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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.
How many large eggs would you use? I want to use entire egg. Not just egg whites. Thank you.
10 large eggs should do the trick!
Hi Alex,
Are you using the jumbo size silicon muffin tins off Amazon or the normal size?
I have this silicone mold!
Cannot wait to try these! Sounds simple enough! Did you use egg whites purchased in a carton/bottle and if so which do you prefer? Or did you hand crack all the eggs?
I usually use a carton to not waste the egg yolks, but do not have a preferred brand at the moment!
Thank you!
I made these today and they are amazing!!!
Avid follower. I consult your blog weekly to plan my meals (also grew up in Dallas so always fun to read your old time references, like chilis!). Love your recipes – easy to follow, clear, concise. My only issue with this is the “transfer to oven part.” The silicone does not lift easily while full of egg whites. I had to resort to using my aluminum pizza peel to cook on. Otherwise, as always, thank you for the lovely food.
Thanks for the review, Jennifer! You can place the silicone mode onto a baking sheet then place into oven to make things easier.
Hi! I can’t wait to try this! Could I use a normal muffin tin or does it have to be silicon?
Sounds de-lish! Would you keep the recipe the same is you use the whole egg (yoke and all)?
So good!! I didn’t have cottage cheese so I used Greek yogurt instead. They were excellent and will definitely be added to my breakfast rotation
Hi Alex ….love your recipes. Looking forward to trying these, my daughter loves the Starbucks bites. What would the cook time be if you make these in a mini muffin pan and it’s not silicone? Or do you really need to use silicone?
Thanks!
Sue
Hi Sue!
I strongly recommend using silicone pans for egg cup recipes– it definitely helps with the texture of the bites and helps them not stick to the pan!
Hi! Can I use a normal muffin tin with silicone muffin liners?
These looks delicious! Can you freeze them also to store for longer?
I haven’t ever frozen them but I believe it would be totally fine to freeze!