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
Scale
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
