📋Roasted Red Pepper Egg White Bites Recipe

2 egg white bites on a black plate, with salsa in a small dish and a fork on the plate

5 from 1 vote

📋Roasted Red Pepper Egg White Bites Recipe

This healthy Roasted Red Pepper Egg White Bites recipe is quick, delicious, easy to make and can be made ahead for busy mornings! This lightened up version of Starbucks Red Pepper and Egg White Bites are Weight Watchers friendly @ 1 point per egg bite and make a great healthy breakfast or brunch.

Course breakast, brunch, Snack

Cuisine American, Canadian, North American

Keyword bites, egg white, roasted red pepper

Special Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings bites

Calories 60kcal

Author Terri Gilson

Equipment

Ingredients

500 g -container of liquid egg whites (2 cups or 15 egg whites)
⅓ cup dry curd cottage cheese (Farmer's cheese)
¾ cup Monterey jack cheese shredded
¾ cup light feta cheese
⅓ cup fat-free parmesan cheese
⅓ cup roasted red peppers diced *I use jarred (Mezzetta brand)
⅓ cup frozen spinach (3 nuggets) defrosted, with liquid squeezed out and finely chopped
3 green onions chopped
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (176 degrees C) and generously coat a muffin tin with cooking spray. *It is VERY IMPORTANT to spray a generous amount of cooking spray in the muffin cups to prevent sticking
Add egg whites, dry cottage cheese, parmesan cheese, jack cheese, feta cheese and salt together in blender.
500 g -container of liquid egg whites, ⅓ cup dry curd cottage cheese (Farmer's cheese), ¾ cup Monterey jack cheese, ¾ cup light feta cheese, ⅓ cup fat-free parmesan cheese, ¼ teaspoon salt
Blend for 1 minute on high.
Chop the roasted red pepper, spinach and onions. Mix into the blended ingredients with a spoon, but do NOT turn on the blender and blend anymore!
*Alternatively, you could mix the pepper, spinach, and onions together and distribute them evenly into the muffin tin before pouring over the liquid.
⅓ cup roasted red peppers, ⅓ cup frozen spinach (3 nuggets), 3 green onions chopped
Fill muffin cups ¾ full with egg mixture, Try to evenly distribute the peppers, spinach and onion.
Bake for 25-30 minutes in preheated oven until lightly browned, with an internal temperature of 145 degrees F (63 degrees C).
Let cool for about 5 minutes before removing from the mold and enjoy warm! (they puff up while baking, but they will deflate a little- this is normal)

Garnish

Garnish with additional green onions and serve with salsa, if desired.

Notes

*Your egg bites will look a little lighter (less green) than in the photos, as I tested and tweaked the recipe for taste, yet another time, and reduced the amount of spinach, after I took the photos! :)

Recipe Tips:

- Cook to a safe temperature. Egg bites should be cooked to an internal minimum temperature of 145 °F (63 °C). The best way to check is with an instant- read thermometer (affiliate link).

- Use Dry Ingredients to Avoid a Watery Texture. Excess moisture from vegetables or cheeses can make the egg bites watery. Thoroughly squeeze out liquid from thawed frozen spinach and drain jarred roasted red peppers before chopping.

- Avoid Overmixing Vegetables. Blending the vegetables with the egg mixture can result in a muddy texture. Always stir chopped vegetables into the mixture by hand for the best visual appeal and texture.

- Cool Before Removing: Egg bites need a few minutes to set and will deflate slightly before being removed from the muffin tin. Run a butter knife around the edges of each bite to loosen them if needed.

Storage:

Fridge: Store these breakfast egg muffins in an airtight container it the fridge for up to 3 days.

Freezer: you can freeze these for up to 3 months wrapped individually with plastic wrap, then placed in a ziploc freezer bag or freezer container. They will shrink a little, but still taste great!

Reheat from frozen: Heat them from frozen in the microwave for 40-50 seconds.

Nutrition