garlic powder, ½ teaspoon salt, ½ cup cottage cheese
Mix in the cheeses, bell pepper, spinach, and green onions. Stir until just combined.
½ cup shredded Monterrey jack cheese, ½ cup chopped fresh spinach, 2 tablespoons chopped green onions
Spray a 12-cup muffin pan with non-stick cooking spray and fill each one to ¾ full. Bake in the preheated oven for 20-22 minutes, or until the eggs are set and no longer jiggly.
Serve immediately with a sprinkle of fresh parsley and enjoy!
Video
Notes
Eggs: Grab a carton of egg whites from the store to save time.
Roasted Red Bell Peppers: Make sure to dry them thoroughly before adding into the mix.
Find a spout. Mix the ingredients in a bowl or large measuring cup with a spout to make if much easier to pour.
Muffin Tins: Make sure you're using a relatively new, scratch-free muffin tin that has been liberally coated in non-stick cooking spray so the bites do not stick.
Fillings: You can choose just about anything from meat to cheese to veggies to put inside.
Prep-Ahead: Purchase egg whites to save time. Chop vegetables up to 1-2 days before or shred cheese up to 3-5 days before.
Storage: Place bites in an airtight container and keep in the fridge for up to 3-5 days.
Freezing: Wrap tightly in plastic wrap and store in the freezer for up to 2-3 months.
Reheating: Cover bites in a damp paper towel and warm in microwave until heated through.