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Created after Starbucks’ delicious creation, these Roasted Red Pepper Egg White Bites are perfect for meal prep and breakfast on the go.
With just a few simple ingredients, these egg white bites will come together so easily and will be bursting with flavor. I love making these on a Sunday afternoon to have on-hand for a simple breakfast all week long. I also love to prep my Make-Ahead Breakfast Burritos for plenty of options for everyone at breakfast.
I previously created these Bacon-Gruyere Egg Bites that are also delicious, but the cooking method is a bit more complicated. So simplify things and ensure perfect egg bites, I decided to utilize a silicon muffin tin which lended to the perfect cooking method for these bites.
Heres’s what you’ll need:
- Kale (while Starbucks uses spinach, I opted for kale because it is less watery once cooked)
- Roasted Red Bell Pepper (from a jar)
- Cottage Cheese (this adds some extra protein, plus helps make a wonderful texture)
- Egg Whites
- Monterey Jack Cheese
- Salt, Pepper, and Cayenne
step one: preheat oven and prep your muffin pan
Start by preheating your oven to 375℉ and then spray your silicone muffin tin. Next, add the kale and roasted red peppers to the bottom of muffin pan.
Step two: make the egg white mixture
Next, whisk together the cottage cheese, egg whites, Monterey Jack cheese, salt, pepper, and cayenne. You might be thinking, “Cottage cheese? What?” But trust me! Not only does it add a little extra protein, it also helps create that unique egg bite texture that Starbucks has.
Step three: divide and bake
Add the egg mixture to the muffin pan, top with cheese, then bake until just set! Let them cool in the pan before removing then store in an air-tight container in the fridge.
I hope y’all love these Roasted Red Pepper Egg White Bites as much as I do and that they make breakfast easier in your homes!
Roasted Red Pepper Egg White Bites
Ingredients
- 1 cup finely chopped kale
- 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
- Dash of cayenne
Instructions
- Preheat the oven to 375℉. Place the silicone muffin pan on a baking sheet.
- Gently spray the silicone muffin pan with avocado oil spray or nonstick cooking spray.
- Evenly divide the kale and 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, and dash of cayenne until very well combined.
- Pour the egg white mixture over the kale and 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 silicone muffin pan then, using a small rubber spatula or butter knife, carefully loosen up the edges of the cooked egg bit, then lift them out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were soooo salty as is. I had to throw away a whole batch 😠I will be making again with 1-4 of the salt because I do think the texture was great and the flavor has potential with a lot less salt.
I used half the salt and they were still a bit too salty. Cheese already has a lot of salt.
Can these be frozen and for how long?
yes- for 3 months!
Do you think this recipe would work in the same egg mold as your bacon Gruyere egg bites and cooked using the oven method you mention in that recipe? Just wanted to check before I buy another mold.
I haven’t yet tried it using that method– but I bet it would!!! 🙂
Hi Alex! Do you think this recipe would work if you used all of the egg – yolk included? If so, would you change egg measurements?
When I do whole eggs, it’s usually 9-10 eggs!
I have recently been making a lot of your recipes and I fine them absolutely delish. My only question is that on some of your recipes I find the nutritional info but not on all. I am a kidney transplant recipient since 6/19/23 and I am still monitoring my Potassium and Phosphorus levels for my transplant team. I track daily. I have reviewed these recipes and some I know will not fall into my diet.
Hi Melanie! We are slowly adding the nutrition facts to our posts. I’ve just added the approximate nutrition facts to this recipe and if you need others, just comment on those posts and we can prioritize those. Wishing you all the best with your continued recovery!
If I don’t have a muffin tin, but I do have a ramaken what temp and cooking time would you recommend? Thank you!
Hi Hollie,
You can definitely bake in a ramekin, but im not sure how long the cook time would be. I’d assume around the same time– so just keep checking until the eggs set. I also worry that it might be hard to get the eggs out of the ramekin (the silicone makes it easy)– BUT you could just keep in there and eat out of the ramekin with a fork if issues there! would still taste great, just wouldn’t be a “bite” as much!