Egg White Bites with Feta, Roasted Red Pepper, and Spinach Recipe
Introduction
These Egg White Bites are a light, protein-packed snack or breakfast option that’s both delicious and easy to make. Combining creamy cheeses with roasted red pepper and spinach, they offer a flavorful way to start your day or enjoy any time.
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
- Step 1: Preheat your oven to 350ºF. Place a 12-cup silicone muffin tray on a baking sheet and coat it lightly with cooking spray.
- Step 2: In a blender, combine the egg whites, mozzarella, cottage cheese, and feta. Blend until the mixture is smooth and bubbly, about 30 seconds.
- Step 3: Divide the roasted red pepper and chopped spinach evenly among the silicone cups. Pour the egg white mixture over the vegetables, filling each cup nearly to the top. Season with salt and pepper.
- Step 4: Place the baking sheet on the middle rack of the oven. Carefully pour boiling water into the baking sheet until it reaches about halfway up the silicone cups to create a water bath.
- Step 5: Bake for 30-35 minutes, or until the tops of the egg white bites are firm to the touch. Let them cool for 5 minutes before removing from the silicone mold.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or fresh herbs like basil or chives to the egg mixture.
- You can swap out the mozzarella for cheddar or pepper jack for a different cheese profile.
- If you don’t have a silicone muffin tray, greasing a standard muffin tin well will also work.
Storage
Store any leftover egg white bites in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave for 20-30 seconds or in a low oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs if you prefer a richer texture, but the cooking time might be slightly longer and the bites will be less light.
Can I freeze these egg white bites?
Absolutely. Freeze cooled egg white bites in a sealed container or freezer bag for up to 1 month. Reheat from frozen in the microwave for about 1-2 minutes.
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Egg White Bites with Feta, Roasted Red Pepper, and Spinach Recipe
- Total Time: 40-45 minutes
- Yield: 12 egg white bites 1x
- Diet: Low Fat
Description
Delicious and protein-packed Egg White Bites made with a blend of mozzarella, cottage cheese, feta, roasted red pepper, and spinach. These savory bites are baked in a water bath to achieve a smooth and creamy texture, perfect for a healthy breakfast or snack.
Ingredients
Egg Mixture
- 16 ounces egg whites
- ½ cup shredded mozzarella cheese
- ½ cup whole milk cottage cheese
- ¼ cup crumbled feta cheese
Vegetables & Seasoning
- ¼ cup roasted red pepper, finely diced
- ¼ cup spinach, finely chopped
- Salt and pepper, to taste
Other
- Cooking spray
- Boiling water
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat the oven to 350ºF (175ºC). Place a 12-cup silicone muffin tray on a baking sheet and coat each cup with cooking spray to prevent sticking.
- Blend Egg Mixture: In a blender, combine the egg whites, shredded mozzarella, cottage cheese, and crumbled feta cheese. Blend until the mixture is smooth and bubbly, about 30 seconds, ensuring a creamy texture.
- Add Vegetables to Muffin Cups: Divide the finely diced roasted red pepper and chopped spinach evenly into each silicone cup in the muffin tray.
- Pour Egg Mixture and Season: Pour the blended egg white mixture on top of the vegetables in each cup, filling them close to the top. Season with salt and freshly ground black pepper to taste.
- Prepare Water Bath and Bake: Place the baking sheet with the silicone tray on the middle rack of the oven. Carefully pour boiling water into the baking sheet so that it reaches about halfway up the sides of the silicone cups, creating a water bath to gently cook the egg bites.
- Bake and Cool: Bake for 30 to 35 minutes, or until the tops of the egg whites are firm to the touch and fully set. Remove the tray carefully and allow the egg bites to cool for 5 minutes before removing them from the silicone mold.
Notes
- Using a water bath helps the eggs cook gently and evenly, resulting in a creamy texture without overcooking.
- Feel free to add different vegetables or cheese varieties to customize these bites to your taste.
- Silicone molds make removal easy and help prevent sticking.
- These egg white bites can be refrigerated for up to 3 days and reheated for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: egg white bites, healthy breakfast, low fat egg bites, baked egg bites, protein packed breakfast, mozzarella egg bites, vegetable egg bites
