Description
Light, fluffy, and packed with protein, these Starbucks-inspired egg white bites offer a velvety, custard-like texture thanks to a simple water bath technique. Perfect for make-ahead breakfasts, they combine red pepper, spinach, and cheese for a satisfying low-carb start to your day.
Ingredients
Scale
- 2 cups liquid egg whites (about 16 egg whites)
- 1 cup low-fat cottage cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- A few dashes hot sauce (optional)
- ½ cup roasted red peppers, finely chopped and patted dry
- 1 large handful fresh spinach, finely chopped
Instructions
- Preheat oven to 300°F (150°C) and grease a 12-cup muffin tin. Boil water for a water bath.
- Blend egg whites, cottage cheese, shredded cheese, cornstarch, salt, pepper, and hot sauce until smooth and frothy.
- Divide red peppers and spinach evenly into muffin cups. Pour egg mixture over the top, filling ¾ full.
- Place muffin tin in a roasting pan, add boiling water halfway up the sides, and bake for 25–35 minutes until just set.
- Cool for 5–10 minutes, then gently remove egg bites using a spatula or knife.
Notes
For easy removal and best texture, use a silicone muffin pan and avoid overbaking.
Dry all mix-ins well before use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 75
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 3.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 10 mg
Keywords: Gluten Free, Low Carb, Low Calorie, Low Fat, Low Salt, Vegetarian, Kosher, Halal, Diabetic