Egg White Bites
This cheesy egg white bites recipe is way better than Starbucks. It's crispy on the outside, has lots of peppers and herby Italian flair.
Servings: 6 servings
Ingredients
- ½ cup drained and finely chopped roasted red bell pepper from the jar
- ½ cup cottage cheese
- 2 cups egg whites
- ½ cup shredded Monterey jack cheese divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian Herbs
- Dash of cayenne
Instructions
- Preheat the oven to 375℉.
- Gently spray the muffin pan with avocado oil spray or grease with butter.
- Evenly divide the chopped red bell pepper among the bottom of each muffin pan.
- In a large bowl, whisk together the cottage cheese, egg whites, 1/3 cup of the Monterey jack cheese, the salt, pepper, dried italian herb mix and dash of cayenne until very well combined.
- Pour the egg white mixture over the red pepper until about ¾ of the way full. Sprinkle the remaining Monterey jack on top.
- Transfer to the oven and bake until the eggs have just set, about 30 minutes. They will puff up during the cooking process, but will fall as they cool.
- Let the egg bites cool for about 10 minutes in the muffin pan then, carefully loosen up the edges of the cooked egg bite, then lift them out.