Egg White Bites with Spinach and Red Pepper
Say hello to the perfect copycat Starbucks egg white bites recipe! With roasted red peppers and sauteed spinach, these baked egg bites are high in protein and packed with flavor. Light and fluffy, just like traditional sous vide egg bites, but made in the oven, you will love this nutritious start to your day!
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Servings: 12 servings
Equipment
- 1 Silicone Muffin Liner
- Blender
- 1 ¼ Sheet baking tray
Ingredients
- 6 Eggs large
- 9 tablespoon Egg Whites if using boxed; if using whole eggs, use egg whites from 3 eggs
- 1 cup Cottage cheese 4% lowfat
- 1 cup Mozzarella cheese shredded
- 2 Green onions white and part of green thinly sliced
- 2 cups Spinach finely chopped
- 2 ounces Roasted red pepper finely chopped
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne "just a pinch"
- Cooking spray
Instructions
- Preheat oven to 300 degrees
- In a blender, combine eggs, egg whites, cottage cheese and cheese along with seasonings, and blend till smooth6 Eggs, 1 cup Cottage cheese, 1 cup Mozzarella cheese, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, ½ teaspoon Paprika, ⅛ teaspoon Cayenne, 9 tablespoon Egg Whites
- Spray a small sauté pan with cooking spray, and saute the spinach and green onions on medium heat, till wilted and fragrant.2 Green onions, Cooking spray, 2 cups Spinach
- Stir in the sauteed spinach and green onions into the blended egg and cheese mixture.
- Lightly spray the muffin liner with cooking spray and place on a baking sheet. This will keep the muffin liner stable and prevent spills. Then evenly distribute the egg and veggie mixture into each muffin tin.Cooking spray
- Top each egg muffin with a small bit of diced red pepper.2 ounces Roasted red pepper
- Bake in a 300 degree f oven for 38-40 minutes.
- Let cook and remove from liner. Serve immediately and store leftovers in an airtight container in the refrigerator for 3-5 days. See recipe notes for reheating and freezing instructions.
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Notes
Make sure you don't forget to place the baking sheet under your mold before filling the silicone liner with the egg mix. It will save you a mess!
Many egg bites recipes don't call for first sauteing the vegetables. While adding uncooked veggies is fine, I definitely recommend not skipping this step. It is worth the 5 extra minutes it will take you.
To freeze egg bites for a delicious breakfast anytime you need something fast and easy. Simply wrap up individual egg bites in plastic wrap and place in a freezer proof sealable bag. Freeze for up to 3 months.
To reheat, remove from the plastic wrap and wrap in a paper towel. Reheat on medium power for 30 seconds. Then reheat on high power for an additional 45-60 seconds, until heated through.
Nutrition
Serving: 1egg bite | Calories: 85kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 426mg | Potassium: 116mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg
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